This guava chia pudding has a vanilla chia base, a creamy avocado banana middle layer and a sweet and tangy strawberry guava jam topping.
I literally can’t get enough summer fruit this year. I want it all. I’ve traded rice, pasta, potatoes and bread for fruit when it comes to my carbs. Even my post workout meal is now accompanied by such a big bowl of fruit, I can literally watch my stomach bloat like there’s suddenly a basketball in there after eating it all.
Don’t care one bit.
I’ve been buying the usual summer suspects, peaches, strawberries, blueberries, raspberries, blackberries and all other stone fruits, even melons (who am I, I don’t even like melon?!) but when I saw guava in the store, despite it being from Mexico, it had to come home with me.
There wasn’t even a second thought to be had, the fruit cravings took over like a pregnant lady with a midnight ice cream demand and in the cart it went.
Outside of my all time favorite kombucha flavor, I honestly don’t think I’ve ever bought guava at home so when I got home from the store and within minutes my kitchen was filled with this unexpected guava fragrance, it took me by surprise.
You know smell memories? That’s exactly what happened.
That exact smell took me right back to our vacation in Playa del Carmen, Mexico 5 years ago and the breakfast buffet with all the local fruits and jams.
At the time, I didn’t know what that smell was but now I know it was the guava making its presence known.
Besides its wonderful tropical taste and fragrance, guava also has a few pretty impressive benefits going for it, so many in fact, it’s considered a super-fruit.
Incredibly rich in vitamin C, vitamin A, lycopene and antioxidants, it’s also a good source of manganese, folate and fiber.
- The vitamin A in the fruit has been linked to good eyesight. If you’re not a fan of carrots, try guava for its innate retinol properties.
- With it’s high fiber content, guava has long been used as a natural remedy for constipation.
- High folate levels help promote fertility.
- The generous manganese levels allow the body to absorb other key nutrients.
- Guava slows down the absorption of sugar in the blood, making it a great fruit for diabetics.
- The antioxidants in the fruit help absorb free radicals in the body, helping to fight wrinkles, prevent damage from UV rays and signs of aging.
Most of the time, guava is associated with a pink flesh-like color but there are actually a few different types of guava.
The one seen here (and what I use in this guava smoothie recipe) is what’s called “lemon guava”, most likely due to its color being more yellow than pink. Regardless, the taste is still the same guava we all know and love.
Because I wanted to make things pretty though, I decided to blend the yellow guava with some strawberries for the beautiful pink color you see in this guava chia pudding. Although, it wasn’t all about looks, the delicate sweetness of the summer strawberries helps balance out the natural tang from the guava a bit too.
Honestly, in the summer, I could easily forego chocolate cakes, brownies, cookies and the like if a glass with this layered strawberry guava chia pudding was an option any day. From the vanilla chia pudding base to the creamy sweet avocado middle layer to the fresh, bright, sweet and slightly tangy strawberry guava jam topping, this healthy dessert has it all. It’s gluten free, dairy free, naturally sweetened, filled with healthy fats and a celebration of the best the season has to offer.
Love this layered strawberry guava chia pudding recipe?
Try other pudding recipes like my Frozen Strawberry Topped Peanut Butter Chocolate Chia Pudding, Pumpkin Chocolate Chia Pudding, and Blueberry Chia Pudding.
Layered Strawberry Guava Chia Pudding
Ingredients
For the chia pudding base
- 2 cups unsweetened vanilla nut milk of choice, almond, coconut, cashew, macadamia, etc. or a blend of any
- 1/4 cup chia seeds
- 2 tablespoons plain Greek yogurt, optional – helps thicken but can omit for paleo/vegan
- 1/2 teaspoon vanilla bean paste, or extract
- pinch of salt
- 1 tablespoon sweetener of choice, maple syrup, honey, agave, liquid stevia, etc.
For the avocado layer
- flesh of 1 ripe avocado, about 150 grams
- 1/2 a banana, about 50 grams
- 1/3 cup unsweetened vanilla nut milk of choice
- 1/2 teaspoon vanilla extract
For the strawberry guava jam
- 1 1/2 pounds chopped guava, about 700 grams
- 1 1/2 cups water
- 1/2 pound hulled strawberries
Instructions
For the chia base
- Whisk all ingredients together in a small bowl. Cover and refrigerate overnight to thicken.
For the avocado layer
- Combine all ingredients in a food processor, process until smooth. Transfer to a small bowl and refrigerate until ready to assemble.
For the strawberry guava jam
- Add the guava and water to a sauce pot. Cover and bring to a boil.
- Stir, reduce heat to low and simmer for about 20 minutes, stirring occasionally.
- Remove cover, continue simmering for another 10-15 minutes until guava is softened.
- Pour the guava through a fine mesh strainer over a large bowl and using the back of wooden spoon, push the mixture through the strainer to capture the pulp but not the seeds in the bowl. This will take some elbow grease and time, about 15 minutes.
- Add the strawberries to the sauce pot and cook over medium-low heat, just until softened.
- Place both the guava puree and strawberries in a food processor and process until smooth.
- Assemble the parfaits by pouring the chia base into the bottom of 4 glasses or jars. Divide the avocado cream evenly and place on top of the chia pudding. Spoon a few tablespoons of the guava jam on top. (*see note)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
ALMOST too pretty to eat ~ guavas slay me, I can’t resist!
When do grocery stores sell guava ? I don’t think that I’ve ever eaten guava. I’ll give it a try and see if my husband will eat it. He doesn’t like pudding!
I have also been craving fruit like CRAY. I’ve been eating it for breakfast and lunch every day–sometimes even dessert at night! But summer is the best season for fruit! Berries, peaches, grapes, figs, so much more! This pudding looks delicious!
Guavas are the best! They smells so amazing and I bet they taste amazing in this pudding!
What a beautiful colorful pudding!
I fell in love with guava in Mexico this spring – it’s the best!! These are gorgeous!!
Oh my gosh, these are just so gorgeous! I’m right there with you on the fruit train, there’s just so much good stuff out there right now! I just had a ginormous bowl of fruit salad for breakfast and it was glorious.