Tropical Guava Coconut Dessert Cups For Summer Picnic Tables
My kids started requesting these after we brought them to a neighborhood picnic and came home with an empty container and three people asking for the recipe.
The guava curd is the part worth paying attention to. Everything else assembles fast.
Tropical Guava Coconut Dessert Cups For Summer Picnic Tables
Layered guava curd and toasted coconut cream in individual cups that travel well and taste like somewhere warm.
Ingredients
Guava Curd
- 1 cup guava paste or guava puree , canned or fresh
- 3 large eggs
- 1/3 cup granulated sugar
- 4 tablespoons unsalted butter , cut into small cubes
- 2 tablespoons fresh lime juice , about 1 lime
- 1 pinch salt
Coconut Cream Layer
- 2 cans (13.5 oz each) full-fat coconut cream , refrigerated overnight
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Base and Topping
- 1.5 cups crushed graham crackers or gluten-free cookie crumbs
- 4 tablespoons melted unsalted butter
- 1/2 cup toasted sweetened shredded coconut , see tips
- 8 small clear plastic or glass cups , 8 to 10 oz capacity
Instructions
Make the Guava Curd
Make the Coconut Cream
Toast the Coconut
Make the Base and Assemble
Tips & Notes
- Toast coconut up to 3 days ahead and store at room temperature in an airtight container. It stays crisp and saves real time on assembly day.
- If using guava paste instead of puree, add 2 tablespoons of water to the pan at the start to help it melt without scorching.
- For picnic transport, cover each cup with plastic wrap and pack them upright in a box or cooler. They hold their shape well up to 4 hours cold.
- The guava curd can be made 3 days in advance and kept refrigerated. The coconut cream should be whipped no more than 1 day ahead.
Nutrition per serving · estimated
Why Individual Cups Work Better Than a Pan
Cutting a layered dessert at a picnic table is a setup for mess. Cups mean every person gets a clean portion with all three layers intact, and no one is waiting while you wrestle with a spatula.
Clear cups are worth seeking out specifically. The guava curd is a deep coral pink and the coconut cream is bright white. When those layers stack up visibly, people reach for them before they even know what they are.
The Guava Curd Is the Recipe
Coconut cream and crumb crusts are forgiving. The curd is where you need to pay attention. Keep the heat at medium-low the entire time and do not step away from the whisk. Eight minutes of steady stirring gives you something silky and tart. Ten minutes of unattended heat gives you scrambled eggs with fruit.
If you have never made a curd before, this one is a good starting point because guava is more forgiving than lemon. The flavor is a little sweeter and the color hides any small imperfections in texture once it chills.
