Sago pearls are not just for boba tea!!
Guavas in your dessert
With a floral and fruity aroma, guavas easily incorporate themselves in both sweet or spicy combinations. We have the guavas in a few different combinations on this blog so far
Each one as unique as it is brings out the best in the guava.
Today’s dessert, sago guava pudding works well with both red or white-fleshed guavas. It works well with ripe or overripe guavas too. Now that means none of the overripe guavas gets binned. The sweetness in the Sago guava pudding dessert can be controlled by the amount of syrup your want to incorporate in this dessert.
Enjoy the dessert as I reconnect with some of my long lost Filipino friends.
To soak the sago pearls
- 2 cups drinking water
- 1/2 cup tapioca pearls (sago)
for the pudding
- 1 cup guava (chopped)
- 1 can coconut milk
- 1 pinch salt
- 2 tbsp Palm Jaggery ( or sugar)
- 1 cup water
- Wash and soak the soago pearls for 3 hours so they soften.
- Wash the guavas and chop them in half.
- Scoop out the soft seeded portion inside and set aside.
- Chop the outer core tosmall bits.
- Once soft, drain the tapioca pearls and set it aside.
- In a deep saucepan, add the cup of water and the drained sago and bring to a boil.
- To this add the chopped guavas, salt and coconut milk.
- Let them simmer and cook the guavas and the sago.
- Add a additional 1/4 of water if the pudding looks too thick while cooking.
- Once the sago pearls are soft, stir in he palm jaggery and remove from heat.
- The dessert is now in pouring consistency.
- Chill the dessert to serve.
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This ginataang bayabas was delicious and so easy to make! Sago was always a treat growing up and will forever be one of my favorite filipino desserts.
Anaiah, I am so happy you gave the recipe a try and it will be your favorite.
This was my first time working with tapioca and it was so good! Definitely will be making again.
Sago tapioca pearls are easy to work with. You could try a larger or smaller sized one based on your preference, cook times will vary though.
Great recipe! It was so easy to make, and it made the perfect summer dessert!
Tavo, I’m sure you served it chilled then.
I know Sago as Tapioca. However, I had never tried it before with guava, but it was delicious! The recipe is a winner! Thanks for sharing.
Yes tapicoa pearls are sago in South Asian countries. The riper versions of guava are tastier. use the yellow-skinned ones if you can get them. they melt in the pudding.
AMAZING! Sago and guava is such a fantastic combo! Love the creamy texture 😀
Jeanette, that creamy texture from coconut milk and sago is a real winner always.
Interesting dessert. I have tasted sago with mango but not guava. Will try it.
That’s true. It is a rarely known Filipino dessert, usually homemade so rarely seen in restaurants. Please try, you will love it.
Guava and sago seem an interesting combination. Yearning to try it out soonest. I am sure this would make up for a great dessert. Nice post.
As soon as you find some guava do try out this dessert. It is simple and soothingly tasty.
Interesting recipe with guava and sago pearls. Would love to try this pudding. Looks yummm.
Sago is certainly a south Asian favourite. So desserts spread around this are varied yet converge at some point. Do try and let us know how you like this dessert.
Wow! I love this guava-infused sabudana kheer. A simple and delicious vegan dessert that all can enjoy. Thanks for sharing.
While exploring cuisines this is what I love. So much similarity in the divergences! Do try this pinoy dessert, the guava flavour in it is wonderful.
Sago pudding flavored with guava is interesting..I have a spl place for sabudana kheer ..I will definitely try to make this as neivedhiyam before the navratri ends ..
This is the beauty of cuisines. Though the dessert is not Indian, it still can be added to our festive menus. Please do let us know how you like this with the guavas cooked in.