It’s Impossible to Mess Up These Eight Disney Parks Recipes (2024)

The Disney Parks are so much more than thrilling rides and charming shows. There’s another big reason we like to go: the food.

But if it’s been a while since you were in a Disney Park or if you just left a few minutes ago, you’re are probably missing those delectable treats. Good news, everyone! You can make some of this delicious food at home when you are missing the Parks.

Here are some of our favorite Disney recipes that are impossible to mess up.

POG Juice

We’re going to start with probably the easiest recipe on the list: the famous Jungle or POG Juice. This is a mainstay at Animal Kingdom Lodge and Polynesian Village Resort. If you haven’t tried it, you have been missing out on a sweet, fruity wonder. It is just mixing three juices together, and if you get the ratio wrong it will still be delicious.

Ingredients:

Equal parts of orange juice, pango juice and passion fruit juice (if you can’t find passion fruit juice, it’s also tasty with pineapple juice)

Method of Preparation:

Mix together

Tonga Toast

Another Disney classic that we often find ourselves craving is the Tonga Toast. This Polynesian Village Resort breakfast will instantly transport you back to Disney World when you make it at home. Since this recipe starts with pre-made bread, it makes it that much easier to get right.

Ingredients:

2 slices sourdough bread, cut 1½ inches thick
1 banana
1/3 cup of sugar
1 teaspoon of cinnamon
1 egg
¼ cup of milk
½ teaspoon of vanilla
Vegetable oil or shortening for frying
Whipped butter and/or syrup

Directions:

Put about four inches of oil or shortening into a good-sized pot (such as a Dutch oven).

Heat the oil/shortening to 350ºF. While that is heating up, cut a small pocket (about 1 inch in length) in the side of each bread slice.

Cut your banana in half, then cut in half again lengthwise. Remove the peel from all four parts of the banana. Now stuff two pieces of banana into the pocket you cut into each slice of bread. In a small bowl, mix the cinnamon and sugar, then set aside. In a bowl larger than your piece of bread, mix the egg, milk, and vanilla, then also set aside.
Place each piece of stuffed bread into the bowl with egg mixture and allow it to soak for a few seconds. Place soaked bread into the hot oil/shortening and fry on both sides until lightly browned. When done, remove from oil and place on a plate lined with paper towels or a wire rack. Sprinkle with cinnamon sugar before serving.

Yield: 1 serving

Couscous

Tusker House in Animal Kingdom has a variety of favorite dishes, but this is one that even a less experienced cook can make at home. Couscous is a small grain that is cooked in boiling water, similar to rice or pasta. Israeli couscous (used in this recipe) is slightly larger than its northwest African cousin.

Ingredients:
2 cups vegetable stock
5 each fresh basil leaves
8 ounces Israeli couscous (approximately 1¼ cup)
¼ cup butter blend
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
½ teaspoon salt
¼ teaspoon ground black pepper

Procedure:
1. Bring vegetable stock to boil
2. Add fresh basil and simmer
3. Add Israeli couscous and cook until liquid is absorbed
4. Season with rosemary, thyme, salt and pepper
5. Taste, adjust seasoning with salt, pepper, rosemary, or thyme

Gazpacho del Sol

Another Disney recipe that is impossible to mess up but will seem like you put a lot of time into it is the Gazpacho del Sol from the Hollywood Brown Derby in Hollywood Studios. This is a cold soup that has a tomato base. Basically all you need to do to make it is toss the ingredients into a blender.

INGREDIENTS

4 cups yellow tomatoes, cored, deseeded and rough chopped
1/2 tsp. jalapeno, deseeded and chopped fine
1/4 cup light-colored sherry vinegar
1/2 cup sugar
1 tsp. kosher salt
1/4 cup fresh lemon juice
1 tbsp. rice vinegar

Place all the above ingredients in a food processor with a blade attachment. Puree until smooth in texture. Top with cucumber and mint drizzle (below). Serves six.

CUCUMBER AND MINT DRIZZLE
1 cup cucumber, peeled and seeded
1/2 cup sour cream3 tbsp. fresh mint, chopped
1 tsp. kosher salt
1/2 tsp. ground black pepper

Place the cucumbers and sour cream in a food processor and purée. Add the mint, salt and pepper. Puree for a few seconds. Place the yellow tomato soup in chilled bowls and drizzle the cucumber-mint sauce on top (an easy way to do this is to use a plastic bag with a tiny corner cut off). Garnish with a sprig of mint, if desired.

Mozzarella Tomato Stack

This is an appetizer from Mama Melrose’s in Hollywood Studios that is easy and quick to make. It is a little lighter than some of the other Disney Parks recipes.

Ingredients:

2 tomato slices – 3 oz each
2 fresh Mozzarella cheese slices – 2-1/2 ounces each
1 ounce julienne Prosciutto
3/4 ounce greens mix
1-1/2 ounces dressing
1/2 ounce Balsamic reduction
1/4 ounce toasted pine nuts

Method:
Alternate layers of tomato and cheese. Top with prosciutto.
Season tomato and cheese with salt and pepper and extra virgin olive oil.
Cut mozzarella and tomato stack in half.

Place lettuce mix in center of plate, cover with cheese and tomato stack.
Drizzle with dressing, drizzle reduction around plate and top with nuts.

PB & J Milkshake

For a dessert that is a throwback to the 50’s, we always recommend the PB & J Milkshake from the 50’s Prime Time Cafe in Hollywood Studios. This is another recipe that you only need a few ingredients and a blender to make it.

Ingredients

1/4 cup creamy peanut butter
3 tablespoons grape jelly
1/4 cup milk
3 cups vanilla ice cream, softened

Method:

1. Combine peanut butter and jelly in a small bowl, mixing well.

2. Combine milk, ice cream, and peanut butter mixture in container of an electric blender.

3. Process mixture until smooth, stopping once to scrape down sides.

Au Gratin Mac and Cheese

Who doesn’t want some gooey cheesy goodness? The Au Gratin Mac and Cheese from Be Our Guest in Magic Kingdom is a favorite for many guests. Now you can make it in the comfort of your own home.

INGREDIENTS

1 lb. Whole Grain Pasta
8 oz. Shredded Mozzarella Cheese
1 Batch of Bechamel Sauce (recipe below)
2 oz. Egg Yolks

Bechamel Sauce
2 Cups Heavy Cream
2 oz Kasseri Cheese
4 oz Gruyere Cheese
2 Tbsp Cornstarch
Pinch Salt
Pinch Pepper

1. In a heavy bottom pot, heat heavy cream to a boil and shut off.
2. Make a slurry out of cornstarch by adding enough water to dissolve. Whisk mixture into cream.
3. Add both cheeses and whisk until all is melted an incorporated. Add salt and pepper. Set mixture aside to cool.
4. Cook Pasta too box directions. Strain and cool.
5. In a mixing bowl add allbut1/2 cup of Bechamel sauce and pasta together. Add egg yolks last and mix to incorporate. Remaining 1/2 cup will be for later.
6. Using individual non-stick molds, spray with a thin coat of non-stick spray. Add 1/2 cup of mixture into each and press down lightly. Sprinkle shredded mozzarella cheese on top of each.
7. Bake in a 350 degree oven until golden brown. Internal temperature should reach 165 degrees with in 15 min.

Dole Whip

A few different recipes have been shared in the past for the Dole Whip frozen dessert. This is one of the easier ones and gets you pretty close to the real deal.

Ingredients