Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
with Pressure-cooked Bananas and Pineapple Crème Fraiche Sorbet... Mmmm!
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.
Taking a cue from Noble Chef 2014's Italian theme, Shurilla's tiramisu resembles a cup of cappuccino with a swirl of meringue as foam.
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.
Mahalo to Chef Anton Haines for this dessert recipe.
This crème brûlée recipe from Five Palms Lahaina makes 6 servings.
Satisfy your sweet tooth this holiday season with some of the most decadent and delicious desserts on Maui. Here are our favorite places to indulge.
With renowned Chef Sheldon Simeon at the helm, Maui’s newest dining hot spot is Leoda's Kitchen and Pie Shop in Olowalu. Treat your taste buds with their homemade pies in all flavors and sizes.
Vanilla Bean Panna Cotta Recipe With Fresh Pomegranate and Maui Gold Pineapple.
These meringues are great for decorative accents in dishes like a traditional Buche de Noel.
Coconut cream filling.... Mmmmmm!!!
Get a recipe for Fig Mango Papaya Parfait plus an alternative recipe for fig & clementine parfait.
Mahalo to Chelsie Higgins, Chef Instructor at Maui Culinary Academy, for this stimulating dessert recipe.
This wonderful banana bread won 1st place at the 2011 Maui Ag Fest The bread was moist and sweet, its flavor reminiscent of sun dried bananas.
Mahalo to Chef Tylun Pang for this yummy recipe for banana lumpia.
An extra scoop of aloha spirit makes Ululani's Hawaiian Shave Ice the hottest treat in old Lahaina Town.
Start drooling... this sweet recipe from The Hali'imaile General Store Cookbook will stir your passions!
Forget the partridge in the pear tree. Here are a dozen delectable goodies to give to your true love.
At Ono Gelato, everything gets made fresh every day: twenty-seven flavors, made in five-liter batches.
Ninety-two years after Takezo Komoda started the family business, the last of the Makawao mom-n-pop stores is still winning customers, still making dough.