40+ Mouthwatering Mexican Easter Mexican Dessert Recipes to Enjoy

Easter is a time for celebration, reflection, and spending quality time with loved ones, and what better way to enhance these moments than with a table full of delicious, traditional Mexican desserts?

From rich, creamy flans to crispy, cinnamon-dusted churros, Mexican cuisine offers an array of indulgent sweets that are perfect for this festive occasion.

Whether you’re hosting a big family gathering or enjoying a quiet meal, these desserts will add flavor, warmth, and a touch of culture to your Easter celebrations.

In this blog post, we’ve compiled over 40 mouthwatering Mexican dessert recipes that are perfect for the season.

Get ready to discover some of the best traditional treats and new favorites that will make your Easter even more special.

40+ Mouthwatering Mexican Easter Mexican Dessert Recipes to Enjoy

These 40+ Easter Mexican dessert recipes bring the vibrant flavors and rich culinary traditions of Mexico right to your Easter table.

Whether you’re looking for a sweet treat to serve at a family gathering or a decadent dessert to impress your guests, these recipes have something for everyone.

From classic favorites like Pastel de Tres Leches to exciting new twists like Churros con Chocolate, each dish brings a unique flavor that will leave everyone asking for more.

Embrace the spirit of the season with these irresistible Mexican desserts and create lasting memories with your loved ones this Easter.

Mexican Tres Leches Cake

Tres Leches Cake is a beloved Mexican dessert that features a light, spongy cake soaked in a sweet, creamy mixture of three types of milk. This indulgent dessert is a staple at Easter celebrations, known for its rich flavor and satisfying texture. The cake’s sweetness is perfectly balanced by a fluffy whipped cream topping, making it a festive and refreshing treat to enjoy during holiday gatherings.

Ingredients:

• 1 box of vanilla cake mix
• 4 large eggs
• 1 cup of whole milk
• 1/4 cup of vegetable oil
• 1 tablespoon of vanilla extract
• 1 can of sweetened condensed milk
• 1 can of evaporated milk
• 1/2 cup of heavy cream
• 1/2 cup of powdered sugar
• 1 teaspoon of vanilla extract (for whipped cream)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, combine the cake mix, eggs, whole milk, vegetable oil, and vanilla extract. Mix until smooth.
3. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
4. While the cake is baking, mix the sweetened condensed milk, evaporated milk, and heavy cream in a separate bowl.
5. Once the cake has cooled slightly, use a fork or skewer to poke holes all over the cake.
6. Slowly pour the milk mixture over the cake, ensuring it absorbs evenly. Let the cake sit for about 30 minutes to allow the milk to soak in.
7. For the whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
8. Spread the whipped cream evenly over the cake. Garnish with fresh berries or cinnamon if desired.
9. Refrigerate the cake for at least 2 hours before serving.

Mexican Tres Leches Cake is the perfect dessert to share with family and friends on Easter. Its rich, moist texture and creamy sweetness will surely be a hit. The cake can be made in advance, allowing the flavors to develop even further, making it an ideal choice for a hassle-free yet impressive dessert. Whether served with berries or simply as is, this cake brings a festive and delightful touch to any Easter celebration.

Mexican Chocolate Flan

A traditional Mexican dessert, flan is a creamy custard dessert topped with a rich caramel sauce. This version incorporates Mexican chocolate, known for its deep, slightly spiced flavor, adding a distinctive twist to the classic flan. The combination of the silky texture and the intense chocolate flavor makes this dessert perfect for Easter festivities.

Ingredients:

• 1 1/2 cups of sugar (for caramel)
• 1 can of sweetened condensed milk
• 1 can of evaporated milk
• 3 large eggs
• 1/2 cup of Mexican chocolate (chopped)
• 1 teaspoon of vanilla extract
• Pinch of salt
• 1 tablespoon of butter

Instructions:

1. Preheat your oven to 350°F (175°C). Place a 9-inch round cake pan in a larger baking dish.
2. To make the caramel, melt the sugar in a saucepan over medium heat. Stir constantly until the sugar becomes golden and liquid. Quickly pour the caramel into the bottom of the cake pan, swirling the pan to coat the bottom evenly. Set aside to cool.
3. In a saucepan, heat the evaporated milk, sweetened condensed milk, and chopped Mexican chocolate. Stir occasionally until the chocolate melts completely. Remove from heat and allow to cool slightly.
4. In a separate bowl, whisk the eggs, vanilla extract, and salt. Gradually add the chocolate milk mixture, whisking constantly to avoid curdling the eggs.
5. Pour the custard mixture into the caramel-lined cake pan.
6. Place the cake pan in the larger baking dish and fill the outer dish with water (about halfway up the sides of the cake pan).
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the flan cool completely.
8. To serve, carefully run a knife around the edges of the flan to loosen it from the pan. Invert onto a serving plate to reveal the caramel top.

Mexican Chocolate Flan is a decadent dessert that combines the smoothness of flan with the bold flavors of Mexican chocolate. Its rich caramel top and creamy custard are balanced by the deep cocoa notes, making this a memorable Easter treat. It can be made ahead of time and stored in the refrigerator, making it a convenient option for preparing in advance. With its irresistible flavor, this dessert will impress your guests and be the highlight of your celebration.

Churros with Chocolate Sauce

Churros are a classic Mexican treat, perfect for Easter or any special occasion. These crispy, cinnamon-sugar-coated pastries are paired with a rich, velvety chocolate dipping sauce that makes them irresistible. The combination of the warm churros and the creamy chocolate sauce creates a comforting dessert that everyone will love.

Ingredients for Churros:

• 1 cup of water
• 2 tablespoons of butter
• 1 tablespoon of sugar
• 1/2 teaspoon of vanilla extract
• 1 cup of all-purpose flour
• 1/4 teaspoon of salt
• 2 large eggs
• Vegetable oil (for frying)
• 1/2 cup of sugar (for coating)
• 1 teaspoon of cinnamon

Ingredients for Chocolate Sauce:

• 1/2 cup of heavy cream
• 4 ounces of dark chocolate (chopped)
• 1 tablespoon of sugar
• 1/2 teaspoon of vanilla extract

Instructions:

1. To make the churros, heat the water, butter, sugar, and vanilla extract in a medium saucepan over medium heat. Once the butter has melted and the sugar dissolved, stir in the flour and salt. Cook and stir until the dough pulls away from the sides of the pan, about 2-3 minutes.
2. Remove from heat and let it cool slightly. Beat in the eggs, one at a time, until the dough becomes smooth and thick.
3. Heat about 2 inches of vegetable oil in a deep pan over medium-high heat.
4. Spoon the dough into a piping bag fitted with a star-shaped nozzle. Carefully pipe 4-6 inch long churros into the hot oil, cutting the dough with scissors. Fry until golden brown, about 3-4 minutes per side.
5. Remove the churros from the oil and drain on paper towels. Immediately roll the churros in the cinnamon-sugar mixture.
6. For the chocolate sauce, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and stir in the chopped dark chocolate until melted and smooth. Add sugar and vanilla extract to taste.
7. Serve the warm churros with the chocolate sauce for dipping.

Churros with Chocolate Sauce are the ultimate indulgence for any Easter celebration. These crispy treats are full of flavor and texture, while the chocolate sauce adds an extra layer of richness. Perfect for dipping, churros can be enjoyed by all ages and are a fun dessert to share with family. Whether served as a light snack or a grand finale to your Easter meal, churros are always a crowd-pleaser.

Mexican Paletas (Fruit Popsicles)

Paletas, or Mexican fruit popsicles, are a refreshing and colorful treat perfect for spring and Easter. Made with fresh fruit, they are naturally sweet and full of flavor, offering a light and healthy dessert option. You can customize these popsicles with different fruits, spices, and even a touch of chili for a unique Mexican twist.

Ingredients:

• 2 cups of fresh mango (or your choice of fruit such as pineapple, strawberry, or watermelon)
• 1/2 cup of coconut milk (or regular milk)
• 1 tablespoon of lime juice
• 1 tablespoon of honey or agave syrup
• 1/4 teaspoon of chili powder (optional)
• 1/4 cup of water

Instructions:

1. In a blender, combine the fresh fruit, coconut milk, lime juice, honey, and water. Blend until smooth.
2. If you want a spiced version, add chili powder to the mixture and blend again.
3. Pour the fruit mixture into popsicle molds, leaving a little space at the top for expansion.
4. Insert sticks into the molds and freeze for at least 4-6 hours, or until completely solid.
5. To release the paletas, run warm water over the outside of the molds for a few seconds, then gently pull out the popsicles.
6. Serve and enjoy these refreshing Mexican fruit popsicles!

Mexican Paletas are an excellent choice for an Easter dessert that is both refreshing and versatile. You can make them with various fruits and adjust the sweetness to your liking, offering a fun, healthy option for all ages. Their vibrant colors and fresh flavors make them a festive treat for any Easter gathering, and the option to add a little chili makes them a unique twist on traditional popsicles.

Buñuelos (Mexican Fried Dough)

Buñuelos are a traditional Mexican dessert commonly served during holidays like Easter. These golden, crispy fritters are dusted with cinnamon sugar and served with a warm syrup, offering a delightful balance of crunch and sweetness. This dessert is simple to make yet incredibly satisfying, perfect for sharing with family and friends during festive occasions.

Ingredients for the Buñuelos:

• 2 cups of all-purpose flour
• 1 tablespoon of sugar
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 2 large eggs
• 1/2 cup of warm water
• 1 tablespoon of butter (melted)
• Vegetable oil (for frying)
• 1/2 cup of sugar (for coating)
• 1 teaspoon of ground cinnamon

Ingredients for the Syrup:

• 1/2 cup of sugar
• 1/4 cup of water
• 1 tablespoon of cinnamon
• 1 teaspoon of vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, whisk the eggs, warm water, and melted butter until combined. Add this mixture to the dry ingredients and stir to form a smooth dough.
3. Turn the dough out onto a floured surface and knead for about 3 minutes until it is smooth. Divide the dough into small balls, about the size of a golf ball.
4. Roll each ball into a thin circle, about 6 inches in diameter.
5. Heat oil in a deep skillet over medium-high heat. Fry the buñuelos one at a time for about 2-3 minutes per side, or until golden and crispy. Remove from the oil and drain on paper towels.
6. For the syrup, combine the sugar, water, cinnamon, and vanilla extract in a small saucepan. Bring to a simmer over medium heat and stir until the sugar dissolves. Let it cook for a couple of minutes before removing it from the heat.
7. In a small bowl, mix the cinnamon and sugar together for the coating. While the buñuelos are still warm, roll them in the cinnamon-sugar mixture.
8. Drizzle the syrup over the buñuelos before serving.

Buñuelos are a festive, crowd-pleasing dessert that will make any Easter celebration feel special. Their crispy exterior and soft interior, paired with the sweet cinnamon-sugar coating and warm syrup, create a memorable treat that everyone will enjoy. These golden fritters are perfect for sharing and bring a delightful Mexican touch to your Easter table.

Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche is a classic Mexican dessert that combines the creaminess of rice, milk, and cinnamon, creating a comforting and sweet dish. It’s a simple yet deeply satisfying dessert often enjoyed during Easter celebrations. With its warm, creamy texture and fragrant spices, it’s the perfect dessert to serve after a festive meal or as an afternoon treat.

Ingredients:

• 1 cup of long-grain rice (washed)
• 4 cups of whole milk
• 1 cinnamon stick
• 1/2 cup of sugar
• 1/4 teaspoon of vanilla extract
• 1/4 teaspoon of ground cinnamon (for garnish)
• 1/4 cup of raisins (optional)

Instructions:

1. In a large saucepan, bring 2 cups of water to a boil. Add the rice and cook for about 5 minutes, then drain the water.
2. Add the 4 cups of milk to the rice, along with the cinnamon stick. Bring the mixture to a gentle simmer over medium heat.
3. Stir the rice occasionally, and cook for about 20-25 minutes, or until the rice is tender and the milk has thickened to a creamy consistency.
4. Add the sugar, vanilla extract, and raisins (if using). Stir until the sugar has dissolved, then remove from heat.
5. Remove the cinnamon stick and spoon the arroz con leche into serving bowls.
6. Garnish with a sprinkle of ground cinnamon before serving.

Arroz con Leche is a comforting and delightful dessert that adds a touch of warmth and sweetness to your Easter table. The creamy rice and subtle cinnamon flavor make it a universally loved treat. It can be served warm or chilled, making it versatile for any time of day. This classic Mexican dessert brings a traditional element to your holiday spread and is perfect for anyone looking for a simple yet delicious dessert.

Churros (Mexican Cinnamon Sugar Fried Dough)

Churros are a beloved Mexican dessert, often served at festive occasions like Easter. These crispy, golden sticks of fried dough are rolled in cinnamon sugar and often enjoyed with a rich chocolate dipping sauce. They’re irresistible and perfect for sharing, offering a combination of sweetness, warmth, and crunch that is sure to please any crowd.

Ingredients:

• 1 cup of water
• 1/2 cup of unsalted butter
• 1 tablespoon of sugar
• 1/2 teaspoon of salt
• 1 cup of all-purpose flour
• 3 large eggs
• Vegetable oil (for frying)
• 1/2 cup of sugar (for coating)
• 1 tablespoon of ground cinnamon (for coating)

Ingredients for the Chocolate Sauce (optional):

• 4 ounces of dark chocolate (chopped)
• 1/2 cup of heavy cream
• 1 tablespoon of sugar
• 1 teaspoon of vanilla extract

Instructions:

1. In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium heat. Once the butter melts, stir in the flour and cook for about 2 minutes, stirring constantly until the mixture forms a dough.
2. Remove from heat and let it cool for a minute. Add the eggs one at a time, mixing well after each addition, until the dough becomes smooth and elastic.
3. Heat the oil in a deep skillet or saucepan to 350°F (175°C). While the oil is heating, transfer the dough to a piping bag fitted with a star-shaped nozzle.
4. Pipe strips of dough into the hot oil, cutting them into 4-6 inch pieces with scissors. Fry the churros for 2-3 minutes on each side or until golden brown.
5. Remove from the oil and drain on paper towels.
6. Mix the sugar and cinnamon together in a shallow bowl. Roll the churros in the cinnamon-sugar mixture while they are still warm.
7. For the chocolate sauce, combine the chopped dark chocolate, heavy cream, sugar, and vanilla in a small saucepan. Heat over low heat, stirring until the chocolate melts and the sauce is smooth.
8. Serve the churros with the chocolate dipping sauce for an extra indulgent treat.

Churros are an iconic Mexican dessert that bring both flavor and fun to any celebration, making them a perfect choice for Easter. Their crispy exterior and tender interior, combined with the warm cinnamon-sugar coating, make them incredibly addictive. Paired with a rich chocolate dipping sauce, these churros are a sure way to delight your guests and add a festive touch to your Easter spread.

Tres Leches Cake (Mexican Three-Milk Cake)

Tres Leches Cake is a decadent and moist dessert soaked in a mixture of three different milks, giving it an indulgent and creamy texture. This traditional Mexican dessert is a favorite for special occasions like Easter. Topped with a light whipped cream frosting, it’s the perfect dessert to end a festive meal, offering a sweet, airy, and moist bite in every forkful.

Ingredients for the Cake:

• 1 1/2 cups of all-purpose flour
• 1 1/2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of unsalted butter (softened)
• 1 cup of sugar
• 5 large eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of whole milk

Ingredients for the Tres Leches Soak:

• 1 can (12 ounces) of evaporated milk
• 1 can (14 ounces) of sweetened condensed milk
• 1/2 cup of whole milk

Ingredients for the Whipped Cream Topping:

• 1 cup of heavy whipping cream
• 1 tablespoon of sugar
• 1 teaspoon of vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Mix until just combined.
5. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, prepare the tres leches soak. In a bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk.
7. Once the cake is done, let it cool for about 10 minutes. Then, use a fork or skewer to poke holes all over the cake. Slowly pour the tres leches mixture over the cake, allowing it to soak in. Let the cake cool completely and absorb the milk mixture.
8. For the topping, beat the heavy whipping cream, sugar, and vanilla extract together until soft peaks form. Spread the whipped cream evenly over the cooled cake.
9. Chill the cake in the refrigerator for at least 2 hours before serving. Garnish with fresh fruit if desired.

Tres Leches Cake is a rich and moist dessert that epitomizes indulgence and celebration. The combination of three milks soaks into the light sponge cake, creating a luscious texture that’s both satisfying and refreshing. Topped with fluffy whipped cream, this cake is a crowd-pleaser that will make your Easter dessert table unforgettable. Its creamy, airy texture is perfect for holiday gatherings and makes it a great choice for sharing with family and friends.

Capirotada (Mexican Bread Pudding)

Capirotada is a traditional Mexican bread pudding often served during Lent and Easter. This comforting dessert combines layers of toasted bread, cinnamon, cloves, and sweet syrup, offering a delicious blend of flavors that are both warm and satisfying. Often topped with nuts, raisins, or cheese, Capirotada is a perfect Easter dessert for those who enjoy classic, homey desserts with rich cultural roots.

Ingredients:

• 4 cups of cubed day-old bolillo bread (or French bread)
• 1/2 cup of unsalted butter (melted)
• 1/2 cup of raisins
• 1/2 cup of chopped pecans or walnuts
• 1/2 cup of shredded cheese (optional)
• 2 cups of water
• 1 cup of brown sugar
• 1/2 teaspoon of ground cinnamon
• 2-3 whole cloves
• 1 teaspoon of vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Spread the cubed bread evenly in the prepared baking dish. Drizzle the melted butter over the bread cubes and bake for about 10-12 minutes, or until lightly toasted.
3. In a saucepan, combine the water, brown sugar, cinnamon, and cloves. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the vanilla extract.
4. Remove the toasted bread from the oven. Pour the sugar syrup over the bread cubes, making sure the bread soaks up the liquid. Sprinkle the raisins and chopped nuts over the bread, then return the dish to the oven.
5. Bake for an additional 20-25 minutes, or until the pudding is set and golden brown.
6. If desired, sprinkle shredded cheese over the top during the last 5 minutes of baking for a traditional touch.
7. Let the capirotada cool slightly before serving. Enjoy warm or at room temperature.

Capirotada is a traditional Mexican dessert that’s perfect for Easter, combining the rich flavors of cinnamon, cloves, and sweet syrup soaked into bread. This dessert is both comforting and filling, making it an ideal choice for holiday gatherings. The addition of raisins, nuts, and cheese offers a delightful contrast of textures, while the sweet syrup brings everything together. It’s a delicious, nostalgic dessert that adds a warm, inviting touch to your Easter celebration.

Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche is a comforting Mexican rice pudding, perfect for a festive Easter dessert. Creamy, sweet, and rich in flavor, this dish is made by cooking rice in milk with cinnamon and sugar until tender and creamy. Often garnished with raisins and sprinkled with cinnamon, it is a warm, comforting treat that brings both nostalgia and sweetness to any gathering.

Ingredients:

• 1 cup of long-grain white rice
• 4 cups of whole milk
• 1/2 cup of sugar
• 1 cinnamon stick
• 1/4 teaspoon of ground cinnamon (for garnish)
• 1 teaspoon of vanilla extract
• 1/2 cup of raisins (optional)
• Pinch of salt

Instructions:

1. Rinse the rice under cold water to remove excess starch.
2. In a large saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat and simmer for 10-12 minutes, or until the rice is just tender.
3. Drain any excess water from the rice and return it to the saucepan.
4. Add the whole milk, sugar, cinnamon stick, and vanilla extract. Stir to combine, and bring the mixture to a simmer over medium heat.
5. Cook the rice mixture for 25-30 minutes, stirring occasionally to prevent the rice from sticking to the bottom. Once the rice is tender and the mixture has thickened to a creamy consistency, remove from heat.
6. If using raisins, stir them in during the last few minutes of cooking.
7. Serve the Arroz con Leche warm, sprinkled with ground cinnamon.

Arroz con Leche is a classic Mexican dessert that offers comfort and warmth, making it a perfect addition to your Easter spread. Its creamy texture and the gentle spices of cinnamon and vanilla bring out a delightful sweetness. This dessert is simple to make yet full of rich flavors that both children and adults will enjoy. Serve it warm or chilled for a dessert that’s both soothing and satisfying, perfect for any family gathering or Easter celebration.

Buñuelos (Mexican Fried Dough Fritters)

Buñuelos are crispy, light fritters often enjoyed during Mexican holidays, including Easter. These golden, deep-fried dough discs are coated with cinnamon sugar and drizzled with syrup, offering a sweet, crispy bite that is addictive and perfect for sharing. Buñuelos are often served as a festive dessert, making them ideal for Easter celebrations.

Ingredients for the Dough:

• 2 cups of all-purpose flour
• 1/4 cup of sugar
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1/4 cup of unsalted butter (melted)
• 1 large egg
• 1/2 cup of warm water
• Vegetable oil (for frying)

Ingredients for the Cinnamon Sugar Coating:

• 1 cup of sugar
• 1 tablespoon of ground cinnamon

Ingredients for the Syrup (optional):

• 1 cup of water
• 1/2 cup of sugar
• 1 tablespoon of cinnamon
• 1 tablespoon of vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the melted butter, egg, and warm water to the flour mixture. Stir until the dough comes together. Knead for a few minutes until smooth. Cover with a towel and let it rest for 30 minutes.
3. After resting, divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin circle about 6 inches in diameter.
4. Heat vegetable oil in a large pan over medium heat. Fry the dough circles, one at a time, until golden brown and crispy, about 1-2 minutes on each side. Remove and drain on paper towels.
5. For the cinnamon sugar coating, mix the sugar and cinnamon in a shallow bowl. Roll the fried dough in the cinnamon sugar while still warm.
6. If making the syrup, combine the water, sugar, cinnamon, and vanilla in a saucepan. Bring to a simmer, stirring occasionally, and cook for 5 minutes. Drizzle the syrup over the buñuelos before serving (optional).

Buñuelos are a delicious and crispy treat that will be a hit at your Easter gathering. The light, airy dough and the sweet cinnamon sugar coating make them irresistible, while the syrup adds a touch of indulgence. Whether served on their own or with syrup, buñuelos are the perfect dessert to share with family and friends during the festive season. Their crisp texture and warm sweetness make them a beloved Mexican treat for any special occasion.

Cajeta Flan (Mexican Caramel Custard)

Cajeta Flan is a rich and creamy Mexican custard topped with cajeta, a caramelized goat’s milk syrup. This dessert is a sophisticated take on the classic flan, with the addition of sweet and tangy cajeta enhancing the flavor. Perfect for Easter, this velvety dessert is sure to impress with its smooth texture and the deep sweetness of caramel.

Ingredients:

• 1 cup of sugar (for caramelizing)
• 1 can (12 ounces) of evaporated milk
• 1 can (14 ounces) of sweetened condensed milk
• 4 large eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of cajeta (Mexican caramelized goat’s milk syrup)

Instructions:

1. Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan or flan mold by lightly greasing it.
2. In a medium saucepan over low heat, melt the sugar until it becomes a golden-brown caramel. Carefully pour the caramel into the prepared pan, swirling the pan to coat the bottom with the caramel. Allow it to cool and harden.
3. In a separate bowl, whisk together the evaporated milk, sweetened condensed milk, eggs, and vanilla extract.
4. Pour the milk mixture into the caramelized pan over the hardened caramel.
5. Place the pan in a larger baking dish and pour hot water around it, creating a water bath. Bake for 45-50 minutes, or until the flan is set (a toothpick inserted should come out clean).
6. Let the flan cool to room temperature, then refrigerate for at least 2 hours or overnight.
7. To serve, run a knife around the edges of the flan to loosen it from the pan. Invert it onto a plate, allowing the caramel to drizzle over the top. Warm the cajeta in the microwave and drizzle it over the flan before serving.

Cajeta Flan is a stunning dessert that combines the velvety richness of traditional flan with the deep, caramelized flavor of cajeta. This indulgent dessert is a perfect way to end your Easter meal, offering a delightful combination of sweetness and creaminess. The smooth texture and luxurious caramel topping make this flan a memorable treat that will impress your guests and add a touch of Mexican tradition to your Easter celebration.

Pastel de Tres Leches (Three Milk Cake)

Pastel de Tres Leches is a beloved Mexican dessert that consists of a light, fluffy sponge cake soaked in a mixture of three types of milk—evaporated milk, sweetened condensed milk, and heavy cream. The result is an incredibly moist, flavorful cake that’s topped with a light whipped cream frosting. This dessert is perfect for Easter, offering a rich yet delicate sweetness that’s sure to please a crowd.

Ingredients for the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup unsalted butter, melted

Ingredients for the Milk Mixture:

• 1 can (12 ounces) evaporated milk
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup heavy cream

Ingredients for the Topping:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla extract and mix well.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and melted butter, until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely in the pan.
7. In a separate bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
8. Once the cake is cooled, use a fork to poke holes all over the cake. Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate for at least 2 hours or overnight for the best results.
9. For the topping, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
10. Spread the whipped cream over the soaked cake, and refrigerate until ready to serve.

Pastel de Tres Leches is a luscious, indulgent dessert that is a crowd-pleaser for Easter celebrations. Its moist texture and rich sweetness from the three-milk soak make it a decadent treat that perfectly balances the lightness of the sponge cake with the creaminess of the milk mixture. The whipped cream topping adds an airy finish that ties the dessert together beautifully. Serve this cake chilled, and enjoy a classic Mexican dessert that will be remembered long after the holiday.

Churros con Chocolate (Mexican Churros with Chocolate Sauce)

Churros are a staple of Mexican cuisine and are especially popular during holidays like Easter. These fried dough pastries are crispy on the outside and soft on the inside, rolled in cinnamon sugar, and often served with a rich chocolate sauce for dipping. These churros are fun to make and perfect for sharing at any celebration, offering a combination of textures and flavors that everyone will love.

Ingredients for the Churros:

• 1 cup water
• 2 tablespoons unsalted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs
• 1/4 teaspoon vanilla extract
• Vegetable oil for frying

Ingredients for the Cinnamon Sugar:

• 1/2 cup sugar
• 1 tablespoon ground cinnamon

Ingredients for the Chocolate Sauce:

• 1 cup heavy cream
• 1 cup semisweet chocolate chips
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the water, butter, sugar, and salt. Bring to a boil, stirring until the butter has melted.
2. Add the flour all at once and stir quickly to form a dough. Continue cooking for 2-3 minutes, stirring constantly, until the dough pulls away from the sides of the pan.
3. Remove from heat and allow the dough to cool slightly for 5 minutes.
4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix well.
5. Heat the vegetable oil in a deep pan over medium-high heat to 350°F (175°C).
6. Transfer the dough to a piping bag fitted with a star tip. Pipe 6-inch strips of dough into the hot oil, frying until golden brown and crispy, about 3-4 minutes. Fry in batches to avoid overcrowding.
7. While the churros are frying, mix the sugar and cinnamon in a shallow dish. Once the churros are golden and crisp, remove them from the oil and roll them in the cinnamon sugar.
8. To make the chocolate sauce, heat the heavy cream in a small saucepan over medium heat until simmering. Remove from heat and add the chocolate chips, stirring until smooth. Stir in the vanilla extract.
9. Serve the churros with the warm chocolate sauce for dipping.

Churros con Chocolate are an irresistible treat that brings a delightful crunch and a burst of sweet cinnamon flavor, perfectly complemented by the rich, velvety chocolate sauce. These churros are not only delicious but also incredibly fun to make and enjoy. Their golden, crispy exterior and tender interior will surely make them a hit at any Easter gathering, and the chocolate sauce adds an extra layer of indulgence. These churros are sure to become a beloved addition to your Easter celebration.

Flan de Coco (Coconut Flan)

Flan de Coco is a tropical twist on the classic Mexican flan, incorporating coconut for a rich and creamy flavor. This coconut custard is smooth, slightly sweet, and the addition of coconut makes it even more indulgent. Topped with a simple caramel sauce, Flan de Coco is a luxurious dessert that is both refreshing and comforting, making it a perfect treat for Easter.

Ingredients for the Flan:

• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1/2 cup coconut milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut
• 1/4 cup sugar (for caramel)

Ingredients for the Caramel Sauce:

• 1/2 cup sugar
• 2 tablespoons water

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, combine the sugar and water for the caramel. Heat over medium heat, swirling the pan occasionally until the sugar dissolves and turns golden brown. Immediately pour the caramel into a 9-inch round baking dish, swirling to coat the bottom.
3. In a large bowl, whisk together the sweetened condensed milk, evaporated milk, coconut milk, eggs, vanilla extract, and shredded coconut until smooth.
4. Pour the custard mixture into the caramel-coated baking dish.
5. Place the baking dish in a larger pan and add hot water to the outer pan, creating a water bath.
6. Bake for 45-50 minutes or until the flan is set (a toothpick inserted should come out clean).
7. Allow the flan to cool at room temperature, then refrigerate for at least 2 hours.
8. To serve, run a knife around the edges of the flan to loosen it from the pan. Invert onto a plate, allowing the caramel to drizzle over the flan.

Flan de Coco is a decadent, smooth custard that combines the richness of coconut with the classic flavors of Mexican flan. The caramel topping adds a sweet, slightly bitter contrast to the creamy coconut base, making each bite a delightful experience. This tropical dessert is perfect for Easter, offering a refreshing yet indulgent end to your meal. Whether you serve it for a special occasion or just as a treat, Flan de Coco is sure to impress your guests with its luxurious texture and delicious flavor.

Note: More recipes are coming soon!