This vegan Panna Cotta gets its beautiful golden colour from ackee and saffron. The red berries and sauce make a gorgeous contrast both visually and in taste.

Gizzadas are a long time Jamaican favourite. These mini versions are tinted with beetroot powder for a pretty pop of natural colour.

Ackee ice cream sandwiched by soft wholegrain cookies with caramel chips: sweet-tooths rejoice.

Crème Brûlée gets an exotic twist with the addition of ackee! The fruit’s creamy texture melds perfectly with this custard for a silky, decadent dessert.

A vegan mousse without chocolate or avocados? Why yes! This lightly sweetened ackee mousse is chilled set with the use of Irish moss.

Three delicious milkshakes with unusual ice cream flavour as their base: ackee!

Ackee cheesecake served on top a buttery toasted sesame and orange cookie. With raspberry preserves, dulce de leche and chocolate ganache as toppings. It’s all about the love of ackee!

This Jamaican gingerbread is loaded with flavor! Spicy ginger kick from the trio of fresh, ground and crystallized ginger. Plus intense color and deep flavor from unsulphured blackstrap molasses. Best of all, it’s easy to make! Left for a few days it tastes even better […]

When ackee cheesecake filling is swirled into dark chocolate brownie batter, the result is beautifully dramatic, rich and delicious.

What if I told you that your favourite banana bread recipe isn’t just a banana bread recipe? You can make tweaks to the flours, from a 50/50 blend of white and wholewheat flours to 100% whole grain or experiment with less popularly used flours like […]