Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
A custard pie is any type of uncooked custard mixture placed in an uncooked or partially cooked crust and baked together. In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust. In the United Kingdom, the comical or political act of pieing is conventionally done with a "custard pie". Some common custard pies include pumpkin pie, lemon and buttermilk chess pie, coconut cream pie, and buko pie. True custard is defined as a liquid thickened with eggs. The often large number of whole eggs in custard pie make it very rich.
German chocolate cake, originally German's chocolate cake, is a layered chocolate cake filled and topped with a coconut-pecan frosting. Originating in the United States, it was named after English-American chocolate maker Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe. Sweet baking chocolate is traditionally used for the cake's flavor, but few recipes call for it today. The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in. Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling. Maraschino cherries are occasionally added as a garnish.
The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.[a]
Haupia is the Hawaiian name for a traditional coconut pudding found throughout Polynesia.
Manjū is a traditional Japanese confection, usually a small, dense bun with a sweet filling. They come in many shapes and varieties.
Sweet potato pie is a traditional dessert, originating in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving and Christmas in place of pumpkin pie, which is more traditional in other regions of the United States.
Dominican cuisine is made up of Spanish, Indigenous Taíno, Middle Eastern, and African influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Kūlolo is a Hawaiian dish made with taro and coconut. Considered a pudding, kūlolo has a chewy and solid consistency like fudge or Southeast Asian dodol, with a flavor similar to caramel or Chinese nian gao. Because taro is widely cultivated on the island of Kauai, taro products such as kūlolo is often associated with the island. It is a well-beloved dish well documented by many non-Hawaiians since the late 1800s, sometimes found during festive occasions like at lūʻau.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated. Manihot esculenta is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.
Native Hawaiian cuisine refers to the traditional Hawaiian foods that predate contact with Europeans and immigration from East and Southeast Asia. The cuisine consisted of a mix of indigenous plants and animals as well as plants and animals introduced by Polynesian voyagers, who became the Native Hawaiians.
Sago with coconut milk is a Burmese and Thai dessert. The main components of this recipe are sago and coconut milk. The dish can be decorated with many toppings; including taro, sweet potato, coconut, yellow corn, banana, and others. It is similar to various forms of Vietnamese chè.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
Kōʻelepālau, or pālau, is a Hawaiian pudding made primarily with cooked sweet potatoes mixed with coconut cream. It is similar to other Native Hawaiian puddings like kūlolo and piele.
