Caribbean Creams
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4
- 175 grams coconut-flavoured yogurt
- 175 millilitres double cream
- 1 tablespoon coconut rum such as malibu (optional)
- 1 medium banana
- 2 tablespoons dark brown muscovado sugar
- ¾ cup coconut-flavored yogurt
- ¾ cup heavy cream
- 1 tablespoon coconut rum such as malibu (optional)
- 1 medium banana
- 2 tablespoons dark brown sugar
Method
- Stir together the yogurt and cream with the Malibu, if you're using it, and whisk until slightly thickened.
- Slice the banana and then divide the slices between four 125ml / ½ cup ramekins to form a layer at the bottom of each one.
- Spoon in the thickened yogurt and cream mixture, filling the ramekins equally.
- 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.
- Stir together the yogurt and cream with the Malibu, if you're using it, and whisk until slightly thickened.
- Slice the banana and then divide the slices between four 125ml / ½ cup ramekins to form a layer at the bottom of each one.
- Spoon in the thickened yogurt and cream mixture, filling the ramekins equally.
- 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.
Additional Information
MAKE AHEAD / STORE:
Make up to 1 day ahead and store in the fridge until needed.
MAKE AHEAD / STORE:
Make up to 1 day ahead and store in the fridge until needed.
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Show more commentsMade these last night but used crushed biscuits as well as bananas and amaretto as had no malibu. Absolutely gorgeous!
This dessert is delightful! All my favourite flavours.
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.
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.
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.