'- 1 can (13.5 ounces) coconut milk- 1/2 cup sugar- 1/2 teaspoon salt- 2 cups guavas, peeled, seeded, and sliced- 1/2 cup cooked mini sago- 1/2 cup coconut cream

- In a pot over medium heat, combine coconut milk, sugar, and salt. Bring to a simmer, stirring regularly until sugar and salt are dissolved.- Add guava and stir to distribute. Cover, lower heat, and cook for about 3 to 5 minutes or until softened.- Add sago pearls and continue to cook until heated through and sauce is slightly thickened.- Remove from heat and ladle into serving bowls. Drizzle with coconut cream, if desired. Serve warm or cold.