Passover Dessert: Caribbean Style

Growing up in New York City, I've attended my share of Passover seders. I'm always happy to volunteer to bring a dessert because there are so many flour-free options in the Caribbean repertoire, like this Stewed Guava or the simple coconut "cakes" that are an interesting variation from macaroons. Both are from my book Sweet Hands: Island Cooking from Trinidad & Tobago.  It's simple, sinfully delicious, but exotic enough to be the star of the show. Try them and let me know what you think.

Sugar Cakes

Makes 40

This simple confection is heavenly, especially if you are a coconut lover like I am. In my experience, freshly grated coconut is really the only way to go with this recipe, though fresh frozen will also work. Don’t use sweetened shredded coconut or dried coconut however—the consistency just won’t be the same. Sometimes this sweet is called “chip chip,” after the popular local clams, but no one is sure why since one does not resemble the other.

1 cup sugar

4 cups grated unsweetened coconut

1/2 teaspoon cream of tartar

1 teaspoon mixed essence

1.     Grease a baking sheet and set aside.

2.     Bring the sugar and 1 cup of water to a boil and cook until small bubbles appear and the mixture forms a light syrup.

3.     Add the coconut and cream of tartar. Cook, stirring constantly, until the coconut mixture comes away easily from the sides of the pan. Remove the pan from the heat and stir vigorously for 3 to 4 minutes. Stir in the mixed essence.

4. Drop tablespoonfuls of the coconut mixture onto the prepared baking sheet. Allow to dry and set completely, about 6 hours. Store in an airtight container at room temperature for up to 1 week.

Stewed Guava

4 servings

Stewed or, really, poached fresh fruits are a simple but delicious Trinidadian dessert. Use seasonal fruits from your own area to make the most of this recipe, choosing soft-fleshed, noncitrus fruit. Cooking fruit in sugar syrup acts as a preservative, so you can store poached fruit in a tightly sealed container in the refrigerator for up to three days.

3/4 cup sugar

1 pound ripe guavas, peeled, seeded and cut into 1-inch chunks

1 cup heavy cream

1/8 teaspoon mixed essence (found in Caribbean markets)

1. Combine the sugar and 1 cup of water in a saucepan and simmer for 4 to 5 minutes. Add the guava and continue to simmer until the fruit is fork tender.

2. In a small bowl, combine the cream and mixed essence.

3. Divide the fruit and syrup among four bowls and drizzle with the cream, as desired.