Recipe

Creamy Yam and Coconut Dessert with Guava

Name: Creamy Yam and Coconut Dessert with Guava
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 400 g raw white yam, already peeled; Water to boil the yam (approx. 1.5 l); 400 ml unsweetened coconut milk; 150-250 ml hot water to adjust the cream; 60 g sugar (about 5 level tablespoons); ½ cinnamon stick; 1 teaspoon vanilla; 1 pinch of salt; 120 g guava paste; 70 ml water

Spoon dessert featuring white yam made into a cream with coconut milk, cinnamon, and vanilla, finished with a swirl of guava. Serves 6 small bowls.

CiberCubaNovember 7, 2026

Image generated with AI.CiberCuba

Preparation15 min
Cooking35 min
Total time50 min
Servings6 small bowls
DifficultyEasy

In Cuba, we mostly know yam on the savory table: boiled with mojo or added to ajiaco. But this root vegetable with its fine white flesh also lends itself to sweets. Made into a cream with coconut milk, it becomes soft, silky, and has a delicate flavor that requires little sugar.

The idea stems from a documented precedent in the Colombian Caribbean. The official inventory of traditional cuisine recipes by Colombia's Ministry of Culture includes a yam dessert with coconut, milk, and sugar, and another version with coconut milk, sugar, and cinnamon. Based on this, we propose a current adaptation: a guava finish that gives it color, acidity, and that touch we love so much.

It is a spoon dessert without an oven, eggs, or gelatin. You can serve it warm, freshly made, or chilled from the fridge for an afternoon snack or a family Sunday.

Method

Yam cream

Peel the yam, cut it into 3 to 4 cm pieces, and rinse them well under cold running water. Weigh 400 g already peeled.
Place the pieces in a pot, cover with boiling water (approx. 1.5 l), and bring to a boil. Reduce to medium heat and cook for about 20 minutes, until a knife enters without any resistance.
Drain the yam very well and let it sit in the colander for a couple of minutes to release steam. While hot, mash or pass through a food mill until you have a smooth puree; remove any remaining fibers.
In a heavy-bottomed saucepan, combine the puree with the coconut milk, 150 ml of the hot water, the sugar, the half cinnamon stick, and the pinch of salt. Mix with a whisk until integrated.
Cook over low heat for about 12 minutes, stirring the bottom constantly with a spatula, until you have a homogeneous cream that coats the spoon. If it thickens too much, add the rest of the hot water little by little (up to 100 ml more). Remove it slightly more fluid than you want, as it thickens when cooling.
Image generated with AI.CiberCuba
Turn off the heat, remove the cinnamon stick, and add the vanilla. Stir well and let the cream rest while you prepare the topping.

Topping and assembly

Chop the guava paste and place it in a small saucepan with 70 ml of water. Heat over low heat for 4 or 5 minutes, mashing with a fork, until you achieve a fluid but concentrated topping. If lumps remain, strain it.
Image generated with AI.CiberCuba
Divide the cream into 6 small bowls. Spoon one or two tablespoons of guava on top and, using the tip of a knife or a toothpick, draw a swirl. Serve warm.
Image generated with AI.CiberCuba
If you prefer it cold, let the cream cool in the bowls for 20-30 minutes, cover with plastic wrap in direct contact, and refrigerate for at least 2 hours. Make the guava swirl just before serving.

Tips and variations

Which yam to use. This recipe uses edible white yam (genus Dioscorea), with brown, rough skin and white or ivory flesh. Do not substitute it with sweet potato or malanga: the flavor, color, and texture of the cream would be different. The 400 g refers to raw, already peeled yam.

When peeling it. Some people notice an itch on their hands when handling raw yam; if this happens to you, wear gloves. Rinse it well after cutting to remove some of the surface starch.

Texture. Mash it or pass it through a food mill, but do not blend it in a blender at high speed: overworked yam becomes elastic and sticky. Remove the cream from the heat slightly more fluid than you want it, as it thickens considerably when cooling. If it is too firm the next day, add one or two tablespoons of hot water and stir.

Sweetness. The base uses little sugar on purpose, because the guava provides the rest. Taste before serving and adjust only if necessary.

Warm or cold. The main version is served warm, about 50 minutes after starting. If you prefer it cold, allow 20-30 minutes for it to cool down and at least 2 hours in the fridge (in total, about 3 hours and 20 minutes). Add the guava just before serving so the swirl remains defined.

Storage. Covered with plastic wrap in direct contact, the cream keeps for 2 or 3 days in the fridge. Store the guava topping separately in a sealed jar; if it thickens, warm it briefly with a teaspoon of water.

Source of inspiration. Inventory of traditional Colombian cuisine recipes, Ministry of Culture of Colombia (entries 604 and 625). The guava and the proportions in this recipe are an adaptation by our editorial team.