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June 1, 2018

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Guava + Coconut Vegan Ice Cream

September 29, 2017


If you follow me on Instagram, you may have caught this still life that I snapped recently of a silver bowl overflowing with bright green guavas!  I styled this pic as an ode to one of my favorite accounts, @PlantsonPink.  I'm waiting patiently for the day that Lotte Van Baalen selects one of my pics for her feed!  This is what millennial pink dreams are made of folks.  Anyhoo, back to guavas!  These beauties were gifted to me by a co-worker who, knowing I hail from a tropical island, thought I would probably just flip over her fresh tropical fruits.  Boy was she right! 



I brought home my gift and immediately arranged them in a place of honor on my breakfast table.  I snacked on them for days biting right through the outer flesh and savoring the soft pulp inside.  Their aroma smells is absolutely heavenly and like home to me. 



I can't recall wether or not the guavas we eat in Hawaii have a particular growing season, they seem to be bountiful pretty much year round.  Things in Hawaii pretty much grow without much help from anyone but themselves!  At home our guavas are mostly yellow on the outside with a thinnish skin and pretty pink inside.  The guavas from my co-worker's tree are of the Mexican variety and are bright green even when perfectly ripe!  Here in SoCal, guavas are a winter fruit and their season begins around October and runs through February I learned. 



After several days of sitting pretty in my fruit bowl the remaining lot became ripe all at once and I knew it was time to extract their pulp for use in a recipe or else they may turn.  Instead of going traditional like guava jam, or guava cheesecake, I decided to create my very own vegan guava ice cream! 



Earlier this year I fell in love with making my own homemade ice cream.  After my first batch I knew I wanted to invest in a stand-alone maker with a built in compressor, so that I could churn up a frozen treat whenever I want.  I did some research and found that the Gourmia GSI200 Stainless Steel 1.6 Qt SleekServe Automatic Ice Cream Maker fit my needs as well as my budget!  I filmed an unboxing video if you want to check it out here.



I decided to make this guava ice cream vegan because milk and guava didn't sound like as good of a match as guava + coconut.  I added a bit of lime juice for some brightness and zing as well as real vanilla bean to give depth and luxury. 



Something about this soft and cool tropical treat will remind you of the sweet days of summer gone by, but will excite and entice you for the autumnal harvest season ahead.  At least thats how it made me feel!


Guava + Coconut Vegan Ice Cream 


Yields about 2 pints




One dozen fresh ripe guavas to yield around 2 to 3 cups of strained guava pulp 

1 can full-fat organic coconut milk

1/2 cup sugar (I used organic cane sugar, but you could try honey or agave too!)

2 tablespoons fresh lime juice  

1/2 teaspoon lime zest

1 vanilla bean (or 1 teaspoon vanilla extract) 

pinch of salt




ice cream maker (or for a no-churn option see below) 


fine mesh sieve

mircoplane zester



  1. Begin by cleaning the guavas. Rinse under fresh water to remove any dirt or grime, slice off both ends and cut the fruit in halves. 

  2. Place all the halved fruit right into the blender and pulse until the fruit resembles a pulp. 

  3. Next empty the blended fruit into a fine mesh sieve over a large bowl. You need to strain the seeds out because they are very hard and could crack your teeth, also they make you constipated! :P

  4. Using a spatula, stir and scrape the blended fruit around and around to force the pulp through the sieve leaving only the seeds behind.  Discard the seeds.  At this point you should have around two to three cups of pulp "juice" remaining depending on how big the guavas were.  

  5. Rinse the blender out to make sure there aren't any seeds in it. Return the pure pulp "juice" to the blender and add the entire can of coconut milk, 1/2 cup sugar, lime juice, lime zest, the seeds of one vanilla bean pod, and a pinch of salt.

  6. Blend on high until all the ingredients are fully incorporated.

  7. Pour the mixture into your ice cream maker and churn for about 50 minutes, or until the desired consistency is reached.

  8. Serve immediately as soft serve, or freeze until needed. 

  9. Optional: Top with roasted coconuts or crushed macadamia nuts. 


No-Churn Method: If you do not own an ice cream maker you can still enjoy this frozen treat!  The consistency might not be quite as creamy, but the taste will still blow you away! Pour the blended mixture into a freezer safe bowl (a metal loaf pan also works great!) Place in the freezer. After 1 hour or so remove from the freezer and stir/scrape the icy mixture around. Repeat this every half hour or so until its frozen. 











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