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When the temperatures rise and the days get longer, there’s nothing better than gathering with friends and family to enjoy the sunshine—and of course, something sweet.
Whether you’re hosting a backyard barbecue, a poolside gathering, or a festive outdoor celebration, the dessert table should always be a showstopper.
That’s why we’ve rounded up 29+ summer dessert recipes for parties that are bursting with seasonal flavors, refreshing ingredients, and crowd-pleasing charm.
From fruity favorites like strawberry shortcake and watermelon sorbet to decadent no-bake cheesecakes and tropical cupcakes, there’s a dessert here for every kind of summer celebration.
These recipes are easy to make, easy to serve, and guaranteed to cool everyone down with a smile.
Whether you’re after light and fresh or rich and indulgent, your ultimate summer dessert inspiration starts here.
29+ Irresistible Summer Dessert Recipes for Parties That Everyone Will Love
From simple fruit-based treats to indulgent layered creations, these 29+ summer dessert recipes for parties are the ultimate way to sweeten up your celebrations.
They’re designed to be shared, enjoyed outdoors, and made with seasonal ingredients that shine in the summer heat.
So whether you’re prepping for a casual cookout or a full-blown summer bash, bookmark this list for crowd-pleasing desserts that are sure to impress.
With flavors like mango, coconut, lemon, berry, and more, your party dessert game is about to reach a whole new level of delicious.
Now grab your whisk (or blender!) and start making memories—one dessert at a time.
Tropical Fruit Trifle Cups
A layered dessert that brings a burst of tropical flavor, these individual trifle cups are as beautiful as they are delicious.
Packed with juicy fruit, creamy pudding, and fluffy cake, they’re perfect for summer parties where you want something light, colorful, and crowd-pleasing. The best part? They’re easy to prep ahead of time and serve in grab-and-go portions.
Ingredients:
- 1 pound cake or sponge cake, cubed
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup whipped cream or whipped topping
- 1 mango, diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 kiwi, sliced
- 1/2 cup strawberries, sliced
- 1/4 cup shredded coconut (optional)
- Fresh mint leaves (for garnish)
Instructions:
- Prepare the pudding by mixing the instant pudding mix with cold milk. Whisk until thickened (about 2 minutes). Fold in whipped cream until smooth.
- In clear cups or small glasses, start layering: cake cubes, a spoonful of pudding mixture, and a mix of tropical fruits.
- Repeat layers until cups are full, finishing with a dollop of pudding on top.
- Sprinkle with shredded coconut and garnish with mint leaves.
- Chill for at least an hour before serving.
These trifle cups are a no-bake dessert that looks impressive and offers a refreshing escape from rich, heavy treats.
With bright tropical flavors and creamy textures, they’ll be the hit of any summer gathering.
Lemon Berry Icebox Cake
This no-bake, layered dessert is the ultimate in effortless elegance.
A lemony cream filling pairs beautifully with sweet berries and soft graham crackers, creating a cake that tastes like sunshine. It’s perfect for hot days when turning on the oven just isn’t an option—and it’s guaranteed to disappear fast at any summer party.
Ingredients:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1/4 cup lemon curd
- 1 tsp vanilla extract
- 1 box graham crackers
- 1 cup blueberries
- 1 cup strawberries, sliced
- Zest of 1 lemon
Instructions:
- In a large bowl, whip the cream with powdered sugar until soft peaks form.
- Gently fold in the lemon curd and vanilla extract to create a smooth lemon cream.
- In a baking dish or 8×8 pan, spread a thin layer of lemon cream on the bottom.
- Add a layer of graham crackers, breaking them as needed to fit.
- Spread another layer of lemon cream over the crackers, then sprinkle with berries.
- Repeat layers (crackers, cream, berries) until the dish is full, finishing with cream and berries on top.
- Cover and refrigerate for at least 4 hours or overnight for best texture.
Each slice of this cake delivers a burst of berry freshness and lemon tang, all softened by the creamy layers and tender graham crackers.
It’s a dreamy summer treat that requires no baking—just assemble, chill, and wow your guests.
Grilled Peach Sundaes with Honey and Cinnamon
This dessert is a warm-and-cold sensation: caramelized grilled peaches topped with creamy vanilla ice cream, a drizzle of honey, and a dusting of cinnamon.
It’s a rustic yet elegant treat that captures the flavors of summer while offering something just a bit unexpected. Best served fresh off the grill, it’s a perfect ending to a summer BBQ or garden party.
Ingredients:
- 4 ripe peaches, halved and pitted
- 2 tbsp melted butter
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- Vanilla ice cream
- Honey (for drizzling)
- Crushed nuts (e.g., pecans or almonds, optional)
Instructions:
- Preheat your grill to medium-high heat.
- Brush peach halves with melted butter and sprinkle with brown sugar and cinnamon.
- Grill peaches cut-side down for about 3–4 minutes, or until grill marks appear and peaches soften slightly.
- Flip and grill for another 2–3 minutes on the skin side.
- Place grilled peaches in bowls and top with a scoop of vanilla ice cream.
- Drizzle with honey and sprinkle with nuts if using. Serve immediately.
This dessert strikes a perfect balance between warm, caramelized fruit and cold, creamy ice cream.
With a touch of spice and sweetness, these sundaes feel indulgent but still fresh and light—ideal for capping off a summer celebration.
Key Lime Pie Parfaits
A modern twist on a classic, these Key lime pie parfaits combine the tartness of lime with the sweetness of a creamy filling, all layered beautifully in individual serving glasses.
They’re easy to make, offer a refreshing citrus flavor, and are the perfect size for individual servings at your next summer gathering.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup sugar
- 2 cups sweetened condensed milk
- 1/2 cup fresh lime juice
- Zest of 2 limes
- 1 cup whipped cream or whipped topping
- Lime wedges and extra zest for garnish
Instructions:
- Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix until crumbs are well-coated and stick together when pressed.
- Spoon a layer of the graham cracker mixture into the bottom of small cups or mason jars, pressing down slightly to create a crust layer.
- In a separate bowl, whisk together the sweetened condensed milk, lime juice, and lime zest until smooth.
- Fold in the whipped cream to lighten the mixture.
- Spoon the lime mixture over the graham cracker crust in the cups, and top with a dollop of whipped cream.
- Garnish with additional lime zest or a wedge of lime on the rim.
- Chill for at least 1 hour before serving.
The creamy, tart Key lime filling paired with the crunchy graham cracker crust will create a satisfying texture contrast in every bite.
These parfaits provide all the tangy goodness of Key lime pie in a more modern, individual-sized form.
Coconut-Lime Sorbet
Light, tropical, and completely refreshing, this homemade coconut-lime sorbet is the perfect dessert to beat the heat.
Made with fresh coconut milk and a splash of lime, it’s incredibly easy to prepare and makes for a beautiful, cool treat during warm summer days.
Ingredients:
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- 1/2 cup fresh lime juice
- 1/2 cup water
- 1/2 cup sugar (or more, to taste)
- Zest of 2 limes
Instructions:
- In a saucepan, combine the water, sugar, and lime juice. Stir over medium heat until the sugar dissolves completely.
- Remove from heat and stir in the coconut milk and lime zest.
- Pour the mixture into a shallow dish or ice cream maker if you have one.
- If using an ice cream maker, follow the manufacturer’s instructions to churn the sorbet until it reaches a smooth, frozen consistency.
- If not using an ice cream maker, cover the dish and freeze for about 4-5 hours, stirring every 30 minutes to break up any ice crystals.
- Once frozen to a scoopable consistency, serve in small bowls or glasses with a sprig of mint or lime slice.
This sorbet delivers all the tropical flavors of coconut and lime in a smooth, frozen dessert that’s perfect for summer.
Its natural sweetness and citrusy tang will leave your guests feeling refreshed, making it a standout party favorite.
Watermelon Feta Salad with Mint
A savory-sweet combination that’s perfect for a summer party, this watermelon feta salad is a refreshing twist on a traditional fruit salad.
The saltiness of feta pairs wonderfully with the natural sweetness of watermelon, and fresh mint adds an herbaceous note to balance out the flavors.
Ingredients:
- 4 cups cubed watermelon
- 1 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, chopped
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
- Pinch of salt and pepper
Instructions:
- In a large bowl, combine the cubed watermelon, crumbled feta, and chopped mint.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper until well combined.
- Drizzle the dressing over the watermelon mixture and toss gently to coat.
- Serve immediately or chill for 30 minutes before serving.
This watermelon feta salad brings an exciting balance of flavors to the table, offering sweetness, saltiness, and a burst of freshness from the mint.
It’s a perfect side dish or light dessert for summer parties, especially when you’re looking for something different and light.
Strawberry Shortcake Skewers
These fun and portable strawberry shortcake skewers take the classic dessert to a new level.
Perfect for a summer party, they combine sweet strawberries, soft shortcake pieces, and whipped cream in an easy-to-eat, bite-sized format. Plus, they’re customizable to any flavor preferences, making them a crowd favorite!
Ingredients:
- 1 box shortcake or sponge cake, cut into cubes
- 1 pint fresh strawberries, hulled and halved
- 1 cup whipped cream or whipped topping
- 1 tbsp powdered sugar (optional, for sweetness)
- Fresh mint leaves for garnish (optional)
Instructions:
- Cut the shortcake or sponge cake into bite-sized cubes.
- Thread alternating pieces of cake and strawberries onto wooden skewers.
- If desired, whip the cream with powdered sugar until soft peaks form, or use store-bought whipped topping.
- Serve the skewers with a dollop of whipped cream on the side for dipping, or drizzle it on top.
- Garnish with mint leaves if desired.
These strawberry shortcake skewers are a great interactive dessert that lets guests enjoy a portion of their favorite summer treat in a fun, convenient way.
The sweetness of the strawberries combined with the fluffy cake and creamy whipped topping makes every bite a party in your mouth.
Chocolate-Dipped Banana Pops
A simple yet indulgent treat, chocolate-dipped banana pops are the perfect dessert for summer parties.
Bananas, frozen until firm, are dipped in rich melted chocolate and rolled in crunchy toppings like nuts or sprinkles. They’re both playful and decadent and a guaranteed hit with guests of all ages.
Ingredients:
- 4 ripe bananas, peeled and cut into thirds
- 1 cup dark or milk chocolate chips
- 1 tbsp coconut oil
- Toppings: crushed nuts, sprinkles, shredded coconut, or crushed graham crackers
- Wooden sticks (optional)
Instructions:
- Insert a wooden stick into each banana piece, if using.
- Place the bananas on a parchment-lined baking sheet and freeze for at least 1 hour.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
- Dip each frozen banana piece into the melted chocolate, coating it fully.
- Roll the chocolate-dipped bananas in your choice of toppings.
- Return the pops to the parchment paper and freeze for another hour until the chocolate sets.
- Serve immediately or store in the freezer until ready to serve.
These banana pops are not only a delicious treat but also a healthier alternative to regular chocolate-dipped desserts.
The combination of banana and chocolate, with a crunchy coating, offers a satisfying bite that will keep guests coming back for more.
Mango Coconut Popsicles
For a tropical, creamy dessert that’s perfect for summer, these mango coconut popsicles offer a sweet and refreshing treat with minimal effort.
Combining pureed mango and coconut milk creates a luscious, dairy-free popsicle that’s perfect for cooling off on a hot day.
Ingredients:
- 2 ripe mangos, peeled and chopped
- 1 can (13.5 oz) coconut milk (full-fat)
- 2 tbsp honey or maple syrup (optional)
- Juice of 1 lime
Instructions:
- In a blender, combine the chopped mango, coconut milk, honey (if using), and lime juice.
- Blend until smooth.
- Pour the mixture into popsicle molds and insert sticks.
- Freeze for at least 4 hours or until completely frozen.
- To release the popsicles, run warm water over the outside of the mold for a few seconds.
These mango coconut popsicles are an exotic, tropical delight that brings together the smoothness of coconut and the sweetness of ripe mango.
They’re the perfect light, refreshing dessert for a summer party and offer a satisfying flavor without being too heavy.
No-Bake Cheesecake Jars
These no-bake cheesecake jars are an adorable and simple way to serve a creamy, indulgent dessert.
With a crunchy graham cracker crust and a luscious, creamy filling, they’re topped with fresh fruit or a berry compote for a deliciously balanced treat. These individual servings are perfect for parties, allowing guests to enjoy a portion without any mess.
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 cups cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Fresh berries or berry compote for topping
Instructions:
- Mix the graham cracker crumbs with melted butter until well combined. Spoon a layer into the bottom of small mason jars or dessert cups and press down to form a crust.
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Add vanilla extract and mix well.
- In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
- Spoon the cheesecake mixture into the jars over the graham cracker crust.
- Refrigerate for at least 2 hours or overnight to let the flavors set.
- Before serving, top with fresh berries or a berry compote.
These cheesecake jars are rich and creamy but lightened up with the fresh, fruity topping.
The individual servings make them perfect for a party, ensuring no one misses out on this deliciously decadent treat!
Pineapple Coconut Rum Cake
For a tropical twist on a classic cake, this pineapple coconut rum cake offers a moist and flavorful option for summer parties.
With its hints of rum, coconut, and tropical fruit, this cake brings the beach vibes right to your table. It’s a cake that feels celebratory and is sure to impress your guests.
Ingredients:
- 1 box yellow cake mix
- 1/2 cup coconut milk
- 1/2 cup pineapple juice
- 1/4 cup dark rum
- 1/4 cup vegetable oil
- 3 eggs
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, drained
- For glaze: 1/2 cup sugar, 1/4 cup water, 1/4 cup rum
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour a bundt pan.
- In a large bowl, combine the cake mix, coconut milk, pineapple juice, rum, vegetable oil, and eggs. Mix until smooth.
- Stir in shredded coconut and crushed pineapple.
- Pour the batter into the prepared bundt pan and bake for 35-40 minutes, or until a toothpick comes out clean.
- While the cake is cooling, prepare the glaze by combining sugar, water, and rum in a small saucepan. Heat until the sugar dissolves, then simmer for 2-3 minutes.
- Once the cake has cooled slightly, drizzle the glaze over it and allow it to soak in.
This pineapple coconut rum cake is a moist and tropical treat that’s perfect for summer celebrations.
Its alcohol-infused glaze adds a sophisticated flair while the coconut and pineapple bring that irresistible island flavor to every bite.
Raspberry-Lemon Curd Tart
A beautiful, tangy dessert perfect for any summer gathering, this raspberry-lemon curd tart combines a buttery, crisp tart shell with a velvety smooth lemon curd filling and a sweet-tart raspberry topping.
The citrusy lemon curd pairs wonderfully with the fresh raspberries, making each bite the perfect balance of tart and sweet.
Ingredients:
- 1 pre-made tart shell or homemade shortcrust pastry
- 3/4 cup fresh lemon juice (about 3 lemons)
- 1/2 cup sugar
- 4 large eggs
- 1/2 cup unsalted butter, cubed
- 1/2 cup fresh raspberries
- Powdered sugar for dusting
Instructions:
- Preheat the oven to 350°F (175°C). If using a pre-made tart shell, bake according to package instructions. If making your own pastry, roll out and fit into a tart pan, then bake for 10-12 minutes until golden.
- In a medium saucepan, combine the lemon juice and sugar over medium heat until the sugar dissolves.
- In a separate bowl, whisk the eggs. Slowly pour the warm lemon-sugar mixture into the eggs, whisking constantly.
- Return the mixture to the pan and cook on low heat until thickened, about 5-7 minutes. Remove from heat and whisk in butter until smooth.
- Pour the lemon curd into the cooled tart shell and spread evenly.
- Refrigerate for at least 1 hour to allow the curd to set.
- Before serving, top the tart with fresh raspberries and dust lightly with powdered sugar.
This raspberry-lemon curd tart is both visually stunning and incredibly delicious.
The sweet and tangy flavors of lemon and raspberries make it a refreshing and sophisticated dessert that will impress at any summer party.
Peach Melba Parfaits
These Peach Melba parfaits combine the sweetness of ripe peaches, the tanginess of raspberry sauce, and the creaminess of vanilla yogurt, all layered in a parfait glass for an elegant, individual-sized dessert.
It’s a simple yet show-stopping treat that’s perfect for hot summer days.
Ingredients:
- 4 ripe peaches, peeled and diced
- 1 cup fresh raspberries
- 1 tbsp sugar
- 1 tsp lemon juice
- 2 cups vanilla Greek yogurt
- 1/4 cup honey
- 1/2 tsp vanilla extract
- Fresh mint leaves for garnish (optional)
Instructions:
- To make the raspberry sauce, combine the raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for about 5-7 minutes until the raspberries break down and the sauce thickens. Strain if desired to remove seeds.
- In a small bowl, mix the vanilla yogurt with honey and vanilla extract until smooth.
- Layer the parfaits: start with a spoonful of yogurt, followed by diced peaches, raspberry sauce, and repeat.
- Finish with a dollop of yogurt, a drizzle of raspberry sauce, and a sprig of fresh mint for garnish.
- Refrigerate for at least 1 hour before serving.
These Peach Melba parfaits are light, refreshing, and bursting with summer fruit flavors.
The creamy yogurt balances the sweet peaches and tangy raspberries, making it a perfect treat for a warm evening.
Blueberry Lemon Scones with Clotted Cream
Scones are a quintessential summer tea-time treat, and these blueberry lemon scones bring a burst of fresh fruit and citrus flavor, ideal for a sophisticated summer gathering.
Serve them with a dollop of clotted cream and a drizzle of honey for a decadent, irresistible experience.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup fresh blueberries
- Zest of 1 lemon
- 2/3 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- Clotted cream and honey for serving
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gently fold in the blueberries and lemon zest.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and shape into a disc about 1 inch thick. Cut into 8 wedges.
- Place the scones on the baking sheet and bake for 15-20 minutes until golden brown.
- Serve warm with clotted cream and a drizzle of honey.
These blueberry lemon scones are tender, flavorful, and the perfect balance of sweet and citrusy.
They’re great for a summer brunch or as a delicate dessert with afternoon tea.
Frozen Yogurt Bark with Mixed Berries
This frozen yogurt bark is an easy, healthy, and fun dessert for any summer party.
It’s a colorful mix of creamy yogurt and fresh berries, topped with a light drizzle of honey. It’s quick to prepare, requires no baking, and can be customized with any fruit or toppings you like.
Ingredients:
- 2 cups Greek yogurt (plain or vanilla)
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1/2 cup strawberries, sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/4 cup chopped almonds or pistachios (optional)
- A sprinkle of chia seeds or shredded coconut (optional)
Instructions:
- Line a baking sheet with parchment paper.
- In a bowl, mix the Greek yogurt with honey and vanilla extract until smooth.
- Spread the yogurt mixture evenly on the prepared baking sheet to about 1/4 inch thickness.
- Top with fresh berries and any other desired toppings, like chopped nuts or seeds.
- Freeze for at least 3 hours or until completely set.
- Once frozen, break the yogurt bark into pieces and serve immediately.
This frozen yogurt bark is a refreshing, lighter option that’s still packed with flavor.
The combination of tangy yogurt and sweet, juicy berries makes it the perfect treat to cool off and satisfy your sweet tooth on a hot summer day.
Lemon-Blueberry Pound Cake
This classic pound cake gets a summer twist with the addition of fresh blueberries and a tangy lemon glaze.
The dense, buttery cake paired with the burst of juicy blueberries and a zesty lemon finish makes for a dessert that’s both comforting and refreshing.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries
- For the glaze: 1 cup powdered sugar, 2 tbsp fresh lemon juice, 1 tsp lemon zest
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Once the cake has cooled slightly, drizzle the glaze over the top and let it set before slicing.
This lemon-blueberry pound cake is a perfect balance of sweet and tangy.
The dense, moist cake is loaded with blueberries and finished with a refreshing lemon glaze, making it a standout dessert for any summer event.
Chocolate-Covered Strawberry Pops
These chocolate-covered strawberry pops are a fun and decadent treat that adds a touch of elegance to any summer gathering.
Fresh strawberries are dipped in rich chocolate and decorated with toppings, making them easy to serve and even easier to eat.
Ingredients:
- 1 pint fresh strawberries, hulled and washed
- 1 cup dark or milk chocolate chips
- 1 tbsp coconut oil (for smoothness)
- Toppings: chopped nuts, sprinkles, shredded coconut, crushed graham crackers
Instructions:
- Insert wooden sticks into the tops of the strawberries.
- Melt the chocolate chips with coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each strawberry into the melted chocolate, covering it halfway or fully, depending on your preference.
- Roll or sprinkle the chocolate-dipped strawberries in your choice of toppings, such as chopped nuts, sprinkles, or coconut.
- Place the strawberries on a parchment-lined baking sheet and freeze for 20-30 minutes, or until the chocolate hardens.
- Serve immediately or store in the refrigerator until ready to serve.
These chocolate-covered strawberry pops are as delightful to look at as they are to eat.
The combination of fresh strawberries and rich chocolate, with a variety of fun toppings, makes for a sophisticated yet playful dessert that will impress your guests.
Coconut Mango Panna Cotta
A creamy, tropical dessert, this coconut mango panna cotta brings together the richness of coconut cream and the fresh, sweet flavor of mango.
It’s a visually stunning and refreshing treat, perfect for a summer party or dinner gathering.
Ingredients:
- 1 cup coconut milk
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- 2 1/2 tsp unflavored gelatin
- 1/4 cup water
- 1 ripe mango, peeled and diced
- 2 tbsp honey (optional)
Instructions:
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let it bloom for 5 minutes.
- In a saucepan, combine the coconut milk, heavy cream, and sugar over medium heat. Stir occasionally until the sugar dissolves and the mixture is hot but not boiling.
- Remove the saucepan from heat and whisk in the vanilla extract and the bloomed gelatin until fully dissolved.
- Pour the mixture into individual serving glasses or ramekins. Let cool to room temperature, then refrigerate for at least 4 hours, or overnight, until set.
- To make the mango topping, blend the fresh mango with honey (if using) until smooth. If you prefer a chunkier topping, pulse the mango in the blender for a few seconds to keep some texture.
- Spoon the mango puree over the set panna cotta just before serving.
This coconut mango panna cotta is silky smooth and the perfect tropical treat.
The creamy coconut base pairs beautifully with the sweet and tangy mango topping, making it a sophisticated and delicious choice for summer parties.
Watermelon Sorbet
This light and refreshing watermelon sorbet is the perfect way to cool off during a hot summer party.
Made with just a few ingredients, it’s a naturally sweet and vibrant treat that’s both healthy and delicious. The watermelon’s natural sweetness is complemented by a hint of lime, making it a beautifully simple dessert for any occasion.
Ingredients:
- 4 cups cubed seedless watermelon
- 1/4 cup lime juice
- 2 tbsp honey or agave syrup (optional, depending on the sweetness of the watermelon)
- 1/2 tsp lime zest (optional)
Instructions:
- Place the watermelon cubes in a blender or food processor and blend until smooth.
- Add lime juice and honey/agave syrup (if desired), then blend again until combined.
- Pour the watermelon mixture into a shallow dish or ice cream tray and spread it out evenly.
- Freeze for at least 4 hours, or until the sorbet is firm.
- Once frozen, scrape the sorbet with a fork to create a fluffy, snow-like texture.
- Serve immediately or store in the freezer in an airtight container until ready to serve.
This watermelon sorbet is incredibly refreshing and a perfect summer treat, bursting with the natural sweetness of watermelon and the citrusy zing of lime.
It’s also dairy-free, making it a great option for those with dietary restrictions.
S’mores Dip
S’mores are a classic summer dessert, but this s’mores dip puts a new twist on the tradition.
Melted chocolate and gooey marshmallows are baked until golden and served with graham crackers for dipping—perfect for a crowd to enjoy together around the table or fire pit.
Ingredients:
- 1 1/2 cups milk chocolate chips (or semi-sweet chocolate)
- 1/2 cup heavy cream
- 2 cups mini marshmallows
- Graham crackers for dipping
Instructions:
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth.
- Pour the melted chocolate into an oven-safe baking dish (about 8×8 inches).
- Top the chocolate with an even layer of mini marshmallows.
- Bake for 5-7 minutes, or until the marshmallows are golden brown and gooey.
- Serve immediately with graham crackers for dipping.
This s’mores dip is a fun and interactive dessert that gives all the cozy flavors of traditional s’mores without the need for a campfire.
The melted chocolate and toasted marshmallows create an irresistible dip, perfect for a summer gathering.
Key Lime Pie Cups
These individual servings of Key lime pie are a fun and convenient way to enjoy a tropical classic at your summer party.
With a crunchy graham cracker crust, a creamy lime filling, and a dollop of whipped cream, they’re a perfect blend of tart and sweet.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cans (14 oz each) sweetened condensed milk
- 1/2 cup fresh lime juice (about 4-5 limes)
- 1 tbsp lime zest
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions:
- Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottoms of individual serving cups or mini tart pans to form a crust.
- Bake the crusts for 5-7 minutes until golden, then let them cool.
- In a separate bowl, whisk together the sweetened condensed milk, lime juice, and lime zest until smooth.
- Spoon the lime mixture onto the cooled crusts and refrigerate for at least 2 hours to set.
- In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Top each Key lime pie cup with a dollop of whipped cream and extra lime zest for garnish before serving.
These individual Key lime pie cups are a refreshing, tangy dessert that’s easy to serve and perfect for summer parties.
The creamy lime filling pairs perfectly with the sweet and crunchy graham cracker crust, making them an irresistible treat.
Mixed Berry Cheesecake Fluff
This mixed berry cheesecake fluff is a no-bake, creamy dessert that’s perfect for a casual summer party.
It’s light, fluffy, and packed with fresh berries, making it both indulgent and refreshing. The cheesecake filling is sweet and rich, while the fruit adds a burst of freshness.
Ingredients:
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) tub whipped topping
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1 cup mini marshmallows (optional)
Instructions:
- In a large mixing bowl, beat the cream cheese until smooth.
- Add powdered sugar and vanilla extract, and continue to beat until well combined.
- Gently fold in the whipped topping until smooth.
- Add the mixed berries and mini marshmallows (if using), and stir gently to combine.
- Refrigerate for at least 2 hours to allow the flavors to meld together.
- Serve chilled, garnished with additional fresh berries on top.
This mixed berry cheesecake fluff is a great make-ahead dessert that requires minimal effort but offers a delicious, creamy, and fruity treat.
The combination of cheesecake and fresh berries is always a crowd-pleaser.
Pina Colada Cupcakes
These tropical pina colada cupcakes are a fun and flavorful way to bring summer vibes to your party.
Infused with pineapple and coconut, these cupcakes offer a light, fluffy texture with a hint of rum flavor, finished with a coconut frosting that tastes like paradise.
Ingredients:
- 1 box white cake mix
- 1/2 cup pineapple juice
- 1/4 cup coconut milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup rum (optional)
- 1/2 cup crushed pineapple, drained
- For the frosting: 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp coconut milk
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
Instructions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a mixing bowl, combine the cake mix, pineapple juice, coconut milk, eggs, vegetable oil, and rum (if using). Mix until smooth.
- Gently fold in the crushed pineapple.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, coconut milk, and vanilla extract, and continue to beat until fluffy.
- Frost the cooled cupcakes with the coconut frosting and sprinkle with shredded coconut.
These pina colada cupcakes are perfect for a beach-themed or tropical summer party.
The light and fluffy texture combined with the coconut frosting is sure to transport your guests to a tropical paradise.
Chocolate-Dipped Pineapple Skewers
For a lighter, refreshing dessert that’s still decadent, these chocolate-dipped pineapple skewers are a fun and easy option.
The combination of sweet, juicy pineapple with smooth chocolate creates a perfect balance of flavors that’s sure to impress.
Ingredients:
- 1 fresh pineapple, peeled, cored, and cut into chunks
- 1 cup dark or milk chocolate chips
- 1 tbsp coconut oil
- 1/4 cup chopped nuts, shredded coconut, or sprinkles for garnish (optional)
- Wooden skewers
Instructions:
- Thread the pineapple chunks onto wooden skewers.
- Melt the chocolate chips with coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each pineapple skewer into the melted chocolate, covering about half of each piece.
- If desired, roll the dipped part in chopped nuts, shredded coconut, or sprinkles for added texture and color.
- Place the skewers on a parchment-lined baking sheet and refrigerate for 20-30 minutes to set the chocolate.
- Serve chilled or at room temperature.
These chocolate-dipped pineapple skewers are an elegant, yet simple dessert option that’s both refreshing and indulgent.
The chocolate provides a rich contrast to the sweet pineapple, making them a unique and crowd-pleasing treat.
