7 irresistible Hispanic desserts you need to try from across Latin America [RECIPES]

Latin America is a treasure chest of flavors, and its desserts are proof that sweetness is universal but never boring. From creamy custards to crispy fried dough, each country has a signature treat that carries its history, culture, and love for gatherings. These desserts aren’t just food; they’re comfort, tradition, and celebration on a plate.

What makes Hispanic desserts so exciting is the way simple ingredients, like rice, milk, sugar, and cinnamon, transform into creations that feel both familiar and exotic. They come from kitchens where recipes are passed down like family secrets, tweaked slightly with every generation but always holding onto their roots. Every bite tells a story of blending cultures, from Spanish influence to Indigenous and African traditions.

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If you’ve got a sweet tooth, prepare to travel across borders without leaving your kitchen. We’re about to dive into seven irresistible desserts, each representing a different Latin American country. These recipes will take you from the streets of Mexico to the homes of Puerto Rico, showing just how diverse and delicious Latin sweets can be.

7 Hispanic Dessert Recipes from Across Latin America

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Mexico: Churros

Churros are crunchy, golden sticks of fried dough rolled in cinnamon sugar. Often served with a side of hot chocolate or cajeta (Mexican caramel), they’re the perfect mix of crisp and soft. To make them at home, you’ll need flour, water, butter, sugar, and oil for frying. Pipe the dough through a star-shaped nozzle, fry until golden, then coat in cinnamon sugar.

Pro tip: Serve with a rich chocolate dipping sauce for the full street-food experience.

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Ingredients:

• 1 cup water
• 2 ½ tbsp sugar
• ½ tsp salt
• 2 tbsp butter
• 1 cup all-purpose flour
• 1 large egg
• ½ tsp vanilla extract
• Oil for frying
• ½ cup sugar + 1 tsp ground cinnamon (for coating)

Instructions:

1. In a saucepan, bring water, sugar, salt, and butter to a boil.
2. Stir in flour until a dough forms. Let cool slightly.
3. Beat in egg and vanilla until smooth.
4. Transfer dough to a piping bag with a star tip.
5. Heat oil to 375°F (190°C). Pipe strips of dough into hot oil and fry until golden brown.
6. Roll churros in cinnamon sugar while warm.

Cuba: Flan de Leche

Flan is a creamy caramel custard that has become a Cuban classic. It’s silky, slightly sweet, and always topped with golden caramel sauce. The recipe calls for eggs, condensed milk, evaporated milk, vanilla, and sugar. After baking in a water bath, the flan is inverted onto a plate, letting the caramel cascade over the smooth custard.

Pro tip: Chill overnight for the best texture.

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Ingredients:

• 1 cup sugar (for caramel)
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 tsp vanilla extract

Instructions:

1. Melt sugar in a pan until golden caramel forms, and pour into a baking dish.
2. Blend condensed milk, evaporated milk, eggs, and vanilla until smooth.
3. Pour the mixture over the caramel.
4. Bake in a water bath at 350°F (175°C) for 50–60 minutes.
5. Chill for at least 4 hours before inverting onto a plate.

Argentina: Dulce de Leche Alfajores

Argentina’s favorite cookie sandwich is filled with creamy dulce de leche and dusted with powdered sugar or rolled in coconut. Alfajores use cornstarch-based dough, which makes them light and crumbly. They melt in your mouth with every bite.

Pro tip: Store-bought dulce de leche works, but homemade takes it to the next level.

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Ingredients:

• 1 ½ cups cornstarch
• 1 cup all-purpose flour
• ½ tsp baking powder
• ¾ cup butter (room temp)
• ½ cup sugar
• 3 egg yolks
• 1 tsp vanilla extract
• 1 cup dulce de leche
• Shredded coconut or powdered sugar for coating

Instructions:

1. Whisk cornstarch, flour, and baking powder together.
2. Beat butter and sugar until creamy, add yolks and vanilla.
3. Mix in dry ingredients until dough forms. Chill 30 minutes.
4. Roll dough, cut into circles, and bake at 350°F (175°C) for 10–12 minutes.
5. Spread dulce de leche between two cookies, roll edges in coconut, or dust with powdered sugar.

Puerto Rico: Arroz con Dulce

This spiced coconut rice pudding is a holiday favorite in Puerto Rico. Made with rice, coconut milk, cinnamon, cloves, ginger, and raisins, it’s rich, comforting, and fragrant. The rice is simmered until it absorbs all the spiced coconut goodness.

Pro tip: Let it set and cool before serving, this dessert gets even better the next day.

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Ingredients:

• 1 cup short-grain rice
• 4 cups coconut milk
• 1 cinnamon stick
• 3 cloves
• 1-inch piece of fresh ginger
• ½ cup sugar
• ½ cup raisins
• Pinch of salt

Instructions:

1. Soak rice in water for 2 hours, then drain.
2. In a pot, simmer coconut milk with cinnamon, cloves, and ginger for 10 minutes. Remove spices.
3. Add rice, sugar, and salt. Cook on low, stirring often, until rice is tender.
4. Stir in raisins and cook until the mixture thickens.
5. Cool, then serve topped with a sprinkle of cinnamon.

Peru: Suspiro Limeño

Translated as “the sigh of Lima,” this creamy dessert layers a sweet custard base with a fluffy meringue topping flavored with port wine. It’s decadent yet light, with a balance of richness and sweetness that makes it unforgettable.

Pro tip: Dust the meringue with a sprinkle of cinnamon before serving.

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Ingredients:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 4 egg yolks
• 1 tsp vanilla extract
• ½ cup sugar
• ¼ cup port wine
• 2 egg whites
• Ground cinnamon (for topping)

Instructions:

1. In a pan, combine condensed and evaporated milk. Cook over low heat until thick (about 20 minutes).
2. Whisk in egg yolks and vanilla. Remove from heat, cool slightly.
3. Beat egg whites until stiff; slowly add sugar, then fold in port wine to make meringue.
4. Spoon custard into glasses, top with meringue, and sprinkle with cinnamon.

Colombia: Obleas

Think of obleas as Colombia’s version of a sweet street snack sandwich. Two thin wafers are filled with arequipe (Colombian caramel), cheese, or even fruit jams. They’re crunchy, gooey, and fun to customize.

Pro tip: Add shredded coconut or a chocolate drizzle for extra indulgence.

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Ingredients:

• 12 oblea wafers (store-bought or homemade)
• 1 cup arequipe (Colombian dulce de leche)
• Optional toppings: shredded cheese, coconut, fruit jam, or chocolate drizzle

Instructions:

1. Spread arequipe on one wafer.
2. Add toppings of choice.
3. Cover with another wafer to make a sandwich.
4. Serve immediately for crunch, or let sit for a chewier bite.

Dominican Republic: Habichuelas con Dulce

This dessert may surprise newcomers as it’s a sweet cream made from red beans blended with coconut milk, cinnamon, cloves, and sweet potatoes. Served cold, especially during Easter, it’s uniquely Dominican and deeply tied to tradition.

Pro tip: Garnish with cookies or milk biscuits for the authentic experience.

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Ingredients:

• 2 cups cooked red beans (or canned, drained)
• 3 cups coconut milk
• 1 cup evaporated milk
• ½ cup sugar
• 2 cinnamon sticks
• 4 cloves
• 1 small sweet potato, cubed
• Pinch of salt
• Milk cookies for serving

Instructions:

1. Blend beans with coconut milk until smooth. Strain mixture into a pot.
2. Add evaporated milk, sugar, cinnamon, cloves, sweet potato, and salt.
3. Simmer gently until sweet potatoes are soft and the mixture thickens.
4. Chill before serving, topped with milk cookies.

These seven recipes showcase the delicious diversity of Hispanic desserts. Whether you’re dipping warm churros in chocolate or serving creamy flan at a family dinner, each dish carries the flavors and traditions of its country. Try them one by one and discover which one becomes your new go-to treat.