Whether you’re making plans for a visit or certainly trying to indulge in something exceptional, Caribbean treats are a no-brainer option to satisfy your sweet tooth and immerse yourself in the location’s culinary history

The Sweetness of Coconut

Coconut is a vital element in Caribbean chocolates, its creamy and nutty taste is used in endless combinations. Coconut Drops, famous in Jamaica and Trinidad, are chewy clusters made by using boiling grated coconut with brown sugar, ginger, and every so often spices like nutmeg.

Their sticky texture and sturdy flavor make them a favorite among locals and traffic alike. Similarly, Coconut Brittle, a crunchy treat infused with caramelized sugar and shredded coconut, offers a satisfying assessment of textures.

In the Dominican Republic and Puerto Rico, Coconut Macaroons are a must. These golden, chew-sized delights are baked to perfection, often along with vanilla or chocolate. Another standout is Tableta de Coco, a dense, fudge-like candy made with coconut milk and sugar, often fashioned into colourful blocks.

Tropical Fruit Delights

Caribbean candy is synonymous with luscious tropical fruits, and its sweets often highlight those flavors. Tamarind Balls, made from the tangy tamarind fruit, are a beautiful balance of candy and sour. Rolled in sugar, those treats pack a punch of taste that lingers on the palate.

Mango is any other “celebrity” fruit, mainly in Mango Tarts, Cookies and Dried Mango Slices lined in sugar and spices.

The natural sweetness of the fruit is amplified, handing over a burst of light in every chunk. In Guyana and Suriname, you’ll find Guava Cheese, a known preparation made by simmering guava pulp with sugar until it reaches a chewy consistency.

For other options, do not forget Banana Chips with Caramel Coating, wherein the crispiness of plantain chips meets the wealthy sweetness of caramel. These snacks are as addictive as they may be unique, providing a taste of the islands’ agricultural richness.

Spice and Heat in Sweet Treats

Caribbean candy frequently consists of a tasty spice, reflecting the place’s love for formidable flavors. Ginger Candy, for example, combines the natural warmness of ginger with a sugary base. It’s a commonplace treat for motion sickness too, making it a perfect option for tourists!

In Trinidad and Tobago, Pepper Mango is a unique flavor that pairs dried mango slices with a fiery kick of pepper. The end result is a highly spiced candy that is unforgettable. Similarly, Pepper Jelly Candies, regularly made with Scotch bonnet peppers, add a playful warmness to any sweets.

Fudge and Caramel Creations

Caribbean fudge, known as Tablet in a few islands, is a wealthy, creamy sweet. Jamaican Peanut Drops resemble fudge in texture, blending peanuts with caramelized sugar and spices for a satisfying crunch.

Barbados and Puerto Rico offer Sugar Cakes, a sort of fudge-like sweet made with grated coconut, sugar, and meal coloring, frequently presented in shades of red or white.

For lovers of caramel, Rum-Caramel Candies are a standout. These decadent treats contain the islands’ well-known rum, infusing the caramel with depth and complexity. The subtle alcohol notes perfectly supplement the wonder, making them an advanced choice for connoisseurs.

Rum-Infused Delights

No discussion of Caribbean confections would be complete without mentioning rum, the region’s signature spirit. Rum Balls, for instance, combine chocolate, crushed biscuits, and rum to create bite-sized indulgences that are both rich and aromatic.

In the Bahamas, Rum-Soaked Fruitcakes, also known as black cakes, are a holiday staple, but their flavors are enjoyed year-round through smaller confections made from the same ingredients.

Rum Raisin Fudge and Rum-Laced Taffy are other popular options, showcasing the versatility of this iconic ingredient. Each bite carries the essence of the Caribbean, transporting you to its lively streets and festive celebrations.

Unique Regional Specialties

Each Caribbean island has its own unique confectionery traditions, shaped by its history and cultural influences. In Cuba, Dulce de Leche Cortada, a curdled milk sweet, offers a creamy and slightly tangy experience. This dessert is often flavored with cinnamon or lime, adding layers of complexity.

In Martinique and Guadeloupe, Bâton de Coco is a beloved treat. Made with grated coconut, sugar, and spices, it’s rolled into thin sticks and left to harden, resulting in a snack that’s as portable as it is delicious.

Meanwhile, in the Dutch Caribbean islands, Bolo Pretu, or black cake, is transformed into candies for a concentrated burst of the cake’s deep, spiced flavors.

Homemade Goodness

Many Caribbean candies are simple enough to recreate at home, allowing you to bring the islands to your kitchen.

With just a few ingredients like coconut, sugar, and spices, you can make traditional favorites like Coconut Drops or Ginger Candy. The process is often as enjoyable as the result, offering a glimpse into the traditions and techniques passed down through generations.

For a modern twist, try incorporating Caribbean flavors into familiar candies. Mango-flavored gummies, rum-infused chocolate truffles, or tamarind caramel can offer a fusion of tropical and contemporary tastes.

The Art of Chocolate in the Caribbean

While the Caribbean might not be the first region that comes to mind for chocolate, it has a rich tradition of cacao production, especially in countries like Trinidad and Tobago, the Dominican Republic, and Grenada.

These islands craft Artisanal Chocolate Bars with unique flavors, often infused with tropical fruits, spices, or even rum. Grenada, known as the “Isle of Spice,” takes chocolate to the next level with its spiced chocolate, blending cinnamon, nutmeg, and cloves into the creamy cacao base.

For a more rustic experience, Cacao Tea, made by steeping roasted cacao nibs, offers a warm, earthy flavor reminiscent of hot chocolate but with an authentic Caribbean twist. This chocolate culture highlights the region’s deep connection to the land and its history in the global cocoa trade.

Conclusion

Caribbean candies and confections are more than just sweets; they’re an expression of the region’s vibrant culture, history, and natural abundance.

Each treat tells a story, whether it’s the legacy of rum production, the influence of tropical agriculture, or the creativity of island communities. By savoring these delights, you’re not just indulging your taste buds—you’re embarking on a sensory journey to the heart of the Caribbean.

Once the fat is separated out, the beans are then milled and processed.  That is how both Cocoa and Cacao are made. So now, let’s explore what indeed makes them different.

What is cacao powder?

Cacao powder comes from beans that are processed at low temperatures and are considered raw. Once milled into powder, it contains much higher amounts of enzymes, minerals, and nutrients which is cacao powder. It has a more bitter taste than cocoa powder but offers more nutritional content and considered a more natural product which is very appealing to some. Cacao powder is packed with flavonoids. These nutrients have shown to help lower blood pressure, improve blood flow to the brain and heart, and aid in preventing blood clots. The flavonoids in cacao powder may help increase insulin sensitivity, reducing your risk of diabetes.

What is cocoa powder?

Cocoa powder, on the other hand, is processed at much higher temperatures. The beans are fermented and are roasted (cacao powder only involves fermentation. Fermentation is essential to flavor development and the final acidity of cacao beans.). Cocoa is naturally acidic in taste. The finely ground and sifted product is sold as “natural cocoa”. Compared to cacao power, a tradeoff is that it may lack in the nutrients due to the additional heating.

Nutritional comparison Cocoa Powder vs Cacao Powder

1 tablespoon (5g) of cocoa powder contains:

• 3 grams carbohydrates
• 0 grams of sugar
• 2 grams of dietary fiber
• <1 gram of protein
• 5 grams of total fat
• 1 mg of iron
• 0 mg of phosphorus
• 4 mg of calcium
• 0 mg of magnesium
• 75 mg of potassium
• 8 mg of caffeine

(Reference: Hershey’s Cocoa)

1 tablespoon (6g) of cacao powder contains:

• 2 grams of carbohydrates
• 0 grams of sugar
• 2 grams of dietary fiber
• 6 grams of protein
• 6 g of total fat
• 8 mg of iron
• 14 mg of calcium
• 4 mg of magnesium
• 120 mg of potassium
• 6 mg of caffeine

(Reference: Navitas Organics Cacao powder)

The weather for the most part is fabulous. In spite of the heat and humidity in the summer months and the occasional hurricanes that can be downright cruel and unusually inhumane, for the most part it is sunny and warm.  Don’t worry because there’s always a cool breeze gently blowing its way through.  The Caribbean is absolutely glorious. Especially so when you have experienced the cold, brutal winters that are thankfully void in the Caribbean.  

Because of high unemployment (some because of the lackluster economies and some that choose to just live life as simple as they can) there are numerous street vendors. You’ll find them especially near the resorts, beachfront and tourist areas. Some see them as a nuisance. Others view them as part of the Caribbean experience. Personally, I love to support them and their families rather than more established conventional businesses whenever I can.

The “Coco Frio Man”

One of my favorite vendors is the “Coco Frio Man” (cold coconut) vendors by name, at least in the Spanish speaking countries like Puerto Rico and the Dominican Republic. The Coco Frio man usually stands at the side of the road with a cooler, truck or shopping cart full of coconuts. The more established vendors have a sign that reads “COCO FRIO” which translated means coconuts cold, but actually means ice-cold refreshment.

Besides being so refreshing and good for you, the ice cold coconut water, “Coco Frio” is the treasure. The experience however is the entire treasure chest. When you stop, the “Coco Frio Man” starts and the show begins.  If you’re lucky enough to find the right opportunity you can watch them climb the tree and appreciate the entire process. Please click on this link posted by “The Wooded Beardsman”. If you haven’t heard of him you should definitely consider following him. He has great videos and content on all sorts of outdoor wilderness experiences.

I used to think “coconut milk” came from the inside of coconuts, but the coconut milk you buy in the can is a mix of sugar and the meat of a coconut strained through cheese cloth. The inside of the coconut is coconut water, a clear liquid. It tastes coconutty, a little bit like fruit, and a little bit like fresh water. It’s best when served chilled.  If you feel the need to add a splash or two of any local rum, please let your freak flag fly! 

How to properly prepare coco frio.

There is quite the art to being able to properly prepare a coconut for a refreshing tasty treat. Learn how to open a coconut and impress your friends. 1. With one hand, steady the coconut at the rounded end and tilt the opposite end downward. 2. Use a very sharp machete in your other hand, hack at the pointier end of the coconut at a sharp angle. 3. Slowly decrease the angle of the coconut to create a notch in the husk. 4. Repeat this process to create a larger and larger notch in the husk until you have opened a hole in the inner nut. 5. Drink it right from the coconut or insert a straw and have at it!

Although the Coquito is generally made with rum, coconut milk, sweet condensed milk and spices including vanilla, cinnamon, and cloves, The Condado Plaza Hilton‘s Executive Chef Maria Germania has created tropical versions using flavors including Guava and Pistachio. Recipes for those, as well as Traditional and Chocolate, are below so that everyone may enjoy a taste of Puerto Rico this holiday season.

Guava Coquito

½ cup Guava paste
½ cup Evaporated milk
1 cup Coconut milk
¼ cup Sweetened condensed milk
½ cup Whole milk
1 ½ cup Puerto Rican rum

Pistachio Coquito

½ cup Evaporated milk
¼ cup Sweetened condensed milk
1 cup Coconut milk
1 cup Whole milk
¼ cup Jell-O Pistachio instant pudding
¼ tsp. Almond extract
1 ½ cup Puerto Rican rum

Traditional Coquito

½ cup Sweetened condensed milk
½ cup Evaporated milk
1 ½ cup Whole milk
1 cup Coconut Milk
15 oz can Coconut cream
¼ tsp Cinnamon
1 ½ cup Puerto Rican rum

Chocolate Coquito

½ cup Sweetened condensed milk
½ cup Evaporated milk
1 ½ cup Whole milk
2 cups Coconut milk
30 oz can Coconut cream
¼ tsp Cinnamon
¼ cup Chocolate syrup
1 ½ cup Puerto Rican rum

Directions for All: Add all ingredients to blender and blend until smooth. Serve chilled and enjoy!

Located within the heart of Puerto Rico, The Condado Plaza Hilton boasts a contemporary, chic escape with panoramic water views, award-wining fine dining at Pikayo, exhilarating water sports, Puerto Rico’s only saltwater pool, and more. For more information on Condado Plaza Hilton, visit www.condadoplaza.com or call 787-721-1000.

Some more variations on holiday coquito can be found on our blog:

Coquito: A Rum Drinks Recipe

Chocolate Coquito

There are over a dozen brands out there, each with a recipe that varies a bit.  However, the basic concept of Alcoholado is that it is a rubbing alcohol that has been infused with natural plants and other essential oils, primarily bay rum, eucalyptus, piper marginatum, pathchouli, ginger, limpia stoechadifolia, yellow sage, sweet scent, peppermint, and camphor.

It has a very strong smell to it, of which one thinks is very pleasant or very overpowering.  We love it though!  It has a wide-ranging list of uses, primarily as a rubbing alcohol for the use in massages to relieve symptoms associated with poor blood circulation, fever, arthritis, headache, muscular pain, fungus, insect bites, rheumatism, respiratory problems and neuralgia. It is a natural expectorant for congestion and eliminates mucus – perfect to combat colds, flus, bronchitis, and asthma. It is applied as a rubbing alcohol on the skin in the affected region.

I recently had a killer toothache and rubbed it on my jaw in the general vicinity of my toothache, and it definitely reduced the throbbing pain to the point where I could sleep!

It is also good for bug bites and bee stings.  Immediate application takes the itch and sting away.

Try it out now with these two brands:

Bush Mon Puerto Rico Alcoholado Caribbean Bush Medicine Blend

Santa Ana Alcoholado

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Coffee

Puerto Rico is known for it’s coffee.  In the 19th century Puerto Rico was one of the world’s leading coffee origins. In 1896, for example, the island was the sixth largest coffee producer in the world. But in the 20th century coffee became lost in the complex political and economic shuffle that marked Puerto Rico’s passage from agricultural economy and Spanish colony to developing American commonwealth. In the late 1980s, however, a consortium of farmers led by Harvard-educated marketing expert Jaime Fortuno revived Puerto Rico as a specialty coffee origin.  Today, you can enjoy some of the finest Puerto Rican coffee available.  It truly has a taste all it’s own and we love it so much that we travel with it when we leave the island!  Here are four great Puerto Rican coffee options, all at varying price points:

• • Yauco Selecto – Arabica beans make for  a well-balanced cup, with a creamy, almost buttery taste, with an arresting aftertaste and a hint of chocolate undertones.
  • Alto Grande – Alto Grande coffee is comprised of only the finest Grade A Arabica coffee beans.  There are only three Super Premium Coffees in the World, and Alto Grande has the distinct privilege of being one of them.
  • Tesoro del Sol – Try our signature brand, a selection of the best arábigo prime coffee beans, which are then roasted to the maximum grade in order to brew the best “café colao” that your refined taste demands.
  • Yaucono – Cafe Yaucono, ground for drip style coffee is the most beloved coffee on the Island of Puerto Rico and is perfect for every day use.

Rum

Puerto Rico just so happens to be the rum capital of the world, having produced the sugarcane – derived liquor for more than 450 years.   Available in many varieties including light, gold, dark, and flavored, all local rums, by law, must age for a one-year minimum.  Now, of course, there is Bacardi Rum, but we encourage you to explore these rums which are truly excellent and not exported outside of Puerto Rico:

• • Ron Barillito: Brown rum distilled from fermented molasses. Minimum of 6 to 10 years in used whisky and bourbon barrels.  The perfect sipping rum!  The extra time spent aging is evident in this heavier rum with a slightly smoky flavor that doesn’t overpower the rum flavor
  • Don Q: Subtle, tropical flower nose. A round entry leads to a smooth, very dry, medium-bodied palate with sugarcane stalk and dried herbs. Finishes with a snappy, peppery fade. A very nice, understated, mixing-style rum (Source Beverage Testing Institute) Made by one of the oldest Distilleries, the Serralles Family Distillery, this rum carries on the tradition of over 100 years of quality spirits.  This rum is very smooth, and mixes with anything.  A delicious rum of high-quality and good taste.

Alcoholado

This liniment is a traditional tincture that has been passed along for generations. A Puerto Rican specialty! It’s an alcohol rub with bay laurel leaf extract which has the most incredibly pleasant smell to it. This organic artisan alcoholado is used to alieve muscular aches and pain, spasms, arthritis, rheumatism and respiratory problems. It is a natural expectorant for congestion and eliminates mucus – perfect to combat colds, flus, bronchitis, and asthma. It is applied as a rubbing alcohol on the skin in the affected region.  Also good for bug bites and bee stings!

This product is great and we use it for bug bites and for colds.  Click Here to get your own

Dominoes are favorite Puerto Rico Souvenirs

“El Domino” is for Puerto Ricans and many Latinos not simply a game of strategy or just a pastime, but also it is an activity around which community relationships are built and sustained. Dominoes are played in all circles in the Puerto Rican society by people of all ages. It is primarily known as a family game, since it is learned by children from their fathers, uncles, and grandfathers. Although it is a game usually played at home, it is also played where friends gather. Women play with men and children. It provides the perfect excuse for community members to sit for hours around the tables, combining competition with camaraderie, and it also provides the occasion for sharing information, through word of mouth, about important issues that affect the participants.  In Dominoes, it is interesting that one of the team strategies summarizes a community theme: “The best offensive strategy is to defend your partner.” Around the domino table, the players & families interact – cooking, playing music together and just mingling; therefore dominoes becomes a social-familiar event, almost a ritual, in which all become refreshed and spiritually recharged.

Our favorite dominoes are these done by a local artisan out of a hardwood.  They are the perfect gift for that special man in your life!

Traditional Piques and Hot Sauces

Puerto Rican food is not known for being spicy.  Rather, all the spice goes into the local piques or hot sauces, which are used by hot sauce lovers on everything from chicken pinchos to rice and beans.  Many restaurants and roadside stands boast their own piques, some of varying quality.  But here at Caribbean Trading Company, we have tried and tested them all and these are our favorites, excelling in flavor, consistency, and quality:

• • Pique Criollo:  We found this Pique several years when road-tripping the western coast of Puerto Rico and know we had to have it in the store.  It comes in eight flavors and is a traditional favorite with our customers. Check out all of the Pique Criollos– the perfect Puerto Rico Souvenirs.
  • Caribbean Trading Company Crushed Pepper Sauces:  Our sauces are packed with goodness!  We wanted a hot sauce that was hot, but also packed in some good flavor.  Of the 10 flavors available, they fall into 5 heat levels.  What’s the most popular?  The Off the Plank Naga Jolokia is a favorite one, primarily because it is made with the world’s hottest pepper!  Garlic is also a winning flavor, found in On the Plank Garlic Habanero and the Fire Roasted Habanero Garlic Infused.

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Years ago the Puerto Rican “Jibaro” used the native fruits to create fruit delicacies.  This tradition is continued today with Dulces Tipicos, or Traditional Puerto Rican Candy.  You can find these excellent candies at any fair or festival in Puerto Rico or in many of the souvenir shops and groceries.

This is a small listing of some of the Dulces Tipicos flavors you will find:

• Batata (Sweet Potato),
• Dulces de Coco (Coconut)
•  Naranja (Orange)
•  Coco Piña (Pineapple Coconut)
• Mampostial (Dark Coconut/Citrus)
• Leche de Coco (Coconut Milk)
• Dulce de Coco Blanco (White Coconut)
• Dulce de Ajonjoli (sesame)
• Dulce de Papaya (Papaya)
• Pasta de Guayaba (Guava)
• Pilones Ajonjili (lollipops with sesame)

To get your taste of these excellent traditional candies, try out our assortment pack by clicking HERE.  But if you’d rather get in the kitchen and try your hand at making some traditional candy from Puerto Rico, here are a couple of recipes to get you started:

Dulce de Papaya

• • 1 Large Papaya
  • 3 tbsp. Cinnamon
  • 1 ½ lbs. sugar

Clean, peel and cut the papaya. Remove seeds

Cut into small cubes

Placed in large pot with water and bring water to a boil.  When boiling, reduce heat to medium until cooked, about 40 minutes.

Drain the water and then add clean water and cinnamon.

Cook over medium heat for two hours.

Drain past of the water, leaving only 2 cups and then add sugar.

When it crystallizes and sugar thickens to a syrup, remove from fire and leave to cool in the fridge.

Serve as a dessert or as an appetizer with white cheese.

Dulce de Coco

• • 2 tender coconuts (new)
  • 4 Tbsp. cinnamon
  • 1 1/2 lbs of sugar
  • 1 piece of 1-inch Ginger
  • 1 can evaporated milk

In pot add pulp of coconut, milk, cinnamon and sugar
Cook over medium heat, uncovered by time and a half
It is ready when it is detached from the cooker and it turns Pasty

If you would prefer to try a sampling of various Dulces Tipicos, check out our sampler package:

Dulces Tipicos de Puerto Rico

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Events in Puerto Rico November 2012:

• November 2-13: The Encanto World Series Bodyboarding Championship at Middles Beach in Isabela
• November 2: Pitbull’s Planet Pit World Tour stops at the Coliseo in San Juan. Brazilian singer Michel Teló will join him.
• November 3-4: Gaming Xplosion Fest takes over the Puerto Rico Convention Center. NLA Star Darryl Dawkins will be in attendance to tip off NBA 2K13.
• November 3-4: The Annual National Troubadour & Artisan Festival takes place at the Botanical Garden in Caguas
• November 9-11: Sailfish Fishing Tournament – A catch and release tournament for families at the Cangrejos Yacht Club in Vega Alta. Catch the largest fish and receive a GRAND prize!
• November 10-11: The Ponce Yacht & Fishing Club hosts over 50 competitors at Discover the Caribbean: Sailboat Regatta.
• November 10-12: As a Veteran’s Day Weekend celebration, receive Free Admission to El Morro & Fort San Cristobal in Old San Juan.
• November 11: The Diva Half Marathon in San Juan takes off.
• November 11: El Gran Combo performs at the Coliseo in San Juan to celebrate 50 Years of Glorious Salsa Music
• November 12-18: Puerto Rico hoste 8th stop in the 11-tournament PGA Latinoamerica Tour, the PGA Puerto Rico Classic, at Dorado Beach Resort.
• November 15 – 18: The NCAA brings 8 college basketball teams (and 12 games) to San Juan for the Puerto Rico Tipoff. College teams include NC State, Tennessee, Oklahoma State and UMass, among many others.
• November 15 – 18: Saltimbanco, another fantastic Cirque du Soleil production, comes to Puerto Rico.
• November 15 – January 3: Hiram Bithorm stadium is transformed by La Feria into an amusement park and family fun park, which remains open through November and December, until January 3rd.
• November 16-19: The Artisans Fair, featuring food, music, and artisans at Christopher Colombus Square in Aguada.
• November 16-19: Jayuya National Indigenous Festival, featuring culture and traditions of the Tainos, including their food, music, and games, along with over 100 exhibitors takes place at Nemeso Canales Square in Jayuya.
• November 17 – 18: A Foodies Dream! The Puerto Rico Convention Center will host the Puerto Rico Rum & Beer Festival, which brings hundreds of exhibitors to Puerto Rico to showcase their foods, beers and of course, rums! Get your taste buds ready!
• November 18: Get your run on at the XTERRA Trail Run in Cerro Gordo.
• November 19: Celebrate Discovery of Puerto Rico Day in Aguada with a traditional parade to commemorate the event.
• November 21-25: The Annual Platos Tipicos de Luquillo Festival, featuring games, food, live music and sporting events at the Luquillo Town Square.
  
• November 22: Celebrate Thanksgiving in Puerto Rico’s countryside with Legends of Puerto Rico’s Thanksgiving Tour, where you’ll get a taste of a Traditional Puerto Rican Thanksgiving.
• November 22 – 25: Celebrate Thanksgiving Puerto Rican Style – with great food and family. (Next week we’ll post our favorite recipes for a Puerto Rican Thanksgiving)
• November 23 – 25: Orocovis hosts the 12th Annual Festival del Pastel, which celebrates the Puerto Rican Pasteal – a traditional and iconic food of the Puerto Rican Christmas season.
• November 30-December 2: Annual Mountain Festival & Turkey Marathon at the Ruiz Belvis Plaza and Caguitas Stadium in Aibonito

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Ingredients

• • 3 c. coconut flakes
    4 tsp. butter, softened
    8 tbsp. flour
    4 egg yolks
    1 lemon peel shaving
    1 cp. brown sugar
    1 tsp. vanilla extract
    1/4 tsp. sea salt

Directions to Make Besitos de Coco:

Preheat oven to 350 F and pre-grease a cookie sheet.  In a bowl, thoroughly mix all ingredients together until they are a dough. Divide into little cookie balls and place on pan. Bake for 30-40 minutes.   Allow the coconut edges to get slightly browned. Enjoy!

You can find this recipe on our Yummly Page as well.  Hit the Yum Button so you can add it into your recipe box:

Yum

Vanilla Extract – Dark Double Strength – 8 oz.

Fine Ground Sea Salt

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The Captain suggests adding steamed milk and sugar to create your own special dessert. Perhaps, maybe, you’d prefer a spoon of caramel instead? Whatever it be, this decadent blend is exclusively from Caribbean Trading Company.  Our line of Cane Sugars is also an excellent addition to any of you teas……

Cinnamon Cane Sugar – 15.87 oz. (caribbeantrading.com)

Coconut Cane Sugar – 15.87 oz. (caribbeantrading.com)

Hazelnut Cane Sugar – 15.87 oz. (caribbeantrading.com)

Lime Cane Sugar – 15.87 oz. | Your Puerto Rico / Caribbean Connection (caribbeantrading.com)

Macadamia Cane Sugar – 15.87 oz. (caribbeantrading.com)

Update: Due to supply chain issues, we have revised and updated our line of Caribbean teas.  Caribbean Trading Company’s gourmet teas are sustainably sourced and of the highest quality.  They are Organic, Kosher, Fair Trade, and GMO-free.  Featuring bright tropical Caribbean flavors they are awesome as both hot teas and iced teas.

Check out the full listing of all our teas available in two sizes

Caribbean Floral Tea

Iced Hibiscus Tea

Sunshine Iced Black Tea

Tropical Dream Tea

Looking to add a bit of Caribbean flair to your life? Check out our online shop  for gourmet hot sauces, seasonings and other Caribbean treats and Caribbean bath and body items.

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