Cuban Desserts

Many Cuban desserts are milk-based like ice creams, custards and puddings. If you want to have a little something sweet at the end of your traditional Cuban meal, here are a couple recipes that you can try.

Cuban dessert recipes

Try a tasty Cuban dessert with bananas

Banana Casserole

This is a really easy Cuban recipe that has a great Caribbean taste.

  • 6 large bananas, peeled
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 2 tbs brandy or rum (optional)

Slice bananas lengthwise, and layer them on the bottom of a buttered casserole dish. Sprinkle the bananas and add a few more dots of butter. Add a layer of raisins and chopped nuts, and then another layer of banana slices. Top with the remaining raisins and pecans, then bake for half an hour at 350F. Let it cool slightly, then drizzle brandy over the top. Serve warm with ice cream.


This sweet potato pudding can be made with authentic Cuban sweet potatoes, or the regular kind you find at your supermarket. It’s a popular dessert for the holidays.

  • 1 1/2 lbs sweet potatoes
  • 2 cups water
  • Zest from 2 limes
  • 1 cinnamon stick
  • 2 cups brown sugar, packed
  • 1 tbs butter
  • 1 cup heavy cream
  • 3 egg yolks
  • 2 tbs vanilla

Cook the sweet potatoes in boiling water until they are soft. Remove the flesh, and mash in a food processor or with a fork. Set aside.

In a large saucepan, combine water, lime peels, cinnamon and brown sugar. Cook until it starts to caramelize and reach approximately 245F (the “soft ball” stage), and keep stirring while it cooks. Take out the pieces of lime peel and cinnamon stick. Keep heating the syrup on low.

Add the sweet potato and stir until nice and smooth. Take the pot off of the heat. In another bowl, beat egg yolks, cream and butter together. Stir the yolk mixture into the pot with the sweet potatoes. Cook for another 3 minutes on low.

Add vanilla and stir it through, then pour the pudding into individual serving dishes. You can serve it up warm, or let it chill in the fridge first.

Rum Custard Cream

Rich and delightful Cuban dessert to finish any meal.

  • 1 1/2 cups half & half cream
  • 1 cup sugar
  • 4 tbs flour
  • 2 eggs
  • 4 tbs dark rum
  • 2 cups heavy cream

Using a double boiler, mix together the half & half, sugar and flour. Lightly beat the eggs and add them in too. Keep them over medium heat and stir until thickened. It should start to coat the back of a spoon. Stir in the rum, and keep heating for another five minutes.

Take the mixture off the heat, and set in a bowl of ice cubes to stop it cooking immediately. Let it cool, then chill in the refrigerator for an hour. While it is chilling, whip the heavy cream. Fold the whipped cream into the chilled mixture and pour into serving bowls. Chill them all again for another hour and then serve cold.

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