Mayan Beach Garden Resort
Sample menus for breakfast, lunch and dinner

Recipes > Tropical Dessert Recipes from Mayan Beach Garden


Pumpkin Pie Squares

NOTES : This is a recipe that I have been making for 20 years. It is always a pleaser and is a favorite with everyone. When I'm in Mexico, I use local Pumpkins or Calabasas as they are called here. Yucatan pumpkins are green with tender yellow flesh, so you can imagine that this results in a very different looking treat, especially when processing the skin along with the flesh.


1 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup butter - cold

16 ounces canned or fresh pumpkin or squash (cooked)
1 can evaporated milk
3/4 cup sugar
2 eggs -- beaten
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla

Mix first four ingredients until crumbly. Press into ungreased 13"x9" pan. Bake 350 degrees for 15 minutes. Air pans are the best and if you are using a dark pan, cover pan with tinfoil before baking. While crust is baking, make pumpkin layer. In a large mixing bowl, combine remaining ingredients, beating until smooth. Pour over crust. Bake 350 degrees for 20 minutes or until a knife comes out clean when inserted.

When cool, cut into squares. Serve plain or with whipped cream

Back to Top


Molten Chocolate Cake

What's more Mayan than chocolate?
NOTES : This recipe is always a favorite and guests continually ask for the recipe. The key is to make sure that the batter thoroughly chilled before baking and not to over cook it.

1 cup flour
3/4 cup cocoa powder
1 cup sugar
1/2 teaspoon baking powder
1 cup butter
4 eggs
2 teaspoons vanilla
3/4 cup chocolate chips

Sift dry ingredients together. Beat butter, eggs and vanilla together until fluffy. Combine wet and dry ingredients then divide among 6 oven proof ramekins. Press chocolate chips on the top. Chill for a minimum of one hour. Bake at 350F for 20 minutes. The sides should be cooked, but when you put a toothpick into the center it should still come out coated, but hot. Serve hot alone or topped with vanilla ice cream, whipped cream or chocolate sauce. We use a mint-chocolate fudge sauce at Mayan Beach Garden.

Back to Top


Papaya Almond Cake

NOTES : This is adapted from a Sheila Lukins' recipe. I didn't have all the ingredients she called for and I was looking for something to use up ripe Papaya -- plentiful here in Mexico. Her original recipe used Cooked Carrots and some other things I couldn't easily find in Mexico.

1 cup oatmeal
2 tablespoons butter
2 cups flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon

1/2 teaspoon salt
cup sugar
cup oil (olive or corn)
3 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1 1/3 cups pureed papaya
1 cup blanched almonds, chopped
3/4 cup drained canned crushed pineapple

1. TOAST OATMEAL: Melt butter in medium frying pan. Add oatmeal slowly to melted butter, stirring continually until evenly coated and golden in color. Remove from heat, set aside and cool. This will be added with the nuts.
2. Preheat oven to 350F.
3. Sift dry ingredients together in a large mixing bowl.
4. Mix the oil, eggs and vanilla together. Add to dry ingredients and mix well.
5. Fold in the papaya, almonds, crushed pineapple and toasted coconut.
6. Butter two 9" round cake pans. Pour batter into cake pans, dividing evenly. Bake about 1 hour, or until a toothpick inserted in the center comes out clean.
7. Cool for at least 10 minutes before removing cake from pans. Cool completely before frosting cake or serve hot with whipped cream. This is delicious with Cream Cheese Frosting.

Back to Top