🌴 Caribbean Coast Kitchen

Island Flavors,
Sun on Every Plate

Caribbean cooking is a glorious collision of Africa, Europe, and the Americas — jerk spices, coconut cream, fresh fish, and tropical fruit weaving together in dishes as vibrant and warm as the islands themselves.

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Island Flavors

Recipes from the Caribbean

Six bold, vibrant dishes bursting with tropical soul. Click any recipe to reveal ingredients and instructions.

Jerk Chicken

Jerk Chicken

⏱ 1 hr + 4 hrs marinating 👥 Serves 4

Bone-in chicken marinated overnight in an explosive jerk paste of scotch bonnets, allspice, thyme, and garlic — grilled or oven-roasted until charred, smoky, and fiercely spiced.

Ingredients

  • 1 whole chicken (quartered)
  • Jerk Marinade:
  • 4 scotch bonnet peppers (or habanero)
  • 6 scallions, 4 garlic cloves
  • 1 tbsp fresh ginger
  • 2 tbsp soy sauce
  • 2 tbsp coconut oil (melted)
  • 2 tbsp lime juice, 1 tbsp brown sugar
  • 2 tsp allspice, 1 tsp cinnamon
  • 1 tsp dried thyme, 1/2 tsp nutmeg
  • Salt and black pepper

Instructions

  1. Blend all marinade ingredients until smooth. Score chicken deeply; coat thoroughly. Marinate 4–24 hours.
  2. Grill over medium-high heat, turning every 5 min, 35–40 min until charred and cooked through (internal 165°F). Or oven-roast at 425°F for 40 min.
  3. Rest 10 min; serve with rice and peas, plantains, and a squeeze of lime.
Pan-Seared Red Snapper with Mango Salsa

Pan-Seared Red Snapper with Mango Salsa

⏱ 25 min 👥 Serves 4

Crispy-skinned red snapper fillets pan-seared in coconut oil and served with a fresh mango-avocado salsa of cilantro, lime, and jalapeño. Bright, tropical, and impossibly fresh.

Ingredients

  • 4 red snapper fillets (skin-on)
  • 2 tbsp coconut oil
  • 1 tsp allspice, 1/2 tsp cayenne
  • Salt and pepper
  • Mango Salsa:
  • 1 ripe mango (diced)
  • 1 ripe avocado (diced)
  • 1/2 red onion (finely diced)
  • 1 jalapeño (minced)
  • Juice of 2 limes, 1/2 cup cilantro, salt

Instructions

  1. Mix salsa ingredients; let rest 15 min for flavors to meld.
  2. Score fish skin 3 times. Season with allspice, cayenne, salt, and pepper.
  3. Heat coconut oil in a skillet over high. Place fish skin-down; press with spatula 1 min. Cook 4 min until skin is crisp. Flip; cook 2 more min. Serve immediately on salsa.
Coconut Rice and Peas

Coconut Rice and Peas

⏱ 40 min 👥 Serves 6

The indispensable Caribbean side — long-grain rice slow-simmered in rich coconut milk with kidney beans, fresh thyme, scallions, and scotch bonnet. Fragrant, creamy, and deeply satisfying.

Ingredients

  • 2 cups long-grain white rice
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (15 oz) kidney beans (drained)
  • 1.5 cups water
  • 4 scallions (whole)
  • 3 sprigs fresh thyme
  • 1 whole scotch bonnet (left whole for flavor)
  • 2 garlic cloves (minced)
  • 1 tsp salt, 1 tbsp coconut oil

Instructions

  1. In a large pot, combine coconut milk, water, beans, scallions, thyme, whole scotch bonnet, garlic, salt, and coconut oil. Bring to a boil.
  2. Add rice; stir once. Return to a boil; cover and reduce to very low. Cook 18 min until liquid is absorbed.
  3. Remove scotch bonnet, scallions, thyme. Fluff rice gently with a fork. Serve with jerk chicken or snapper.
Callaloo Soup with Blue Crab

Callaloo Soup with Blue Crab

⏱ 50 min 👥 Serves 6

The national dish of Trinidad — dasheen leaves (or spinach) simmered with coconut milk, blue crab, okra, and scotch bonnet into a rich, verdant, deeply flavored soup of extraordinary character.

Ingredients

  • 1 lb dasheen leaves or fresh spinach (chopped)
  • 4 blue crab claws (or 1 lb lump crab)
  • 1 cup okra (sliced)
  • 1 can coconut milk
  • 2 cups chicken broth
  • 1 large onion (diced), 4 garlic cloves
  • 4 scallions, 1 scotch bonnet (whole)
  • 2 tbsp coconut oil
  • 1 tsp dried thyme, salt and pepper

Instructions

  1. Heat coconut oil; sauté onion, garlic, scallions 5 min. Add thyme and whole scotch bonnet; 1 min.
  2. Add dasheen/spinach, okra, coconut milk, and broth. Add crab claws. Simmer 25 min until everything is tender. Remove scotch bonnet and crab claws; extract crab meat and return to pot.
  3. Use an immersion blender to partially blend (leave some texture). Season; serve with fried plantains and bread.
Johnny Cakes Caribbean Fried Dumplings

Johnny Cakes (Caribbean Fried Dumplings)

⏱ 30 min 👥 Makes 12 cakes

Golden, crispy-outside, soft-inside Caribbean fried dumplings — a breakfast and side dish staple from Jamaica to Barbados. Made with flour and fried in coconut oil until beautifully golden.

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt, 1 tbsp cane sugar
  • 2 tbsp unsalted butter (cold, cubed)
  • 3/4 cup water (approximately)
  • Coconut oil for frying

Instructions

  1. Mix flour, baking powder, salt, sugar. Cut in cold butter until crumbly. Add water gradually; knead into a soft, non-sticky dough. Rest 10 min.
  2. Divide into 12 balls; press into 1/2-inch thick discs.
  3. Heat 1.5 inches coconut oil to 360°F. Fry johnny cakes in batches 3 min per side until deep golden. Drain on a rack. Serve warm with jerk chicken or saltfish.
Caribbean Rum Cake

Caribbean Rum Cake

⏱ 1 hr 30 min 👥 Serves 12

A buttery, rum-soaked Bundt cake enriched with brown sugar and warm spices, drizzled with a dark rum butter sauce that soaks deep into every pore. The crowning glory of Caribbean celebration baking.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon, 1/4 tsp nutmeg
  • 1/2 cup unsalted butter (softened)
  • 1 cup brown sugar (packed)
  • 3 eggs, 1/2 cup sour cream
  • 1/2 cup dark rum
  • Rum Glaze: 4 tbsp butter, 1/2 cup brown sugar, 1/4 cup dark rum, 2 tbsp water

Instructions

  1. Preheat oven to 350°F (175°C). Cream butter and brown sugar 5 min. Beat in eggs. Mix dry ingredients; fold into batter alternating with sour cream. Stir in rum.
  2. Pour into a well-buttered Bundt pan. Bake 55–60 min until a skewer comes out clean.
  3. Simmer glaze ingredients 3 min; cool slightly. While cake is still hot, pour half the glaze over; let absorb. Turn out; pour remaining glaze over top. Rest 30 min before slicing.
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