A sweet tropical escape is easy to come by in Plymouth. All you have to do is sample these delicious desserts that are powered by tropical fruits. Pineapples, kiwis, coconuts, bananas, mangoes, lemons and limes shine as dessert stars. Treat yourself to the flavors of the tropics in ice creams, pies, crepes, cakes, cocktails and more. Put yourself in vacation mode just like you’re on the beach, and don’t forget dessert!
COCONUT CHOCOLATE CHIP ICE CREAM
Honey & Mackie’s
Make the most of a hot Minnesota summer day and reward yourself with a sweet tropical treat. Look for the coconut chocolate chip among rotating flavors at Honey and Mackie’s. Coconut and chocolate bring out the best in each other in this ice cream. Luckily for chocolate fans, the inclusion of mini chocolate chips ensures you’ll have chips in every bite. A special moist-textured coconut churned with coconut milk brings out tropical flavors, similar to a Mounds candy bar, says owner Amy Albert. Made in-house in small batches, this rich ice cream upstages its candy bar cousin. “Those who like coconut love it,” she adds. Cones $3–$5, pint $6, quart $9.
LEMON POPPY SEED BREAD
Caribou Coffee
The lemon poppy seed bread is really a cake in a loaf form with all the attributes of a real dessert. A drape of white lemon-infused fondant icing on top seals the deal. A double dose of lemon bestows a sour-sweet smack. A moist yellow crumb radiates with sunny tropical fruit freshness and peppering of poppy seeds. The thickly-sliced, sugary bread pairs well with coffee or tea any time of day. Plan to sample it early. The lemon poppy seed bread is so popular that it can sell out before closing time. $2.67.
WATERMELON KIWI SUMMER BOUQUET
Edible Arrangements
What could be more Minnesotan than food on a stick? Throw in some expertly arranged tropical fruit, and now we’re talking irresistible! It’s a fairytale of finger food with visions of kiwis, pineapples, watermelons, cantaloupes, strawberries and grapes. The watermelon kiwi summer bouquet blooms with a delectable medley of fruit. The pineapple is cut to resemble sun rays. The kiwis look like bright green lollipops. Every bit as beautiful as delicious, you can count on the arrangement to be fresh and vibrant, a perfect summer dessert. The watermelon kiwi summer bouquet looks pretty enough to serve as a centerpiece, but you will want to eat it, too. $69 and up depending on serving size.
SCALLYWAG COCKTAIL
Haskell’s
The scallywag is a dessert in a glass, refreshing as a tropical breeze. The sweet, fruity cocktail sparkles with rum, elderflower liqueur, lime juice and bitters. While the scallywag is available at many taverns around town, it’s easy to make your own. First, stock up on the ingredients from Haskell’s. Next, grab a large tumbler and fill with ice. Top with 1.5 oz. Blue Chair Bay white rum, 3/4 oz. St. Germain Elderflower liqueur, ½ oz. fresh lime juice and a splash of simple syrup. Top with club soda and a dash of angostura bitters. For a garnish, add a lime wedge and a paper umbrella. You’re on your way to a tropical paradise.
BANANA CREAM PIE
Jake’s City Grille
Go tropical with your pie. The banana cream pie puts a tropical twist on old fashioned custard pie. Picture layer upon layer of lavish creaminess all made from scratch. A tender buttery graham cracker crust holds rich egg custard and a blanket of thick whipped cream. Fresh ripe bananas and a drizzle of caramel make a sweet finish. The pie is simple yet elegant with a “strong banana flavor… a good close to a meal,” says sous chef Nick Ruyter. Don’t forget to include this long-running Jake’s City Grille staple into your meal plan. $6.95.
MANGO AND STICKY RICE
Ketsana Thai
Some desserts are so good they stick to your teeth. So goes the mango and sticky rice with an ultra-sugary paste of tropical flavor. Coconut milk and fresh mango give the traditional Thai dessert a double dip of sultry sweetness. Marinated white rice transforms into a custard-like sponge, the perfect prop for juicy mango slices. The brightness will fill your senses with a pleasant flowery tang. Even with the pronounced tropical taste, this seasonal sensation maintains a light quality. The mango and sticky rice make an ideal finish for a spicy Asian meal. $3.95.
TAHITIAN MAIDEN’S DREAM
The Original Pancake House
The name sounds like a romance novel and captures the essence of this OPH favorite. The Tahitian maiden’s dream evokes an exotic land filled with tropical temptations. Take the plunge and indulge in a feathery crepe stuffed with fresh banana slices, sour cream, Triple Sec, sherry and brandy. More banana slices form a neat row on the crest of the crepe. A lava flow of apricot sauce flows over it all, creating a quasi-breakfast-dessert. $8.75.
PINEAPPLE UPSIDE DOWN CAKE
Wuollet Bakery
When Wuollet pulls out the tropical punches, you know you’re in for something good. The pineapple upside down cake has delighted generations of cake lovers. This classic, no-nonsense dessert is all about richness, but the real fun of an upside down cake bakes from the bottom up. The cake is flipped to serve, unveiling a surprise. Pieces of pineapple look pretty and bright, and red maraschino cherries add a pop of color. The heavy pound cake-like crumb soaks up the pineapple and cherry juices with a consistency similar to a pudding. A dose of caramel intensifies the gooey goodness. Preorders requested with 24-hour notice. 8-inch $33.
