Special Sweets From Haiti That Are Rum, Coconuts And Butter Haven (And Everything Nice)

A mix of French, African and Spanish influences, Haitian desserts are hearty and comforting and use plenty of coconut and spices. From potato cakes, coconut balls to a delicious butter cake soaked in rum, Haiti has several local desserts that are cherished by locals with some desserts dating back to older local communities. 

1. Dous Kokoye

“The coconut nut is a big, big nut But this delicious nut is not a nut ♫”, no, it's not, but Haitians sure do love adding it to their desserts and one such is called Dous Kokoye. This beloved Haitian confection is a coconut candy that is made by boiling a mixture of coconut milk, regular milk, shredded coconut, sweet spices, and sugar and sold by street vendors throughout the country. These confections are also incredibly easy to prepare at home.

2. Pain De Mais (Haitian Cornbread)

This is Haiti's version of cornbread which is locally called Pain de Mais and is a simple baked good that has become a beloved staple in Haiti, even though its recipe's origin traces back to France. The cornbread is spongy yet dense, achieved through the combination of naturally sweet corn, sugar and butter. The inclusion of rum and ginger also makes the loaf complex in its aroma and somehow this treat is still comforting. But what makes Pain de Mais truly unique is the addition of coconut that this coastal country has plenty of. 

3. Gâteau Au Beurre

The first thing one notices upon removing this cake from the oven is the robust aroma of rum that fills the air. While the Gateau Au Beurre or Haitian Rum Cake's structure is denser than a typical sponge cake, it maintains a slightly airy and springy quality. In Haiti, the rum of choice for this dessert is often Barbancourt, one of the country's most famous and widely consumed rums worldwide. To further enhance the flavors of the Rum cake recipe, it is commonly served with a sweetened syrup that complements the warming rum in the cake. 

4. Akasan

A Haitian beverage that resembles a thick, creamy milkshake, Akasan is made with evaporated milk, corn flour, and a blend of warming spices – cinnamon, anise, and vanilla. Haitians often drink Akasan as a refreshing drink, particularly on hot days and since the consistency of the beverage is similar to a pudding it also masquerades as a dessert. Given its spice content, it often is drunk alongside toast at breakfast.

5. Blancmange

If the coconut song was not enough to convince you earlier, enter the Blancmange, a deeply French dessert with local touches that uses plenty of coconut and, surprise, gelatin! The Haitian Blancmange has a soft, jiggly texture that is enriched with the use of coconut milk, to make it even more creamier, some recipes also incorporate evaporated milk into the preparation. Complementing fruits like mango and papaya are often incorporated into the Blancmange to enhance the fruitiness of the dessert.

6. Dous Makos

Akin to a brownie bar, Dous Makos is a Haitian fudge that might be similar to it but is lighter in color and quite simple in appearance. It, however, makes up in taste for it is gooey and chewy, leaving a lingering sweetness in your mouth. This fudgy confection is named after Fernand Macos, who is considered Haiti's equivalent to the renowned American chocolatier Milton S. Hershey, maybe not as prominent as him but Macos is nonetheless admired for his significant contributions to Haitian cuisine. Dous Makos has local variations and one such variation features alternating layers of vanilla and chocolate, 

7. Pain Patate

Sweet potato bread, that’s exactly what Pain Patate has with a thick pudding-like consistency like banana bread, and is a beloved local favorite, especially in savory preparations. The use of sweet potatoes makes this dessert wonderfully moist and dense thanks to the creamy richness of coconut milk. Spices like ginger and cinnamon are also added and this bread is enjoyed heartfully on its own, but to sweeten it further whipped cream or vanilla ice cream is often plonked on top. 

8. Doukounou

Almost like Therali Appam, at least in appearance, Doukounou is often compared to tamales that are made with milk, cinnamon, vanilla extract, raisins, beaten eggs, sugar, and corn flour. These ingredients are combined and traditionally wrapped in banana leaves and steamed. The Doukounou is served like chilled pudding, typically accompanied by a complementary cinnamon-vanilla sauce and dates back to the ancient indigenous Taíno people of the region.