15 Tasty Desserts from Jamaica You Need to Try

15 Tasty Desserts from Jamaica You Need to Try

Even while Jamaican cuisine is recognised all over the globe for its cuisines that are intensely flavoured (and, to some people, quite hot), the huge variety of mouthwatering sweets has never trailed behind in terms of its distinctive island charm and deliciousness.

The majority of Jamaican sweets call for coconut in some form, whether it be dried, grated, or chopped, as well as coconut milk, which is the liquid that results when warm water is added to grated or chopped coconut and the resulting combination is pressed.

Spices including nutmeg, allspice, cinnamon, and vanilla are also often used; in addition, the meals are typically finished off with a generous amount of cane sugar and a dash of Jamaican overproof rum.

If you have a sweet craving or just prefer to have your taste buds titillated by something sweet even on occasion, then you simply cannot afford to miss out on these scrumptious treats from Jamaica.

1. Ackee Ice Cream

Ackee, which is Jamaica’s national fruit, is most often linked with the country’s national cuisine, which is called ackee and saltfish. However, ackee may also be used to produce a delicious sweet dish.

Condensed milk, heavy whipping cream, congealed milk, ackees, and vanilla extract are the ingredients that go into making ackee ice cream. A saucepan is used to combine the ackees that have been parboiled with heavy whipping cream, and the mixture is then brought to a simmer.

After that, the mixture is whisked together with a can of sweetened condensed milk and a teaspoon of vanilla extract until it is completely smooth. After that, it is set aside to cool. In the meanwhile, the heavy cream is beaten with an electric mixer until it forms firm peaks. After folding the whipped cream into the ackee mixture, the mixture is poured into a pan that has been lined with plastic, covered with more plastic, and then placed in the freezer. And … voilà! Scoop it up and savour it!

2. Banana Bread

This cake-like bread is bread in name only because it is so moist, sweet, and cake-like. The fact that it is often cooked in a loaf pan is likely where the term “loaf pan” came from.

It is prepared with mashed overripe bananas, flour, butter, eggs, sugar, coconut, raisins, lime or lemon juice, vanilla extract, cinnamon, nutmeg, milk, and a dash of dark Jamaican rum to add a potent flavour. The bananas are mashed until they are very ripe. A delectable morsel to savour!

3. Bread Pudding

White bread (preferably not very fresh, at least a day old), butter, eggs, sugar, raisins, sweetened condensed milk, cinnamon, nutmeg, and a generous splash of Jamaican rum are the primary ingredients in Jamaican bread pudding. Those who do not abstain from alcohol add a generous splash of Jamaican rum to the dish. Because it is so good, you will never be satisfied.

4. Carrot Cake

Carrot cake, which is a particular favourite in Jamaica, is produced by first mixing grated raw carrot with sugar in a basin, followed by eggs, oil, and vanilla extract. After that, the flour, cinnamon, mixed spices, baking soda, and salt are mixed together in a separate bowl, and then the dry ingredients are gradually added to the wet components while being continuously stirred until they are thoroughly blended.

This is cooked for around forty minutes at a temperature of 350 degrees Fahrenheit; the key is to make sure that some moisture is retained. The frosting is not required.

5. Coconut Toto

To make Jamaican coconut toto, combine desiccated (unsweetened) or freshly grated coconut with flour, brown cane sugar, eggs, milk, butter, mixed spices, ginger, vanilla essence, and a very little quantity of Jamaican rum in a mixing bowl. Mix well.

The end product is a decadent dessert that is undeniably flavoured with coconut and has a touch of rum flavouring. Everything about it is beautiful.

6. Cornmeal Pudding

This scrumptious dessert is frequently referred to as “fire at the bottom, fire at the top, hallelujah Inna di middle,” which literally translates to “fire at the bottom, fire at the top, and the tasty pudding in between.” The name comes from the traditional method of cooking this dessert, which involved placing a Dutch pot on top of coals and placing another set of coals on a metal covering that was placed on top of the Dutch pot.

Typically, it is baked in a traditional oven these days. Cornmeal with a touch of flour, brown sugar from cane, coconut milk, raisins, ground nutmeg, and a spice mixture are the ingredients that go into its creation. After the pudding has been baked for about 45 minutes, a custard that is made with coconut milk, sugar, vanilla extract, and cinnamon is spread over the top of the pudding. The dish is then returned to the oven for another 15 minutes, or until the custard has reached the desired consistency.

Your sense of taste will be delighted by this. Cornmeal pudding is typically cut into slices and sold at roadside stands and neighbourhood corner stores.

7. Duckunoo

The delicacy known as duckunoo, commonly referred to as blue drawers or tie-a-leaf, is without a doubt one of the most Jamaican of Jamaican sweets. It is possible that more than any other, it is a reflection of the abundant African history that this Caribbean island has.

Duckunoo is delicious. Cornmeal, chopped green bananas, coconut, spices, and brown sugar from cane are combined, then rolled into little packages, knotted with banana leaves, and cooked gently in boiling water. This dish is prepared. The end product is a delectable confection.

8. Fruit Salad

When it comes to eating fruit, specialists recommend doing it on an empty stomach. This piece of advice is frequently ignored by the majority of Jamaicans, despite the fact that a plate or bowl of tangy, colourful, and beautifully refreshing fruit may be eaten at any time of the day and is fairly popular as a dessert option.

Watermelon, mangoes, oranges, papayas, and jackfruit are just a few of the fruits that are included on the never-ending list of fruits, which also includes Otaheite apples, bananas, and pineapples… sliced into a variety of shapes and sizes and presented in an appealing manner. Blend, then have some fun!

9. Gizzada

The most frequent kind of gizzadas has a pastry shell with an open top that is filled with an enticing mixture of shredded coconut, brown cane sugar, nutmeg, butter, and water. Gizzadas are often served warm. This sweet treat is also known as pinch-me-round due to the pinched appearance of its crust.

The second variation has the same filling, but it is enclosed in a crust that makes it seem quite similar to a plantain tart. However, that is the only similarity between the two varieties; they are otherwise very different. A whole new world of sweet and entrancing tastes is revealed once you take your first bite of gizzada. Gizzadas may often be found for sale at the island’s myriad of convenience stores and corner shops.

10. Plantain Tart

The relationship that Jamaicans have with their plantains is one that has endured for a very long time. Jamaicans have a wide variety of ways to enjoy the delicious plantain fruit, which outsiders sometimes mistake for a banana due to its appearance. One of these methods is by making plantain tarts. Flour, eggs, butter, shortening, salt, and a few drops of ice-cold water are combined to make the pastry for this flavorful and delicious plantain delight. The dough is then rolled out and cut into strips.

In order to make the scrumptious filling, extremely ripe plantains are mixed with sugar, egg whites, vanilla flavour, freshly grated nutmeg, and a few drops of red food colouring.

This is mouthwateringly delectable to the fullest.

11. Ripe Banana Fritters

In the majority of Jamaican households, overripe bananas are never thrown away. They are an ingredient in the preparation of banana fritters. Bananas, flour, brown sugar, eggs, vanilla extract, ground nutmeg, and baking powder are the ingredients that go into making these delicious morsels, which are formed by putting all of those ingredients together.

In one bowl, the bananas are mashed until they are practically the consistency of cream, and the eggs are beaten before being added to the bowl. In another bowl, the flour, baking powder, sugar, and nutmeg are mixed together. After that, the two mixes are combined, and sometimes some more flour is added for a more substantial consistency if that is required.

After that, portions of the batter are measured out and cooked in a pan that has been preheated with oil until the batter attains a deep golden colour and becomes crisp around the edges.

12. Rum and Raisin Coconut Cheesecake

Free chocolate cake slice image, public domain CC0 photo.

This deliciously delectable dessert is created with shredded coconut, cream of coconut, cream cheese, whipped cream, eggs, sugar, butter, biscuit crumbs, lemon juice, rum, raisins, and vanilla flavour. The ingredients are mixed together until they form a smooth consistency.

In a bowl, the crumbs from the biscuits are combined with the coconut, lemon juice, and butter. Next, the mixture is pushed into the bottom and up the sides of the bowl to form the crust.

In a separate bowl, cream cheese and sugar are mixed together using a mixer until they are completely incorporated. After each egg is added, the mixture is given a thorough beating before the next egg is added. After that, the cream of coconut, whipped cream, lemon juice, vanilla extract, rum, a portion of the remaining coconut, and raisins are added, and the mixture is mixed until it is well combined. After that, the filling is poured into the crust, and it is cooked at 325 degrees Fahrenheit for approximately an hour and a quarter, or until it is puffed and set in the middle.

After it has been moved, the cake must be allowed to cool before being placed in the refrigerator for the night. The cake is finished off with a sprinkling of the leftover coconut.

13. Rum Cake

It shouldn’t come as a surprise that Jamaican rum cake is very well-liked on the island of Jamaica. It is prepared using flour, butter, eggs, sugar, breadcrumbs, lime zest, mixed spices, crushed or chopped raisins, prunes, and currants; rosewater, sherry (or blackberry brandy), wine, and (there are no prizes for guessing this) a good quantity of Jamaican overproof rum.

The rum cake has historically been cooked in a Bundt cake pan, and the ideal form is the one that results from doing so. No one is really sure why this is the case, but it has always been the case. This mouthwatering dessert is often served with ice cream.

14. Soursop Cheesecake

Whether or not one like cheesecake, the luscious, bewitching, and no-bake soursop cheesecake is simple to prepare and impossible to forget. The pulp of the soursop fruit, which is often referred to as graviola, is combined with cream cheese, butter, condensed milk, biscuit crumbs, lemon juice, and gelatin that has been dissolved in hot water. The finished product is then chilled.

In one dish, the crumbs from the biscuits are combined with the butter that has been melted, and in another bowl, the other ingredients are blended or beat with a beater until they are smooth. After that, the mixture is poured over the biscuit foundation, and it is refrigerated in the refrigerator until it is set.

Who could possibly desire a method that is simpler and more enjoyable to caress, tickle, and pamper the taste buds?

15. Soursop Ice cream

The soursop fruit is used to make a sweet and tangy dessert that is packed with flavour. The soursop juice (or soursop puree) is combined with heavy cream, egg yolks, sugar, condensed milk, lime juice, and either vanilla or almond extract to make the dessert. If you already own an ice cream machine, you have a significant advantage over those who do not.

In such cases, a whisk, a blender, or a mixer will do the job just as well. In addition, all you need for chilling is a standard ice cube tray. Wrapping it in plastic wrap will suffice, and before you know it, your mouthwatering dessert will be ready to be devoured.

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