Delight of Coconut with Guava

Place the coconut, cornmeal, and salt in a saucepan, sifted with a little sugar

Add the water and bring to low heat

Mix until it forms a paste and starts to loosen from the bottom of the saucepan

Remove from heat and pour into individual molds moistened with cold water

Smooth the surface well with a spoon

Refrigerate for 3 hours

Make the sauce: place all the ingredients in a saucepan and bring to low heat

Cook for approximately 15 minutes

Remove from heat, let cool, and strain through a fine-mesh sieve to remove seeds and skins

Unmold the molds onto a plate and serve with cold sauce

Garnish with holly leaves.