22 Delicious Jamaican Dessert Recipes Exotic

Just when you thought Jamaican cuisine couldn’t get any more tantalizing, we’re diving fork-first into the sweet, spicy, and utterly irresistible world of Jamaican desserts. From the creamy bliss of rum-infused treats to the fiery kick of ginger-spiced delights, these 22 recipes are your ticket to a tropical paradise, no passport required. Ready to spice up your dessert game? Let’s get started!

Jamaican Rum Cake

A Jamaican Rum Cake is a decadent dessert that combines rich flavors with a moist texture, perfect for special occasions. This recipe simplifies the process without sacrificing authenticity.

Ingredients

– 1 cup unsalted butter
– 2 cups granulated sugar
– 4 large eggs
– 3 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup whole milk
– 1/2 cup dark rum
– 1 tsp vanilla extract
– 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. Cream butter and sugar in a large bowl until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
6. Stir in rum, vanilla extract, and walnuts (if using). Tip: Fold in walnuts gently to avoid overmixing.
7. Pour batter into prepared pan. Tap pan on counter to remove air bubbles.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check cake at 60 minutes to prevent overbaking.
9. Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
V Jamaican Rum Cake boasts a moist crumb and deep rum flavor, making it a standout dessert. Serve with a drizzle of rum glaze or a scoop of vanilla ice cream for an extra indulgent treat.

Sweet Potato Pudding

Make this Sweet Potato Pudding for a comforting dessert that’s both nutritious and delicious. Its rich flavor and creamy texture make it a favorite.

Ingredients

• 2 cups mashed sweet potatoes
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch baking dish.
2. In a large bowl, combine mashed sweet potatoes, sugar, and melted butter. Mix well.
3. Add eggs one at a time, beating well after each addition.
4. Stir in milk, vanilla extract, cinnamon, nutmeg, and salt until smooth.
5. Pour mixture into prepared baking dish. Smooth the top with a spatula.
6. Bake for 45 minutes, or until the edges are lightly browned and the center is set.
7. Let cool for 10 minutes before serving. Tip: For a smoother texture, blend the sweet potato mixture before baking.
8. Tip: Serve warm with a dollop of whipped cream for extra richness.
9. Tip: Leftovers can be refrigerated and reheated, but the texture is best when fresh.

Kindly enjoy the pudding’s velvety texture and the perfect balance of sweetness and spice. Try topping it with toasted pecans for a crunchy contrast.

Coconut Drops

Zesty and sweet, Coconut Drops are a tropical treat that’s easy to make. Perfect for a quick snack or dessert.

Ingredients

• 2 cups shredded coconut
• 1 cup granulated sugar
• 1/2 cup water
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine 1 cup granulated sugar and 1/2 cup water over medium heat. Stir until sugar dissolves.
3. Bring to a boil without stirring until the mixture reaches 240°F on a candy thermometer, about 5 minutes.
4. Remove from heat and quickly stir in 2 cups shredded coconut, 1 tsp vanilla extract, and 1/4 tsp salt.
5. Drop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart.
6. Let cool at room temperature until set, about 30 minutes.

Soft yet chewy, these drops pack a punch of coconut flavor. Serve them alongside a cup of coffee for a delightful contrast.

Gizzada

Fancy a taste of the tropics? Gizzada, a Jamaican coconut tart, offers a sweet, spiced filling in a crisp pastry shell. Perfect for dessert or a snack.

Ingredients

– 1 1/2 cups all-purpose flour
– 1/2 cup cold butter, cubed
– 1/4 cup ice water
– 1 cup grated coconut
– 1/2 cup brown sugar
– 1/2 tsp ground nutmeg
– 1/2 tsp vanilla extract
– 1/4 tsp salt

Instructions

1. Preheat oven to 350°F.
2. In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough forms. Tip: Handle dough as little as possible to keep it tender.
4. Roll dough to 1/8-inch thickness on a floured surface. Cut into 4-inch circles.
5. Press circles into muffin tins to form shells. Prick bottoms with a fork.
6. Bake shells for 10 minutes, then remove from oven.
7. In a saucepan, combine coconut, brown sugar, nutmeg, and vanilla. Cook over medium heat for 5 minutes, stirring constantly. Tip: The filling should be sticky but not dry.
8. Fill each shell with the coconut mixture.
9. Bake for another 15 minutes or until edges are golden. Tip: Watch closely to prevent burning.
10. Cool in tins for 5 minutes, then transfer to a wire rack.

Delightfully crunchy and sweet, Gizzada pairs wonderfully with a cup of coffee or tea. For a festive twist, sprinkle with toasted coconut flakes before serving.

Bustamante Backbone

Just when you thought ribs couldn’t get any better, along comes Bustamante Backbone. This dish turns the humble rib into a smoky, spicy masterpiece.

Ingredients

• 2 lbs pork ribs
• 1 cup brown sugar
• 1/4 cup smoked paprika
• 2 tbsp garlic powder
• 1 tbsp cayenne pepper
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup Worcestershire sauce
• 1 tbsp salt

Instructions

1. Preheat your smoker to 225°F.
2. Mix brown sugar, smoked paprika, garlic powder, cayenne pepper, and salt in a bowl to create the rub.
3. Apply the rub evenly over the ribs, covering all sides.
4. Place the ribs in the smoker. Smoke for 3 hours.
5. While the ribs smoke, combine apple cider vinegar, ketchup, and Worcestershire sauce in a saucepan over medium heat. Simmer for 15 minutes to create the glaze.
6. After 3 hours, brush the ribs with the glaze. Smoke for another hour.
7. Remove the ribs from the smoker. Let them rest for 10 minutes before serving.

Zesty and tender, these ribs fall off the bone. Serve them with a side of coleslaw to cut through the richness.

Blue Drawers

A classic Southern dish, Blue Drawers is a hearty, comforting meal perfect for any occasion. This recipe simplifies the process without sacrificing flavor.

Ingredients

– 2 cups cornmeal
– 1 cup buttermilk
– 1/2 cup bacon grease
– 1 tsp salt
– 1/2 tsp baking soda
– 1 cup water
– 1/2 lb smoked sausage, sliced
– 1 cup onion, diced

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix 2 cups cornmeal, 1 cup buttermilk, 1/2 cup bacon grease, 1 tsp salt, and 1/2 tsp baking soda until combined.
3. Gradually add 1 cup water to the mixture, stirring until smooth.
4. Fold in 1/2 lb sliced smoked sausage and 1 cup diced onion.
5. Pour the mixture into a greased 9×13 inch baking dish.
6. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
7. Let rest for 10 minutes before serving.
Tip: For extra crispiness, broil for the last 2 minutes of baking.
Tip: Substitute buttermilk with regular milk mixed with 1 tbsp vinegar for a similar tang.
Tip: Add jalapeños for a spicy kick.
Layers of savory sausage and sweet onion meld beautifully with the cornmeal’s slight crunch. Serve with a dollop of butter or alongside collard greens for a full Southern experience.

Cornmeal Pudding

Let’s dive into making Cornmeal Pudding, a comforting dessert with a rustic charm. This recipe balances sweetness and texture perfectly.

Ingredients

• 1 cup cornmeal
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9-inch baking dish with butter.
2. In a medium saucepan, combine 1 cup cornmeal, 4 cups whole milk, 1/2 cup granulated sugar, and 1/4 tsp salt. Tip: Stir constantly to prevent lumps.
3. Cook over medium heat for 10 minutes, stirring until thickened. Tip: The mixture should coat the back of a spoon.
4. Remove from heat. Stir in 2 tbsp unsalted butter and 1 tsp vanilla extract until smooth.
5. Pour the mixture into the prepared baking dish. Bake for 30 minutes. Tip: The pudding is done when the edges are golden and the center is set.
6. Let cool for 10 minutes before serving.

Now, the pudding has a creamy texture with a slight crunch from the cornmeal. Serve warm with a drizzle of honey or a scoop of vanilla ice cream for extra indulgence.

Plantain Tart

A plantain tart brings a sweet, tropical twist to your dessert table. This recipe simplifies the process without sacrificing flavor.

Ingredients

– 2 cups ripe plantains, mashed – 1 cup all-purpose flour – 1/2 cup sugar – 1/4 cup butter, melted – 1 tsp vanilla extract – 1/2 tsp baking powder – 1/4 tsp salt – 1 egg

Instructions

1. Preheat oven to 350°F. Grease a 9-inch tart pan. 2. In a bowl, mix mashed plantains, sugar, melted butter, and vanilla extract until smooth. 3. Beat in the egg until fully incorporated. 4. Sift together flour, baking powder, and salt in a separate bowl. 5. Gradually fold dry ingredients into the plantain mixture until just combined. Tip: Overmixing can lead to a tough tart. 6. Pour batter into the prepared tart pan, smoothing the top with a spatula. 7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted comes out clean. Tip: Check at 25 minutes to prevent overbaking. 8. Let cool in the pan for 10 minutes before transferring to a wire rack. Tip: Cooling slightly makes it easier to slice. Dense yet moist, this tart pairs well with a scoop of vanilla ice cream. For an extra touch, drizzle with caramel sauce before serving.

Banana Fritters

Golden and crispy on the outside, tender on the inside, banana fritters are a simple yet irresistible treat. Get ready to whip up a batch in no time.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 4 ripe bananas, mashed
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 cup granulated sugar, and 1/2 tsp salt.
2. In another bowl, beat 1 cup milk, 2 large eggs, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined.
4. Fold in 4 mashed ripe bananas gently to keep the batter light.
5. Heat vegetable oil in a deep fryer or large pot to 375°F.
6. Drop tablespoonfuls of batter into the hot oil. Do not overcrowd.
7. Fry for 2-3 minutes until golden brown, flipping once for even cooking.
8. Remove with a slotted spoon. Drain on paper towels.

Mouthwatering banana fritters offer a delightful contrast of textures and a sweet, comforting flavor. Serve them warm with a drizzle of honey or a scoop of vanilla ice cream for an extra treat.

Pineapple Upside-Down Cake

Craving a classic dessert with a tropical twist? Pineapple upside-down cake combines juicy fruit with a buttery, caramelized topping. Perfect for any occasion, this cake is as delightful to make as it is to eat.

Ingredients

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices
• 10 maraschino cherries
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

Instructions

1. Preheat oven to 350°F.
2. Melt 1/2 cup butter in a 10-inch cast-iron skillet over medium heat. Tip: Swirl the pan to coat the sides with butter.
3. Sprinkle 1 cup brown sugar evenly over the melted butter. Arrange pineapple slices and cherries on top. Set aside.
4. Whisk together 1 1/2 cups flour, 2 tsp baking powder, and 1/4 tsp salt in a bowl.
5. In another bowl, beat 1 cup granulated sugar, 2 eggs, and 1 tsp vanilla until fluffy. Tip: Ensure eggs are at room temperature for better volume.
6. Alternately add the flour mixture and 1/2 cup milk to the egg mixture, starting and ending with flour. Mix until just combined.
7. Pour batter over the pineapple in the skillet. Smooth the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Tip: Rotate the skillet halfway through for even baking.
9. Let cool for 5 minutes, then invert onto a serving plate.

Pineapple upside-down cake offers a moist crumb with a sticky-sweet top. Serve warm with a scoop of vanilla ice cream for a decadent treat.

Toto Coconut Cake

You’ll love the simplicity and tropical flair of this Toto Coconut Cake. Perfect for any occasion, it’s a breeze to make.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup coconut milk
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup shredded coconut

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, ensuring each is fully incorporated.
4. Mix in coconut milk until the mixture is smooth.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually add dry ingredients to the wet mixture, stirring just until combined.
7. Fold in shredded coconut gently to keep the batter airy.
8. Pour batter into the prepared pan, smoothing the top with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Very moist and rich in coconut flavor, this cake pairs wonderfully with a dollop of whipped cream. For an extra tropical twist, serve with a side of mango slices.

Mango Cheesecake

Just when you thought cheesecake couldn’t get any better, mango cheesecake comes along. This tropical twist on a classic dessert is creamy, tangy, and utterly irresistible.

Ingredients

– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 3 large eggs
– 1 cup mango puree
– 1/4 cup sour cream

Instructions

1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
2. Mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of the pan. Tip: Use a flat-bottomed cup to press the crumbs evenly.
3. Bake crust for 10 minutes. Cool on a wire rack.
4. Beat cream cheese and sugar until smooth. Tip: Ensure cream cheese is at room temperature to avoid lumps.
5. Add vanilla extract and eggs one at a time, beating well after each addition.
6. Fold in mango puree and sour cream until just combined. Tip: Do not overmix to keep the filling light.
7. Pour filling over crust. Smooth the top with a spatula.
8. Bake for 50-60 minutes until the center is slightly wobbly.
9. Turn off oven. Leave cheesecake inside with the door ajar for 1 hour.
10. Chill in the refrigerator for at least 4 hours before serving.

Velvety smooth with a vibrant mango flavor, this cheesecake is a showstopper. Serve chilled with fresh mango slices for an extra tropical touch.

Guava Duff

Warm, sweet, and subtly tropical, Guava Duff is a Bahamian dessert that’s as fun to make as it is to eat. This steamed pudding, packed with fresh guava, offers a unique twist on traditional duff recipes.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup milk
• 2 cups fresh guava, peeled and diced
• 1 tsp vanilla extract

Instructions

1. Preheat your steamer or large pot with a steamer insert to medium heat, ensuring water is simmering but not boiling.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Tip: Use a pastry cutter or two knives for best results.
4. Stir in 1 cup milk and 1 tsp vanilla extract until just combined. Fold in 2 cups fresh guava gently to avoid overmixing.
5. Pour the batter into a greased pudding mold or heatproof bowl, covering tightly with foil to prevent water from entering.
6. Steam for 1.5 hours, checking water levels every 30 minutes to ensure it doesn’t dry out. Tip: Keep a kettle of boiling water nearby to replenish as needed.
7. Remove from steamer and let cool for 10 minutes before unmolding. Tip: Run a knife around the edge to loosen if necessary.

Unbelievably moist and fragrant, Guava Duff pairs wonderfully with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence. The guava pieces soften into juicy pockets, making each bite a delightful surprise.

Bread Pudding with Rum Sauce

Zesty and comforting, bread pudding with rum sauce transforms stale bread into a decadent dessert. This classic dish is perfect for using up leftovers while impressing guests.

Ingredients

• 6 cups cubed stale bread
• 2 cups whole milk
• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup raisins
• 1/2 cup unsalted butter
• 1/2 cup packed brown sugar
• 1/4 cup heavy cream
• 2 tbsp rum

Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch baking dish.
2. In a large bowl, whisk together milk, eggs, granulated sugar, vanilla, cinnamon, and salt until smooth.
3. Add bread cubes and raisins to the bowl. Stir gently to coat. Let sit for 10 minutes to absorb liquid.
4. Transfer mixture to the prepared baking dish. Bake for 45 minutes until golden and set.
5. While baking, melt butter in a small saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a simmer for 2 minutes.
6. Remove from heat. Stir in rum. Cool slightly.
7. Drizzle rum sauce over warm bread pudding before serving.

This bread pudding is irresistibly moist with a crispy top. The rum sauce adds a rich, boozy depth. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Peanut Drops

You’ve probably heard of peanut butter cookies, but Peanut Drops are their crunchier, more addictive cousin. These bite-sized treats pack a punch of peanut flavor and are perfect for snacking.

Ingredients

– 1 cup creamy peanut butter – 1/2 cup granulated sugar – 1 large egg – 1/2 tsp vanilla extract – 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. 2. In a mixing bowl, combine 1 cup creamy peanut butter, 1/2 cup granulated sugar, 1 large egg, 1/2 tsp vanilla extract, and 1/4 tsp salt. Mix until smooth. Tip: For extra crunch, use chunky peanut butter instead. 3. Roll the mixture into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking. 4. Flatten each ball gently with a fork, creating a crisscross pattern. Tip: Dip the fork in sugar to prevent sticking and add a slight crunch. 5. Bake for 10-12 minutes, until the edges are lightly golden. 6. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Great for a quick snack, Peanut Drops have a crisp exterior with a soft, chewy center. Try drizzling melted chocolate over the top for an extra indulgent treat.

Orange Cake

Baking an orange cake brings a burst of citrus flavor to your table with minimal effort. This recipe balances sweetness and tang for a moist, flavorful dessert.

Ingredients

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup fresh orange juice
– 1 tbsp orange zest
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
4. Beat in eggs one at a time, then stir in orange zest.
5. Alternately add flour mixture and orange juice to the butter mixture, starting and ending with flour. Tip: Do not overmix to keep the cake tender.
6. Pour batter into the prepared pan. Smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 25 minutes to avoid overbaking.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Mouthwatering and aromatic, this orange cake is perfect with a dusting of powdered sugar or a dollop of whipped cream. Its bright flavor pairs wonderfully with a cup of tea or as a refreshing dessert after a hearty meal.

Carrot Cake

Perfect for any occasion, carrot cake combines sweetness and spice in a moist, flavorful dessert. This version keeps it simple with a straightforward approach.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots
• 1 cup chopped walnuts
• 1/2 cup raisins

Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch baking pan.
2. In a bowl, whisk together 2 cups all-purpose flour, 2 tsp baking soda, 1/2 tsp salt, and 2 tsp ground cinnamon.
3. In another bowl, beat 1 1/2 cups granulated sugar and 1 cup vegetable oil until smooth. Add 4 large eggs one at a time, beating well after each.
4. Gradually mix dry ingredients into the wet mixture. Fold in 3 cups grated carrots, 1 cup chopped walnuts, and 1/2 cup raisins.
5. Pour batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

The cake is moist with a tender crumb, packed with crunchy walnuts and sweet raisins. Serve slices with a dollop of cream cheese frosting for extra indulgence.

Jamaican Black Cake

Savor the rich, deep flavors of Jamaican Black Cake, a festive dessert that’s as bold in taste as it is in tradition. This cake is a staple during celebrations, known for its moist texture and rum-infused goodness.

Ingredients

– 2 cups dried fruit (prunes, raisins, currants)
– 1 cup dark rum
– 1 cup unsalted butter, softened
– 1 cup brown sugar, packed
– 4 large eggs
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground allspice
– 1/4 tsp salt

Instructions

1. Soak dried fruit in dark rum for at least 24 hours before baking. Tip: For deeper flavor, soak up to a week.
2. Preheat oven to 325°F. Grease and line a 9-inch round cake pan.
3. Cream butter and brown sugar until light and fluffy, about 5 minutes.
4. Beat in eggs one at a time, then stir in vanilla.
5. In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt.
6. Gradually add dry ingredients to the butter mixture, mixing just until combined.
7. Fold in soaked fruit and any remaining rum.
8. Pour batter into prepared pan. Bake for 60-70 minutes, or until a toothpick inserted comes out clean. Tip: Cover with foil if top browns too quickly.
9. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For best flavor, wrap cooled cake in rum-soaked cheesecloth and store airtight for a few days before serving.
Bold and boozy, this cake delivers a moist crumb and complex spice notes. Serve thin slices with a dollop of whipped cream for a balanced dessert.

Strawberry Shortcake

Kickstart your summer with this classic Strawberry Shortcake, a dessert that balances sweet strawberries with fluffy cake. Perfect for any occasion, it’s simple yet satisfying.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup whole milk
• 1 tsp vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in 1/2 cup cold, cubed unsalted butter until mixture resembles coarse crumbs. Tip: Use a pastry cutter for even blending.
4. Stir in 2/3 cup whole milk and 1 tsp vanilla extract until just combined. Do not overmix.
5. Drop dough onto the prepared baking sheet in 6 equal portions. Bake for 12-15 minutes until golden. Tip: Check at 12 minutes to prevent overbaking.
6. While cakes bake, mix 1 lb sliced strawberries with 1/4 cup granulated sugar. Set aside to macerate.
7. Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Tip: Chill bowl and beaters for faster whipping.
8. Split warm cakes horizontally. Layer bottom halves with whipped cream and strawberries, then replace tops.

Nowhere does simplicity shine brighter than in this Strawberry Shortcake. The tender cakes soak up the strawberry juices, while the whipped cream adds a light, airy contrast. Serve immediately for the best texture, or garnish with mint for a fresh twist.

Pumpkin Pancakes

Breakfast just got better with these fluffy pumpkin pancakes. Perfect for fall mornings or whenever you crave something sweet and spiced.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp melted butter

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
2. In another bowl, mix 3/4 cup milk, 1/2 cup pumpkin puree, 1 large egg, and 2 tbsp melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Do not overmix to keep pancakes fluffy.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake.
5. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Tip: Wait for bubbles to ensure pancakes are ready to flip.
6. Flip pancakes. Cook until golden brown, about 1-2 minutes more. Tip: Adjust heat if pancakes brown too quickly.
7. Repeat with remaining batter.

Rich in flavor and moist in texture, these pancakes are a treat. Serve with maple syrup and toasted pecans for extra crunch.

Coconut Bread

Delightfully moist and subtly sweet, this coconut bread is a simple yet satisfying treat. Perfect for breakfast or a snack, it’s easy to make with pantry staples.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened shredded coconut
• 1/2 cup coconut milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened shredded coconut, 1 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 2 large eggs, then mix in 1/2 cup coconut milk and 1/4 cup vegetable oil.
4. Pour wet ingredients into dry ingredients. Stir until just combined; do not overmix.
5. Transfer batter to the prepared loaf pan. Smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Outstandingly tender with a crispy crust, this bread is packed with coconut flavor. Serve toasted with a smear of butter or drizzle with honey for extra sweetness.

Lemon Meringue Pie

Nothing beats the classic Lemon Meringue Pie for a refreshing dessert. Its tangy lemon filling and fluffy meringue topping are a match made in heaven.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled
• 1/4 cup ice water
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 1/2 cups water
• 3 egg yolks
• 1 tbsp lemon zest
• 1/2 cup fresh lemon juice
• 2 tbsp unsalted butter
• 3 egg whites
• 1/4 tsp cream of tartar
• 6 tbsp granulated sugar

Instructions

1. Preheat oven to 375°F.
2. Combine 1 1/4 cups flour and 1/2 cup chilled butter in a bowl. Use a pastry cutter until mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until dough forms. Tip: Handle the dough as little as possible to keep it tender.
4. Roll dough into a 12-inch circle on a floured surface. Fit into a 9-inch pie plate. Trim edges.
5. Bake crust for 15 minutes or until golden. Let cool.
6. Whisk 1 cup sugar, 1/4 cup cornstarch, and 1 1/2 cups water in a saucepan. Cook over medium heat, stirring constantly, until thickened.
7. Beat 3 egg yolks in a bowl. Gradually whisk in 1/2 cup of the hot mixture. Return to saucepan. Cook 2 minutes, stirring.
8. Remove from heat. Stir in 1 tbsp lemon zest, 1/2 cup lemon juice, and 2 tbsp butter. Pour into crust.
9. Beat 3 egg whites and 1/4 tsp cream of tartar until soft peaks form. Gradually add 6 tbsp sugar, beating until stiff peaks form. Tip: Ensure no yolk gets into the whites for best volume.
10. Spread meringue over filling, sealing to edges. Bake at 350°F for 12-15 minutes or until meringue is golden. Tip: Use a spatula to create peaks for a decorative finish.

Meringue should be lightly golden and crisp on the outside, with a soft, marshmallow-like interior. The lemon filling is silky and bright, balancing the sweetness of the meringue. Serve chilled with a sprinkle of lemon zest for an extra zing.

Conclusion

Mouthwatering and vibrant, these 22 Jamaican dessert recipes offer a sweet escape to the tropics right from your kitchen. Perfect for home cooks looking to spice up their dessert game, each recipe promises a burst of exotic flavors. Don’t just drool over them—try baking one (or a few)! Share your favorites in the comments and pin this article on Pinterest to spread the island sweetness.