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Caribbean Creams

by . Featured in NIGELLA EXPRESS
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Introduction

This is a reworking of my grandmother's Barbados creams: we're going the way of the coconut and the banana. It's scarcely a fancy pudding, but sometimes it can be sweetly comforting to have something a little homespun, and almost from the nursery. This is not far from that old favourite, bananas mashed with cream and brown sugar. Hard to beat, to be sure, but the coconut yoghurt and rum certainly add a little something.

You need to make these the morning of the evening you want to eat them (or the day before, if that's easier for you), but they take no more than 5 minutes to prepare. So they are very quick to make and you ease the burden on that short time after you get back from work in the evening.

This is a reworking of my grandmother's Barbados creams: we're going the way of the coconut and the banana. It's scarcely a fancy pudding, but sometimes it can be sweetly comforting to have something a little homespun, and almost from the nursery. This is not far from that old favourite, bananas mashed with cream and brown sugar. Hard to beat, to be sure, but the coconut yoghurt and rum certainly add a little something.

You need to make these the morning of the evening you want to eat them (or the day before, if that's easier for you), but they take no more than 5 minutes to prepare. So they are very quick to make and you ease the burden on that short time after you get back from work in the evening.

Caribbean Creams
Photo by Lis Parsons

Ingredients

Serves: 4

Metric Cups
  • 175 grams coconut yoghurt
  • 175 millilitres double cream
  • 1 tablespoon coconut rum such as malibu (optional)
  • 1 banana
  • 2 tablespoons dark brown muscovado sugar
  • ¾ cup coconut yoghurt
  • ¾ cup heavy cream
  • 1 tablespoon coconut rum such as malibu (optional)
  • 1 banana
  • 2 tablespoons dark brown sugar

Method

  1. Stir together the yogurt and cream with the Malibu, if you're using it, and whisk until slightly thickened.
  2. Slice the banana and then divide the slices between four 125ml / ½ cup ramekins to form 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 ½ teaspoons of sugar over each ramekin, then wrap them in clingfilm, and place in the fridge overnight or for the day.
  1. Stir together the yogurt and cream with the Malibu, if you're using it, and whisk until slightly thickened.
  2. Slice the banana and then divide the slices between four 125ml / ½ cup ramekins to form 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 ½ teaspoons of sugar over each ramekin, then wrap them in clingfilm, and place in the fridge overnight or for the day.

Tell us what you think

What 3 Others have said

  • I added some crumbled amaretti biscuits between the banana and the cream with a little extra rum. A tasty treat which is easy to whip up.

    Posted by Moon pixie on 5th December 2015
  • My son is home to visit from his post in the Army. 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. We served him two Carribean Creams for dessert.

    Posted by TinaMarie on 15th August 2012
  • My son made the Carribean cream at the weekend for his family to try, they were excellent, it would be nice to have some desserts which have no sugar in so he can make me some as I am a diabetic and couldn't eat them. I am very interested to do the trifle and will let you know it turns out.

    Posted by hugi bear on 27th June 2011
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