Nigerian desserts – Find healthy Nigerian desserts here!
What is dessert?
Dessert is defined as the last course of a lunch or dinner, consisting of a serving of a sweet food. Desserts are an import to Nigeria but are actually really loved by Nigerians who live or lived in the western world and are accustomed to western cuisine. Most desserts known to Nigerians are foreign with no authentic ingredients used in making them. Typical desserts served would be ice cream, tarts or cakes, and fruit salads. These are typical desserts served across the world, but it’s interesting to see that even with these common components of a dessert, different countries are still able to carve their own niches. Below is a list of Nigerian desserts, including local desserts.
- Strawberry blueberry crepes
1/4 cup flour
1/4 cup coconut milk
1/2 teaspoon sugar
Pinch of Salt
1 teaspoon melted butter
A handful of chopped strawberries
Handful of blueberries
A pinch of icing sugar (optional)
1 teaspoon of strawberry sauce (optional)
In a bowl, whisk your egg till slightly frothy(foamy) then add the melted butter and milk and mix properly.
In a separate bowl, mix your flour, salt and sugar. Slowly pour in the egg mixture into the flour and combine it your mix is smooth.
In a lightly greased non-stick pan, slowly pour in a little bit of your mix, lift the pan and swirl around till the mix covers the pan. With a spatula, slowly and gently lift the sides while waiting for one side to cook. Gently flip the crepe over and allow to slightly brown on both sides.
Place crepe on a plate and place some chopped strawberries and blueberries on the crepe and fold into a cylindrical shape. Place some more strawberries and blueberries on top for garnishing, sprinkle some icing sugar and drizzle the strawberry sauce over it.
Serve with tea or coffee
- Tapioca with milk and sugar
1/2 cup small pearl tapioca (you can usually find it in the baking section of the grocery store, do not use instant tapioca)
3 cups whole milk (or skim milk with cream added)
1/4 teaspoon salt
1/2 cup of sugar
1 teaspoon of vanilla extract
1 Cook the tapioca in milk with salt, slowly adding sugar until the tapioca thickens: Combine tapioca, milk, and salt in 1 1/2 quart pan on medium-high heat. Stir while bringing to a bare simmer. Lower the heat and cook uncovered, at the lowest possible heat, adding sugar gradually, until the tapioca pearls have plumped up and thickened.
Depending on the type or brand of tapioca you are using and if you’ve presoaked the tapioca as some brands call for, this could take anywhere from 5 minutes to 45 minutes of cooking at a very low temperature.
Stir occasionally so that the tapioca doesn’t stick to the bottom of the pan.
2 Temper the eggs with a little hot tapioca: Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).
3 Return eggs to pan with tapioca. Increase the heat to medium and stir for several minutes until you get a thick pudding consistency. Do not let the mixture boil or the tapioca egg custard will curdle. Cool 15 minutes. Stir in vanilla. Serve either warm or chilled.
Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.
- Plantain toffee balls
1 finger of plantain
3 tablespoons of flour
2 tablespoons of butter
3.5 tablespoons of sugar
1 teaspoon of vanilla
4 tablespoons of coconut milk
4 tablespoons of water
1 tablespoon of coconut flakes
Peel and mash your plantain till soft. Mix it with the flour, form mini balls and place in the oven to bake for about 20-25 minutes. Please note the plantain mix will still be moist so use a spoon to help form the balls if you are having difficulty with that. Make sure to drizzle oil on the baking sheet so it does not stick to the sheet when it begins to caramelize. If you do not have an oven you can choose to fry the plantain balls as well. I have not tried the frying method but make sure to dab off the excess oil from the plantain.
In a separate pot, on very low heat, melt the butter and pour in the sugar, vanilla, milk and water and stir. Leave it on very low heat throughout. Stir once in a while and if you have a candy thermometer, it is ready at 240F. If you do not, the toffee base is ready when it turns light brown like a caramel colour.
Dip the plantain balls and swirl and place on a plate to cool. While it’s still warm, sprinkle your toppings on it. In this case, my toppings were coconut flakes. Serve when it’s cool.
2 cubes of Knorr
Salt to Taste
Ground dried pepper (optional)(optional)
Suya sticks (optional)
vegetable oil (100ml)
Wash the beef properly and slice into thin fillets, you can easily do this with a kitchen knife. You can see the picture below. If you are using chicken, you just need to apply the spices on the chicken, you don’t need to slice into fillet as is the case with beef.
Transfer 5 spoons of the suya (spice) in a clean dry plate and add 2 cubes of Knorr plus a half teaspoon of salt to it, mix them properly together and set aside. You will need to taste to ascertain that it actually tastes like what you get from the Mallam.
Stake the beef on the sticks and sprinkle the mixed spice all around it, sprinkle evenly on both sides and commence with the grilling part.
Use a kitchen brush to rob the vegetable oil on the beef before grilling; this actually helps the grilling process.
Apply more of the spices.
Grill your suya using the local or electric griller. You can also use your kitchen oven if it has grilling compartment. I used my kitchen oven
You have to turn every ten minutes while it grills, after twenty minutes, you will need to apply more of the spices/vegetable oil again. Grill for another 20 minutes and you just made suya!
Serve with onions, pepper, cabbage, tomatoes.
- Double chocolate milo pancakes
1/2 cup of flour
1/4 cup of liquid milk (I used almond but you can use any)
2 tablespoons of Sugar
1.5 tablespoons of melted butter
1/4 teaspoon of baking powder
1.5 tablespoons of Milo Powder
A pinch of Salt
A handful of peanuts
1 cooking spoon of Vegetable Oil
2 tablespoons of Milo Powder
1 tablespoon of Sugar
1/2 cup of Wate
Mix your dry ingredients and wet ingredients except for the peanuts till smooth.
In a pan, add 1 tablespoon of vegetable oil and with a small spoon, scoop the mixture and form little circles in the pan.
Fry on low- medium heat till brown on both sides.
When pancakes are fried and ready set aside.
In a small pan, mix the milo, sugar and water and bring to boil on medium heat till a thick sauce is formed.
Pour into a bowl and allow to cool.
Crush your peanuts and set aside.
With a tiny scoop of the chocolate syrup, smear it over the pancakes and sprinkle some peanuts over it.
When they are all ready, dust it over with a bit more milo and serve.
- Ice cream with different colours and flavours
Begin by making the custard base. Split the vanilla pod using a small, sharp knife. Scrape out the vanilla seeds. Add the seeds and pod to the milk and cream.
Bring the milk, cream and vanilla pod to the boil. Remove from the heat and leave to infuse for at least 10 minutes.
Whisk the egg yolks and sugar until pale and fluffy.
Reheat the cream mixture until nearly boiling. Strain and whisk into the egg mixture until completely mixed in.
Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously for about 10 minutes until thickened. Make sure the spoon touches the bottom of the pan. When done, the custard should be thick enough to coat the back of a spoon.
Strain the custard into a bowl and allow to cool, then churn until scoopable.
Transfer to a container to freeze before serving.
- Banana milo pudding
1 cup of Banana Yoghurt
2.5 tablespoons of Milo
Blend bananas and set aside
Blend your yoghurt with the milo and set aside.
With a spoon, scoop the blended banana into the glass you want to serve it in.
Next, scoop the blended yoghurt and layer it.
Put in the fridge to cool for about 2-3 hours
Serve with the wafer
- Fruit salad with milk and honey
½ Papaya/ Pawpaw (diced)
½ Watermelon (diced)
1 small Pineapple (diced)
3 medium-sized Apples (diced)
Lemon zest (optional)
For coconut syrup:
1 Tsp sugar
Vanilla extract/vanilla pod
3 tbsp, of Dano powdered milk
1 cup of water
Wash, peel and chop pineapple, pawpaw, and watermelon.
Pour coconut water into a saucepan turn the heat to medium
Add vanilla extract and sugar.
When liquid starts to thicken, turn off heat and leave to cool.
Pour over fruits and refrigerate.
Dissolve milk in water, drizzle on fruits.
- Coconut rice pudding
1 1/2 cups cold unsalted cooked rice
3 cups whole milk
1/2 cup well-stirred canned unsweetened coconut milk
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
Garnish: sweetened flaked coconut, toasted
Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm.
- Kunu aya pudding
Wash tiger nuts to completely remove all dirt. Change water from time to time when washing.
Wash and deseed the dates Break and carve out the coconut flesh.
Grind the three ingredients together
Sieve properly to remove chaff
Add your vanilla essence
- Cinnamon french toast sticks
4 thick slices white bread, preferably stale (Note 1)
1/4 cup milk
1/3 cup white sugar
1 tsp cinnamon powder
3 tbsp butter
Maple syrup to serve (optional)
Remove crust of each slice, then cut each into 3 equal thick batons.
Combine the eggs, milk and a pinch of salt in a bowl large enough to roll the breadsticks in.
Melt 2 tbsp of the butter in a large pan over medium-high heat.
Roll the sticks in the egg mixture quickly (do not soak them), shake off excess and place in pan. Cook in 2 batches.
Melt remaining butter and cook the remaining french toast sticks.
- Chocolate-stuffed plantain gnocchi
2 black-brown plantains, cut into 1 1/2 inch chunks
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 bag of chocolate Easter eggs
1/2 cup of your favourite fruit sauce
Bring a large pot of water to a boil over high heat. Boil the plantains for 10 minutes or until tender. Remove from the pan and mash thoroughly in a medium bowl.
After letting mashed plantains cool for 10 minutes, mix in the egg. Mix in flour, about 1/2 cup at a time, until soft dough forms (you may need to add a little more flour, depending on the size of your plantains).
Turn dough out onto a floured surface; use a rolling pin to roll the dough into a large square and then cut the square into 2×2-inch squares. Place a chocolate egg into the middle of each square of dough and seal the chocolate inside the dough.
Bring a large pot of water to boil. Working in batches, boil gnocchi until they are tender and float to the top, 3 to 5 minutes. Mix gnocchi with your favourite fruit sauce. Makes 8 servings.
- Yoghurt parfait
Assorted berries or other fruits of your choice
First, pour the yoghurt into a bowl. Then add the cream and vanilla. With a whisk, carefully stir until combined. It should be nice and thick.
Sprinkle the brown sugar evenly over the top of the yoghurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least 20 to 30 minutes.
When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Without stirring the mixture, spoon the yoghurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once, ending with berries on top
- Mini rice pies
Whipped cream (optional)
Toasted coconut (optional
Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.
Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.
Place pies on baking sheet; bake in preheated 375-degree F oven for 15 minutes. Lower to 300 F, bake for additional 15-20 minutes until centre is set and crust is golden brown. (If crust begins to brown too much, cover crust edges with foil.) If preferred, the filling can be baked in a 10-inch piecrust; just add approximately 30 extra minutes to the cooking time
2 Cups of Tuwo rice (Substitute – jasmine rice)
A tablespoon of yeast
One tablespoon sugar
1 cooking spoon of oil
1/2 teaspoon of grated ginger
Soak one cup of the Tuwo rice in water and add 1/2 the tablespoon of yeast. Allow it sit for 6- 8 hours
Boil the other cup of rice and mash it and set aside. (It is important to note that this was my method of making waina and is not compulsory to go this route.
Pour the soaked rice into a blender and then add the mashed rice and blend the rice until smooth.
In the blended rice mixture, pour in your grated ginger and sugar and the other tablespoon of yeast and leave to rise for about 30 minutes or less.
In a pancake puff pan, grease the pan a little and add the waina mixture to fry and flip as well to brown on the other side.
Finally, serve your waina with Zobo Syrup or any other syrup of your choice.
- Semolina puff puff
1 1/4 cup of Semolina Flour
1 teaspoon of Yeast
5 Tablespoons of Sugar
1/2 cup of warm water
Oil for deep frying
Mango Sauce/ Caramel
1 piece of Mango
80 ml Vanilla Yoghurt
3 Tablespoons of Sugar
In a bowl of warm water, pour in your yeast and allow to sit for about 5 minutes.
Empty the sugar into the yeast and water and combine.
Slowly pour in the semolina flour and mix till you get a stretchy dough mixture.
You may add a little bit more as needed just to ensure you achieve the stretchy dough mixture and if it is too hard, add a little bit of warm water.
Set aside and allow the mixture rise.
Once risen, heat up your oil for deep frying and scoop little balls into the pot of oil and fry till golden brown.
For the Mango sauce
Peel and scrape off the flesh of the mango and blend with the yoghurt and set aside.
Heat up your sugar on low heat till it starts to brown and when you lift its light.
Take the cover of a plastic bowl that is slightly bent.
Rub some oil on the cover of the bowl. With a teaspoon, spread the caramel lightly to form any shape you prefer. Allow to cook and bend the cover carefully to remove the caramel shape you have formed.
Plate your semolina puff-puff on the mango sauce and place the caramel sheet on your plate.
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