Puddings

🇨🇭Switzerland

Chestnut Vermicelles

Vermicelles

Sweetened chestnut purée pressed through a fine plate into threads and heaped over meringue and whipped cream.

🇲🇽Michoacán, Mexico

Chongos Zamoranos

A Zamora dessert of curdled milk in a sweet syrup with cinnamon.

🇬🇧United Kingdom

Christmas Pudding

A dense steamed pudding of dried fruit, suet, spice and brandy, made weeks ahead, steamed again on the day and flamed at the table.

🇻🇳Hue, Vietnam

Chè bưởi (Pomelo Sweet Soup)

Chè bưởi

Che buoi, pomelo-pith pearls in coconut cream, is a named Hue dessert whose defining ingredient appears nowhere else in the file.

🇦🇴Angola

Cocada Amarela

Grated coconut cooked in sugar syrup and thickened with egg yolks and cinnamon into a dense yellow pudding.

🇲🇶Martinique

Coconut Blancmange

Blanc-Manger Coco

A Martinican dessert; made with coconut milk and agar-agar; a delicate flan with a light and refreshing texture; often enhanced with vanilla; the blanc-manger coco that is a Martinican dessert classic.

🇼🇸Samoa

Coconut Caramel Taro

Fa'ausi

Samoan fa'ausi is baked taro or breadfruit covered with dark caramel and coconut cream, creating a sticky, rich dessert served warm.

🇵🇭Philippines

Coconut Corn Pudding

Maja Blanca

A coconut milk pudding set with cornstarch, studded with corn kernels, topped with latik.

🇳🇷Nauru

Coconut Mousse

Sweetened coconut dessert set with gelatin or agar-agar and aerated with whipped cream and egg whites; served chilled, garnished with toasted coconut; consumed on special occasions; a modern Nauruan dessert that showcases the island's most reliable fresh ingredient; reflects Western dessert techniques adapted with local coconut.

🇮🇩Indonesia

Coconut Palm Sugar Compote

Kolak

Sweet compote of banana, jackfruit, or pumpkin in coconut milk and palm sugar syrup.

🇬🇺Guam

Coconut Pudding

Kalamai

Kalamai is a Chamorro coconut-and-corn starch sweet cooked into a soft, sliceable pudding; coconut milk gives it a rich aroma and a smooth set.

🇵🇭Philippines

Coconut Rice Ball Soup

Bilo-Bilo

Chewy glutinous rice balls in a sweet coconut milk soup with fruits, sago, and kamote, a ginataan dessert.

🇹🇴Tonga

Cooked Young Coconut

Vei halo

Young coconut cooked with its coconut water, traditionally baked in an umu until the flesh becomes tender and dessert-like.

🇨🇷Costa Rica

Corn Pudding

Mazamorra

Corn pudding dessert, similar to atole but thicker, smooth with good corn flavor, a traditional Costa Rican sweet treat.

🇲🇺Mauritius

Corn Pudding

Poudine maïs

Ground maize cooked with milk, sugar, vanilla and often coconut until it sets firm enough to cut into squares.

🇧🇸Bahamas

Cornmeal Pudding

Cornmeal cooked with coconut milk, sugar and spice and baked until it sets into a firm, sliceable pudding.

🇺🇸United States

Cottage Pudding

A simple baked sponge or butter cake served warm with a sweet sauce — lemon, chocolate, or fruit.

🇨🇫Central African Republic

Couscous Pudding

Caakiri

Steamed millet or couscous granules stirred into sweetened milk or yoghurt, flavoured with nutmeg and vanilla and served cold; a light, creamy Central African pudding.

🇬🇧Scotland, United Kingdom

Cranachan

Whipped cream folded with toasted oatmeal, whisky and heather honey, layered with raspberries.

🇱🇻Latvia

Cranberry Mousse

Debesmanna

Semolina cooked in sweetened cranberry juice and whisked until fluffy, served chilled with milk.

🇧🇷Brazil

Curau

A sweet corn pudding made from grated green corn cooked with milk, sugar, and cinnamon, traditionally served during Festa Junina.

🇪🇪Estonia

Curd Cream

Kohupiimakreem

Silky whipped curd cream with sugar, cream and vanilla, a light dessert often topped with berries or jam.

🇧🇷Brazil

Cuscuz de Tapioca

A Northeastern Brazilian tapioca couscous, moist and sweet, often served with coconut and butter.

🇰🇾Cayman Islands

Custard Top Cornbread

A popular traditional Cayman dessert made with corn meal, flour, sugar, baking soda, nutmeg, eggs, coconut milk, evaporated milk, vanilla, lime juice, and butter, baked for 2 hours until firm with a custard-like texture; a Caymanian dessert.

🇻🇳Vietnam

Cơm rượu (Vietnamese Rice Wine Dessert)

Cơm rượu

Com ruou, glutinous rice fermented into sweet boozy balls and eaten at Tet Doan Ngo, is a named seasonal dish.

🇬🇫French Guiana

Doku

A creamy dessert made of mashed corn with cinnamon and brown sugar; wrapped in banana leaf and boiled; also known as duckanoo, tie-a-leaf, or blue drawers in the Caribbean; a Creole sweet of French Guiana.

🇩🇲Dominica

Dominican Black Pudding

Black Pudding

Blood sausage made with pig's blood, sweet potato, and herbs; sold at the Roseau market upper floor; a traditional Dominican snack; a popular breakfast item; the black pudding of Dominica; a Creole street food; a bold, savoury snack.

🇭🇹Haiti

Doukounou

Fresh corn grated with coconut milk, sugar and cinnamon, tied in a banana leaf and boiled into a soft sweet block.

🇱🇾Libya

Drua

Millet flour whisked into hot sweetened milk with spices into a thick white drink-pudding, drunk from a glass in winter.

🇯🇲Jamaica

Duckunoo

Tie-a-leaf

A traditional Jamaican sweet pudding of sweet potato, cornmeal, coconut, brown sugar and spices, tied in a banana leaf and boiled, of Taíno and African origin.

🇧🇿Belize

Dukunu

Fresh sweetcorn grated with coconut milk and sugar, tied in a corn husk or foil and boiled until it sets into a soft sweet block.

🇧🇫Burkina Faso

Dègué

Millet couscous folded through sweetened cultured milk, the Burkinabè version of a chilled West African grain pudding.

🇫🇮Finland Proper, Finland

Easter Malt Pudding

Mämmi

Traditional Easter dessert made from rye flour, rye malt, and water, baked to thick dark-brown consistency, served with cream.

🇬🇧United Kingdom

Ecclefechan Butter Tart

Ecclefechan butter tart is a Scottish pastry filled with butter, brown sugar, eggs, and dried fruit.

🇬🇧Edinburgh, United Kingdom

Edinburgh Fog

Edinburgh Fog folds whipped double cream with crushed ratafia or macaroon biscuits, Drambuie or whisky, and toasted almonds.

🇧🇬Bulgaria

Ekmek Kadayıfı

Екмек кадаиф

A dessert made from a special dried bread base that is rehydrated and baked in syrup, then topped with kaymak. Originating from Afyonkarahisar, it has a pudding-like, syrup-soaked texture with a crispy top. Served warm with a dollop of clotted cream.