Mexican cuisine is renowned for its vibrant flavors, and this extends to its desserts as well.
From rich, creamy flans to crispy churros and refreshing sorbets, Mexican desserts offer a delightful array of sweet treats that are as diverse as they are delicious.
Whether you’re planning a special celebration or simply looking to indulge in some homemade sweets, exploring Mexican dessert recipes will bring a taste of the festive spirit to your kitchen.
In this article, we’ve curated a collection of 25+ mouthwatering Mexican dessert recipes that showcase the best of this rich culinary tradition.
Each recipe is designed to bring a touch of Mexico’s warmth and sweetness to your table.
25+ Irresistible Mexican Dessert Recipes to Satisfy Your Sweet Tooth
Mexican desserts are a testament to the country’s rich culinary heritage, blending diverse ingredients and techniques to create unforgettable sweets.
Whether you’re savoring the creamy decadence of Tres Leches Cake or enjoying the crisp, sugary delight of Churros, these recipes offer a range of flavors and textures that capture the essence of Mexican cuisine.
By exploring these 25+ Mexican dessert recipes, you’ll not only expand your dessert repertoire but also experience the joy and tradition that Mexican sweets bring to any occasion.
So grab your ingredients, get ready to bake and cook, and let the delicious journey into Mexican desserts begin!
Tres Leches Cake
Tres Leches Cake, or “Three Milks Cake,” is a beloved Mexican dessert known for its moist, spongy texture and rich, sweet flavor. Soaked in a mixture of three types of milk—evaporated milk, sweetened condensed milk, and heavy cream—this cake transforms into a decadent treat that’s both creamy and light. Topped with whipped cream and a sprinkle of cinnamon, Tres Leches Cake is a perfect end to any meal or a delightful way to celebrate special occasions.
Ingredients:
- For the Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the Soaking Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Ground cinnamon, for garnish
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the soaking mixture by whisking together evaporated milk, sweetened condensed milk, and heavy cream in a bowl.
- Once the cake is done, let it cool in the pan for 10 minutes. Poke holes all over the surface with a fork, then slowly pour the soaking mixture over the cake, allowing it to absorb.
- Refrigerate the cake for at least 4 hours or overnight to let the flavors meld.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the top of the cake and sprinkle with ground cinnamon.
Tres Leches Cake is a delightful Mexican dessert that combines the richness of three different milks with a light, airy sponge. Its unique soaking process results in a cake that is incredibly moist and flavorful, making it a standout choice for any celebration or as a special treat. The whipped cream topping adds a touch of elegance and sweetness, perfectly complementing the cake’s creamy texture. With its irresistible flavor and beautiful presentation, Tres Leches Cake is sure to become a favorite in your dessert repertoire.
Churros with Chocolate Sauce
Churros are a classic Mexican treat that are crispy on the outside and tender on the inside, rolled in cinnamon sugar, and often enjoyed with a rich chocolate dipping sauce. This recipe brings the beloved street food into your kitchen, offering a deliciously sweet and crunchy experience. Served warm, these churros paired with a velvety chocolate sauce are perfect for any occasion, from casual get-togethers to festive celebrations.
Ingredients:
- For the Churros:
- 1 cup water
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- 1 cup all-purpose flour
- 2 large eggs
- Vegetable oil, for frying
- For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- For the Chocolate Sauce:
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- 1 teaspoon vanilla extract
Instructions:
- In a medium saucepan, combine water, sugar, salt, and butter. Bring to a boil over medium heat. Once the butter is melted, remove from heat and stir in flour until the mixture forms a ball.
- Let the dough cool for about 5 minutes. Beat in the eggs, one at a time, until the dough is smooth and shiny.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Transfer the dough to a piping bag fitted with a large star tip. Pipe 4-6 inch strips of dough into the hot oil, cutting with scissors or a knife as needed. Fry the churros in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
- Remove the churros with a slotted spoon and drain on paper towels. While still warm, roll the churros in a mixture of sugar and cinnamon.
- For the chocolate sauce, heat the cream in a small saucepan until just simmering. Remove from heat and add the chopped chocolate, stirring until smooth. Stir in vanilla extract.
- Serve the churros warm with the chocolate sauce for dipping.
Churros with Chocolate Sauce are a beloved Mexican dessert that brings the flavors and textures of a popular street treat right to your home. The combination of crispy, cinnamon-sugar-coated churros and rich, velvety chocolate sauce creates a satisfying and indulgent experience that’s perfect for sharing. Whether enjoyed as a sweet snack or a special dessert, these churros are sure to impress with their delicious flavor and satisfying crunch. With this recipe, you can easily recreate this classic treat and enjoy a taste of Mexico anytime.
Mexican Flan
Mexican Flan, a creamy caramel custard, is a classic dessert that features a rich and smooth texture with a deliciously sweet caramel topping. This traditional Mexican treat is known for its delicate flavor and elegant presentation, making it a favorite for special occasions and gatherings. The flan’s silky consistency and caramelized sugar create a harmonious dessert experience that’s both comforting and indulgent.
Ingredients:
- For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- For the Flan:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 325°F (165°C). Prepare a 9-inch round baking dish or flan mold by placing it in a larger baking pan for a water bath.
- In a medium saucepan, combine granulated sugar and water over medium heat. Stir gently until the sugar dissolves and turns a golden brown color. Carefully pour the caramel into the bottom of the prepared baking dish, swirling to coat the bottom evenly. Set aside.
- In a large bowl, whisk together sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until smooth.
- Pour the custard mixture over the caramel in the baking dish.
- Place the baking dish in the larger pan and add hot water to the larger pan to create a water bath. The water should come halfway up the sides of the baking dish.
- Bake for 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean.
- Remove the flan from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate, allowing the caramel to drizzle over the top.
Mexican Flan is a classic and sophisticated dessert that combines a creamy custard with a luscious caramel topping. Its smooth texture and sweet flavor make it a perfect ending to any meal, whether it’s a casual dinner or a special celebration. The process of making flan may seem intricate, but the result is well worth the effort. With its elegant presentation and delightful taste, Mexican Flan is sure to be a hit with family and friends, offering a truly memorable dessert experience.
Mexican Chocolate Rice Pudding (Arroz con Leche)
Mexican Chocolate Rice Pudding, or “Arroz con Leche,” is a comforting dessert that combines creamy rice pudding with the rich flavors of chocolate and spices. This variation on the traditional arroz con leche adds a chocolate twist, creating a delightful treat that’s both indulgent and satisfying. The combination of cinnamon, vanilla, and cocoa creates a harmonious flavor profile that’s perfect for cozy evenings or special occasions.
Ingredients:
- 1 cup long-grain rice
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- A pinch of salt
- Whipped cream, for garnish (optional)
- Shaved chocolate or chocolate chips, for garnish (optional)
Instructions:
- Rinse the rice under cold water until the water runs clear. In a large saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce heat and simmer, covered, for about 15 minutes, or until the water is absorbed and the rice is tender.
- In a separate bowl, whisk together the milk, heavy cream, cocoa powder, sugar, and ground cinnamon until smooth.
- Add the milk mixture to the cooked rice. Bring to a gentle simmer over medium heat, stirring frequently. Cook for 20-25 minutes, or until the mixture thickens and the rice is fully cooked. Stir in the vanilla extract.
- Remove from heat and let the pudding cool slightly. Serve warm or chilled, garnished with whipped cream and shaved chocolate or chocolate chips if desired.
Mexican Chocolate Rice Pudding is a delightful twist on a classic comfort food, offering a rich and creamy dessert with the added indulgence of chocolate. The combination of cocoa and cinnamon provides a warm, satisfying flavor that complements the creamy rice pudding perfectly. Whether enjoyed as a cozy treat on a cold night or as a special dessert for a gathering, this chocolate-infused arroz con leche is sure to become a favorite in your dessert repertoire. Its easy preparation and delicious taste make it a go-to recipe for both everyday indulgences and festive occasions.
Mexican Coconut Flan
Mexican Coconut Flan is a tropical variation of the traditional flan, infused with the sweet and nutty flavor of coconut. This creamy custard dessert features a luscious coconut milk base and a rich caramel topping, creating a delightful fusion of flavors that’s perfect for a special treat or a celebratory occasion. The coconut adds a unique twist to the classic flan, making it a standout choice for coconut lovers.
Ingredients:
- For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- For the Flan:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 4 large eggs
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 325°F (165°C). Prepare a 9-inch round baking dish or flan mold by placing it in a larger baking pan for a water bath.
- In a medium saucepan, combine granulated sugar and water over medium heat. Stir gently until the sugar dissolves and turns a golden brown color. Carefully pour the caramel into the bottom of the prepared baking dish, swirling to coat the bottom evenly. Set aside.
- In a large bowl, whisk together sweetened condensed milk, coconut milk, eggs, shredded coconut, vanilla extract, and salt until smooth.
- Pour the custard mixture over the caramel in the baking dish.
- Place the baking dish in the larger pan and add hot water to the larger pan to create a water bath. The water should come halfway up the sides of the baking dish.
- Bake for 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean.
- Remove the flan from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate, allowing the caramel to drizzle over the top.
Mexican Coconut Flan offers a tropical twist on the traditional flan, with the sweet and nutty flavor of coconut elevating this classic dessert. The combination of creamy coconut milk and rich caramel creates a luscious and satisfying treat that’s perfect for any occasion. The silky texture and delightful flavor make it a standout choice for those looking to add a touch of tropical indulgence to their dessert table. With its elegant presentation and delicious taste, Mexican Coconut Flan is sure to impress and delight your guests.
Mexican Horchata Ice Cream
Mexican Horchata Ice Cream brings the refreshing flavors of traditional horchata—a cinnamon and vanilla rice drink—into a creamy, frozen dessert. This ice cream captures the essence of the beloved Mexican beverage, offering a delightful blend of sweet, spicy, and creamy flavors. It’s a perfect summer treat or a unique way to enjoy a classic Mexican flavor in a new form.
Ingredients:
- 1 cup long-grain rice
- 2 cups water
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions:
- Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rice and water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the rice is tender. Drain and let cool.
- In a blender, combine the cooked rice with 2 cups of water and blend until smooth. Strain the mixture through a fine-mesh sieve or cheesecloth into a large bowl, discarding the solids.
- Stir in sweetened condensed milk, whole milk, heavy cream, sugar, vanilla extract, and ground cinnamon. Mix until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once the ice cream has thickened, transfer it to an airtight container and freeze for at least 4 hours, or until firm.
- Serve the horchata ice cream scoops with a sprinkle of cinnamon on top, if desired.
Mexican Horchata Ice Cream is a delightful fusion of traditional Mexican flavors in a creamy, frozen form. The unique combination of cinnamon, vanilla, and rice creates a refreshing and indulgent treat that’s perfect for warm weather or anytime you crave a sweet, cooling dessert. The smooth texture and rich flavor profile make this ice cream a standout choice for any dessert lover. Enjoy it on its own or as a complement to other Mexican desserts for a truly memorable sweet experience.
Mexican Flan with Dulce de Leche
Mexican Flan with Dulce de Leche adds an extra layer of indulgence to the classic flan with a rich, caramel-like sauce. This dessert features a smooth, creamy custard topped with a luscious layer of dulce de leche, offering a delightful combination of flavors and textures. The result is a sophisticated treat that’s perfect for special occasions or any time you want to impress your guests with a deliciously decadent dessert.
Ingredients:
- For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- For the Flan:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Dulce de Leche:
- 1 can (14 oz) dulce de leche
Instructions:
- Preheat your oven to 325°F (165°C). Prepare a 9-inch round baking dish or flan mold by placing it in a larger baking pan for a water bath.
- In a medium saucepan, combine granulated sugar and water over medium heat. Stir gently until the sugar dissolves and turns a golden brown color. Carefully pour the caramel into the bottom of the prepared baking dish, swirling to coat the bottom evenly. Set aside.
- In a large bowl, whisk together sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until smooth.
- Pour the custard mixture over the caramel in the baking dish.
- Place the baking dish in the larger pan and add hot water to the larger pan to create a water bath. The water should come halfway up the sides of the baking dish.
- Bake for 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean.
- Remove the flan from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight.
- Before serving, gently warm the dulce de leche in a small saucepan over low heat until pourable. Spoon the dulce de leche over the flan, allowing it to drizzle down the sides.
Mexican Flan with Dulce de Leche elevates the traditional flan to new heights with the addition of a rich, caramel-like topping. The combination of silky custard and luscious dulce de leche creates a dessert that’s both elegant and indulgent. Whether served as a special treat for a celebration or as a sweet ending to a meal, this flan is sure to impress with its delicious flavor and beautiful presentation. Enjoy this delightful dessert and savor the perfect blend of creamy and caramel goodness.
Mexican Fried Plantains (Plátanos Fritos)
Mexican Fried Plantains, or “Plátanos Fritos,” are a popular and simple dessert that features sweet plantains fried to golden perfection. This treat is known for its crispy exterior and soft, caramelized interior, making it a deliciously sweet and satisfying dessert. Often enjoyed with a sprinkle of cinnamon or a drizzle of honey, these fried plantains are a delightful way to end a meal or to enjoy as a sweet snack.
Ingredients:
- 4 ripe plantains (yellow with some black spots)
- Vegetable oil, for frying
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Honey or maple syrup, for drizzling (optional)
Instructions:
- Peel the plantains and slice them into 1/2-inch thick rounds.
- Heat vegetable oil in a large skillet over medium heat. You’ll need enough oil to cover the bottom of the skillet.
- Once the oil is hot, add the plantain slices in a single layer. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Do not overcrowd the skillet; work in batches if necessary.
- Remove the fried plantains from the skillet and drain on paper towels.
- In a small bowl, mix granulated sugar and ground cinnamon. While the plantains are still warm, toss them in the cinnamon-sugar mixture.
- Serve the fried plantains warm, drizzled with honey or maple syrup if desired.
Mexican Fried Plantains are a simple yet delightful dessert that highlights the natural sweetness of ripe plantains. The crispy exterior and caramelized interior create a satisfying texture contrast, while the cinnamon-sugar coating adds a touch of warmth and spice. This easy-to-make treat is perfect for a quick dessert or as a sweet snack. With their delicious flavor and satisfying crunch, fried plantains are sure to be a hit with anyone who tries them. Enjoy this classic Mexican dessert and savor the sweet, comforting taste of perfectly fried plantains.
Mexican Sweet Corn Cake (Pastel de Elote)
Mexican Sweet Corn Cake, or “Pastel de Elote,” is a deliciously moist and flavorful cake made with fresh corn kernels and a hint of vanilla. This traditional Mexican dessert is known for its unique texture and subtly sweet taste, making it a delightful treat that’s perfect for any occasion. Whether served as a dessert or a sweet snack, this corn cake is a wonderful way to enjoy the flavor of corn in a new and exciting way.
Ingredients:
- 2 cups fresh corn kernels (about 3-4 ears of corn)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a blender or food processor, blend the fresh corn kernels until smooth. Set aside.
- In a large bowl, cream together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the blended corn, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Mexican Sweet Corn Cake is a delightful and unique dessert that showcases the natural sweetness of corn in a deliciously moist cake. The combination of fresh corn and a hint of vanilla creates a subtly sweet and flavorful treat that’s perfect for any occasion. Whether served as a dessert at a family gathering or enjoyed as a sweet snack, this corn cake offers a taste of traditional Mexican flavors in a fresh and exciting way. Enjoy the rich, comforting taste of Pastel de Elote and savor the special touch it brings to your dessert table.
Mexican Churros with Chocolate Sauce
Mexican Churros with Chocolate Sauce are a classic Mexican treat featuring crispy, cinnamon-sugar-coated dough sticks served with a rich and creamy chocolate dipping sauce. These delicious pastries are perfect for a special treat or a fun dessert to enjoy with friends and family. The combination of the crunchy churros and the smooth, indulgent chocolate sauce creates a satisfying and memorable dessert experience.
Ingredients:
- For the Churros:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Vegetable oil, for frying
- For the Chocolate Sauce:
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
- 1/2 teaspoon vanilla extract
Instructions:
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring until the butter melts.
- Remove from heat and stir in the flour until a dough forms. Let the dough cool slightly, then mix in the eggs one at a time until smooth.
- Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
- Transfer the dough to a piping bag fitted with a star tip. Pipe 4-inch strips of dough into the hot oil, cutting them with scissors. Fry the churros in batches, turning occasionally, until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- In a small bowl, mix granulated sugar and ground cinnamon. Roll the warm churros in the cinnamon-sugar mixture.
- For the chocolate sauce, heat the heavy cream in a saucepan over medium heat until it just starts to simmer. Remove from heat and add the chocolate chips. Stir until smooth, then mix in the vanilla extract.
- Serve the churros warm with the chocolate sauce for dipping.
Mexican Churros with Chocolate Sauce are a delightful and indulgent treat that combines crispy, cinnamon-sugar-coated dough with a rich and creamy chocolate dipping sauce. This classic dessert is perfect for sharing with friends and family or enjoying on a special occasion. The combination of crunchy churros and velvety chocolate sauce creates a memorable dessert experience that’s sure to please any sweet tooth. Whether you’re making them for a celebration or just as a treat, these churros are a delicious and fun way to enjoy a taste of Mexico.
Mexican Tres Leches Cake
Mexican Tres Leches Cake is a moist and rich dessert soaked in a mixture of three kinds of milk: evaporated milk, sweetened condensed milk, and whole milk. This cake is topped with a light, fluffy whipped cream and garnished with fresh fruit or a sprinkle of cinnamon. The result is a creamy and delicious dessert that’s perfect for any celebration or as a special treat to enjoy with family and friends.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the Tres Leches Soak:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- For the Whipped Cream Topping:
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together flour and baking powder. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- For the tres leches soak, whisk together evaporated milk, sweetened condensed milk, and whole milk. Poke holes all over the cake with a fork and slowly pour the milk mixture over the cake, allowing it to soak in.
- For the whipped cream topping, beat heavy cream, sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the soaked cake.
- Garnish with fresh fruit or a sprinkle of cinnamon if desired. Serve chilled.
Mexican Tres Leches Cake is a rich and indulgent dessert that stands out with its moist texture and creamy flavor. Soaked in a blend of three types of milk, this cake becomes incredibly moist and flavorful, complemented by a light and airy whipped cream topping. It’s a perfect choice for celebrations or as a special treat to end a meal. The combination of creamy soak and fluffy topping makes Tres Leches Cake a favorite in Mexican cuisine and a dessert that’s sure to impress anyone who tries it.
Mexican Coconut Flan with Lime
Mexican Coconut Flan with Lime is a tropical twist on the traditional flan, combining the creamy, caramelized custard with the bright, zesty flavor of lime and the richness of coconut. This dessert features a smooth flan topped with a tangy lime glaze, creating a delightful balance of flavors that’s both refreshing and indulgent. It’s a perfect choice for a unique and memorable dessert that brings a touch of the tropics to any occasion.
Ingredients:
- For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- For the Flan:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 4 large eggs
- 1/2 cup shredded coconut
- 1 tablespoon lime zest
- 1/4 teaspoon salt
- For the Lime Glaze:
- 1/2 cup lime juice (about 3 limes)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
Instructions:
- Preheat your oven to 325°F (165°C). Prepare a 9-inch round baking dish or flan mold by placing it in a larger baking pan for a water bath.
- In a medium saucepan, combine granulated sugar and water over medium heat. Stir gently until the sugar dissolves and turns a golden brown color. Carefully pour the caramel into the bottom of the prepared baking dish, swirling to coat the bottom evenly. Set aside.
- In a large bowl, whisk together sweetened condensed milk, coconut milk, eggs, shredded coconut, lime zest, and salt until smooth.
- Pour the custard mixture over the caramel in the baking dish.
- Place the baking dish in the larger pan and add hot water to the larger pan to create a water bath. The water should come halfway up the sides of the baking dish.
- Bake for 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean.
- Remove the flan from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight.
- For the lime glaze, in a small saucepan, whisk together lime juice, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Allow to cool.
- Before serving, pour the lime glaze over the chilled flan.
Mexican Coconut Flan with Lime offers a refreshing and unique twist on the traditional flan, with the addition of coconut and lime enhancing the classic caramel custard. The creamy texture of the flan pairs perfectly with the tangy lime glaze, creating a dessert that’s both indulgent and bright. This tropical variation is ideal for special occasions or as a unique treat to impress your guests. The combination of rich coconut flavor and zesty lime makes this dessert a standout choice that will leave a lasting impression.
Note: More recipes are coming soon!
