Guava Cream Cheese Ice Cream Tropical Guava & Cream Cheese Ice Cream Swirl Ingredients: 1 ½ cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 4 oz cream cheese, softened 4 egg yolks 1 cup guava paste or guava puree 1 tsp vanilla extract Pinch of salt Optional: extra guava paste for swirling Directions: In a medium saucepan, combine the milk, cream, and salt. Heat over medium until just steaming. In a bowl, whisk the egg yolks with sugar until thick and pale. Slowly whisk the warm cream mixture into the egg mixture to temper. Return everything to the saucepan and cook over low heat, stirring constantly, until the custard thickens slightly (170–175°F or 77–80°C). Remove from heat. Stir in cream cheese, guava paste, and vanilla extract until smooth. Blend with an immersion blender or standard blender until fully combined and silky. Strain the mixture if needed, then chill in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. For added texture, swirl in softened guava paste just before transferring to a container. Freeze for at least 4 hours until set. Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 310 kcal | Servings: 6 servings #guavaicecream #tropicaldesserts #creamcheesetreats #icecreamrecipe #homemadedessert #latinflavors #guavapaste #fruitandcream #summericecream #caribbeandessert #exoticicecream #sweetandtart #icecreambowl #custardbase #fruitdessert #gourmeticecream #creamyflavors #islandinspired #tropicaltwist #guavaandcheese Get swept away to the tropics with this Guava Cream Cheese Ice Cream! Tart guava meets creamy richness in a flavor that’s pure sunshine.

Taro Root and Coconut Salad Creamy Taro Coconut Salad with Lime and Fresh Herbs Ingredients: 1 lb taro root, peeled and cubed 1/2 cup unsweetened coconut milk 1/4 cup shredded fresh coconut (or unsweetened dried coconut) 1 tablespoon lime juice 1 teaspoon lime zest 2 tablespoons finely chopped red onion 2 tablespoons chopped cilantro or mint 1 tablespoon olive oil Salt and black pepper, to taste Optional: chili flakes or chopped chili for heat Optional: toasted sesame seeds for garnish Directions: Bring a pot of salted water to a boil. Add cubed taro and cook for 12–15 minutes or until fork-tender. Drain and let cool. In a large bowl, whisk together coconut milk, lime juice, lime zest, olive oil, salt, and pepper. Add the cooked taro, shredded coconut, red onion, and chopped herbs to the bowl. Toss gently to coat. Adjust seasoning with more salt, pepper, or lime juice if needed. Garnish with chili flakes and toasted sesame seeds if desired. Serve chilled or at room temperature. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 290 kcal | Servings: 4 servings #tarosalad #coconutsalad #plantbasedmeals #tropicalflavors #veganrecipes #rootvegetables #coconutmylove #islandinspired #asianfusion #herbydelights #limezest #refreshingsalads #summerbowls #creamyvegan #glutenfreegoodness #saladwithroots #veggielover #easyveganmeals #nourishyourself #tropicalsalad Creamy, herby, and full of tropical flavor — this Taro Root and Coconut Salad is a refreshingly unique addition to your summer spread!