Guava Goddess Recipe

Wash the guavas, trim the stem ends, and cut into quarters.

Place the guava pieces, sugar, lime juice, and water in a blender. Pulse until smooth, about 30–45 seconds. If guavas are very seedy, blend longer to break seeds down.

Pour the purée through a fine-mesh sieve into a bowl, using the back of a spoon to press through as much liquid and pulp as possible, leaving seeds behind. You should have roughly 3/4 to 1 cup purée.

Taste the purée and adjust sweetness or acidity: add up to 1 tablespoon more sugar or 1/2 tablespoon more lime juice if needed. Chill briefly while you prepare the yogurt base.

In a medium bowl whisk together the Greek yogurt, honey, vanilla extract, lemon zest, and cold milk until smooth. The milk loosens the yogurt so the finished dish is creamy and spoonable.

Fold 1/2 cup of the strained guava purée into the yogurt mixture to create a marbled, subtly fruity base. Reserve the remaining purée for topping. Taste and add a little more honey if you prefer sweeter.

Divide the yogurt-guava mixture evenly into 2 serving glasses or bowls (about 1/2 cup each).

Spoon the reserved guava purée on top of each portion, creating a vibrant layer. Use the back of a spoon to create gentle swirls if you like a marbled look.

Sprinkle toasted coconut flakes and crushed pistachios over each serving for texture and contrast.

Garnish with 3 mint leaves per serving, a thin lime slice on the rim, and an edible flower if using.

Serve immediately for best texture, or chill up to 30 minutes. If chilled longer, bring to cool (not room) temperature for 10 minutes before serving to let flavors bloom.