Ready to sweeten your day with a taste of the tropics? Puerto Rican desserts are a vibrant mix of flavors, textures, and traditions that promise to delight your palate. From creamy flans to crispy piononos, each recipe in our roundup is a celebration of island sweetness. Dive into these 18 delicious treats and discover your new favorite dessert. Let's get baking!
Tembleque
Under the soft glow of the kitchen light, there’s something deeply comforting about preparing Tembleque, a coconut pudding that whispers of tropical breezes and simple pleasures. It’s a dish that invites patience, rewarding it with silky textures and a delicate sweetness.
Ingredients
- 4 cups coconut milk (full-fat for that rich, velvety texture)
- 1/2 cup sugar (I find organic cane sugar blends seamlessly)
- 1/2 cup cornstarch (a little extra for dusting the mold gives a perfect release)
- 1/4 tsp salt (just a pinch to balance the sweetness)
- 1 cinnamon stick (for infusing, then removed—its warmth is subtle but essential)
Instructions
- In a medium saucepan, whisk together coconut milk, sugar, cornstarch, and salt until no lumps remain.
- Add the cinnamon stick to the mixture, setting the stage for its aromatic embrace.
- Cook over medium heat, stirring constantly with a wooden spoon, for about 10 minutes until the mixture thickens to a custard-like consistency. Tip: A figure-eight motion prevents sticking and ensures even thickening.
- Once thickened, remove the cinnamon stick, its job now a memory in the mixture.
- Pour the pudding into a lightly cornstarch-dusted mold, smoothing the top with a spatula for an even set.
- Chill in the refrigerator for at least 4 hours, or until firmly set. Tip: Covering with plastic wrap directly on the surface prevents a skin from forming.
- To serve, run a knife around the edge of the mold and invert onto a plate. Tip: A quick dip of the mold in warm water helps release the Tembleque effortlessly.
The Tembleque stands proud, its jiggle a testament to patience, its flavor a delicate dance of coconut and cinnamon. Serve it chilled, perhaps with a sprinkle of ground cinnamon or a side of fresh fruit, to let its simplicity shine.
Flan de Queso
Never has a dessert felt more like a warm embrace than Flan de Queso, its creamy texture and rich flavor a testament to the simple joys of baking. This version, with its subtle cheesiness and caramel sweetness, is a quiet celebration of comfort.
Ingredients
– 1 cup sugar (for the caramel; I find using a light-colored pan helps monitor the color change)
– 4 large eggs (room temperature eggs blend more smoothly into the mixture)
– 1 can (14 oz) sweetened condensed milk (the backbone of our flan’s sweetness)
– 1 can (12 oz) evaporated milk (for that perfect creamy texture)
– 8 oz cream cheese, softened (I always let it sit out for an hour; it makes all the difference)
– 1 tsp vanilla extract (a splash of vanilla elevates the flavors beautifully)
Instructions
1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even cooking.
2. In a small saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color, about 5-7 minutes. Immediately pour into a 9-inch round baking dish, tilting to coat the bottom evenly.
3. In a blender, combine the eggs, condensed milk, evaporated milk, cream cheese, and vanilla extract. Blend on high for 1 minute until the mixture is completely smooth.
4. Pour the blended mixture over the caramel in the baking dish. Place the dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish.
5. Bake for 50-60 minutes, or until the flan is set but still jiggles slightly in the center when shaken.
6. Remove from the oven and water bath, then let cool to room temperature. Refrigerate for at least 4 hours, or overnight for best results.
7. To serve, run a knife around the edges of the dish and invert onto a serving plate, allowing the caramel to drizzle over the top.
Each slice of this Flan de Queso is a velvety dream, the caramel pooling around the edges like liquid gold. For an extra touch, garnish with fresh berries or a sprinkle of sea salt to contrast the sweetness.
Arroz con Dulce
Sometimes, the simplest dishes carry the most profound memories, like the sweet, comforting embrace of Arroz con Dulce, a traditional Puerto Rican rice pudding that whispers tales of family gatherings and festive nights.
Ingredients
- 1 cup of short-grain rice (I find the stickier texture works best for this dessert)
- 4 cups of water (for soaking the rice, it’s a step you don’t want to skip)
- 1 can (13.5 oz) of coconut milk (the richer, the better for that creamy dreamy texture)
- 1 cup of sugar (adjusting this can change the dish’s soul, but this is my sweet spot)
- 1 cinnamon stick (because ground cinnamon just doesn’t bring the same warmth)
- 1/4 tsp of salt (a pinch to balance the sweetness)
- 1/2 cup of raisins (soaked in warm water for 10 minutes, they plump up beautifully)
Instructions
- Rinse the rice under cold water until the water runs clear, then soak it in 4 cups of water for at least 30 minutes. This step is crucial for removing excess starch.
- Drain the rice and transfer it to a medium pot. Add the coconut milk, sugar, cinnamon stick, and salt. Stir gently to combine.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking. Tip: Keep the lid on as much as possible to trap the steam, which helps cook the rice evenly.
- After 20 minutes, add the drained raisins and stir them into the rice. Cover and continue to cook for another 10 minutes, or until the rice is tender and the mixture has thickened. Tip: If the rice seems too dry, add a splash of water or coconut milk.
- Remove the pot from the heat and let it sit, covered, for 5 minutes. Then, discard the cinnamon stick. Tip: Letting it rest allows the flavors to meld together beautifully.
The texture should be creamy yet each grain of rice distinct, with a sweetness that’s comforting but not overpowering. Serve it warm with a sprinkle of cinnamon on top, or chill it for a refreshing summer dessert that tastes like a hug.
Majarete
Evenings like these call for something sweet, something that whispers of tradition and comfort. Majarete, a creamy corn pudding, is just that—a humble dessert with roots deep in Latin American kitchens, yet it feels right at home anywhere.
Ingredients
- 4 cups fresh corn kernels (about 6 ears, and trust me, fresh makes all the difference)
- 2 cups whole milk (I’ve found that whole milk lends the creamiest texture)
- 1 cup coconut milk (for that subtle tropical hint)
- 1/2 cup sugar (adjust if you like it less sweet)
- 1 cinnamon stick (it’s all about the warmth it infuses)
- 1/4 tsp salt (just a pinch to balance the sweetness)
- 1 tbsp cornstarch (dissolved in 2 tbsp cold water, my little trick to avoid lumps)
Instructions
- In a blender, puree the corn kernels with the whole milk until smooth. Strain through a fine mesh sieve into a bowl, pressing to extract as much liquid as possible. Discard the solids.
- Pour the corn milk into a medium saucepan. Add the coconut milk, sugar, cinnamon stick, and salt. Stir well to combine.
- Cook over medium heat, stirring constantly, until the mixture begins to simmer. Tip: Keep the heat moderate to prevent the milk from scorching.
- Once simmering, reduce the heat to low. Slowly add the cornstarch mixture, stirring continuously to avoid lumps. Cook for another 5 minutes, or until the mixture thickens to a pudding-like consistency. Tip: The back of your spoon should leave a clear path when drawn through the mixture.
- Remove from heat and discard the cinnamon stick. Pour the majarete into serving dishes. Let it cool to room temperature, then refrigerate for at least 2 hours to set. Tip: Covering the surface with plastic wrap prevents a skin from forming.
Now, the majarete sits chilled, its texture smooth and comforting, with flavors that dance between sweet corn and coconut. Serve it with a sprinkle of cinnamon on top, or for a playful twist, a drizzle of dulce de leche. Never does simplicity taste so divine.
Bizcocho de Ron
Delving into the heart of comfort baking, the Bizcocho de Ron stands as a testament to the simple joys of a well-made cake. Its rum-infused warmth and tender crumb invite a moment of pause, a sweet slice of solace in our bustling lives.
Ingredients
- 1 cup all-purpose flour (I always sift mine for that airy lightness)
- 1/2 cup unsalted butter, softened (room temperature blends so much smoother)
- 3/4 cup granulated sugar (the fine grains dissolve beautifully)
- 3 large eggs (I prefer room temp eggs here, they incorporate better)
- 1/4 cup dark rum (a splash more never hurts, for depth)
- 1 tsp vanilla extract (pure extract makes all the difference)
- 1/2 tsp baking powder (the silent rise behind every good cake)
- Pinch of salt (just a whisper to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
- Add the eggs one at a time, beating well after each addition. Tip: Room temperature eggs blend more smoothly, preventing the batter from curdling.
- Stir in the vanilla extract and dark rum, mixing until just combined.
- Sift together the flour, baking powder, and salt, then gently fold into the wet ingredients. Tip: Fold gently to keep the batter airy and light.
- Pour the batter into a greased 9-inch round cake pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Rich with the warmth of rum and vanilla, this Bizcocho de Ron boasts a moist, tender crumb that melts in your mouth. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent treat.
Quesitos
Beneath the quiet hum of the kitchen, there’s something deeply comforting about pulling apart a warm, flaky quesito, its sweet cream cheese filling oozing slightly—a simple pleasure that feels like a secret between you and the pastry.
Ingredients
- 1 package (8 oz) cream cheese, softened (I find letting it sit out for an hour makes blending smoother)
- 1/4 cup granulated sugar (a little extra if you have a sweet tooth)
- 1 tsp vanilla extract (the real deal, not imitation)
- 1 sheet puff pastry, thawed (overnight in the fridge is my preferred method)
- 1 egg, beaten (room temp eggs blend better with the wash)
- 2 tbsp powdered sugar, for dusting (because presentation matters)
Instructions
- Preheat your oven to 375°F (190°C), ensuring it’s fully heated for that perfect puff.
- In a medium bowl, blend the softened cream cheese, granulated sugar, and vanilla extract until smooth. A hand mixer on low avoids lumps.
- Unfold the thawed puff pastry on a lightly floured surface, rolling it slightly to smooth any creases.
- Cut the pastry into 6 equal rectangles, a pizza cutter makes this quick and precise.
- Divide the cream cheese mixture among the rectangles, placing a dollop in the center of each.
- Fold each rectangle over the filling, pressing the edges with a fork to seal. This also adds a charming rustic edge.
- Brush each quesito with the beaten egg, ensuring even coverage for a golden finish.
- Bake on a parchment-lined tray for 20 minutes, or until they’re puffed and golden brown.
- Let them cool for 5 minutes before dusting with powdered sugar—patience here prevents melting.
Zesty yet sweet, these quesitos offer a delightful contrast between the crisp, buttery layers and the creamy, tangy center. Serve them warm with a drizzle of honey or alongside a strong espresso for a moment of pure bliss.
Dulce de Lechosa
How quietly the evening settles in, much like the gentle simmer of ‘Dulce de Lechosa’ on the stove, a dessert that whispers of tropical breezes and sweet, caramelized memories.
Ingredients
- 1 green papaya, about 2 lbs (I find the slightly underripe ones work best for that perfect firmness)
- 1 cup granulated sugar (for that deep caramel flavor we all crave)
- 2 cups water (filtered, if you’re like me and notice the difference)
- 1 cinnamon stick (because its warmth is irreplaceable)
- 4 whole cloves (they’re tiny but mighty in flavor)
Instructions
- Peel the green papaya, then carefully remove the seeds. Slice it into thin, even strips, about 1/4 inch thick, for uniform cooking.
- In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves, about 3 minutes. Tip: Avoid stirring too vigorously to prevent crystallization.
- Add the cinnamon stick and cloves to the syrup, letting their flavors infuse as the mixture comes to a soft boil, about 5 minutes.
- Gently place the papaya strips into the syrup, ensuring they’re fully submerged. Reduce the heat to low and simmer uncovered for 45 minutes. Tip: The syrup should bubble lightly; adjust the heat if necessary.
- After 45 minutes, the papaya will be translucent and the syrup thickened. Remove from heat and let it cool in the pan for 10 minutes. Tip: Cooling in the syrup deepens the flavor.
Unassuming yet unforgettable, the ‘Dulce de Lechosa’ offers a tender bite with a syrup that’s richly spiced and sweet. Serve it chilled with a dollop of whipped cream or alongside a sharp cheese for a delightful contrast.
Polvorones
On a quiet afternoon, when the light slants just so through the kitchen window, I find myself drawn to the simplicity of polvorones. These crumbly, buttery cookies, dusted with a whisper of powdered sugar, carry the warmth of tradition in every bite.
Ingredients
- 1 cup unsalted butter, softened (I let mine sit out until it’s perfectly spreadable)
- 1/2 cup granulated sugar (for that just-right sweetness)
- 2 cups all-purpose flour (sifted, to keep the texture light)
- 1 tsp vanilla extract (a splash of warmth)
- 1/2 cup powdered sugar (for the final snowy dusting)
Instructions
- Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step is key for that melt-in-your-mouth texture.
- Gradually mix in the sifted flour and vanilla extract, stirring just until combined. Overmixing can lead to tough cookies, so gentle does it.
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. They’ll spread just a touch as they bake.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be soft; they’ll firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still warm, dust generously with powdered sugar for that classic polvorones look.
Soft and crumbly, these polvorones are a delightful contrast of textures, with a rich buttery flavor that’s subtly sweet. Serve them alongside a cup of strong coffee or tea, or package them in a pretty box for a heartfelt homemade gift.
Pastelillos de Guayaba
Dusk settles softly outside my kitchen window as I find myself drawn to the comforting process of making Pastelillos de Guayaba, a sweet embrace of flavors that feels like a gentle hug on a quiet evening.
Ingredients
- 2 cups all-purpose flour (I like to sift mine for a lighter texture)
- 1/2 cup unsalted butter, chilled and cubed (the colder, the flakier the pastry)
- 1/4 cup cold water (just enough to bring the dough together)
- 1 cup guava paste, cut into small cubes (the star of the show, its sweetness is unmatched)
- 1 egg, beaten (for that golden finish)
- 1 tbsp sugar (a sprinkle of sweetness on top)
Instructions
- In a large bowl, combine the sifted flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the cold water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so handle it as little as possible.
- Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. This rest period is crucial for easy rolling.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut into 4-inch circles.
- Place a small cube of guava paste in the center of each circle. Fold the dough over to enclose the filling, pressing the edges with a fork to seal. Tip: A little egg wash on the edges helps them stick better.
- Brush the tops of the pastelillos with the beaten egg and sprinkle with sugar.
- Bake for 20-25 minutes, or until golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
Just out of the oven, these pastelillos offer a delightful contrast between the flaky, buttery crust and the sweet, gooey guava filling. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.
Barriguitas de Vieja
Curled up in the kitchen, the scent of cinnamon and anise fills the air, a reminder of the comfort found in baking. Today, we’re embracing the warmth of ‘Barriguitas de Vieja’, a dish that whispers stories of tradition and home.
Ingredients
- 2 cups all-purpose flour (I always sift mine for that extra lightness)
- 1/2 cup sugar (a little extra never hurt, for that sweet embrace)
- 1/4 cup lard (room temperature, it blends so much smoother)
- 1 tsp anise seeds (toast them lightly for a deeper flavor)
- 1/2 tsp cinnamon (the heart of the dish, really)
- 1/4 cup warm water (just enough to bring the dough together)
Instructions
- In a large bowl, whisk together the sifted flour and sugar, creating a well in the center.
- Add the room temperature lard and spices to the well, mixing gently with your fingertips until crumbly.
- Gradually incorporate the warm water, kneading until a soft dough forms. Tip: If the dough sticks, a sprinkle of flour on your hands helps.
- Cover the dough with a damp cloth and let it rest for 30 minutes. This patience rewards you with easier handling.
- Preheat your oven to 350°F (175°C), lining a baking sheet with parchment paper for those golden bottoms.
- Pinch off small pieces of dough, rolling them into balls, then flatten slightly between your palms. Tip: Keep them uniform for even baking.
- Arrange on the baking sheet, leaving space for them to breathe, and bake for 20-25 minutes until just golden. Tip: A toothpick should come out clean, but watch closely—they brown quickly.
Warm from the oven, these treats offer a delicate crumb, with the anise and cinnamon dancing together in every bite. Serve them alongside a cup of strong coffee, or as a sweet end to a hearty meal.
Pan de Mallorca
Under the soft glow of the morning light, there’s something deeply comforting about the sweet, buttery aroma of Pan de Mallorca wafting through the kitchen. This Puerto Rican sweet bread, with its delicate layers and a hint of citrus, is a tender nod to mornings spent savoring the slow moments.
Ingredients
- 4 cups all-purpose flour (I like to sift mine for extra fluffiness)
- 1/2 cup granulated sugar (a little extra never hurt)
- 1 packet active dry yeast (make sure it’s fresh for the best rise)
- 1/2 cup whole milk, warmed to 110°F (just like a baby’s bottle, test it on your wrist)
- 1/2 cup unsalted butter, melted (I always go for the good stuff, it makes a difference)
- 3 large eggs, room temperature (they incorporate so much better this way)
- 1 tsp salt (the unsung hero of baking)
- Zest of 1 orange (for that sunny, bright flavor)
Instructions
- In a large bowl, whisk together the flour, sugar, and yeast. This ensures everything is evenly distributed.
- Add the warmed milk, melted butter, eggs, salt, and orange zest to the dry ingredients. Mix until a dough begins to form. Tip: If the dough feels too sticky, a little extra flour can be your best friend.
- Knead the dough on a lightly floured surface for about 10 minutes, or until it’s smooth and elastic. This is where the magic happens, so don’t rush it.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size. A sunny spot on the counter works wonders.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on a baking sheet lined with parchment paper. Tip: Space them about 2 inches apart to allow for expansion.
- Cover the balls with a damp towel and let them rise again for 30 minutes. They should look puffy and happy.
- Preheat your oven to 350°F. Bake the rolls for 20-25 minutes, or until they’re golden brown and sound hollow when tapped. Tip: Rotating the pan halfway through ensures even baking.
- Brush the warm rolls with melted butter for that irresistible glossy finish.
Just out of the oven, Pan de Mallorca is a cloud of citrus-kissed sweetness, with a texture so tender it practically melts in your mouth. Serve them warm with a cup of strong coffee, or split and toast them for a next-level breakfast sandwich base.
Coquito
Falling into the rhythm of the season, there’s a creamy, spiced drink that whispers of holiday gatherings and warm embraces. Coquito, a Puerto Rican treasure, is like a hug in a glass, blending rich coconut with the gentle warmth of cinnamon and rum.
Ingredients
- 1 can (15 oz) cream of coconut – the sweet, thick kind that clings to the spoon.
- 1 can (12 oz) evaporated milk – for that velvety texture.
- 1 can (14 oz) sweetened condensed milk – my secret to the perfect sweetness.
- 1/2 cup white rum – a splash more if you’re feeling festive.
- 1 tsp vanilla extract – pure, for the best aroma.
- 1/2 tsp ground cinnamon – plus extra for dusting.
- 1/4 tsp ground nutmeg – just a whisper, to round out the flavors.
Instructions
- In a blender, combine the cream of coconut, evaporated milk, sweetened condensed milk, rum, vanilla extract, cinnamon, and nutmeg. Blend on high for 30 seconds until smooth and fully incorporated.
- Pour the mixture into a glass bottle or jar with a tight-fitting lid. Chill in the refrigerator for at least 2 hours, though overnight is better – the flavors meld beautifully with time.
- Before serving, give the coquito a good shake to recombine any separated ingredients. Serve chilled in small glasses, dusting the top with a little extra cinnamon for a festive touch.
Velvety and rich, this coquito is a symphony of flavors that dances between sweet and spiced. Pour it over ice for a refreshing twist, or serve it alongside a slice of flan for a decadent dessert pairing.
Budín de Pan
There’s something deeply comforting about transforming stale bread into a sweet, custardy dessert, a practice that feels both thrifty and indulgent. Budín de Pan, or bread pudding, is my go-to when I need to clear out the pantry and soothe the soul.
Ingredients
- 4 cups day-old bread, torn into chunks (I find brioche adds a lovely richness)
- 2 cups whole milk (warmed slightly to help the eggs incorporate smoothly)
- 3 large eggs (room temperature, as they blend more evenly into the custard)
- 1/2 cup granulated sugar (I sometimes reduce this to 1/3 cup if the bread is sweet)
- 1 tsp vanilla extract (pure, for that unmistakable depth of flavor)
- 1/2 tsp ground cinnamon (a little extra never hurts)
- 1/4 tsp salt (to balance the sweetness)
- 1/2 cup raisins (soaked in warm water for 10 minutes to plump up)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
- In a large bowl, whisk together the warm milk, eggs, sugar, vanilla extract, cinnamon, and salt until fully combined.
- Add the torn bread and raisins to the bowl, gently pressing down to ensure all pieces are soaked in the custard mixture. Let it sit for 15 minutes to absorb.
- Pour the mixture into the prepared baking dish, spreading it evenly. A tip: lightly press the top with the back of a spoon to create a more uniform texture.
- Bake for 45-50 minutes, or until the top is golden and the center is set but still slightly wobbly. Another tip: cover with foil if the top browns too quickly.
- Allow the pudding to cool for at least 10 minutes before serving. This rest period helps the custard set further.
Warm from the oven, this Budín de Pan is a delightful contrast of crispy top and soft, creamy interior. Serve it with a drizzle of caramel or a scoop of vanilla ice cream for an extra touch of indulgence.
Suspiros
Just like the gentle whisper of a summer breeze, Suspiros, or ‘sighs’ in Spanish, are light, airy meringue cookies that melt in your mouth, leaving behind a sweet, lingering memory. They’re the perfect treat to make when you’re in the mood for something simple yet profoundly satisfying.
Ingredients
- 4 large egg whites (I find that room temperature eggs whip up to a fluffier consistency)
- 1 cup granulated sugar (for that perfect sweetness that’s not overpowering)
- 1/2 tsp vanilla extract (a dash of vanilla adds a warm, comforting note)
- A pinch of salt (to balance the sweetness and enhance the flavors)
Instructions
- Preheat your oven to 200°F (93°C), ensuring a low and slow bake for the perfect texture.
- In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form, about 3 minutes. Tip: Make sure your bowl and beaters are completely grease-free for maximum volume.
- Gradually add the sugar, one tablespoon at a time, while continuing to beat the mixture. This should take about 5 minutes, resulting in a glossy, stiff meringue.
- Gently fold in the vanilla extract and a pinch of salt with a spatula, being careful not to deflate the meringue.
- Using a piping bag fitted with a star tip, pipe small mounds of meringue onto a parchment-lined baking sheet. Tip: If you don’t have a piping bag, a spoon works just as well for a more rustic look.
- Bake for 1.5 to 2 hours, or until the meringues are dry to the touch and can be lifted easily from the parchment. Tip: Leave them in the turned-off oven with the door slightly ajar to cool if you prefer them extra crisp.
Yielding to their name, Suspiros are delightfully crisp on the outside with a soft, marshmallow-like center. Serve them as a dainty dessert with a cup of tea, or crush them over ice cream for a playful twist on texture and taste.
Tres Leches Cake
Sometimes, the simplest desserts carry the most profound memories, like this Tres Leches Cake, a tender sponge soaked in a trio of milks, whispering of comfort and celebration.
Ingredients
- 1 cup all-purpose flour (I sift mine twice for that airy texture we all love)
- 1 1/2 tsp baking powder (the fresh kind, it makes a difference)
- 1/4 tsp salt (just a pinch to balance the sweetness)
- 5 large eggs (room temperature, they whip up so much better)
- 1 cup granulated sugar (divided, for the eggs and the meringue)
- 1/3 cup whole milk (warmed slightly, it blends smoother)
- 1 tsp vanilla extract (pure, for that deep, rich flavor)
- 1 can (12 oz) evaporated milk (the first of our tres leches)
- 1 can (14 oz) sweetened condensed milk (the sweet heart of the dish)
- 1/4 cup heavy cream (the luxurious finish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish, tapping out the excess flour.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Separate the egg yolks and whites into two large bowls. Beat the yolks with 3/4 cup sugar until pale and thick, about 3 minutes. Stir in the milk and vanilla.
- Gently fold the flour mixture into the yolk mixture until just combined. Tip: Overmixing here can lead to a dense cake.
- In the other bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form. Fold into the batter gently to keep the air in.
- Pour the batter into the prepared dish, smoothing the top. Bake for 25-30 minutes, until a toothpick comes out clean. Tip: The cake should be golden and spring back when lightly touched.
- While the cake bakes, whisk together the evaporated milk, condensed milk, and heavy cream in a large measuring cup.
- Once the cake is out of the oven and still warm, pierce all over with a fork. Slowly pour the milk mixture over the cake, allowing it to soak in. Tip: Do this in stages for even absorption.
- Let the cake cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Light as a cloud yet rich in flavor, this Tres Leches Cake is a dream on a plate. Serve it chilled, with a dusting of cinnamon or a dollop of whipped cream for an extra touch of indulgence.
Piononos
Mornings like these, with the sun just beginning to stretch across the kitchen floor, remind me of the simple joy found in rolling up a pionono, its sweet aroma filling the air. It’s a dish that carries the warmth of home, a delicate balance of flavors wrapped in a tender embrace.
Ingredients
- 4 large eggs (I find room temperature eggs blend more smoothly into the batter)
- 1 cup granulated sugar (a little extra never hurts for that golden caramelization)
- 1 cup all-purpose flour (sifted, to keep the cake light as air)
- 1 tsp vanilla extract (pure, for that unmistakable depth of flavor)
- 1/4 cup whole milk (just enough to bring the batter together)
- 1/2 cup dulce de leche (homemade or store-bought, it’s the heart of the dish)
Instructions
- Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
- In a large bowl, beat the eggs and sugar together until the mixture is pale and doubles in volume, about 5 minutes. This step is crucial for that signature spongy texture.
- Gently fold in the sifted flour with a spatula, being careful not to deflate the mixture. Tip: A figure-eight motion works wonders here.
- Stir in the vanilla extract and milk until just combined, ensuring the batter remains airy.
- Pour the batter into a lined 9×13 inch baking pan, smoothing the top with the spatula for an even layer.
- Bake for 12-15 minutes, or until the cake is golden and springs back when lightly touched. Tip: Keep an eye on it after the 10-minute mark to avoid overbaking.
- Immediately turn the cake onto a clean kitchen towel dusted with sugar, peeling away the parchment paper carefully.
- While still warm, spread the dulce de leche evenly over the surface, leaving a small border around the edges.
- Roll the cake tightly from the short end, using the towel to help shape it without burning your fingers. Tip: A slow, steady pressure ensures a perfect spiral.
- Let the rolled pionono cool completely before slicing, allowing the flavors to meld beautifully.
Soft to the touch with a whisper of sweetness, piononos unfold in layers of comfort and joy. Serve them as a quiet afternoon treat with a cup of tea, or slice them thicker for a dessert that speaks volumes.
Guava and Cheese Pastries
Sometimes, the simplest combinations bring the most comfort, like these guava and cheese pastries that remind me of lazy Sunday mornings. The sweet tang of guava paired with the creamy richness of cheese, all wrapped in a flaky pastry, is a melody of flavors that sings of home.
Ingredients
- 1 package of puff pastry sheets (thawed overnight in the fridge for best results)
- 1 cup of guava paste (I find the ones with small fruit chunks add a lovely texture)
- 8 oz of cream cheese (softened to room temperature for easier spreading)
- 1 egg (I prefer room temp eggs here for a more even wash)
- 1 tbsp of water (to mix with the egg for the wash)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface to about 1/8 inch thickness.
- Cut the pastry into rectangles, roughly 3×5 inches, for easy handling.
- Spread a thin layer of cream cheese on one half of each rectangle, leaving a small border around the edges.
- Place a small dollop of guava paste on top of the cream cheese, ensuring not to overfill.
- Fold the other half of the pastry over the filling and press the edges firmly with a fork to seal.
- Whisk the egg with water to create an egg wash and brush it lightly over the pastries for a golden finish.
- Bake for 20-25 minutes, or until the pastries are puffed and golden brown.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
As you bite into these pastries, the contrast between the crisp exterior and the soft, gooey filling is utterly delightful. They’re perfect with a cup of coffee in the morning or as a sweet end to a meal. Try serving them slightly warm to really highlight the melty cheese and guava.
Sweet Plantain Lasagna
Comfort comes in many forms, and today, it arrives as layers of sweet plantains, rich cheese, and savory sauce, melding together in a dish that feels like a warm embrace. This sweet plantain lasagna is a twist on the classic, offering a tender, slightly caramelized base that plays beautifully against the creamy, cheesy layers.
Ingredients
- 3 ripe plantains (yellow with black spots, they’re sweeter and softer)
- 2 cups shredded mozzarella cheese (I love the gooeyness it adds)
- 1 cup ricotta cheese (whole milk for extra creaminess)
- 1/2 cup grated Parmesan cheese (the nuttier, the better)
- 2 cups marinara sauce (homemade or your favorite jarred brand)
- 1 tbsp extra virgin olive oil (my kitchen staple)
- 1 tsp garlic powder (for that subtle kick)
- 1/2 tsp salt (just enough to enhance the flavors)
Instructions
- Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
- Peel the plantains and slice them lengthwise into 1/4-inch thick strips, aiming for uniformity to ensure even layers.
- Heat olive oil in a large skillet over medium heat. Cook plantain strips for 2-3 minutes on each side until lightly golden. Tip: Don’t overcrowd the skillet to allow each piece to caramelize properly.
- In a bowl, mix ricotta, half the Parmesan, and garlic powder. This blend will add a creamy, flavorful layer to your lasagna.
- Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish. Arrange a layer of cooked plantains over the sauce.
- Dollop half the ricotta mixture over the plantains, then sprinkle with a third of the mozzarella. Repeat the layers, finishing with a top layer of marinara and the remaining cheeses. Tip: Letting the lasagna sit for 10 minutes before baking helps the flavors meld.
- Bake for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
Zesty and rich, this lasagna offers a delightful contrast between the sweet plantains and the savory cheeses. Serve it with a crisp green salad to cut through the richness, or enjoy a slice on its own for a comforting meal that feels like home.
Conclusion
Whether you’re craving something sweet or looking to explore the vibrant flavors of Puerto Rican cuisine, this roundup of 18 delicious desserts offers something for everyone. From flan to tembleque, each recipe is a testament to the island’s rich culinary heritage. We invite you to try these treats, share your favorites in the comments, and spread the sweetness by pinning this article on Pinterest. Happy baking!
