Looking for Mexican dessert recipes?
No meal is complete without a great Mexican dessert that’s for sure! We’ve compiled some of the most popular (and not so popular) authentic Mexican dessert recipes so you can start making them at home.
From the perfect churros, flan, sopapillas, and tres leches cake right made in your kitchen. Find dozens of the best Mexican desserts right here. Let’s dive right in..
1. Pan de Elote
Mexican cornbread is very different from your typical American cornbread. It’s a wet mixture that has very little flour and instead of sugar-sweetened condensed milk.
- 3 cups fresh corn kernels
- 1 14oz can sweeten condensed milk
- 3 eggs
- 2 teaspoons baking powder
- 6 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted, room temperature butter
- 1/2 teaspoon salt
- Preheat the oven to 350° F.
- Beat the eggs in a small, separate bowl.
- In a blender or food processor, add the corn kernels, milk, butter, and vanilla extract. Puree until mostly smooth- if you like the presentation of whole kernels, set aside about ¼ cup of whole kernels and stir them in at the end.
- Once the mixture is mostly smooth, add the eggs and pulse about 5 times. Then, add the rest of the ingredients and puree until everything is well incorporated.
- In a buttered 9×13 pan, pour the mixture and bake in the oven about 40 minutes, or until golden brown.
2. Easy Homemade Churros
Churros are arguably the most popular Mexican dessert recipe out there! And if you haven’t tried it yet, then you must live under a rock 😉
When it comes to food, there is nothing more Mexican than Churros. There are many different ways to make or bake churros however this recipe offers one of the easiest ways to create buttery and delicious churros at home.
Churros Chocolate Dipping Sauce 1 cup of water Dark chocolate chips 6 tbsp butter Heavy cream 2 tbsp granulated sugar Ground cinnamon 1 tsp pure vanilla extract Kosher salt All-purpose flour 1 tsp kosher salt 2 large eggs Cinnamon sugar
- Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, and then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes.
- To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip.
- In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6″ long ropes. Use kitchen scissors to cut off dough from a piping bag.
- Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let the oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.
- Make the chocolate dipping sauce: Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over chocolate chips and let sit 2 minutes. Add cinnamon and salt and whisk to combine.
- Serve churros with chocolate dipping sauce.
3. Tres Leches Cake
A Tres Leches cake can be either a buttery or a spongy cake. It is a great dessert to bake for your family when you are celebrating a birthday. It can also be great with tea. The butter and vanilla extract give the dessert its unique taste.
- Cooking spray
- All-purpose flour
- Baking powder
- Kosher salt
- 5 large eggs, separated
- Granulated sugar, divided
- Pure vanilla extract
- Melted butter, cooled
- Sweetened condensed milk
- Evaporated milk
- Pure vanilla extract
- Heavy cream
- Sliced strawberries, for serving
- Make the cake: Preheat oven to 350° and grease a 9″-x-13″ baking pan with cooking spray. In a large bowl whisk together flour, baking powder, and salt.
- In another large bowl using a hand mixer, beat together egg yolks and 1 cup of sugar until stiff ribbons trail behind beaters, then beat in vanilla and set aside.
- In a third large bowl using a hand mixer, beat egg whites until soft peaks form then gradually add in remaining 1/4 cup sugar and continue beating until stiff peaks form.
- Add yolk mixture to dry ingredients and beat together. Add in milk and melted butter and beat until combined. Gently fold in egg whites until just combined. Pour batter into prepared pan and bake until a toothpick inserted into the middle of the cake comes out clean 30 minutes. Let cool.
- Meanwhile make the filling: In a medium bowl whisk together sweetened condensed milk, evaporated milk, milk, and vanilla. Using a fork, poke holes all over the cake, then pour milk mixture evenly over cake. Cover and place in refrigerator until all of the mixture is absorbed, at least 1 hour.
- When ready to serve to make the whipped cream: In a large bowl using a hand mixer, beat together heavy cream and sugar until stiff peaks form. Frost cake with whipped cream and sprinkle with cinnamon-sugar. Serve with strawberries or other fresh fruit.
- Enjoy this mouth-watering Mexican dessert!
4. Flan Napolitano
Flan is one of the most common Mexican desserts that is loved all over the world. The soft texture and amazingly unique taste make it one of the most authentic Mexican desserts out there.
- 1 cup white sugar
- 1 cup whole milk
- 1 (14 ounce) can sweetened condensed milk
- 3 eggs
- 3 egg yolks
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon grated orange peel
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup heavy cream
- Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
- Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.
Source: All Recipes
5. Mexican Buñuelos
Bunuelos are a dessert made from fried dough covered in cinnamon sugar. They’re usually flattened into disks and served around Christmas and New Years in many Mexican households.
- all-purpose flour, baking powder, salt
- warm water
- oil for frying
- granulated sugar, ground cinnamon
- Make the dough by adding all-purpose flour, baking powder, and salt into a large bowl. Mix together until combined. Add warm water and 4 tablespoons oil. Mix together with a fork until the dough comes together.
- Transfer the dough onto a clean working surface and knead the dough for 8 to 10 minutes, until the dough is smooth and elastic. Roll the dough into a ball, place it in a bowl, cover with a kitchen towel and let it rest for 30 minutes.
- Roll out the dough by dividing it into 8 separate pieces and rolling each piece into a ball. On a lightly floured surface, use a floured rolling pin to roll out each ball into an 8 to 10-inch circle.
- Fry the dough by heating frying oil to 350°F. Fry each dough circle for about 60 seconds, turning once with metal tongs, until golden brown on both sides. Transfer to the prepared plate to drain any excess oil.
- Garnish the bunuelos with cinnamon sugar and eat!
6. Polvorones (Mexican Wedding Cookies)
A perfect dessert for your big day. You can tuck these tender cookies into small gift boxes for the guests at your wedding. Warning, your guests are sure to gobble them up before they even get home!
- 1 cup (2 sticks) butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup pecans, toasted, coarsely ground
- 1/8 teaspoon ground cinnamon
- Using an electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into a ball. Wrap separately in plastic; chill until cold, about 30 minutes.
- Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
- Working with half of the chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on a heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on a baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)
- Sift remaining cinnamon sugar over cookies and serve.
Source: Epi Curious
7. Glorias DULCE DE LECHE (Milk Candy)
Surprise your loved ones with this delicious Mexican sweet. It is very easy to make and tastes amazing.
- 4 cups of milk
- 2½ cup sugar
- 3½ tablespoons corn syrup
- 2 tablespoons vanilla essence
- 1 ½ cup finely chopped walnut
- ½ teaspoon baking soda
- Place milk, sugar, corn syrup and vanilla in a pot.
- Put the pot over medium heat, move constantly. When it boils, add the baking soda.
- Move the mixture for about 45 minutes or until it turns a dark brown color and you can see the bottom of the pot.
- Remove from heat, cool for 30 minutes, add the nuts and let cool completely.
- Shape the glories with the help of two spoons, place them on cellophane paper, wrap in caramel form and enjoy!
Source: Epi Curious
This capirotada, or Mexican bread pudding, features layers of nuts, cheese, dried fruit, and bread drizzled with cinnamon-infused sugar syrup.
- 1 1/4 cups packed dark brown sugar1 1/4 cups water
- 2 (3-inch) cinnamon sticks
- 4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
- 1/4 cup golden raisins
- 1/4 cup slivered almonds, toasted
- 2 tablespoons butter, cut into small pieces
- Cooking spray
- 3/4 cup (3 ounces) shredded Monterey Jack cheese
1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.
2. Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.
3. Preheat oven to 350°
4. Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.
Source: My Recipes
9. Dulce de Guayaba
If you like guava, you will enjoy this traditional Mexican dessert recipe, prepare this delicious roll, it is perfect to share with family and friends.
- 8 kilo of ripe guavas
- 1 piece of unrefined whole cane sugar
- 1 liter of water
- 1 tablespoon of lemon juice
- 1 cup of sugar
- 1/2 cup of Cajeta (milk candy syrup)
- 1/2 cup of chopped walnuts
- Place the water in a saucepan and add the guavas. Cook for 45 minutes over medium heat or until the skin comes off easily.
- Blend the guavas and pass the mash through a strainer over a pot.
- Add lemon juice, unrefined sugar and cook for 30 minutes over medium heat, continuing to move.
- Grease with vegetable oil, a wax paper and put it on a baking sheet.
- Add sugar to cover wax paper.
- Spread the tie on the tray and let cool for 40 minutes.
- Spread a layer of cajeta and sprinkle the chopped walnuts.
- Roll using the waxed paper and serve.
Source: Cocina Delirante
10. Mexican Paletas (Popsicles)
- 3 cups ripe fresh fruit ( strawberries, pineapple, mango, watermelon, cantaloupe, etc.; roughly chopped)
- 1/2 cup refined sugar
- 1/3 cup water
- 3 tablespoons freshly-squeezed Mexican lime juice
- Gather the ingredients
- Place half of the fruit, the sugar, the water, and the lime juice into a blender and blend until smooth.
- Dice the other half of the fruit. Spoon diced fruit into ice pop molds, then add the blended mixture, leaving about half an inch (approximately 1 centimeter) of headspace for expansion.
- Place the molds into the freezer and allow at least 6 hours for your treats to firm up completely. If your molds don’t have built-in popsicle sticks (or you are using paper cups or some other receptacle as molds), take your pops out of the freezer after about an hour and insert wooden sticks into the slushy mix; return to freezer.
- Enjoy this Mexican dessert recipe!
Source: The Spruce Eats
11. Pan de Muerto (Mexican Bread of the Dead)
In the Mexican tradition, this sweet, buttery bread is a fixture at Day of the Dead celebrations. People are dying to try this delicious Mexican dessert recipe (pun intended)
- 1/4 cup margarine
- 1/4 cup milk1/
- 4 cup warm water (110 degrees F/45 degrees C)
- 3 cups all-purpose flour1
- 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2 teaspoons anise seed
- 1/4 cup white sugar
- 2 eggs, beaten
- 2 teaspoons orange zest
- 1/4 cup white sugar
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 2 tablespoons white sugar
- Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
- In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
- Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
- Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
- To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.
Source: All Recipes
In appearance, it’s very similar to flan. Typical of Bajío and central Mexico states. It is said that its name is due to the Valencian city of Jérica, where this delight is supposedly from.
- 1-liter whole milk
- 1 cup of sugar
- 1 cinnamon stick
- 1/2 teaspoon vanilla
- 6 large egg yolks
- Preheat the oven to 350 degrees Fahrenheit.
- In a heavy-bottomed pan, add a drizzle of water over medium heat.
- Then add the milk, sugar, cinnamon, and vanilla while stirring constantly with a wooden spoon.
- Place the egg yolks in a bowl. Have a whisk handy.
- Once the milk boils, add a drizzle of hot milk to the egg yolks. Beat vigorously. Repeat 4 times.
- Add the yolks to the milk and sugar while stirring.
- Turn off the heat.
- Pour into individual flan molds.
- Place the flan molds in a baking pan and add plenty of water to the baking pan.
- Bake on the middle rack of the oven for 45 minutes until golden.
- Place on the top rack of the oven and raise the heat until the surface browns.
13. Nieves De Garrafa
Nieve is a delicious Mexican water-based ice cream made with natural fruits and other fresh ingredients.
- 1 Cup of Mexican Jamaica
- 1 Cup of Sugar
- 2 Cups of Water
- 2 Cloves
- 1 Peppercorn
- 1 Cinnamon Stick
- Bring one cup of water to a boil. Once water is boiling add your hibiscus flowers with the rest of the spices. Note* you can omit any of the spices aforementioned if you do not like spice. Let it boil for two to three minutes, then turn of and cover. Let the concoction sit, preferably over night or until is completely cool.
- Simple syrup is basically 1:1 sugar to water ratio. In a small pot add your remaining cup of sugar and your one cup of water over medium heat. Once the sugar has dissolved into the water you can turn stove off. Remember, avoid boiling the simple syrup.
- Carefully remove the clove, pepper and cinnamon from the cooled hibiscus tea then place everything else, including the hibiscus flowers into the blender with your simple syrup.
- Blend, strain and prepare your ice cream maker or garrafa.
- Follow the instructions on your ice cream maker. Enjoy!
14. Churro Ice Cream Sandwiches
This is very easy to make Mexican dessert recipe that is both tasty and presentable. You can serve these along with your main course or your guests or family members can enjoy this amazing dessert as a small snack.
- 3 cups water(710 mL)
- ⅓ cup oil(80 mL)
- ½ tablespoon salt
- 2 cups flour(250 g)
- oil, for frying
- 1 cup sugar(200 g)
- ¼ cup cinnamon(35 g)
- 2 pt vanilla ice cream(950 g)
- In a large pot, bring the water, oil, and salt to a boil.
- Add the flour and turn the heat off. Quickly stir the flour until it forms a smooth paste/ball.
- Transfer the dough into a piping bag lined with a star tip.
- Pipe 6-inch (15 cm) spirals onto a sheet lined with parchment paper, starting from the middle and going around in a circle, making sure that there are no gaps between the loops.
- Repeat with the remaining dough.
- Freeze the circles for at least 2 hours.
- Heat oil in a pot over high heat.
- Fry the circles until light golden brown, and then drain them on a paper towel.
- Mix the sugar and the cinnamon in a separate bowl.
- Coat each churro disc in the cinnamon sugar mix, shaking off any excess.
- Place a scoop of ice cream in between 2 churro discs.
15. Dulce de Frijol
Everyone knows that beans are a fundamental ingredient in Mexican cuisine when, but not people many know they can be also used to create a delicious Mexican dessert recipe.
- 1 cup dried pinto or kidney beans, picked and rinsed
- 2 quarts water
- 1 (3-inch) piece canela
- 1/2 teaspoon salt
- 2 cups sugar
- 2 cups freshly squeezed orange juice
- 1 teaspoon grated orange zest
- 3/4 cup currants
- 1/2 cup sugar plus 1 teaspoon freshly ground Canela
- Cover the beans with abundant cold water and soak overnight. Drain and put the beans in a medium pot with the water and canela. Bring to a boil and adjust the heat so it’s at a constant soft simmer; cook until tender, 60 to 75 minutes, adding more water if necessary. Add the salt and remove from the heat. Let cool, then purée in a food processor together with any remaining liquid (no more than 1 cup).
- Combine the sugar, orange juice, and zest in a medium pot and cook until slightly syrupy, 10 to 15 minutes. Add the puréed beans and cook, stirring continuously, over medium-low heat, until there is no more liquid and you can see the bottom of the pot when you stir, 30 to 45 minutes. The mixture will be thick and will hold onto a spoon when you lift it. Stir in the currants and let sit until cool enough to handle.
- Using about 1 tablespoon of the mixture, roll into gumball-size balls, and then roll in the cinnamon-sugar mixture. Let cool completely before serving.