Ingredients
Scale
- 1 cup frozen pink guava pulp (or frozen pink guava chunks)
- 1 large frozen banana (sliced before freezing for easier blending)
- 1/2 cup frozen pitaya (dragon fruit) chunks for extra pink color
- 1/4 cup thick coconut cream or full-fat coconut milk
- 1 tablespoon honey or agave nectar (optional)
- 1/2 cup gluten-free honey granola
- Fresh toppings: Kiwi slices, blueberries, shredded coconut, and chia seeds
Instructions
- Step 1: Prepare the Base – Gather all your frozen ingredients. Ensure your banana and guava are rock-solid, as this is the secret to achieving that thick, ice-cream-like consistency. If you are using a guava pulp packet, run it under warm water for five seconds just to loosen the edges so it slides out of the plastic easily.
- Step 2: Blend to Perfection – Place the frozen guava, frozen banana, dragon fruit, and coconut cream into a high-speed blender. Start on the lowest setting and use a tamper to push the frozen fruit down into the blades. Gradually increase the speed. Only add a tiny splash of extra coconut milk if the motor is struggling. Blend until the mixture is completely smooth and looks like soft-serve sorbet.
- Step 3: Assemble and Garnish – Scoop the thick pink mixture into a chilled bowl. Use the back of a spoon to create a swirl on the surface. Decorate one side with a generous handful of crunchy granola. Arrange the kiwi slices, blueberries, and a sprinkle of shredded coconut in neat rows. Serve immediately before it begins to melt.
- Cook Time: 10 minutes