Coconut Bay Resort & Spa

There are many things to love about the Coconut Bay Beach Resort & Spa on the Caribbean Island of St. Lucia, but the first is its proximity to the Hewanorra International Airport. After a long flight from the west coast, the last thing my 13-year-old son, Evan, and I wanted to do was spend any more time in transit. The short ten-minute drive from the baggage claim area to the resort was most welcome.

We were happy to drop our luggage in the spacious room and collapse on the bed – for all of a few seconds. Our vividly decorated room overlooked the pool area, complete with several water slides, a lazy river for tubing, and the ocean. With so much to see and do on site, Evan was anxious to explore.

His first order of business was to test the all-inclusive nature of the resort. “It’s all free?” he kept asking, incredulous. Maybe not exactly free, but I didn’t quibble – the fact that there was pizza on demand was enough to make him one happy kid. I quickly discovered that with everything included, Coconut Bay Beach Resort & Spa is a great way for parents of hungry teens to stay on budget as Evan ate his way through the resort (adults will be happy to note that even alcoholic drinks are included in the room rate). Coconut Bay has a poolside snack bar and casual buffet-style café as well as a couple of wonderful higher-end restaurants, also included in the rate, though reservations are required for those.

While Evan spent his days zooming down the water slides or partaking in paint ball wars (in between pizza breaks), I preferred to spend my time on a covered lounge on the beach accompanied by a blended umbrella drink and a book. Something for everyone!

The resort features two distinctly different wings. We stayed in Splash, the section specifically for families. Harmony is the adults-only section of the resort. Harmony is situated very near the on-site spa and has its own (quiet) pool and bar. Splash guests enjoy family-friendly pool activities, games, and entertainment. Parents who have had enough togetherness for one day can take advantage of CocoLand, the supervised kids’ club, where young guests can create arts and crafts, splash in the water playground, and climb aboard a pirate ship.

Property: Drenched in tropical hues, the Coconut Bay Beach Resort & Spa features 254-rooms, four dining options, five bars, three swimming pools, a full-service spa (extra), and the island’s largest water park.

Location: Situated on the south coast of St. Lucia on the Atlantic Ocean just minutes from the Hewanorra International Airport.

Sleeps: Rooms are quite spacious with one king or two queen beds, a sitting area, ceiling fans, air conditioning, balconies, and satellite TV.

Highlights: Nightly entertainment in the huge open-air lobby includes the likes of a pirate themed dinner or karaoke. Teens will love access to the on-site paintball facility, but note that this is one of the few amenities not included in your room rate.

Good to Know: While the beach is beautiful for strolling or basking, the ocean here is rough and not ideal for swimming.


I have the best recipe in the world for fudge. Seriously. You know those fudge booths at the fair where they charge one million dollars for a half pound? Hubby insists on breaking our bank every time he has the opportunity, then proceeds to say, “yours is better.” My kids concur. I was gifted with the recipe eons ago, and now in the holiday spirit, I share with you.

Andrea’s Fudge

  • 3 Cups semi sweet chocolate chips
  • 1 Cup butter
  • 4-1/2 Cups sugar
  • 1- 7 oz.  jar marshmallow cream (Avoiding high fructose corn syrup? Check out my hfcs-free marshmallow success!)
  • 1 -12 oz. can evaporated milk
  • 2 Tblsp. vanilla
  • 1-2 Cups chopped nuts (macadamia nuts are *excellent*)

Put chocolate chips, butter, and marshmallow cream in a large bowl. Set aside. In heavy dutch oven, bring milk and sugar to a boil over medium-high heat, stirring constantly until mixture comes to a full rolling boil. Continue stirring frequently for exactly 8 minutes. Pour hot mixture over ingredients in bowl. Stir until well mixed, then beat with an electric mixer until fudge begins to hold its shape. Beat in vanilla. Stir in nuts. Pour fudge into a buttered 13″ x 9″ pan and refrigerate until solid.

Notes from me:

  • I use a 13″ x 9″ plus an 8″ x 8″ pan – using only the one makes a really deep fudge; too deep for me.
  • When I grease the pans, I place a piece of waxed paper in the pans so that the edges extend out of the pan on two sides.  When the fudge is ready to cut, use the wax paper to lift the slab out of the pan and flip it onto a cutting board for easy cutting.