Tenerife Desserts & ice cream

Canarian puddings are built on almonds, honey, gofio and the island's own bananas. Bienmesabe, a thick almond and honey cream, is the one to try first and turns up spooned over ice cream as often as on its own. Frangollo is a milk pudding thickened with gofio and raisins, and quesillo is the local take on a set custard.

The bananas matter here in a way they do not elsewhere in Spain: they are small, dense and grown on the island, and they end up in cakes sold at every bakery counter. Heladerias run along the seafronts and stay open late, which is how most evenings finish in the warm months.