Still hungry? Check out more recipes below!
Azerbaijani paxlava is a rich, layered walnut pastry made with an enriched dough and perfumed with cardamom, cinnamon, saffron, and rose water, then finished with a bright lemon-honey syrup. Fragrant and celebratory, it’s a classic for holidays and tea time.
A light, refreshing lemon–mint granité: icy crystals infused with bright lemon juice, zest, and fresh mint. Simple to make and perfect for hot days.
A refreshing Hong Kong–style dessert of silky sago pearls in a creamy coconut and dairy base, brightened with sweet mango, juicy pomelo, and a hint of lime. Served chilled for a tropical, citrusy finish.
Flaky, buttery Mexican pineapple empanadas filled with cinnamon-scented pineapple jam, brightened with lemon zest and vanilla.
Kalamay is a classic Filipino sticky rice dessert made by slowly cooking glutinous rice flour with coconut milk, coconut cream, and brown sugar, perfumed with pandan and set on banana leaves. Chewy, glossy, and rich, it’s often finished with a sprinkle of toasted sesame seeds.
Mikate ya Kivu are Congolese banana fritters: lightly sweet, yeast-raised dough balls fried until golden—crisp outside, fluffy and tender inside.
A classic Bahamian Guava Duff: a tender, steamed rolled pudding swirled with sweet guava and warm spices, served with a buttery rum sauce. Rich, fruity, and celebratory.
Ngalakh is a Senegalese celebratory chilled dessert of steamed millet couscous folded into a silky peanut–baobab cream, perfumed with vanilla and orange blossom, and dotted with raisins, coconut, and banana. Rich, tangy-sweet, and nutty, it’s traditionally shared during festivals.
Poi Fa'i is a traditional Polynesian (Samoan/Tongan) green banana pudding gently cooked, mashed, and enriched with coconut cream, a touch of raw sugar, vanilla, and lime, then served with toasted coconut—often nestled in banana leaves.
A classic South African milk tart (melktert) featuring a tender buttery crust and silky vanilla custard, lightly dusted with cinnamon and nutmeg.
1
0
