mexican dessert recipes

These little snowballs are also called Mexican wedding cookies. And they’re perfect for elegant celebrations because they’re dainty little morsels that melt on your tongue.

This cake may seem impossible, but it’s actually very easy. It’s simply impossibly delicious!

When you put the dessert in the pan to bake, you layer caramel, then cake batter, and finally custard. Then, the magic happens!

Perfect for tea time, this corn cake is light and fluffy. And when baked in a bundt pan, it’s an elegant dessert for a party.

With only 4 ingredients, this tasty milk fudge is a breeze to make. You don’t even need a candy thermometer.

This classic Mexican candy uses condensed milk and butter for richness, and a little vanilla extract for extra flavor. You make it over the stove, and the hands-on time is about half an hour.

These yummy cookies come from the state of Sonora in northern Mexico. You can find them stuffed with all sorts of sweet fillings, but this one features brown sugar.

Originally, the cookies would use piloncillo, the unrefined Mexican sugar that comes in cones. But brown sugar is easier to use, and it tastes just as good.

You make a cinnamon syrup, which you use to flavor the dough. Then you add more sugar in the middle, and bake until they’re golden. Yum.

Plantains are a versatile starch in Mexican cuisine. And when you fry them, they’re heavenly.

You can cook plantains when they’re yellow for salty dishes. But if you wait until they fully ripen and the skin turns mostly black, they’re sweeter and better for dessert.

This thick, rich chocolate drink is often sold on the street for breakfast. But it also makes an amazing substitute for any time you’d drink American hot chocolate.

You don’t want to waste this cream pie by throwing it in someone’s face. It’s too delicious.

While you can make this pie in advance, the author suggests adding the whipped cream as close to serving as possible. That way, it will be light and fluffy instead of deflated.

Some pour heavy cream and sugar on top of fresh strawberries in the summer. But this easy dessert is even better.

The creamy sauce has whipping cream, condensed milk, and Mexican crema in it. But if you can’t find crema, use Greek yogurt or sour cream for a tangy alternative.

For a hot summer day, nothing quenches my thirst like a cold glass of homemade horchata. This drink is a classic “agua fresca” (“fresh water”), and everyone has their own version.

These golden disks of fried dough remind me of trips to the fair. But in Mexico, buñuelos are usually served around Christmas.

They’re so delicious that I eat them all year round. And they’re a great treat for a Cinco de Mayo party or to end a Mexican meal.

Flan is a very popular Mexican dessert, but you can find it all over Latin America and Spain, too.

It’s similar to a French crème brûlée, but rather than burning the sugar on top, you bake a caramel syrup into the flan. When you flip the flan out of its baking dish, you get a sweet layer of melted caramel on top of the creamy custard.

These empanadas make a handy snack if you’re craving something sweet and crispy. They’re also delicious for dessert — especially if you dip them in sweetened condensed milk or chocolate sauce.

This is one of my favorite Mexican desserts to make — and eat. I love to deep fry at home so that I can eat the goodies when they’re still hot and crispy.

To make the classic churro shape, use a piping bag with a star-tip nozzle. Or, experiment with different nozzles for other designs.

While these crescent rolls aren’t on the list of authentic Mexican desserts, they are definitely worth making. And you do find similar desserts in bakeries, called cuernos (“horns”) or bigotes (“mustaches”).

These homemade crescent rolls taste so much better than the ones in a can, but they still remind me of popping open the tube with my siblings on a Saturday morning.

This vanilla ice cream is anything but plain.

Some of the best vanilla in the world comes from the state of Veracruz in Mexico. So, take advantage of the incredible flavor of these pods when you make ice cream.

This may not be an authentic Mexican dessert, but it’s a delicious way to use Mexican flavors. Swirl dulce de leche into the top of your cheesecake filling for a hit of sweetness and a beautiful design.

This dessert is basically Mexican rice pudding. The name means “rice with milk,” and in this case, it has three types of milk: regular, evaporated, and sweetened condensed milk.

All of the milks make this Mexican dessert very rich and creamy. And the hint of cinnamon adds a delicious warmth.

This 3-ingredient cocadas recipe is my twist on Mexican coconut candies. These nutty, caramelized treats are addictively chewy and delicious.

“Concha” means “shell” in Spanish. And that’s just what these little buns look like.

They’re very popular for breakfast to go with café de olla (traditional coffee). But they also make a delicious dessert.

Vanilla and chocolate are common options, but you can use whatever flavorings you like for the topping.

These little cakes may seem simple, but they pack a corny punch. That’s because there are three types of corn in them: masa, cornmeal, and sweet kernels.

While these cake balls are savory enough to serve as a side dish, they’d also make an excellent dessert. And you can dress them up with powdered sugar, sweetened condensed milk, or even chocolate syrup.

Ice cream, cornflakes, eggs, and tortillas…what meal is this for?. While the ingredients may look jumbled, they all come together to create an elegant dessert.

This is one of those recipes that experiments with Mexican flavors and creates something new and delicious. Even better, the ingredients and steps are really simple.

Crispy, sweet, and delicious, these taquitos are simple to make. 

These Tortilla Apple Pie Cups have a crispy flour tortilla shell with a homemade cinnamon apple filling.

My recipe involves just a quick pan-fry to make the amazing crust that coats a dreamy, cinnamon ice cream combo.