End your meal on a tropical note with these traditional Caribbean desserts!
From fudge to rum cake to flan, these easy recipes are a vacation from your usual treats!
I’m forever dreaming of my next vacation, but with these Caribbean desserts, I feel like I’m already in the tropics.
Now, I know I’m not the only one who loves to try unique and decadent dishes on vacation.
If you can’t indulge in your time off, when can you?
But, alas, it doesn’t look like any of us will be sipping cocktails on the beach anytime soon.
I’ve put together a list of the 15 best Caribbean desserts so we can all have a little sunshine at home.
Belize has been on my list for a long time, and I’m determined to make it there before I go grey!
But until then, I’ll settle for this creamy fudge.
It’s nice and easy to make. You’ll just stir everything over a low heat. This fudge is also packed with yummy extras!
I love the chewiness of the raisins with the warmth of the nutmeg.
As humble as it is, bread pudding will always be one of my all-time favorite desserts.
It’s frugal, uses ingredients we typically have on hand, and it’s so creamy.
This recipe also uses raisins, which as a great texture to the dish. Feel free to soak them in a little rum!
Tamarind has quite a unique flavor. It’s both sweet and sour and can draw mixed feelings from people.
I happen to love it and always stock up on the paste when I see it in the stores.
You should be able to find it in Asian stores or near the Asian and Indian food in the grocery store.
My first stop on any vacation is the bar to indulge in a fruity daiquiri.
A tropical spot calls for a tropical cocktail!
But how do resorts get their daiquiris so flavorful?
They use frozen strawberries instead of ice.
When paired with some fresh fruit and sugar syrup, it’s perfection.
This is one of those cakes that’s a little naughty.
Sure, it looks all innocent with its lovely yellow cake, and it’s usually made in a bundt pan with a moist and tender crumb.
But one bite of this will have you hooked.
The sweet butter and rum syrup soak into every nook and cranny, making it just a little boozy and so delicious.
Did you grow up with these, too?
I just love how simple they are.
Though I always had the version made with egg whites, I particularly love this recipe.
The added sweetness from the condensed milk also brings an extra level of chew to the cookie that I just can’t resist.
I’m all about having cake for breakfast, especially when it’s this good.
If you look through the ingredients, you’ll notice they all look very similar to a porridge recipe.
The only difference is that this recipe gets baked and will set up enough to be sliced.
I love the use of cornmeal for this, giving it a cornbread-like texture that becomes slightly dense when baked.
And the use of coconut milk and no eggs means it’s vegan-friendly!
Flan often gets a bad rap.
I don’t know if people think it’s too simple, or if they’re intimidated to try making it due to the caramel on top.
But I love the smooth custard finish, and when it’s mixed with cream cheese for a faux-cheesecake flavor? I’m the first in line for a slice.
To make it as silky smooth as possible, blend everything well, and then run it through a strainer to catch any pesky lumps.
If you’re looking for something lighter with maybe a few less calories, this dish is for you.
Fried plantains are super tasty and are undoubtedly healthier than a big slice of rum cake.
Still, they’re sweet and caramelized and just a little sinful, especially served with a scoop of ice cream.
You can find coconut sugar in most big supermarkets or in health food stores.
Does coconut sugar taste like coconut? Unfortunately not.
It’s a lot like brown sugar, just with a few extras, such as zinc and iron.
These adorable little cakes (or kind of cookies) are vegan and gluten-free and are often seen during the holidays and at celebrations.
I love the vibrant color, but you can leave out the food coloring if you prefer it all-natural.
I thought flan couldn’t get any better than adding cream cheese.
But pumpkin? My inner pumpkin-spice-latte-lover is giddy right now!
The only part to worry about will always be the caramel.
Look away for three seconds, and it will burn! I’ve been there too many times.
The trick is to cook the sugar in intervals.
Layer a small amount in the bottom of the pan and allow it to melt.
Then sprinkle over a little more, then a little more, until it’s all melted and nothing is burning underneath.
Always shake the pan back and forth, rather than stirring, and be patient.
Don’t let the name deceive you; this is a fruity, nutty, rum-filled wonder.
It gets the name from the use of dark rum, and I like to use brown sugar to deepen the flavors.
I also soak all my fruit in the rum for added rum goodness.
This cake will be quite dense, and it needs a good hour-and-a-half in the oven.
A coquito is a Puerto Rican coconut holiday drink.
If you’ve never made it before, you’re missing out! It is so much better than traditional eggnog and so much easier.
And when it’s made into a cheesecake, it’s creamy and wonderfully warm.
It has cinnamon, nutmeg, and all-spice in the filling, not to mention an incredible coquito topping.
I have to admit; I’d never tried (or heard of) this recipe before today.
But I made it right away!
There’s no chocolate, which was a little disappointing at first.
But one sip made up for it.
This is a warm roasted peanut and cinnamon drink that makes for a unique and delicious hot chocolate alternative.
Many recipes use coconut milk or add coconut flakes, but it’s not usually the main ingredient.
This cake changes all that. Coconut is truly the star of this show.
It has coconut milk and toasted coconut inside. For an extra kick, why not try drizzling with some vanilla-coconut glaze?
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