Asham is a quick and easy 2 ingredient Caribbean corn based old school snack made from shelled corn that is parched then ground to a fine texture and sweetened to taste.

Jamaican Blue draws is a simple sweet cornmeal dessert. Jamaican blue draws originated from West Africa. It was called dokunu in Ghana by the Asante tribe. It is made with flour, cornmeal, cane sugar , coconut milk. It is wrapped in a Banana leaf and served.

Coconut drop, also known as drops, is a Jamaican cuisine dessert made with cut up coconut meat, ginger and brown sugar.

Busta is one of the most favored Jamaican sweets made from coconut and brown sugar.

Jamaican Cornmeal Pudding is a favorite dessert in Jamaica and throughout other Caribbean Countries. It is a firm type of pudding made with fine yellow cornmeal, coconut milk, spices, and flavors.

Jamaican Toto is usually served as a snack or a dessert and is typically served at family gatherings. It is prepared with shredded coconut, flour, brown sugar baking powder, baking soda, and coconut milk. A very easy Jamaican dessert.

Sweet potato pudding is a traditional Jamaican dessert made by combining grated sweet potatoes with coconut milk, sugar, and spices, then baking the mixture until firm and richly caramelized. The dish is known for its dense, moist texture and layered consistency, often described as having a softer interior with a firmer, slightly crisp top. Deeply rooted in rural cooking traditions, it is commonly prepared for gatherings and celebrations, showcasing the use of local root vegetables and coconut.

Gizzada is a traditional Jamaican pastry made from a crisp, pinched-edge crust filled with a sweet and spiced coconut mixture. The filling is typically caramelized with sugar and flavored with warm spices, creating a rich, sticky center that contrasts with the firm pastry shell. Popular as a snack or dessert, gizzadas are a staple of Jamaican bakeries and street food, reflecting the island’s use of coconut in sweet preparations.

Jamaican black cake is a rich, dense fruit cake traditionally prepared during Christmas and special celebrations across Jamaica and the Caribbean. It is made by soaking dried fruits in rum and wine for an extended period, then blending them into a smooth mixture that gives the cake its signature dark color and intense flavor. The cake is deeply aromatic, moist, and complex, often aged and periodically infused with additional alcohol, making it a centerpiece dessert that reflects the region’s colonial …