Belizean desserts are no different from the rest of Belizean cuisine – many of the most popular dishes originated in different countries. There’s a mix of Spanish and English influence in their desserts. The native influence shines through with the addition of tropical fruits and Caribbean rum.
Belizeans have a soft spot for fruitcake, a dessert that came on the scene as a result of the British presence in Belize. Fruitcake is a simple recipe for cake baked with dried fruit that has been stewed in sugar syrup. Belizean fruitcake is soaked in Caribbean rum while it’s still hot from the oven. Flan is a popular Spanish dessert made from egg and condensed milk. It has a consistency similar to dense custard.
Bread pudding is another staple. It’s an old European recipe, designed to transform stale bread into a sweet treat by soaking it in eggs, milk, and sugar. Once again, this dish tastes Belizean when it’s made with a good splash of rum.
Visitors from the U.S. brought with them a demand for key lime pie, and now you’ll see it offered on many restaurant menus.
If you’re looking for a healthy dessert, try a slice of ripe pineapple, watermelon, orange, or papaya. You’ll find lots of these fruits incorporated in desserts, but keep in mind that you should not consume raw fruit from restaurants or vendors to avoid getting sick. You should not eat popsicles in Belize, for the same reason.
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