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Bite into the best desserts in the Caribbean

Bite into the best desserts in the Caribbean

Posted by Shanelle Weir on May 10, 2014

Guilty pleasures are as much a part of a Caribbean vacation as a day in a swanky spa and a suite in a spacious seaside resort. If only for a week, ditch the diet and dive into our decadent dessert suggestions. They're sure to please even the pickiest dessert diva and everyone else with an appetite for the sweet stuff.

Two scoops: Jamaica

Fabulous fun for ice cream aficionados , I-Scream Shop ( yes, that's Scream ) at Kingston's celebrated Devon House is island-famous for homemade scoops in twenty-seven flavors that go deliciously beyond vanilla, chocolate and strawberry. Built in the 19th century as the home of George Stiebel, Jamaica's first black millionaire, the historic house is a wildly popular pit stop on a sunny afternoon for island-inspired flavors like Devon stout beer and coconut -coffee flecked with the beans grown in the Blue Mountains.

Cake and eat it too: Cayman Islands

Rum and cake are one happy pairing at the top of the dessert hits parade. Perfect for a picnic on the beach or a late night nosh in your hotel room, Tortuga Rum Cake made their debut on Grand Cayman nearly thirty years ago and is still using oak barrel aged Tortuga Gold Rum in the original Hamaty family recipe. Kitchen-tested and fan-approved with flavors like key lime and banana, the cakes in those familiar six-sided boxes are also baked in Barbados, Jamaica and the Bahamas. They can be shipped anywhere courtesy of a unique vacuum sealing process and easy online ordering system, just in case you don't have room in your suitcase. For those in Grand Cayman, a stop by the original bakery is a must, as it's open and handing out plenty of samples to hungry visitors who stop by.

Plenty of passion: Nevis

At the Caribbean's only historic plantation inn on the beach, Pastry Chef Danilo Salonga's Chilled Passion Fruit Cheesecake is the grand finale to a fine meal. Sliced and served in the Great House restaurant at the AAA Four Diamond Nisbet Plantation, the rainbow-colored light delight pays homage to the passion fruit that grows on the tiny isle across the channel from St. Kitts.

Ooh-la-la in a cone: Martinique

Along the Caribbean coast twenty minutes north of Fort-de-France, Ziouka Glaces in the charming hamlet of Le Carbet is the go-to spot for au natural sorbet made from the fruit grown on the island. In his no-frills shop, Claude Ziouka is a dessert artisan who's been inventing flavors for more than a decade. Loyal fans give the green apple the thumbs up, while his new flavor called 'confit de chadec 'made with the tart grapefruit-like fruit promises to be another crowd-pleaser.

Rum on a plate: Turks and Caicos Islands

When it comes to dessert, bigger isn't always better. This is especially true at Seven, the swanky eatery in the equally swanky Seven Stars Resort along Grace Bay in Provo. The most ordered dessert on the menu; Rum Baba is a petite yeast cake that packs a big punch. Keeping an elegant plate company, the Bambarra rum-soaked gateaux is as pretty as it is yummy, decorated with Chantilly cream (like whipped cream but sweeter) orange wedges, mint tips, tiny transparent rum pearls and coconut sorbet.

Spoonful of sugar: Tobago and Trinidad

For those with sweet but not sensitive teeth, Bene Balls (also made in sticks and squares) are sticky bites of molasses, brown sugar and sesame seeds. You can find them sold in corner bakeries and at seaside stalls (note to connoisseurs: the ones on Store Bay Beach are particularly good ). The crunchy jawbreakers — named for an African word that means 'sesame' — are an acquired taste, but they're a popular stowaway with tourists for a sugar hit on the flight Across the pond in Trinidad and not as sweet, warm chocolate pudding at the Waterfront Restaurant at the Hyatt Regency is modern twist on a retro favorite. Made with the island hooch called Barbardine, the artsy dessert for grown-ups is paired with fruity ice cream and piña colada compote.

Just desserts: Bermuda

Dessert is a no-holes-barred affair at the Ocean Grill in the Pompano Beach Club, where the Chef's version of Bermuda Rum Cake is a must-try. Rummy and robust with Gosling's Black Seal, the sweet treat keeps the theme going with a scoop of rum and raisin ice For those with a yen for a more billowy après dinner reward, Chef Bruno Davaillon's Mango & Pawpaw Mousse at The Point in Rosewood Tucker's Point does the trick nicely. The good-for-you mousse is a melange of sweet mango and pawpaw — the local version of a papaya — glazed with passion fruit, served atop crispy coconut and finished off with fresh berries and white chocolate.

Crazy for coconut: Anguilla

Celebrating its twentieth birthday this year, Blanchards is nirvana for foodies, especially those with a sweet tooth. Expertly prepared by Sous Chef Clinton Davis (who does owner Melinda Blanchard's recipe proud), 'Cracked Coconut' is aptly named. Homemade coconut ice cream nests inside a chocolate and toasted coconut shell that has a tiny hole in the center for a drizzle of Bailey's Irish Cream . Save room for it or ask for two forks for sharing; it's worth every calorie and you can always jog on the beach in the morning to work it off.

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