Best 3 Panama Canal Dessert Recipes

Step into the realm of culinary wonders and embark on a delightful journey to discover the delectable enigma known as the "panama canal dessert". This captivating creation captures the essence of sweetness, a symphony of flavors that will transport your taste buds to a tropical paradise. Dive into the rich history behind this dessert's unique name, where stories of engineering feats and culinary ingenuity intertwine. Prepare to unlock the secrets of this extraordinary dessert, as we navigate the flavors, techniques, and ingredients that make it a true masterpiece.

Let's cook with our recipes!

PANAMA CANAL DESSERT

Panama Canal Dessert image

This is one of my families favorite desserts. This recipe seems to have a lot of different names, and they are all delicious.

Provided by Lavender Lynn

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups flour
3/4 cup margarine, softened
1/2 cup chopped nuts, I use walnuts
1 (8 ounce) package cream cheese
1 cup powdered sugar
4 ounces Cool Whip
3 (4 ounce) packages instant chocolate pudding mix
4 1/2 cups milk
8 ounces Cool Whip

Steps:

Cream flour, margarine, and nuts. Press into 9 x 13 pan.
Cook for 10 minutes @ 350°F Let cool.
Beat cream cheese, powdered sugar, cool whip until smooth.
Spread cream cheese mixture on crust.
Mix together pudding mix and milk.
Pour onto cream cheese mixture.
Once pudding is set up, spread cool whip on evenly.
Refrigerate until serving.

PANAMA CAKE

Panama Cake image

A recipe from my Czech grandmother. We called it Panama Cake, when it sits proudly on top of a cake board, it resembles a Panama Hat!. The recipe is unusual as it is more of a souffle recipe than a sponge, with no flour at all. Delicious but rich with the 12 eggs you need to make it!

Provided by robochoc

Time 1h30m

Yield Serves 10

Number Of Ingredients 0

Ingredients

Steps:

Grate the chocolate, then the hazelnut kernels. I use a rotary microplane grater.
Split the eggs into yolks and egg whites, taking care not to leave any egg yolk in the egg whites.
Line two 20cm baking tins with baking parchment.
Preheat the oven to 160C / fan 140 / gas 3
Beat the egg whites until very stiff.
Then beat the yolks and sugar together before gently mixing them together, avoiding breaking down the egg white foam as much as possible using a metal spoon.
Add the grated hazelnuts and chocolate with the metal spoon.
Bake for around 1 hour and leave to cool completely.
Put the chopped almonds (or whole hazelnuts) in a small pan with a lid and roast over the hob until nicely browned. Leave to cool.
Melt the chocolate either using a bain-marie, or carefully in a microwave.
Beat together the softened butter, sugar and egg yolks and then incorporate the chocolate. The mix is ready when light and fluffy.
Place one cake onto a cake base, then cover with a third of the icing mixture.
Place the other on top, and use the rest of the icing to cover the top and sides.
Once fully covered, cover the top with the roasted nuts.

PANAMANIAN SANCOCHO

Panamanian Sancocho image

I grew up in the Canal Zone and sancocho is a must for large family meals. Sancocho is a Latin chicken soup with cilantro and yuca (or cassava). Keep in mind, there are a variety of recipes out there this is just the one my nanny used to make us.

Provided by IheartCilantro

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h55m

Yield 12

Number Of Ingredients 10

Ingredients

9 cups water
1 whole chicken
2 plantains, peeled and cut into 2-inch pieces
1 onion, chopped
½ cup chopped fresh cilantro
5 cloves garlic, chopped
1 ½ teaspoons salt
3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes
6 small red potatoes, quartered
1 (15.25 ounce) can corn, drained

Steps:

Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
Discard chicken skin and bones. Place meat back into the soup; stir to combine.

Nutrition Facts : Calories 456.1 calories, Carbohydrate 75.2 g, Cholesterol 49.8 mg, Fat 8.9 g, Fiber 5.3 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 468.9 mg, Sugar 9.2 g

Tips for Making the Perfect Panama Canal Dessert:

Choose ripe bananas: The riper the bananas, the sweeter and more flavorful your dessert will be.
Use a strong coffee: The coffee flavor should be strong enough to complement the sweetness of the bananas and the creaminess of the pudding.
Don't overcook the bananas: When cooking the bananas, be careful not to overcook them. Overcooked bananas will become mushy and lose their flavor.
Chill the dessert before serving: Chilling the dessert before serving will help the flavors to meld and will make the dessert more refreshing.
Garnish the dessert with whipped cream or chocolate shavings: A dollop of whipped cream or a sprinkling of chocolate shavings will add a touch of elegance to your dessert.

Conclusion:

The Panama Canal dessert is a delicious and easy-to-make treat that is perfect for any occasion. With its combination of sweet bananas, creamy pudding, and strong coffee, this dessert is sure to please everyone. So next time you're looking for a special dessert, give the Panama Canal dessert a try. You won't be disappointed!