Cuban-American fusion recipe

Guava and Coconut Overnight Oats

Name: Guava and Coconut Overnight Oats
Prep time: 10 min
Total time: 490 min
Ingredients: 100 g traditional rolled oats; 250 ml unsweetened coconut drink; 150 g pink guava purée, without seeds or added sugar; 15 g unsweetened shredded coconut; ½ teaspoon vanilla extract; 1 pinch of salt; 1 tablespoon maple syrup, optional

Overnight oats layered with coconut drink and guava. A cold, no-cook breakfast prepared the night before.

CiberCubaNovember 13, 2026

AI-generated image.CiberCuba

Preparation10 min
Total time8 h 10 min
Servings2 breakfast jars
DifficultyEasy

Overnight oats let you prepare breakfast before going to bed. This version features pink guava and coconut for a tropical flavor: a creamy base of soaked oats topped with a layer of fruit purée.

It's assembled in two jars and rests overnight in the refrigerator. This is a contemporary dish, not a traditional Cuban recipe, with guava as the star.

Ingredients

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100 g traditional rolled oats
250 ml unsweetened coconut drink
150 g pink guava purée, without seeds or added sugar
15 g unsweetened shredded coconut
½ teaspoon vanilla extract
1 pinch of salt
1 tablespoon maple syrup, optional

Method

Prepare two clean jars with lids, each about 350 ml. In a bowl, mix the oats, coconut drink, vanilla, salt and half the shredded coconut.
Taste the guava purée separately. Add the optional syrup to the purée or the oats only if you want more sweetness.
Let the oats soak for 5 minutes, then stir again, breaking up any dry patches. Divide between the two jars.
Spoon the guava purée over the top to form a pink layer. Cover and refrigerate for at least 8 hours; do not leave the jars sitting on the counter.
When serving, check the texture. If it is too thick, stir in 1 or 2 additional tablespoons of coconut drink. Finish with the reserved shredded coconut and serve cold.