My Ginataang bayabas (guava in coconut milk)

We drove to Arcadia in Desoto County Florida last Thursday. It was a good break for me and got a chance to see the little town we will call home few months from now. Many of my friends ask me why we are leaving the upbeat, classy life of the Palm Beaches to this sleepy, laid back, country like Town of Desoto County. Not much choice eh, Greg will start managing a big solar project in that area. What is a little sacrifice if it would mean the construction of the world's largest photovoltaic solar facility?

The place may seem country like but I saw many things I think I like. Among them are the beautiful old houses in the center of the town. I could imagine myself living in one of those, sitting by the outside porch and having grilled anything with wine at dinner. Besides the town is so small you'll be able to see it in 5 minutes. Who needs a car to go to the grocery, the one mall, and the bank? And more importantly, it is just like the Philippines, guavas grow everywhere. Hmmm, I think I already like it there.

While Greg went to inspect the site for the DeSoto next generation solar energy center, I was busy climbing the guava trees. I took home a bagful of guavas and cook the over ripe in coconut milk which I served for dinner as desert. Here is the recipe which I have altered a bit from the original recipe:

1 cup chopped guava, seed discarded

1 small can corn kernel

1 can coconut milk

¼ cup sugar

Pinch of salt

Dash of nutmeg

In a pan, combine everything and cook for about 10 minutes or until the coconut becomes creamy. Let cool. I added pieces of manadarin oranges just before serving. This is intended as a desert and you may want to adjust the sugar if you dont want it that sweet.