Caribbean Desert Recipes
I am certain to have some Caribbean Desert Recipes you would like.
Having a party? Need to relive a trip to St. Croix or the Caribbean? Maybe you just want to try something new. I have many other caribbean recipes.
Try some of these recipes also.
RUM PUNCH – JOHNNY CAKE – MANGO – RUM
If you don't find what you are looking for, just drop me a note and I will do my best to locate any recipe you might want.
VINCY BANANA BREAD
1 egg beaten
1/3 cup butter
1 tsp salt
2 cups flour
2/3 cups sugar
4 tsp baking powder
4 medium bananas mashed
Cream together the butter and sugar until light and fluffy. Stir in the egg. Combine the baking powder, salt and flour. Add to mixture alternating with the mashed banana. Pour into loaf pan. Bake at 350 for about 1 hour
1 1/2 c. crushed graham crackers
1/2 c. dehydrated coconut
1 1/2 tsp. cinnamon
2 1/2 tbsp. sugar
2/3 c. melted butter
FILLING:
2 1/2 tbsp. gelatin
1 1/4 tbsp. grated lemon rind
2 tbsp. lemon juice
1/2 c. boiling water
1/2 c. sugar
3 egg yolks
3/4 lb. cream cheese
1 lb. mashed mango pulp
1/2 c. cold water
1 1/2 c. sour cream
2/3 c. cream
Mix the crushed graham crackers, coconut, cinnamon, sugar and melted butter together. Firmly press on the bottom and sides of a 9 inch spring form pan. Chill until ready to use.
Put the gelatin, lemon rind, lemon juice and boiling water in an electric blender and whirl for about 30 seconds.
Add the sugar, egg yolks and softened cream cheese. Whirl on high speed for another 30 seconds.
Add the mango pulp (keep some aside for the top of the cake), cold water and sour cream. Blend until all the ingredients are well mixed.
Pour into the prepared crust and chill until firm.
Whip the cream and gelatin fold in the reserved mango pulp. Spread over the cake and serve.
CARIBBEAN FUDGE PIE
1/4 c. butter, softened
3/4 c. brown sugar
3 eggs
8 oz. semi-sweet chocolate, melted
2 tsp. instant coffee, plain or flavored
1 tsp. rum extract
1/4 c. flour
1 c. chopped walnuts
1/2 c. walnut halves
1 (9-inch) unbaked pie shell
Heat oven to 375 degrees. Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, instant coffee and rum extract; mix well. Stir in flour and 1 cup chopped walnuts; pour into unbaked pie shell. Decorate top with 1/2 cup walnut halves or pieces.
Bake in lower third of oven for 25 minutes. Cool on wire rack. Refrigerate for at least 1 hour before serving. Top with whipped cream or ice cream, if desired. Store in refrigerator.
CARIBBEAN MANGO DESSERT
2 c. flour
2 c. sugar
3 sticks butter
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container frozen whipped topping, thawed
1 tsp. vanilla
2 env. unflavored gelatin
1 c. cold water
1 c. boiling water
1/4 c. lemon juice
5 c. diced mangoes
Preheat oven to 350 degrees. In a bowl combine flour and 1/2 cup of the sugar. Cut in butter. Press evenly into 13"x9"x2" pan. Bake for approximately 25 minutes or until crust is golden brown. Let cool in refrigerator. Beat cream cheese with 1/2 cup sugar, fold in whipped topping and vanilla. Spread over cooled crust, chill until firm. Soften gelatin in water, add boiling water and remaining 1 cup of sugar, stir until gelatin dissolves. Stir in lemon juice and mangoes. Let cool. When cooled, carefully spoon over the cream cheese layer. Chill until firm, then cut into serving pieces.
FLAMING MANGOS
2 fresh mangoes, or 12 slices canned mangos, about 1 inch thick
1 c. orange juice
2 tbsp. sugar
1 c. 151 Cruzan Rum
Wash and cut fresh mangos; cut each into 6 slices. Place in chafing dish or skillet. Pour orange juice over fruit and sprinkle with sugar. Heat to simmering, Stir gently to dissolve sugar and coat fruit. After 3 or 4 minutes pour in tequila; keep over medium heat.
Flame sauce by pouring a little rum into teaspoon and holding it over flame of chafing dish or range until it flames; then use this flaming rum to light rum on top of mangos. Serve over vanilla ice cream.
HONEYED MANGOES
3 tablespoons dark rum
2 tablespoons honey
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
5 cups sliced peeled ripe mango (about 3 pounds)
Combine first 5 ingredients in a medium nonstick skillet; cook over medium-high heat 1 minute, stirring occasionally. Add mango; cook 3 minutes, stirring occasionally. Divide mango evenly among 6 bowls; spoon remaining rum mixture over mango. Serve warm.
MANGO BREAD ( Island version of pumpkin bread )
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
3/4 c. sugar
3/4 c. dark brown sugar
3 eggs, slightly beaten
3/4 c. vegetable oil
1/2 c. raisins
1/2 c. chopped nuts
2 c. mashed mangoes
Sift, and then measure flour. Add cinnamon, soda and salt. Sift dry ingredients together. Make a well in the flour and add sugars, slightly beaten eggs and oil. Beat until well mixed. Fold in raisins, nuts and mangoes. Bake in 2 regular loaf pans at 350 degrees for 50 minutes to 1 hour. Baked bread freezes well.
MANGO COFFEE CAKE
1 1/2 c. flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 c. fresh cut up ripe mango or use peaches, blueberries etc
1 egg
1/2 c. milk
1/4 c. butter, melted
In a large mixing bowl, combine first 5 ingredients. Gently fold in mango. In a small bowl, whisk together the egg, milk, and melted butter. Add to the flour mixture and stir. Spread into as greased 8 x 8 inch baking pan. Combine topping ingredients and sprinkle over batter: 3/4 c. brown sugar 1 tbsp. flour 1/4 c. chopped walnuts
Bake at 425 degrees for 20-25 minutes, until top is light golden brown.
Caribbean Desert Recipes can make a meal festive.
MANGO CREAM CHEESE DESSERT
Crust:
3/4 c. butter
1/4 c. brown sugar
1 1/2 c. flour
1/2 c. chopped nuts
1st Layer:
1 (8 oz.) pkg. cream cheese
8 oz. whipped cream
2/3 c. sugar
2nd Layer:
2 (3 oz.) pkg. lemon Jello
1 c. boiling water
2 c. cold water
4 c. sliced and peeled mangoes
Mix crust ingredients and press onto bottom of 9x13 pan. Bake at 350 degrees for 10 to 12 minutes.
Cream together cream cheese and sugar. Fold in whipped cream. Spread over cooled crust and refrigerate. Dissolve Jello in boiling water for 2 minutes. Add cold water. Arrange mangoes over cream cheese layer. Gently pour cooled Jello over mangoes. Refrigerate until firm.
MANGO CREAM PIE
2 c. milk
1/2 c. granulated sugar
1 tbsp. butter
3 eggs, separated
1 packet unflavored gelatin, softened with 3 tbsp. water
1 tsp. vanilla extract
1 c. heavy whipping cream
1 mango peeled & finely chopped
1 9" pie crust, baked
Place milk and sugar in a medium size saucepan, bring to a boil, reduce heat and stir until sugar is dissolved. Add butter.
In a separate small bowl beat egg yolks and add a few tablespoons of the hot milk mixture to egg yolks, then stir egg mixture into saucepan with remaining milk and sugar. Stir over low heat until slightly thickened. Add gelatin and stir until gelatin is completely dissolved.
Remove from heat and add vanilla extract. Cool mixture over ice until thickened to texture of egg whites.
Whip egg whites in a deep bowl until soft peaks are formed. In a separate small bowl, whip cream until thick. Mix finely chopped mango into the thickened milk mixture. Now gently fold in the whipping cream, then the egg whites. Make sure whites are thoroughly combined with the mango-milk mixture. Pour into baked pie shell and chill until well set for about 6 hours or overnight. Makes a one 9 inch pie.
MANGO CRISP (Apple crisp gone island style)
1 c. sifted flour
1 tsp. baking powder
1 tsp. cinnamon
1 oz. oatmeal
1/3 c. melted butter
1/2 c. chopped nuts
4 c. mango, sliced
3/4 c. sugar
1/2 tsp. salt
1 tsp. nutmeg
1 egg
Line buttered 8 x 8 x 2 inch baking dish with mango slices. Sift dry ingredients together and work in egg with pastry blender until consistency of coarse meal. Stir in oatmeal. Sprinkle over mango slices. Drizzle melted butter over top, followed by chopped nuts. Bake at 375 degrees for 45 minutes.
MANGO CRISP (MICROWAVE)
5 c. ripe firm mangoes, peeled & thinly sliced
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. lemon juice
1/4 c. soft butter
1/2 c. brown sugar
1/2 c. flour
Mix mangoes with nutmeg, lemon juice and 1 teaspoon of the cinnamon. Place in a buttered 10 x 6 x 2 inch glass baking dish. Set aside.
Blend butter and brown sugar. Add flour and the remaining 1/2 teaspoon of cinnamon. Mix until crumbly. Spread evenly over mango slices. Cook in microwave oven 9-11 minutes, rotating a half turn after 5 minutes. Serve warm or cold. Use thinly sliced apples or peaches with mango slices if desired.
MANGOES FLAMBÉ
1/4 cup finely chopped, unsalted macadamia nuts
4 Tbs. butter
1/2 cup light-brown sugar, packed down in to a measuring dish
1/2 tsp. powdered ginger
1/4 tsp. nutmeg
3 ripe mangoes, sliced (can use nectarines or pears as an alternative)
1/2 cup dark rum or brandy
Preheat a wok and toast the chopped macadamia nuts on high until light golden brown. Oil is not necessary, just stir quickly to avoid burning the nuts. Set aside.
Peel the three mangoes, then slice them. Set aside. Measure out 1/2 cup packed brown sugar, and set it aside.
Place the butter in the preheated wok (approximately medium-high heat). Add the brown sugar and stir until the crystals dissolve. Add mango slices then the spices and stir quickly until heated. Pour in the rum or brandy. Carefully ignite with a flame to burn off the alcohol. Serve immediately over ice cream, using the toasted macadamia nuts as a topping.
MANGO PIE
1 pie crust
Mangoes to fill pie crust, (about 4 cups)
1/2 c. sugar
3 tbsp. flour
3 tbsp. butter
2 tbsp. rum
Slice mangos into pie crust, sprinkle with flour and sugar. Place another layer of mangos, add more flour and sugar until pie crust is full, then dot with butter and sprinkle with run. Cover with top crust and brush with a beaten egg yolk. Make steam slits in top crust and bake at 375 degrees until browned and thoroughly cooked, about 40 minutes.
MANGO WHIP
2 ripe mangoes
1/4 c. orange juice
1 tbsp. lemon juice
1/3 c. confectioners' sugar
Dash of salt
1 c. whipping cream, whipped
Sliced mangoes for garnish
Peel, seed and chop mangoes to yield about 1 1/2 cups. Put chopped mangoes, orange and lemon juices, sugar, and salt in blender. Process until smooth. Fold in whipped cream. Pour into individual serving dishes. Chill. Garnish with sliced mangoes or shaved chocolate
PINEAPPLE MANGO PIE (This is easy!)
1 (14 oz.) can chunk pineapple, drained
4 lg. ripe mangos, peeled and sliced (3 c.)
1/2 c. sugar
3 tbsp. flour
In a bowl, mix mangos, pineapples, sugar. Sprinkle with flour. Stir constantly, mixture should be thick. Pour into a 9 inch double pie crust and bake at 325 degrees for 40-45 minutes or until done.
QUICK MANGO-RUM CAKE
1 c. peeled mango cubes
1 (18.5 oz.) box butter recipe golden cake mix
1/2 c. rum plus water to make 2/3 c. liquid (or 2/3 c. water)
3 eggs
1/2 c. pureed ripe mango (replaces 1/2 c. butter)
Spray bottom of 10-inch tube or Bundt pan with non-stick vegetable spray. Arrange mango cubes in bottom of pan.
Blend cake mix, rum liquid, eggs and pureed mango in large mixer bowl at low speed just until moistened. Beat at medium speed 4 minutes.
Pour batter into prepared pan and bake immediately at 375 degrees 40 to 45 minutes or until wood pick inserted in center comes out clean. Cool about 20 minutes in pan. Loosen and remove from pan onto serving plate.
RELAX — LIFE’S A BEACH
Northshore Beaches: Some have smooth sandy bottoms ideal for swimming, and others have rock and coral-lined entries perfect for snorkeling! Many beaches on St. Croix are continuous with other beaches having a different name.
Southside Beaches:The south shore is dotted with so many little beaches that you just happen onto, that is highly unlikely that we have found them all.
East End Beaches : There are many beaches East of Christiansted on St. Croix . Some are a bit harder to get to but usually not as crowded.
West End Beaches : St. Croix offers a large number of beaches and water activities. Try a few for a fun and memorable vacation. All of the beaches in the US Virgin Islands are accessible to the public.
Beach Pictures: Other beach pictures and more.
Getting Around: Options for getting here and how to get around once you are here.
Flora/Fauna of St. Croix: Check out pictures and info on what you will enjoy seeing.
Our Condo – Caribeblue: Check out what our "Paradise" looks like. And check the view!
Rum Punch: There is more than just punch here.
Caribbean Recipes: Try something new and bring back an island memory. Or have a Caribbean party.
Sunscreen: Recommends for intense sun.
Activities: What do you want to do? Snorkel, golf, the list goes on.
Sights: What do you want to see? A sunset, a crab race, an historical site or just a beach.
Ken & Barbie: Who we are. Send a note– picture etc.
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Last updated 2012-04-15
