Food Month Pot-pourri – Cuckoo For Coconuts!


Stewed Guavas & Coconut Pudding

1 tin condensed milk

1 tin evaporated milk

1 tin coconut milk

1/2 tsp almond essence

Pinch of salt

Pinch of nutmeg

2 envelopes gelatin

1/3 cup cold water

1/3 cup boiling water

6 guavas, peeled, halved and seeds scooped out

1/2 cup granulated sugar

1 cup water

1/2 tsp almond essence

Chocolate shavings to garnish


1. Slowly heat the three milks in a saucepan over medium heat.

2. In a small bowl, dissolve gelatin in cold water. Add boiling water and pour into saucepan.

3. Heat to a boil and turn off heat. Add flavouring.

4. Cover with plastic wrap and chill in fridge until set (usually overnight).

5. In another saucepan, add seeds of guava, sugar and water.

6. Bring to a boil until reduced slightly and syrup is thick.

7. Place guavas in syrup and simmer until they are soft.

8. Add almond essence.

Serve over pudding, garnish with grated chocolate.