Guava Shells With Frozen Coconut Cream

1. 1

   In a large casserole or pot boil the guava shells in aprox. 1 liter of water for about 1 hour, until the shells are tender.

2. 2

   In another pot and with this same water and only using 3 cups of it to add it with the guava shells.

3. 3

   Add the agave sugar and tropical sour fruit juice of choice. Leave it uncovered for about 45 minutes to an hour, or until the syrup is thick and the guavas are even more tender

4. 4

   frozen cream:

5. 5

   Place 2 3/4 cups coconut milk in a sauce pan with the agave sugar and sea salt. Bring the mixture to a simmer. Combine the remaining 1/4 cup of coconut milk with the starch and mix well. When the coconut milk mixture has come to a simmer, slowly pour the cornstarch mixture in while stirring quickly so it doesn't form lumps. Continue to stir until the mixture comes to a boil and thickens. It will coat the back of the spoon. Remove from heat and stir in the vanilla agave nectar. Allow to cool for a 5 to 10 minutes stirring occasionally. Next, put plastic wrap on top of the pudding and place it in the refrigerator to cool completely. Once cooled, you can freeze in your ice cream freezer.

6. 6

   spoon frozen coconut cream to fill up the guava shells.

7. 7

   serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.