This is desert mom prepared for us when we were younger. It is especially nice to the tummy during cold and rainy afternoons, and it smells wonderful, too. The vanilla and cornstarch were additions I made from the original recipe.
Ingredients:
ripe guavas, fresh coconut milk, brown sugar, vanilla, corn starch
Mom does it this way: She picks nice, ripe guavas, halve them into two and removes the seeds with a spoon. She chops them into c’s or squares. The fresh coconut milk mixed with brown sugar, a drop or so of vanilla and enough corn starch to make the soup thick (but not sticky) is boiled and when bubbles start popping, off go the guavas. Boil the mixture. Serve hot.
Shucks, I’m so not good with measurements. Mom never taught me that, and I never saw her fuss with it, but amazingly, she always ended up with bestsellers… 
I hope you do with this one, too .
