Caribbean Creams

My son is home to visit. I honestly don’t think he knows how much we look forward to seeing him ………. even short visits are so very welcome. His impending visit jump starts me to think of memorable meals I want to share. One is the Tequila Honey Chicken which we have made several times since I posted it way back in August of last year. Truly a favorite at our place.

Also, I can make any number of desserts I have been avoiding because the quantities would be too great a temptation to have in the house for just the two of us.



These Caribbean Creams from Nigella Lawson’s book, Nigella Express, seemed perfect for a tropical themed evening.

5 Simple Ingredients

6 ounces of coconut yogurt
¾ cup heavy cream
1 tablespoon coconut rum, such as Malibu or Captain Morgan
1 banana
2 tablespoons dark brown sugar

4 simple steps

1. Stir together the yogurt and cream with the coconut rum, whisking until slightly thickened.

2. Slice the banana and then divide the slices between four small ramekins, forming a layer at the bottom of each one.

3. Spoon in the thickened yogurt and cream mixture, filling the ramekins equally.

4. Sprinkle about 1 1/2 teaspoons of sugar over each ramekin, then wrap them in plastic wrap or do as I did and use the lids. Place in the fridge overnight.

Decadently delicious, smooth and creamy.grab a spoon!



Coming up I will make Malted Chocolate Chip Cookies and another favorite here, Black Forest Pie.

Hope all is well in your world.