The small island country of Aruba is comfortably nestled in the Caribbean city and unlike most of its neighbors, has Dutch nationality for its citizens. So, desserts are quintessential Dutch with some colonial influences of Spain and Portugal. The desserts have local influences relying heavily on caramel to use local fruits like coconut and papaya in abundance. Most recipes for the desserts are passed down among generations and prized family secrets. Some of the desserts on this list are easily found elsewhere in the world or at the grocery stores in Aruba. But the best way to enjoy them is eating them facing the sea with a cup of coffee beside your dessert.
These Dutch cookies are upping their global game, and are available in most countries these days, and locals remain adamant that they are one of the best cookies ever invented. Stroopwafels are made with a thin layer of caramel gooeyness sandwiched between two flat waffle discs. While they can certainly be enjoyed straight from the package, the traditional Dutch way to serve Stroopwafels is to place one on top of a mug of hot coffee or tea, allowing the heat to melt the caramel.
Boasting Spanish and Latin American influences, perhaps Aruba's most popular is Crème Caramel, or "Quesillo" or “Kesio” as it is called in the local language. This smooth, creamy custard-based dish features a thick layer of caramel resting on top of a soft creamy custard base. Crème Caramel is the perfect way to end a meal after sampling the best of Aruba's savory fare. Many dessert recipes, like Kesio, a rich crème caramel-type custard, are closely guarded secrets handed down from generation to generation. Traditionally, this dish is taught to young girls by their mothers and Kesio can be found all over the island of Aruba.
Cashew Cake, or "Bolo di Cashupete" as it's known locally, is a traditional Aruban dessert made with the island's abundant cashew nuts. This rich, moist cake is a beloved treat, especially for celebrations and special occasions. The base of the cake is often a simple butter cake, but ground cashews may also be incorporated into the batter. For the icing, raw cashews are blended with sweetened condensed milk, sugar, and sometimes other flavorings like almond extract or rum. This cashew-based icing is then cooked into a thick, fudgy consistency. Whole cashew nuts are usually placed on top of the cake as decoration. Around Christmas time, Cashew Cakes are sometimes adorned with red and green candied cherries, adding to the festive presentation.
In Aruba, Dutch-style pancakes are enjoyed as a sweet treat throughout the day, not just for breakfast. These pancakes are smaller and thinner than the typical pancakes but packed with flavor. They are often customized with various toppings like syrup, powdered sugar, fruits, and nuts like cashews, that grow plentiful in the region.
Also going by the name Bolo di Pruim, this is a rich butter cake whose icing is made with sticky dark prunes. The cake is usually two layered with the sticky prune icing also going into the filling between the two cake loaves. Another way of making it is similar to the Christmas simple plum cake recipe which incorporates prunes into the batter. Prune cake pairs excellently with bitter coffee in the afternoons or evenings.
While they may be often described as glorified ginger cookies, Speculaas cookies are a unique spiced shortbread biscuit. The traditional recipe uses a blend of aromatic spices — cinnamon, ginger, cloves, cardamom, and nutmeg, along with flour, sugar, and butter. Traditionally they are baked around the feast day of Sinterklaas (St. Nicholas) on December 6th. This Dutch holiday connection is reflected in the quaint, old-fashioned designs that are imprinted on the cookies, often featuring windmills or other iconic cultural imagery.
Boasting its Caribbean influence, Banana na Binja is a sweet banana treat that is a staple at most gatherings and parties in Aruba. This dish features ripe plantains that are sliced lengthwise, sautéed in butter until golden, and then simmered in a sauce made with dark brown sugar, port wine, and flavored with cinnamon. The result is a warm, gooey, and subtly spiced treat that makes for the perfect sweet ending to a meal or just a snack.