“Hamanasi Coconut Cake”

Another of our tasty special dessert recipe!


 coconut cake


3/4 pound (3 sticks) unsalted butter

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups all-purpose flour plus more for dusting the pans

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup milk

4 ounces sweetened shredded coconut

For the frosting: 2015-07-11 20 20 33

1 pound cream cheese, at room temperature

1/2 pound (2 sticks) unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

1 pound confectioners’ sugar, sifted

6 ounces sweetened shredded coconut

Directions Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
Happy Baking & Eating From Hamanasi’s Kitchen Staff

“Belizean Storm Salad”

Another of our tasty special salad recipe!


 Belizean Storm Salad

Pineapple   1 cup (medium dice)

 Spinach     2 cups (julienned)

Beets         1 cup (med dice)

Cucumber   2 cups (thinly sliced)

 Tomato       1 cup (julienned)

Cilantro       ¼ leaves

Green onion   1 bunch sprigs (for garnish)


Toss ingredients together then drizzle dressing over salad


Citrus vinaigrette

Lime juice

Orange juice

Olive oil





Happy Cooking From

Hamanasi Kitchen staff



“Hamanasi’s Chocolate Brownie”


One of our guests’ favorite desserts is our Home Made Brownie!  Now you can enjoy it at home.


  • 8 oz unsweetened chocolate squares
  • 1 cup butter
  • 5 eggs
  • 3 cups white sugar
  • 1 Tbsp. vanilla
  • 1 ½ cup  Bebe Agua or All Purpose Flour
  • 1 tsp. salt



  1. Melt chocolate and butter in double boiler and set aside
  2. In mixer, beat eggs, sugar and vanilla at high speed for 10 minutes
  3. Blend in chocolate mixture, flour and salt until just combined
  4. Pour into a baking pan
  5. Bake for 35-45 minutes.
  6. Brownie should be done on the outside and gooey on the inside.


Happy Baking & Eating


Hamanasi’s Kitchen Staff

“Hamanasi Braised Jerk Lamb Chops Recipe”


Another one of our guest favorite meat dish is our Braised Jerk Lamb Chops. 

Hamanasi’s Jerk Braised Lamb Chops

Lamb Chops 5 lbs. trim fat Salt

2 Tbsp. Cayenne Pepper

¼ tsp. Garlic Powder

2 Tbsp. Jerk Seasoning

3 Tbsp. Tomato Sauce

½ cup Canola Oil to coat pot

Water three times amount to cover lamb

• Season lamb with salt, cayenne pepper, jerk seasoning and garlic powder right before putting them in the very hot deep pot coated with on the inside with canola oil.

• Once lamb caramelizes on both sides cover with water, add in tomato sauce and cover. Cook for at least a minimum of 2 hours or until liquid reduces exposing half of the lamb and make sure lamb is tender. Add more water if needed.

• Check flavor and add in more salt if needed.

• In a small frying pan add in 5 tbsp of butter and equal parts flour to make a roux which you will use to thicken the lamb gravy.

• Remove the lamb from the gravy then add in the roux piece by piece to thicken the gravy to the consistency you prefer.

• Place the lamb back in the gravy once the consistency is to your choice.

• Serve with your choice of sides,   Happy cookings from the Hamanasi kitchen!

“Hamanasi’s Chicken Fajita Burrito”

Here is another one of our tasty and mouth watering lunch recipes – Hamanasi’s Chicken Fajita Burrito


  • Vegetable Oil                           1 Tbsp.
  • Chicken Breast                       strips 1
  • Sweet Pepper                          strips ¼ c.
  • White Onion                           strips ¼ c.
  • Salt & Black Pepper               to taste


In hot frying pan add in your vegetable oil and all other ingredients, sauté until caramelized.


  • Flour Tortilla, room temperature          1 ea.
  • Pureed Beans, seasoned, hot                  1 pot spoon
  • White Rice, hot                                          1 pot spoon
  • Chicken/Vegetable Mixture
  • Cheddar Cheese (optional)

Place flour tortilla on clean cutting board, spread your beans, followed by rice, sautéed chicken/vegetable mixture topped with cheese, roll close and place in a hot oven for 3 minutes on stainless steel pan or in a microwave oven for 1 minute or until hot to the touch.

“Hamanasi’s Napolean Shrimp Salad”

Hamanasi’s Napolean Shrimp Salad


Shrimps~10 Sautéed (seasoned w/salt & pepper)

Romaine Lettuce~1/3 small chop

Flour Tortilla~ 1, cut in quarters and fried

Ranch Dressing~as desired

Cucumbers, medium~¼, small dice

Tomato, medium~ 1/3 wedge, small dice


  • Place 1 tsp. of dressing in center of plate.
  • Place one ¼ of the fried flour tortilla on top of the dressing.
  • Layer tortilla with lettuce and shrimps and repeat until complete.
  • Top with a sprinkle of the diced cucumbers, tomatoes, shrimps and a good drizzle of dressing.


“Hamanasi Caye Lime Pie”

Our home-made Caye Lime pie is one of our guests favorite desserts, and we are happy to share the recipe with you!



Mix together all at once:

  • 2 cans                        Condensed Milk
  • 2                                    Egg Yolks
  • 1 tsp.                           Vanilla Extract
  • 1 c.                                Lime Juice


  • Mix all of the above ingredients together with a paddle and pour into a graham cracker pie shell and bake for about 25 minutes on 350°F. 
  • The pie should be more firm than lose when shaken to check for doneness. 
  • Chill for 2 hours in the freezer to firm up pie prior to serving.


Garnish by caramelizing thinly sliced Lime wheels with White Sugar in a skillet.  Cook until the sugar and lime becomes dark.  Remove from heat and allow to cool down before using.  Slice generous portions of the pie and place the lime on top.

Happy Baking & Eating


Hamanasi’s Kitchen Staff

“Dis Da Fi We” Doughnuts


“ Dis da fi we” DONUTS hot off the Hamanasi oven by Chef Sheridan.  Try our “Family” recipe below:

Quick Rise Yeast                                            5 tsp.

Warm Water                                                      ½ cup

All Purpose Flour                                          6 cups

Cinnamon Powder                                       ¼ tsp.

Low Fat Milk(lukewarm)                        1 ½ cups

Light Brown Sugar                                       ½ cup

Kosher Salt                                                        1 tsp.

Eggs                                                                        2

Vegetable Shortening (melt)    1/3 cup, shortening should be warm not hot

  1. 1. In small bowl mix together the yeast and warm water and allow to  sit for about 5 minutes.
  2. 2. In mixing bowl with dough hook add in the flour, milk, sugar, salt, cinnamon powder, eggs and shortening immediately followed by the yeast and water mixture.
  3. 3. Mix on low speed until dough comes together, add more flour if necessary to form dough that is soft and not sticky but not dry.
  4. 4. Place dough on lightly greased surface, cover with the same mixing bowl but lightly grease the inside of the mixing bowl in order to prevent the dough from sticking before you cover the dough.
  5. 5. Allow dough to at least double in side then roll to at least ½ inch thick on lightly greased surface.
  6. 6. With the standard hollowed out soup can, cut doughnut circles and with your index finger punch a ring in the center of the doughnut and swing it out until the ring is the size of a large marble, use both index fingers together for this process.
  7. 7. Place doughnuts on lightly greased baking sheet to rest until double in size.
  8. 8. While doughnuts rise, in a medium size deep pot add in vegetable oil half way to heat but not too high or else when frying the doughnuts they will brown too fast and not allow for the inside to completely cook evenly.
  9. 9. While oil is heating take            4 Tbsp of Butter, about 1 ½ cups of Icing Sugar, ½ tsp of Vanilla Extract and about 3 Tbsp of Hot Water then mix all together with a hand held whisk to form a Creamy Glaze.  Add more icing sugar if glaze is too thin, and add a little more hot water if glaze is too thick.
  10. 10. Add your double in size doughnuts to the pot of hot oil and allow to brown for a few seconds on one side, then flip doughnut with a fork to brown on the other side, this is a fast process.
  11. 11. Place doughnuts on a wire rack or a plate lined with parchment paper once removed from oil, immediately drizzle the Creamy Glaze on to the doughnuts and you are now done.
  12. 12. Enjoy!!!!!!!!!

Hamanasi Resort Father’s Day Dinner Menu 2010

Photo by Sylvie Marrese

Happy Father’s Day!

Sunday, June 20th 2010


Pan Cubano (Cuban style bread)

Black Bean Soup

Chilled Lobster Salad with Habanero Aioli

Fish Cakes with Fresh Lime Cocktail Sauce


Green Plantain Tapas

Fried mashed green plantain topped with diced vegetables and fetta cheese,

served with a black bean & sweet corn chutney.

Braised Pork Roast

Spicy braised shredded pork roast served with coconut milk rice and beans

and fried ripe plantains

Chicken Fricassee

Tender quartered chicken browned and simmered in a stew of fresh citrus juice and

assorted vegetables,  and served with white rice

Lime Red Snapper

Whole red snapper marinated in lime juice and herbs, pan cooked with a splash of white wine, served with a fruity petite green salad

Land & Sea

Grilled flank steak spiked with garlic-orange reduction sauce and topped with mango chutney,

paired with (one-half) grilled lobster tail

and served with roasted herb potato and sautéed vegetables

Dessert Special

Tropical Fruit Crepe A la Mode with Rum Raisin Sauce

Friday Happy Hour Drink Special: Mango Tango

"Mango Tango"

It’s mango season!!!  Twice a year, June and December, the village trees are dripping with hundreds of mangoes in a huge variety of color, taste and texture! We use them in everything from a delicious reduction sauce for dinner, freshly sliced at breakfast, and now in this Happy Hour creation for a smooth, fruity delight:

Mix:  Fresh Orange Juice, Fresh Lime Juice, Vodka, Light Rum, Simple Syrup and blend with a small amount of ice.  Garnish with freshly sliced mango and a cherry!