Craving a taste of the tropics without leaving your kitchen? Dive into the sweet, vibrant world of Puerto Rican desserts with our roundup of 20 irresistible recipes. From the creamy delight of flan to the crispy goodness of piononos, these treats are a celebration of flavor and tradition. Perfect for home cooks looking to spice up their dessert game, these recipes promise a delicious adventure. Keep reading to discover your next favorite sweet escape!
Tres Leches Cake
Dive into the world of desserts with a cake that’s so moist, it practically swims in deliciousness. Tres Leches Cake is the party your taste buds didn’t know they were invited to, but trust us, they’ll thank you for the RSVP.
Ingredients
- Flour – 1 cup
- Baking powder – 1 ½ tsp
- Salt – ¼ tsp
- Eggs – 5
- Sugar – 1 cup
- Vanilla extract – 1 tsp
- Whole milk – ½ cup
- Evaporated milk – 1 can (12 oz)
- Sweetened condensed milk – 1 can (14 oz)
- Heavy cream – 1 cup
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Separate the eggs into two large bowls, yolks in one and whites in the other.
- Beat the egg yolks with ¾ cup of sugar until light and fluffy, then mix in vanilla.
- Gradually add the flour mixture to the yolks, alternating with whole milk, starting and ending with flour.
- In another bowl, beat the egg whites until soft peaks form, then gradually add the remaining ¼ cup of sugar until stiff peaks form.
- Gently fold the egg whites into the yolk mixture until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake bakes, mix the evaporated milk, condensed milk, and heavy cream in a bowl.
- Once the cake is done, let it cool for 10 minutes, then poke holes all over with a fork.
- Slowly pour the milk mixture over the cake, allowing it to absorb.
- Refrigerate the cake for at least 4 hours, or overnight, to let the flavors meld.
Just when you thought cake couldn’t get any better, Tres Leches comes along with its cloud-like texture and a sweetness that’s just right. Serve it chilled with a dollop of whipped cream and a sprinkle of cinnamon for a dessert that’s as photogenic as it is delicious.
Flan de Queso
Mmm, let’s talk about Flan de Queso, the creamy, dreamy dessert that’s like a hug for your taste buds. This cheesecake-flan hybrid is the love child of two desserts that decided to elope to flavor town.
Ingredients
- Cream cheese – 8 oz
- Sweetened condensed milk – 1 can (14 oz)
- Evaporated milk – 1 can (12 oz)
- Eggs – 5 large
- Vanilla extract – 1 tsp
- Sugar – 1 cup
- Water – ¼ cup
Instructions
- Preheat your oven to 350°F. This is your first step to flan heaven.
- In a small saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and let it turn a deep amber color, about 10 minutes. Tip: Swirl the pan occasionally for even coloring.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Work fast—caramel waits for no one.
- In a blender, combine cream cheese, condensed milk, evaporated milk, eggs, and vanilla. Blend until smooth. Tip: Scrape down the sides to ensure no cheese lumps are left behind.
- Pour the mixture over the caramel in the baking dish.
- Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath is the secret to a silky texture.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Remove from the oven and water bath. Let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- To serve, run a knife around the edge of the dish and invert onto a serving plate.
Absolutely divine, this Flan de Queso is creamy with a hint of caramel sweetness that’s just *chef’s kiss*. Serve it with a drizzle of extra caramel or fresh berries for a pop of color and freshness.
Arroz con Dulce
Ever stumbled upon a dessert that feels like a warm hug from your abuela? That’s Arroz con Dulce for you—a creamy, cinnamon-kissed Puerto Rican rice pudding that’s here to sweeten up your life without asking for much in return.
Ingredients
- Rice – 1 cup
- Coconut milk – 2 cups
- Sugar – ¾ cup
- Cinnamon sticks – 2
- Salt – ¼ tsp
Instructions
- Rinse 1 cup of rice under cold water until the water runs clear, to remove excess starch.
- In a medium pot, combine the rinsed rice, 2 cups of coconut milk, 2 cinnamon sticks, and ¼ tsp of salt. Tip: Soaking the rice for 30 minutes before cooking can lead to a creamier texture.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer, stirring occasionally to prevent sticking.
- Once the rice is tender and the liquid is mostly absorbed, about 20 minutes, stir in ¾ cup of sugar. Tip: Adjust the sweetness by adding sugar gradually and tasting as you go.
- Continue to cook on low heat for another 10 minutes, stirring constantly, until the pudding thickens. Tip: For an extra smooth consistency, remove the cinnamon sticks and blend half of the pudding before mixing it back in.
- Remove from heat and let it cool slightly before serving.
Just like that, you’ve got a dessert that’s the perfect balance of creamy and comforting, with a hint of tropical flair. Serve it warm with a sprinkle of ground cinnamon on top, or chill it for a refreshing twist. Either way, it’s a bowl of happiness.
Tembleque
Alright, let’s dive into the creamy, dreamy world of Tembleque, a Puerto Rican coconut pudding that’s as fun to say as it is to eat. Imagine a dessert so smooth it jiggles with joy, and so rich it’ll have you plotting ways to eat it for breakfast.
Ingredients
- Coconut milk – 2 cups
- Cornstarch – ½ cup
- Sugar – ½ cup
- Salt – ¼ tsp
- Cinnamon – ½ tsp
Instructions
- In a medium saucepan, whisk together 1 cup of coconut milk and cornstarch until smooth.
- Add the remaining coconut milk, sugar, salt, and cinnamon to the saucepan, whisking to combine.
- Turn the heat to medium and cook the mixture, stirring constantly, for about 10 minutes or until it thickens to a pudding-like consistency. Tip: A silicone spatula is your best friend here to prevent sticking.
- Once thickened, pour the mixture into a mold or individual serving dishes. Tip: Lightly greasing the mold with coconut oil ensures easy release later.
- Let the Tembleque cool to room temperature, then refrigerate for at least 4 hours or until set. Tip: Covering it with plastic wrap touching the surface prevents a skin from forming.
- To serve, gently invert the mold onto a plate and sprinkle with a little extra cinnamon if desired.
Now, this Tembleque is a showstopper with its silky texture and tropical coconut flavor that’s just sweet enough. Serve it chilled with a side of fresh mango slices for a burst of color and flavor that’ll transport you straight to the islands.
Majarete
Ready to dive into a dessert that’s as fun to say as it is to eat? Majarete, a creamy corn pudding that’s a staple in Latin American cuisine, is about to become your new favorite. It’s like if cornbread and pudding had a baby, and that baby was ridiculously delicious.
Ingredients
- Corn kernels – 4 cups
- Milk – 2 cups
- Sugar – 1 cup
- Cinnamon stick – 1
- Salt – ½ tsp
Instructions
- Blend the corn kernels with milk until smooth. Tip: For an extra silky texture, strain the mixture to remove any remaining bits.
- Pour the blended corn into a pot, add sugar, cinnamon stick, and salt, then stir well.
- Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 20 minutes. Tip: Keep the heat steady to avoid burning the bottom.
- Remove the cinnamon stick and pour the majarete into serving dishes. Tip: For a fancy touch, sprinkle some ground cinnamon on top before serving.
Every spoonful of this majarete is a creamy, dreamy escape to flavor town. Serve it chilled for a refreshing twist or warm for a cozy dessert that hugs you from the inside out.
Bienmesabe
Get ready to dive spoon-first into the creamy, dreamy world of Bienmesabe, a dessert so delightful it’ll have you whispering sweet nothings to your bowl. This traditional treat is like a hug for your taste buds, blending simplicity with a dash of decadence.
Ingredients
- Almond flour – 1 cup
- Sugar – 1 cup
- Egg yolks – 4
- Water – 1 cup
- Cinnamon stick – 1
Instructions
- In a medium saucepan, combine the water and cinnamon stick. Bring to a boil over medium heat, then simmer for 5 minutes to infuse the water with cinnamon flavor.
- Remove the cinnamon stick and add the sugar to the cinnamon-infused water. Stir until the sugar is completely dissolved, about 2 minutes.
- Gradually whisk in the almond flour, ensuring no lumps remain. Cook over low heat for 10 minutes, stirring constantly to prevent sticking.
- In a separate bowl, lightly beat the egg yolks. Temper the yolks by slowly adding a small amount of the hot almond mixture, whisking continuously.
- Pour the tempered yolks back into the saucepan, stirring vigorously. Cook for another 5 minutes on low heat until the mixture thickens to a custard-like consistency.
- Remove from heat and let it cool slightly before serving. For an extra touch, sprinkle with ground cinnamon or serve with a dollop of whipped cream.
Oh, the joy of savoring Bienmesabe! Its velvety texture and sweet, nutty flavor make it a standout dessert. Try layering it with fresh berries for a colorful twist or enjoy it as is for a pure, unadulterated delight.
Guava and Cheese Pastelitos
Zesty and zippy, these Guava and Cheese Pastelitos are your ticket to a tropical flavor fiesta without leaving your kitchen. Perfect for when you’re craving something sweet, cheesy, and just a tad rebellious against your diet.
Ingredients
- Puff pastry sheets – 1 package (thawed)
- Guava paste – 1 cup
- Cream cheese – 8 oz
- Egg – 1 (beaten)
- Sugar – ¼ cup
Instructions
- Preheat your oven to 400°F (because good things happen at high temperatures).
- Roll out the puff pastry sheets on a lightly floured surface to prevent sticking (tip: cold hands make for better pastry handling).
- Cut the pastry into 3-inch squares, because size matters when it comes to pastelitos.
- In a bowl, mix the guava paste and cream cheese until it’s as smooth as your pickup lines.
- Place a tablespoon of the guava and cheese mixture in the center of each pastry square.
- Fold the pastry over the filling to form a triangle, pressing the edges with a fork to seal (this also gives it that professional look).
- Brush the tops with beaten egg for that golden, Instagram-worthy glow.
- Sprinkle sugar on top because a little sweetness never hurt anybody.
- Bake for 15-20 minutes or until they’re puffed up and golden brown (tip: watch them like a hawk to avoid a pastry tragedy).
- Let them cool for a few minutes because patience is a virtue, especially with hot cheese.
Unbelievably flaky on the outside with a gooey, sweet and tangy center, these pastelitos are best served warm with a side of ‘how did you make these?’ questions. Try pairing them with a strong cup of coffee to cut through the sweetness, or be bold and serve them with a scoop of vanilla ice cream for dessert decadence.
Coconut Flan
Alright, let’s dive into the creamy, dreamy world of Coconut Flan—a dessert so smooth it’ll make you forget all your troubles (or at least the ones caused by your last baking fail). This tropical twist on the classic flan is your ticket to dessert paradise, no passport required.
Ingredients
- Sugar – 1 cup
- Eggs – 5 large
- Coconut milk – 1 can (13.5 oz)
- Sweetened condensed milk – 1 can (14 oz)
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 350°F. This is your flan’s first warm hug—make it count.
- In a small saucepan over medium heat, melt 1 cup of sugar until it turns a golden amber color, stirring constantly to prevent burning. Tip: No multitasking here—sugar burns faster than your last diet resolution.
- Quickly pour the caramelized sugar into a 9-inch round baking dish, tilting to coat the bottom evenly. Work fast; sugar waits for no one.
- In a blender, combine eggs, coconut milk, sweetened condensed milk, and vanilla extract. Blend until smooth. Tip: This is the only time you’re allowed to beat eggs without feeling guilty.
- Pour the mixture over the caramel in the baking dish. Cover with aluminum foil to keep it cozy.
- Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath is like a spa day for your flan—essential for that creamy texture.
- Bake for 50-60 minutes, or until the flan is set but still jiggly in the center. Patience is key—no peeking!
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. Good things come to those who wait.
- To serve, run a knife around the edges of the dish and invert onto a plate. The caramel will cascade down the sides like a delicious waterfall.
Every bite of this Coconut Flan is a creamy, coconutty delight with a caramel cloak that’s nothing short of magical. Serve it with a sprinkle of toasted coconut or a side of fresh fruit to take it from ‘wow’ to ‘how did you make this?!’
Pudin de Pan
Kickstart your dessert game with this Pudin de Pan, a bread pudding that’s like a cozy hug for your taste buds—sweet, comforting, and ridiculously easy to whip up. Perfect for those ‘I need dessert now’ emergencies or when you’re looking to impress without the stress.
Ingredients
- Bread – 4 cups, cubed
- Milk – 2 cups
- Eggs – 3
- Sugar – 1 cup
- Vanilla extract – 1 tsp
- Cinnamon – 1 tsp
- Butter – 2 tbsp, melted
Instructions
- Preheat your oven to 350°F and grease a baking dish with butter. Tip: Use the butter wrapper for an easy greasing hack!
- In a large bowl, whisk together milk, eggs, sugar, vanilla extract, and cinnamon until well combined. Tip: Room temperature eggs mix more smoothly, so take them out ahead of time.
- Add the cubed bread to the bowl, pressing down gently to ensure all pieces are soaked in the mixture. Let it sit for 10 minutes to absorb the liquid.
- Pour the mixture into the prepared baking dish and drizzle with melted butter. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
- Bake for 45 minutes or until the top is golden and the center is set. Use a toothpick to check for doneness—it should come out clean.
This Pudin de Pan emerges from the oven with a custardy center and a slightly crispy top, offering a delightful contrast in every bite. Serve it warm with a scoop of vanilla ice cream for a decadent twist, or enjoy it cold straight from the fridge—it’s versatile like that.
Polvorones
Ah, the sweet, crumbly embrace of Polvorones—these aren’t just cookies; they’re little clouds of joy that melt in your mouth faster than your resolve to eat just one. Perfect for when you need a sweet escape or to impress your in-laws without actually trying too hard.
Ingredients
- Flour – 2 cups
- Sugar – 1 cup
- Butter – 1 cup, softened
- Vanilla extract – 1 tsp
- Salt – ½ tsp
Instructions
- Preheat your oven to 350°F because good things come to those who bake (and preheat).
- In a large bowl, cream together the butter and sugar until it’s lighter than your mood on a Friday. Tip: Room temperature butter is your friend here.
- Mix in the vanilla extract, because vanilla makes everything better, just like a good playlist.
- Gradually add the flour and salt to the mix, stirring until it resembles coarse crumbs. Tip: Don’t overmix, or you’ll end up with tough cookies, and nobody wants that.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Tip: Give them some space; they like their personal bubble as much as you do.
- Bake for 12-15 minutes or until the edges are just starting to turn golden. They’ll firm up as they cool, so resist the urge to poke them.
Kick back and marvel at your creation—these Polvorones are delightfully tender with a buttery richness that pairs perfectly with a cup of coffee or as a sneaky midnight snack. Try dusting them with powdered sugar for that extra ‘wow’ factor or serve them alongside a scoop of vanilla ice cream for a dessert that’s sure to steal the show.
Mantecaditos
Vibrant, buttery, and blissfully simple, Mantecaditos are the little cookies that could—steal your heart with just one bite. These Puerto Rican shortbread gems are the perfect blend of crumbly and tender, making them irresistible whether you’re dunking them in coffee or sneaking them straight from the tin.
Ingredients
- Flour – 2 cups
- Butter – 1 cup, softened
- Sugar – ½ cup
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Room temperature butter is key for the perfect texture.
- Mix in the vanilla extract until fully incorporated.
- Gradually add the flour to the butter mixture, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with the back of a fork to create a classic crisscross pattern. Tip: Dipping the fork in sugar before pressing adds a delightful sparkle and crunch.
- Bake for 12-15 minutes, or until the edges are just beginning to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Buttery and melt-in-your-mouth, these Mantecaditos are a textural dream with their sandy crumb and crisp edges. Serve them alongside a scoop of vanilla ice cream for a simple yet sublime dessert, or pack them in a pretty box for a heartfelt homemade gift.
Besitos de Coco
Let’s dive into the sweet, tropical embrace of Besitos de Coco, where each bite is like a mini vacation to the Caribbean—no passport required. These coconut kisses are the perfect blend of chewy, sweet, and downright addictive, making them impossible to resist.
Ingredients
- Shredded coconut – 2 cups
- Condensed milk – 1 can (14 oz)
- Vanilla extract – 1 tsp
- Powdered sugar – ½ cup
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the shredded coconut, condensed milk, and vanilla extract until well combined.
- Using a tablespoon, scoop the mixture and roll into 1-inch balls, placing them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
- Bake for 15 minutes or until the edges are golden brown. Tip: Keep an eye on them after 12 minutes to avoid over-browning.
- Remove from the oven and let cool for 5 minutes.
- Roll each ball in powdered sugar until fully coated. Tip: For extra sweetness, roll them twice.
- Let them cool completely on a wire rack before serving.
Just imagine biting into these cloud-like treats, where the crispy exterior gives way to a moist, coconutty center. Serve them at your next gathering or keep them all to yourself—we won’t judge.
Dulce de Leche Cortada
Get ready to dive spoon-first into the creamy, dreamy world of Dulce de Leche Cortada, a dessert that’s like the love child of caramel and cheese—sounds weird, tastes amazing. This sweet, slightly tangy treat is your next kitchen adventure, and trust me, your taste buds will thank you.
Ingredients
- Whole milk – 4 cups
- Sugar – 1 cup
- Lemon juice – 2 tbsp
- Vanilla extract – 1 tsp
Instructions
- Pour 4 cups of whole milk into a large, heavy-bottomed pot and set over medium heat.
- Stir in 1 cup of sugar until fully dissolved, then bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
- Once boiling, reduce heat to low and simmer for 45 minutes, stirring every 10 minutes to ensure even cooking.
- Add 2 tbsp of lemon juice and 1 tsp of vanilla extract, stirring gently. The milk will begin to curdle—this is exactly what you want!
- Continue to simmer for another 15 minutes, or until the mixture thickens and the curds separate from the whey.
- Remove from heat and let cool for 10 minutes before straining through a fine-mesh sieve to separate the curds.
- Press the curds gently with the back of a spoon to remove excess liquid, then transfer to a serving dish.
So there you have it—Dulce de Leche Cortada in all its glory. Serve it chilled with a drizzle of honey or sandwiched between cookies for a next-level dessert experience. The texture? Think creamy meets crumbly, with a flavor that’s rich, sweet, and just a little bit cheeky.
Piña Colada Cake
Get ready to dive fork-first into a tropical paradise with this Piña Colada Cake that’s so good, it’ll have you questioning why you ever settled for just drinking your vacation. Perfect for when you’re craving that beachy vibe but your passport’s gathering dust.
Ingredients
- Flour – 2 cups
- Sugar – 1 cup
- Baking powder – 2 tsp
- Salt – ½ tsp
- Coconut milk – 1 cup
- Crushed pineapple – 1 cup
- Eggs – 2
- Butter – ½ cup, melted
- Rum extract – 1 tsp
Instructions
- Preheat your oven to 350°F and grease a 9-inch cake pan. Tip: Use butter for greasing to add extra flavor.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Add coconut milk, crushed pineapple, eggs, melted butter, and rum extract to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep the cake fluffy.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 30 minutes to avoid overbaking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
You’ll love how this cake strikes the perfect balance between moist and fluffy, with bursts of pineapple and a whisper of rum. Serve it with a dollop of whipped cream and a cherry on top for that extra piña colada flair.
Coquito Flan
Venture into the realm of decadent desserts with a twist that’ll make your taste buds dance the cha-cha! This Coquito Flan is where the creamy dreaminess of flan meets the festive, coconutty kick of coquito, creating a dessert that’s basically a party in your mouth.
Ingredients
- Eggs – 5 large
- Sweetened condensed milk – 1 can (14 oz)
- Evaporated milk – 1 can (12 oz)
- Coconut milk – 1 cup
- White sugar – 1 cup
- Vanilla extract – 1 tsp
- Ground cinnamon – ½ tsp
- Rum – 2 tbsp (optional)
Instructions
- Preheat your oven to 350°F (175°C). This ensures your flan cooks evenly, avoiding any undercooked surprises.
- In a saucepan over medium heat, melt 1 cup of sugar until it turns into a golden caramel, about 5-7 minutes. Tip: Swirl the pan occasionally for even melting but resist stirring to prevent crystallization.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Work fast—caramel waits for no one!
- In a blender, combine eggs, condensed milk, evaporated milk, coconut milk, vanilla extract, cinnamon, and rum (if using). Blend until smooth. Tip: Straining this mixture ensures your flan is silky smooth, no lumps allowed!
- Pour the blended mixture over the caramel in the baking dish.
- Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. This water bath is the secret to a perfectly creamy texture.
- Bake for 50-60 minutes, or until the flan is set but still jiggly in the center. Tip: The flan continues to set as it cools, so don’t overbake!
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- To serve, run a knife around the edges of the dish and invert onto a serving plate. The caramel will cascade over the flan like a delicious waterfall.
This Coquito Flan is a creamy, dreamy masterpiece with a texture so smooth, it’ll make you want to write poetry. The coconut and cinnamon add a festive flair, making it perfect for holiday gatherings or anytime you deserve a treat. Serve it chilled with a sprinkle of cinnamon on top for that extra wow factor.
Chocolate Cortadito
Dive into the decadent world of Chocolate Cortadito, where espresso meets chocolate in a dance so divine, it’ll make your taste buds throw a fiesta. This isn’t just coffee; it’s a mood, a vibe, a reason to pause and savor the sweeter side of life.
Ingredients
- Espresso – 1 shot
- Whole milk – ½ cup
- Dark chocolate – 2 oz
- Sugar – 1 tbsp
Instructions
- Brew 1 shot of espresso using your preferred method. Tip: For a richer flavor, use freshly ground beans.
- In a small saucepan, heat ½ cup of whole milk over medium heat until it begins to steam, about 3 minutes. Do not boil.
- Add 2 oz of dark chocolate and 1 tbsp of sugar to the steaming milk. Stir continuously until the chocolate is fully melted and the mixture is smooth, about 2 minutes. Tip: Chop the chocolate finely for quicker melting.
- Pour the espresso into a mug, then slowly add the chocolate milk mixture, stirring gently to combine. Tip: For an extra frothy top, use a milk frother before adding to the espresso.
- Serve immediately and enjoy the luxurious blend of coffee and chocolate.
Just like that, you’ve crafted a Chocolate Cortadito that’s velvety, rich, and irresistibly smooth. Perfect for those mornings when you need a hug in a mug or as a sweet afternoon pick-me-up. Try serving it with a sprinkle of cocoa powder on top for an Instagram-worthy finish.
Quesito
Zesty and utterly irresistible, the Quesito is your ticket to a mini Caribbean vacation without leaving your kitchen. This sweet, cheesy pastry is like a hug for your taste buds, combining flaky layers with a creamy, dreamy filling that’ll have you whispering ‘just one more bite’ to yourself.
Ingredients
- Puff pastry – 1 sheet
- Cream cheese – 4 oz
- Sugar – ½ cup
- Vanilla extract – 1 tsp
- Egg – 1, beaten
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, sugar, and vanilla extract until smooth. Tip: Let the cream cheese soften at room temperature for easier mixing.
- Unfold the puff pastry sheet on a lightly floured surface and cut into 4 equal squares.
- Place a dollop of the cream cheese mixture in the center of each square.
- Fold the pastry over the filling to form a triangle, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch and to ensure they’re sealed tight.
- Brush the tops with beaten egg for a golden finish. Tip: Don’t skip the egg wash—it’s the secret to that bakery-worthy shine.
- Bake for 15-20 minutes, or until the quesitos are puffed and golden brown.
The quesitos emerge from the oven with a crispy exterior that gives way to a molten, sweet cheese center. Serve them warm with a dusting of powdered sugar or a drizzle of honey for an extra touch of decadence.
Bizcocho de Ron
Venture into the boozy bliss of ‘Bizcocho de Ron’, a cake that’s basically a party in your mouth where rum is the life of the party. This isn’t just dessert; it’s a celebration you can slice, with a hint of mischief in every bite.
Ingredients
- Flour – 2 cups
- Sugar – 1 cup
- Eggs – 4
- Butter – ½ cup, melted
- Rum – ½ cup
- Baking powder – 1 tbsp
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use butter for greasing to add extra flavor.
- In a large bowl, whisk together the flour, sugar, and baking powder until well combined.
- Add the eggs one at a time, whisking after each addition to ensure a smooth batter.
- Slowly pour in the melted butter and rum, mixing until the batter is uniform. Tip: The batter should be smooth but slightly thick; if it’s too runny, add a tablespoon of flour.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 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 before transferring to a wire rack to cool completely.
Dive into this moist, rum-infused delight that’s perfectly balanced between sweet and spirited. Serve it with a dollop of whipped cream or a side of fresh berries to cut through the richness, making each bite a little adventure.
Dulce de Batata
Ever heard of a dessert so sweet it could make your dentist weep with joy? Meet Dulce de Batata, the creamy, dreamy sweet potato delight that’s about to become your new obsession. It’s like pumpkin pie’s cooler, Latin American cousin who knows how to party.
Ingredients
- Sweet potatoes – 2 lbs
- Sugar – 1 cup
- Water – 1/2 cup
- Vanilla extract – 1 tsp
- Cinnamon – 1/2 tsp
Instructions
- Peel the sweet potatoes and cut them into 1-inch cubes.
- Place the sweet potatoes in a large pot, cover with water, and boil over medium-high heat until tender, about 20 minutes.
- Drain the sweet potatoes and return them to the pot. Mash until smooth. Tip: A potato masher works best for a lump-free texture.
- Add sugar, water, vanilla extract, and cinnamon to the pot. Stir to combine.
- Cook the mixture over low heat, stirring constantly, until it thickens to a paste-like consistency, about 30 minutes. Tip: Keep the heat low to prevent burning.
- Remove from heat and let cool slightly before serving. Tip: For an extra touch, sprinkle with a little more cinnamon on top.
Kick back and enjoy the velvety smoothness of Dulce de Batata, where each spoonful is a hug for your taste buds. Serve it sandwiched between cookies for a sweet surprise, or just eat it straight from the pot—we won’t judge.
Pastelillos de Guayaba
Now, let’s talk about a little piece of heaven that’ll make your taste buds do the cha-cha—Pastelillos de Guayaba! These flaky, fruit-filled pastries are the perfect blend of sweet and buttery, guaranteed to vanish faster than your resolve to eat just one.
Ingredients
- Puff pastry sheets – 1 package (thawed)
- Guava paste – 1 cup
- Cream cheese – ½ cup
- Egg – 1 (beaten)
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 ⅛ inch thickness.
- Cut the pastry into 3-inch squares—think of them as tiny canvases for your guava masterpiece.
- Place a small dollop of guava paste and a smidge of cream cheese in the center of each square. Tip: Don’t overfill, or you’ll have a sticky situation on your hands.
- Fold the squares diagonally to form triangles, pressing the edges firmly to seal. A fork works wonders here for a decorative touch.
- Brush the tops with the beaten egg for that golden, glossy finish. Tip: This is the secret to pastries that look as good as they taste.
- Bake for 15-20 minutes, or until they’re puffed up and golden brown. Tip: Keep an eye on them; they go from golden to gone in a flash.
Perfectly crisp on the outside with a gooey, sweet center, these pastelillos are best served warm. Pair them with a strong coffee, and you’ve got yourself a breakfast (or snack) worth writing home about.
Conclusion
Luscious doesn’t even begin to cover the array of Puerto Rican desserts we’ve shared! From creamy flans to crispy piononos, there’s a sweet treat for every palate. We invite you to dive into these recipes, find your favorite, and share your baking adventures in the comments below. Loved what you saw? Pin this article to your dessert board and spread the sweetness on Pinterest!