Some Belizean dessert recipes include lemon pie, powder buns and rum cake. Other desserts include sweet rice, layered bread pudding, flan and tres leches cake.
To make layered bread pudding, heat 2/3 cup of sugar, 2 tablespoons of flour and 2 tablespoons of cornstarch in a pan on low, and then stir in 3 cups of evaporated milk. After five minutes, stir in 2 beaten egg yolks and 1 tablespoon of vanilla, and cook for another three minutes. In a bowl, combine 1 1/2 packages of broken up sliced bread, 1 can of condensed milk, 1 can of evaporated milk, 4 tablespoons of butter and 1 egg, and season the mixture with 1 tablespoon each of vanilla extract, nutmeg and cinnamon.
Layer the bread mixture and custard in a baking dish, starting and ending with the bread. Sprinkle cinnamon sugar over the top, and place the dish in a water bath before baking it at 375 degrees Fahrenheit for 40 minutes.
Make powder buns by combining 2 cups of sifted all-purpose flour and 1/2 cup of butter until the mixture turns crumbly, then add 1 cup of fresh shredded coconut, 1/2 cup of brown sugar, 2 teaspoons of baking powder, 1 teaspoon each of cinnamon and nutmeg, and 1/2 cup of raisins. Slowly beat in 1/2 cup of coconut milk, 2 medium eggs and 1 teaspoon of vanilla until just combined, and dollop spoonfuls of the dough onto a baking sheet. Sprinkle the dough with brown sugar, and bake the buns at 370 F for 15 to 20 minutes.