Homemade banana chips baked low and slow at 250 degrees for two hours, served over ice cream drizzled with a warm guava jelly coulis. A tropical, island-inspired dessert that ends a Cuban-style meal on a sweet, sunny note.

A playful dessert sundae drizzled with homemade chocolate sauce and a splash of creme de menthe syrup. Topped with fresh raspberries for a refreshing after-dinner treat.