Coconut Pudding with Guava Sauce

Name: Coconut Pudding with Guava Sauce
Yield: 20
Ingredients: 2 cups of coconut milk (480 ml); 6 cups of milk (1.4 liters); 1 cup of cornstarch (180 g); 1 cup of cornflour (110 g); For the sauce; 4 medium red guavas (750 g), without skin and seeds, cut into pieces; 1/2 cup of water (120 ml); 3 tablespoons of lemon juice; 1/4 cup of cornstarch (45 g)

1
2 cups of coconut milk (480 ml)
2
6 cups of milk (1.4 liters)
3
1 cup of cornstarch (180 g)
4
1 cup of cornflour (110 g)
5
For the sauce
6
4 medium red guavas (750 g), without skin and seeds, cut into pieces
7
1/2 cup of water (120 ml)
8
3 tablespoons of lemon juice
9
1/4 cup of cornstarch (45 g)

Ingredients

1
2 cups of coconut milk (480 ml)
2
6 cups of milk (1.4 liters)
3
1 cup of cornstarch (180 g)
4
1 cup of cornflour (110 g)
5
For the sauce
6
4 medium red guavas (750 g), without skin and seeds, cut into pieces
7
1/2 cup of water (120 ml)
8
3 tablespoons of lemon juice
9
1/4 cup of cornstarch (45 g)

Directions

1
In a large pot, mix all the ingredients well
2
Heat over low heat, stirring constantly, until it thickens and comes to a boil
3
Transfer to a mold with a hole in the center, 23 cm in diameter, greased
4
Let it cool in the refrigerator for about 2 hours
5
Prepare the sauce: blend the guava with water until smooth
6
Strain through a fine-mesh sieve over a bowl, pressing gently with a spatula
7
Add lemon juice and cornstarch, mix well, cover with plastic wrap and refrigerate for about 1 hour
8
Unmold the pudding onto a decorative plate and serve with guava sauce on top
9
173 calories per slice