These Honduran desserts are so wonderfully delicious, and they use the freshest ingredients. What’s more natural than bananas and mangoes?
From creamy cakes and shakes to spiced puddings and hot chocolate, there’s something for everyone here.
Now’s the time to buy that papaya, close your eyes, and let yourself dream of that beach vacation.
Many of these recipes will be familiar, with a few tweaks here and there.
As much as I love strawberry milkshakes, mango milkshakes are now my new go-to.
And we’ve all baked enough banana bread in the last year to be able to do it in our sleep.
Each of these Honduran desserts has its own personality, taking some classics to a new level.
Let’s get cooking!
If you’re going to try a poke cake, it really should be this one. The flavor is mild, sweet, and will leave you reaching for seconds.
Using condensed and evaporated milk, the cake will be super moist.
The gentle, milky flavors make this cake the perfect pairing for everything from fresh fruit to rich chocolate ganache.
Be sure to let the cake cool completely before adding the milk pour; otherwise, it will end up dense and soggy.
When looking through this recipe, you might do a double-take when you see a certain ingredient. Neufchatel cheese? That must be a typo, right?
It’s not, and it’s such a special addition to this recipe. Rather than using mild cream cheese, the Neufchatel cheese adds such a great, tangy taste to the loaf.
Remember, you won’t want the rind, and beat it with the butter until nice and smooth.
This will be much easier if you start with room temperature ingredients.
If you’re looking for something sweet, simple, and a little different, this recipe is for you, as long as you’re good with carbs!
This fried dough is a staple in Honduras and is typically made with leftover tortilla dough. The best part is that it uses no yeast and can be made right away.
After frying, let it sit on a paper towel for a few minutes before drizzling with maple syrup or honey.
I’m a huge bread lover, and there’s nothing like a batch of warm, fresh rolls to go with dinner.
Though I usually go with Parker House rolls, I love the sweetness in these babies.
Made using coconut milk, this bread recipe would be the perfect side to tangy pulled pork or to use as burger buns.
Though you’ll find these year-round, they’re most popular at Christmas. This is due to their spiced anise flavoring.
The citrus notes really come through in these fluffy donuts, and the anise is definitely the star of the show, using both liquor and anise seeds to infuse the oil.
Since they don’t have any yeast, you can make up a batch of these in less than an hour.
If you’re a breakfast lover and are always on the lookout for new recipes, then you have to try this Spanish French toast recipe.
I love to use a baguette for this. The perfect, round slices just look adorable stacked on the plate.
The biggest difference is that each slice of bread needs to be soaked in sweet milk before being dipped in the eggs. This will give such a great milky flavor to the toast!
This banana milkshake is thick, sweet, and spiced. Between the cinnamon, nutmeg, and cloves, it’s like drinking a slice of banana bread!
I like to chop my bananas and keep them frozen, that way, you don’t have to add ice. The frozen banana will add both the chill and a wonderful creamy texture.
To avoid a grainy texture from the brown sugar, try using honey or simple syrup for sweetness. To make it vegan, use your favorite dairy-free alternative.
I don’t know why I don’t buy papayas at home. When I’m on vacation, I eat them constantly!
They have a wonderful tropical flavor that is a little milder than mango, but just as delicious.
When blitzed with some lime juice, sugar, and ice, papayas make a thick smoothie that you’ll absolutely want to start making daily.
To prep the papaya, peel the thin skin with a peeler and scrape out the seeds, as you would from a cantaloupe.
Drinking sugarcane water might seem like a bit much, but let’s just remember that sweet tea is typically far more sweet than it is tea!
This great drink is the perfect way to refresh on a hot day, and the addition of lime juice is just what it needs to cut through the sugar a little.
Obviously, most of us don’t have access to sugar canes and a press, so you’ll need some piloncillo.
It’s a pressed sugar cane that can be found online or in bigger supermarkets.
When it gets as hot as it does in Honduras, a good variety of cold drinks are necessary to make it through the summer!
How this recipe differs from those you might be used to is the addition of chia seeds.
They’ll need to be mixed in with the water before adding the strawberry and lemon.
Their mild, slightly nutty flavor will begin to seep into the tart drink over time and makes such a special addition to this everyday classic.
I have to admit that I’m a tad obsessed with mango. If I see it on a menu, you’d better believe it will soon be on my plate.
I just can’t resist the vibrant sweet fruit that pairs just as well with ice cream as it does with chicken.
And this shake could not be simpler. Just blend your mango with some ice cold milk and enjoy!
Did you know there’s an entire store dedicated to rice pudding in New York City?
Rice to Riches takes the humble dessert and makes it into something truly special, with more than a dozen different flavors daily.
If you’re ever in NYC, I highly recommend a visit. The caramel version is my personal fave!
This recipe uses full-fat milk for richness, cinnamon for spice, and a touch of cornstarch to thicken it all up.
I like to add my raisins to the water while the pudding cooks, so that it can hydrate and plump up.
We’ve all passed those market stalls piled high with candied fruits and been in awe of the colors and smells.
I can’t resist getting a mix of mango and strawberries, and I often finish the bag before making it home.
To make your own candied fruits, cut your desired fruit into bite-sized chunks and boil them in a mix of sugar, honey, and water.
You will need a candy thermometer to ensure your syrup reaches the right temperature.
It’s not the best recipe to make with kids, but they’ll love the results.
Another fried dough recipe, this is the kind of thing you will see around the holidays.
Pair it with some hot chocolate, and you’ll have a fantastic Christmas treat.
Make your buñuelos as thick or thin as you like, but don’t be shy with the cinnamon sugar coating after they come out of the hot oil.
For the hot chocolate, you’ll be adding both cinnamon and some chilis to make this really kick.
I love the spicy notes you can taste under the rich chocolate, but you can omit them if it’s too much.
I first had this great rice drink from a street vendor in Valencia, and boy, was it a treat.
Super refreshing on a warm day, I was amazed to hear that it was made using rice.
It’ssurprisingly thin, where I had expected a thicker milkshake-like texture.
And if you love rice pudding, then you’ll enjoy this one.
This recipe is different from the others because it includes orange juice in the enriched dough.
Where the above recipes can be kept relatively thick, these need to be rolled nice and thin.
When cooked, dust with sugar for a sweet and crunchy snack.
We don’t make flan enough in this country, and that’s such a shame. I adore the silky smooth, creamy texture and the creamy sweetness you get from every bite.
The hardest part will be the caramel. I’ve burned plenty in my day. My only advice would be to keep an eye on it and pull it when you see it turning golden.
Caramel will keep cooking and can turn bitter and burned in a matter of seconds.
I’m such a sucker for Key lime pie in all its forms. Since my first bite down in the Keys, I’ve been in love.
If you can find good quality Key lime juice, then it will really make all the difference. Of course, regular limes will do in a pinch.
The filling really couldn’t be easier. With just four ingredients and a few minutes, it will be smooth and ready to bake.
Making your own ice pops is always super fun. You can do it with the kids, and the pops are healthier than those from stores.
These amazing charamuscas can be made in a variety of flavors and colors and will sit in your freezer for weeks.
Guava has such a unique flavor, and it is used so much in Latin America. From pastries to smoothies, it can be found all over.
The sweet fruit tastes like a cross between a strawberry and a pear, and you’ll want to put this jam on everything.
I prefer to use lime juice in my jam. Be sure to let it cool completely in the fridge to reach the desired thickness.
I know we talked about rice pudding already, but that was a creamy cold version!
This recipe will give you a rich, warm, comforting bowl of sweet rice pudding that you can enjoy in the cooler months.
This recipe is much creamier, and when making it in the Instant Pot, it can be ready in just half an hour.
First, I have to tell you that this sweet milk sauce is a revelation, and you’ll make it often.
I put it on cobbler, drizzle it over pie, and even use the leftovers to make my French toast even more decadent.
As for the cake, this yucca cake is something very special.
It has a mild, sweet, and slightly nutty flavor, and when grated into this cake, it will give you a dense, rich, pie-like texture.
With the added spices and coffee, the dish as a whole has a very cafe latte taste. Who could resist a latte in cake form?
Caramel corn is one of those things I get at the fair and love, but sadly, I never take the time to make it at home.
My baker’s brain knows it’s not complicated, but it’s sticky. Plus, I’m slightly impatient and have been known to burn caramel while I top up my coffee.
Now, using the microwave might seem a little scary, and I was dubious myself at first. But if you keep an eye on it, it actually works!
Just be super careful when you handle the bowl and hot caramel.
I just love this simple little dessert. Sometimes I just need something sweet, but I don’t always have the energy for something extravagant.
All you need for this is to cut your bananas, sprinkle them with sugar, add some milk, and bake!
I like to add a little brown sugar for the last part of the bake, so it can caramelize a little. You can broil it for a nice crunchy top.
Stuffed cookies are so fun. Not only will you get a crumbly, buttery cookie, but you also get a pop of flavor!
You can fill them with everything from guava jam to Nutella, but this pineapple version is so delightfully tropical. Let’s all just pretend we’re on vacation, ok?
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