10 Mouth-Watering Spanish Desserts And How to Make Them

Hello, Spanish desserts! Sweet, exotic, delicious.

Can you imagine life without desserts? That would be hopeless! For those of us with a sweet tooth, these confectionery creations have the power to improve any blue mood and put a smile on our faces. 

If you’d take sweet over salty on any given day, then you’ve come to the right place. Here, you’ll find 10 delicious and unique Spanish desserts recipes that span from Puerto Rico to Argentina.

What’s more, you’ll discover the origin of each dish along with the recipe to make your own at home.

Let’s get inspired!

Spanish Desserts

1. Tembleque – Puerto Rico

Christmas season in Puerto Rico means Tembleque—a coconut pudding—in almost every home! You prepare this Spanish dessert by cooking coconut milk and cornstarch with salt, sugar, and cinnamon. Pour it into a mold and leave it to cool until solid like jello. Additionally, you can serve this delight with fruits, chocolate, or nuts.

Spanish Desserts Recipe

Ingredients

• 2 cans of coconut milk
• ½ cup of cornstarch
• 2/3 cup of sugar
• ½ teaspoon of salt
• 1 pinch of cinnamon powder (or as much as you want)
• 1 mold (10 inches) or 12 molds (3 ounces each)

Procedure:

1. In a saucepan, combine the two cans of coconut milk with the cornstarch diluted and mixed well in water. Add salt and sugar.
2. Cook on medium high heat, while stirring the mixture constantly with a spoon (better if wooden or silicone). Once it begins to thicken and gain consistency, lower the heat to low and continue mixing without stopping until it becomes thick like a cream. Turn off the stove and continue stirring the mixture.
3. Pour it into the mold and leave out of the fridge for 30 to 40 minutes as it cools down. Then, put it in the fridge and let it cool for 3 to 4 hours.
4. Sprinkle it with cinnamon (as much as you want) and serve cold. You can also decorate it with a cinnamon stick if you like.
5. Enjoy!

2. Arroz con leche – Mexico

This delicious Spanish dessert is mostly eaten in Mexico, but other countries like Guatemala, El Salvador, and Argentina eat it, too. This traditional rice pudding is made with rice and milk (as its name implies) and is often seasoned with cinnamon, cloves, and raisins. Depending on which country you’re in, you may find other delicious seasonings!

Spanish Desserts Recipe

Ingredients:

• 1 cup of rice 
• 6 cups of milk
• 1 pinch of salt
• 1 cinnamon stick
• ½ cup of sugar (you can also use brown sugar or panela honey)
• ½ cup of raisins
• 1 tablespoon of butter
• ½ cup of condensed milk
• ½ teaspoon of vanilla extract
• 1 tablespoon of rum (optional)
• Cinnamon powder (for decorating)

Procedure:

1. Wash the rice until the water runs clear.
2. Put the milk in a medium size cooking pot with the cinnamon stick and a pinch of salt. Bring to a boil and add the washed rice. Cook over low heat for about 1 hour and 15 minutes, or until the rice is smooth. Stir occasionally, then more frequently as cooking time increases.
3. Remove the cinnamon stick from the rice.
4. Add the sugar or panela honey and the raisins. Cook for 15-20 minutes, or until it’s very smooth and creamy. Stir frequently to avoid burning.
5. Add the butter.
6. Add the condensed milk, vanilla extract, and rum to the rice pudding and stir well. Remove the pot from the fire.
7. The arroz con leche can be served hot or cold. Then, decorate it with the cinnamon powder.

3. Rellenitos – Guatemala

The rellenitos are an exquisite Guatemalan dessert prepared with plantain and filled with refried beans or milk candy.  

Spanish Desserts Recipe

Ingredients:

• 6 ripe plantains
• 1 ½ cups of water
• 1 cinnamon stick
• ½ cup of breadcrumbs
• 1 cup of black beans
• ½ cup of sugar (or as much as you want)
• ½ teaspoon of cinnamon powder
• 2 ounces of chocolate
• ½ cup of flour
• Oil (to fry)

Procedure:

1. Cut the plantains into pieces and cook in the water, with the cinnamon sticks and sugar.
2. Remove the peel, smash them and add the breadcrumbs.
3. Fry the beans (previously cooked and blended) with the sugar, cinnamon powder, and chocolate.
4. Make small oval-shaped pieces, fill them with a tablespoon of beans and close the piece.
5. Pass through flour and fry in oil.
6. Sprinkle with sugar.
7. If you want to, you can use milk candy instead of black beans.

4. Quesillo – Venezuela

Some call it flan, others créme bruleé, but in Venezuela it’s quesillo. This smooth mixture of condensed milk and whole eggs is light and fluffy, and accompanied by a soft liquid caramel.

Spanish Desserts Recipe

Ingredients for the caramel:

• 1 cup of sugar
• ½ cup of water

Ingredients for the quesillo:

• 5 eggs
• 1 can of condensed milk (14 ounces approx.)
• 1 ½ cups of milk
• 1 teaspoon of vanilla extract

Procedure:

1. Preheat the oven to 350 degrees F (or 180 C).
2. Place an aluminum mold (medium size, like a pie mold) over low heat and add the sugar and water. Stir the mixture with a spoon (better if wooden) until the sugar dissolves completely.
3. Remove the caramel from the heat until it becomes thick and turns into a golden color.
4. Using a blender or mixer, mix the condensed milk, eggs, milk, and vanilla.
5. Pour the mixture over the caramel and place a lid over the mold (or aluminum foil).
6. Place de quesillo in a larger pot full of water, so it can cook in Bain Marie.
7. Bake for an hour or until you can insert a toothpick in the center of the quesillo and it comes out clean. Check the oven every 20 minutes to make sure you have enough water in the large pot.
8. When it’s ready, remove from the oven and let it rest for at least 30 minutes. Place it in the fridge for 2 hours so it cools completely.
9. Peel the edges with a small spatula, carefully pass it to a plate, and serve.
10. Bon appétit!

5. Espumillas – Ecuador

This Spanish dessert means “foam,” and is prepared with egg whites, sugar, and fruit. The guava is the most commonly used fruit to prepare espumillas. Surprisingly, they take on the look of ice cream, which has inspired those in Ecuador to insert them in ice cream cones! They’re a little hard on the outside, but have a smooth texture on the inside.

Spanish Desserts Recipe

Ingredients:

• 8 ripe guavas
• 1 to 1 ½ cups of sugar
• 2 egg whites
• Blackberry sauce
• Sprinkles
• Grated coconut

Procedure:

1. Peel the guavas (they should be ripe and soft) with a vegetable peeler. Remove the center part with the seeds and save the pulpy parts. Put the pieces of guava pulp in a large bowl, add the sugar and use a fork or potato masher to smash it.
2. The alternative method is to cut the guavas in half, place them in the blender (without water), and blend until they’re smashed. Then sift the smashed guavas and use an electric mixer to mix them with the sugar.
3. Add the egg whites to the guava and sugar puree, use a mixer (better if electric) to beat it until it’s creamy.
4. Serve the foam immediately in glasses or ice cream cones, decorate it with the blackberry sauce, sprinkles, and grated coconut.
5. Delicious!

6. Suspiro limeño – Peru

This classic Peruvian cuisine is a must for sweet lovers! This Spanish dessert is composed of a cream based on condensed milk, egg yolks, cinnamon, and port. Also, it’s decorated with meringue flakes.

Spanish Desserts Recipe

Ingredients:

• 1 can of evaporated milk 
• 1 can of condensed milk 
• 3 eggs
• 1 cup of sugar
• ¼ cup of sweet wine
• Cinnamon powder

Procedure:

1. Combine the evaporated and condensed milk in a heavy-bottomed pot, cook over medium heat, stirring, until it caramelizes and appears the color of the milk candy (45 minutes approximately). At first you can stir occasionally, but the last 15 minutes it is better to stir all the time. It is going to thicken, and when passing the spoon you’ll be able to see the bottom of the pot for a few seconds. Lower the heat to the minimum.
2. In a bowl, beat the yolks for 30 seconds with a hand mixer, slowly add a ladle of the milk mixture in a continuous thread and stir all the time. Then add the yolks to the pot, always stirring vigorously.
3. Cook for 2-3 minutes, stirring. Turn off the heat and let it cool for 10-15 minutes, stirring occasionally.
4. Place in serving glasses.
5. Make a Bain Marie, and place the sugar, egg whites, and wine in a bowl. Cook it, stirring until the sugar is completely dissolved. Then, turn off the fire.
6. Beat with a mixer until obtaining a silky and shine merengue, on the Bain Marie turned off.
7. Place on the white dish and sprinkle with cinnamon.
8. Refrigerate or serve immediately.
9. Enjoy your dessert!

7. Brigadeiros – Brasil

If you’re a chocolate lover, this Spanish dessert is for you! Its appearance is similar to chocolate truffles. They are small chocolate balls made with condensed milk, butter, coconut, and of course, chocolate. They’re decorated with chocolate pieces.

Spanish Desserts Recipe

Ingredients:

• 1 can of condensed milk
• 3 tablespoons of pure cocoa powder
• 1 tablespoon of butter
• Chocolate noodles

Procedure:

1. Put the condensed milk, butter, and cocoa powder in a saucepan over medium-low heat. Mix everything well and stir until thick (10-15 minutes). To check if it’s ready, stop stirring for a few seconds and tilt the pan a little. If it separates from the background and doesn’t stick, you’re done.
2. Spread a bowl with butter, pour the mixture into it and let it cool.

3. Once cold, take small portions of that paste and shape them into a ball, as if they were truffles. Place the chocolate noodles on a plate and roll the balls until they are covered.
4. You can serve them in small paper capsules, like the ones sold for truffles.
5. Easy-peasy. Enjoy!

8. Dulce de leche – Argentina

This sweet, brown paste is made of condensed milk, sugar, and baking soda. These ingredients form a mixture and are simmered until it becomes a caramel paste.

Spanish Desserts Recipe

Ingredients:

• 8 cups of milk
• 2 to 2 ½ cups of sugar (or panela honey) according to the level of sweetness you prefer
• 1 teaspoon of vanilla extract
• ¼ teaspoon of baking soda

Procedure:

1. Put all the ingredients in a pot (in medium heat), stir until the sugar or brown sugar is well dissolved. Reduce heat to low.
2. Continue cooking until the milk has significantly reduced and begins to thicken. Note that the color will begin to change from a creamy beige to a caramel tone (it will take between 2.5 and 3 hours for the dulce de leche to be ready).
3. During the first hour and a half you will have to stir from time to time to prevent the milk from sticking or overflowing. During the last hour you have to stir constantly and be careful so that it doesn’t burn (you can also reduce the heat to as low as possible). Cook until a caramel tone is obtained and has a creamy consistency. Note that it thickens more when it cools.
4. You can serve it hot or cold and should be kept refrigerated.
5. Enjoy!

9. Alfajores – Argentina

This delicious Spanish dessert consists of cookies filled with dulce de leche, jam, or chocolate mousse. They’re often dusted with powdered sugar, chocolate, or meringue. There are many varieties of alfajores, but one of the most famous in Argentina are the ones covered in chocolate.

Spanish Desserts Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 1/8 cups cornstarch
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 and 3/4 sticks (200g) unsalted butter, at room temperature
• 3/4 cup granulated sugar or 1 1/4 cups powdered sugar
• 1 teaspoon grated lemon zest , optional
• 3 large egg yolks
• 2 teaspoons vanilla extract
• 350 g (12 oz.) dulce de leche, for filling
• 1/2 cup unsweetened shredded or desiccated coconut , for rolling

Procedure: 

1. In a bowl, mix the flour, cornstarch, baking powder, and baking soda. 
2. In a mixer bowl, beat the butter, sugar, and lemon zest until it’s light and fluffy. It will take you around three minutes if you do it at medium speed. Beat in the egg yolks and vanilla extract until they’re combined. Now, on low speed, add the flour mixture you did on the last step and beat just until combined. It’s important to not overmix because if you do, the cookies will turn tough. 
3. Shape the dough into a ball, then flatten it to form a disc. Then, wrap it with a plastic wrap and refrigerate for 1 – 2 hours. This way it’ll be firm and easier to roll. Note that you can refrigerate the dough for up to 3 days, in case you want to cook your alfajores another day.
4. Take the dough out of the fridge and let it soften for a few minutes. On a floured surface, roll the dough until it’s about ¼ inch thick. Use a 2-inch cookie cutter to cut the dough into rounds, and place the cookies on baking sheets lined with parchment paper. 
5. Note: if the dough becomes too warm, make sure to place it back into the fridge for a couple of minutes. Then, re-roll the scraps. Place the sheets with cookies in the fridge for at least 15 minutes so they’re firm again. This way the cookies won’t continue spreading.
6. Preheat the oven to 350 degrees F (180 C). Bake for 7-10 minutes or until cookies are golden brown at the edges. Then, let cookies cool in the pan for about 10 minutes, and transfer them to another wire rack so they cool completely. 
7. Spread one half of the cookies with dulce de leche and put another cookie together with it, slightly pressing them together. Roll the sides in shredded coconut. If you’d like the alfajores dipped in chocolate, you can melt some in the microwave and gently cover them. Wait until the chocolate dries. 
8. Stock cookies at room temperature for up to a week. Yummy! 

10. Chilenitos – Chile  

These Spanish desserts are traditional sweets, similar to alfajores, made with flour, baking powder, butter, milk, and eggs, and filled with milk candy or dulce de leche. Their diminutive name has to do with their small size!

Spanish Desserts Recipe

Ingredients:

• 2 cups of white flour
• 1 teaspoon of baking powder
• ¼ cup of margarine
• 1 ½ teaspoon of vinegar
• 3 eggs
• 1.1 pounds of traditional milk candy or dulce de leche (for the filling)

Procedure:

1. In a bowl, combine the flour with the baking powder and the margarine, add the vinegar and begin to rub with your fingers until you get crumbs like sand. Add the eggs one by one and knead with your hands until you get a compact dough with a firm texture.
2. Stretch the dough with the help of a roller on a floured counter, leaving it very thin, continue rolling, and unroll on the oven tin previously covered with oil and flour. On it, cut circles of approximately 6 centimeters, pierce them with a fork and take to a preheated oven of 350 degrees F (180 C), bake for 6 to 8 minutes until lightly browned. Once ready, remove them from the can and let them cool.
3. Fill them two by two with abundant milk candy or dulce de leche, and press lightly to spread it better. Sprinkle it with powdered sugar and serve them.
4. Easy and enjoyable!

Eat, Eat, Repeat!

Now that we’ve seen ten of the most delicious Spanish desserts, go ahead and cook the ones that got your attention! Which one is your favorite? Leave us a comment to let us know!

Want to learn Spanish while you eat your dessert? Check out these posts!

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Mariana Gómez

Freelance writer at Homeschool Spanish Academy

Native Spanish speaker and Industrial Psychology student in Guatemala, I love studying the nuances of Latin culture, its family values, and the Spanish language. Writing is my passion; it's my avenue for connecting ideas and sharing important information with readers. My goal is to make of this world a better place with far more multilingual people!

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