Mexican desserts are colorful, comforting, and full of warm flavors like cinnamon, vanilla, and caramel. From churros to flan, these classics are easy to love and surprisingly simple to make. Whether you’re hosting a party or just want something sweet after dinner, this list brings you 15 authentic recipes with approachable steps.
You’ll find stovetop sweets, no-bake treats, and a few quick bakes. Grab some cinnamon and sweetened condensed milk—you’re going to use them a lot.
Why This Recipe Works
We’ve gathered 15 authentic and easy Mexican dessert recipes that use pantry staples and straightforward methods. Each recipe honors traditional flavors while keeping prep simple for busy home cooks.
You’ll get tried-and-true techniques—like how to fry churros without fuss and how to make silky flan with minimal effort.
Most recipes can be made ahead, travel well, and scale easily for a crowd. You’ll also see ingredient swaps to suit your kitchen, so you can start cooking without a special store run.
Shopping List
- Dairy: Whole milk, heavy cream, evaporated milk, sweetened condensed milk, cream cheese, butter, eggs
- Dry goods: All-purpose flour, cornstarch, baking powder, sugar, brown sugar
- Flavorings: Cinnamon sticks and ground cinnamon, vanilla extract, cocoa powder, instant coffee (optional)
- Fruits & extras: Limes, oranges, mango, strawberries, coconut (shredded), raisins
- Pantry: Vegetable oil, honey or piloncillo (or dark brown sugar), salt
- Breads & bases: Day-old bolillo or French bread (for capirotada), corn tortillas (for buñuelos), Maria cookies or graham crackers (for Carlota)
- Nuts & seeds (optional): Peanuts, almonds, pecans, sesame seeds
- Chocolate: Mexican chocolate tablets or dark chocolate
Step-by-Step Instructions
- Churros with Cinnamon Sugar: Boil water, butter, sugar, and salt. Stir in flour until it forms a ball.
Pipe into hot oil and fry until golden. Roll in cinnamon sugar. Serve with chocolate sauce.
- Classic Flan: Caramelize sugar in a pan.
Blend eggs, sweetened condensed milk, evaporated milk, and vanilla. Pour over the caramel and bake in a water bath until just set. Chill and invert.
- Arroz con Leche (Rice Pudding): Simmer rice with water and a cinnamon stick.
Add milk, sugar, and a pinch of salt. Cook until creamy. Stir in vanilla and raisins if you like.
- Tres Leches Cake: Bake a simple sponge.
Poke holes and soak with a mix of evaporated milk, sweetened condensed milk, and heavy cream. Top with whipped cream and cinnamon.
- Buñuelos: Make a soft dough with flour, baking powder, a bit of sugar, and warm water. Rest, roll thin, and fry until bubbly and crisp.
Dust with cinnamon sugar or drizzle piloncillo syrup.
- Carlota de Limón (Lime Icebox Cake): Blend sweetened condensed milk, evaporated milk, and lime juice. Layer with Maria cookies in a dish. Chill until set and slice.
- Mexican Hot Chocolate Pudding: Whisk milk, sugar, cocoa, cornstarch, cinnamon, and a pinch of chili.
Cook until thick. Stir in chopped chocolate and vanilla. Chill or serve warm.
- Conchas (Sweet Bread): Make a yeast dough with milk, sugar, butter, and eggs.
Top with a sugar crust pattern. Proof and bake until lightly golden.
- Polvorones (Mexican Wedding Cookies): Cream butter and powdered sugar. Add flour and finely chopped nuts.
Bake and roll in powdered sugar while warm.
- Capirotada (Mexican Bread Pudding): Toast bread slices. Simmer piloncillo syrup with cinnamon and cloves. Layer bread with nuts, raisins, and cheese if desired.
Pour syrup and bake.
- Fresas con Crema (Strawberries and Cream): Mix sour cream or crema with sweetened condensed milk and vanilla. Fold in sliced strawberries. Chill briefly.
- Jericalla (Guadalajara Custard): Heat milk with cinnamon and vanilla.
Whisk in sugar and eggs. Bake until set with a caramelized top.
- Arroz con Coco (Coconut Rice Pudding): Simmer rice with coconut milk, milk, sugar, and cinnamon. Finish with shredded coconut and lime zest.
- Mango Paletas: Blend ripe mango, lime juice, sugar, and a pinch of salt.
Pour into molds and freeze. Add chili-lime seasoning before serving if you like.
- Camotes Enmielados (Candied Sweet Potatoes): Simmer sweet potato chunks in piloncillo syrup with cinnamon, orange peel, and cloves until tender and glossy.
Keeping It Fresh
- Chill custards and milk-based desserts within two hours. Store flan, jericalla, and tres leches tightly covered in the fridge for 3–4 days.
- Keep fried desserts crisp by cooling on a rack.
Re-crisp churros and buñuelos in a hot oven for a few minutes.
- Freeze smart: Paletas freeze up to 2 months. Carlota can be frozen, tightly wrapped, for 1 month. Avoid freezing rice puddings for best texture.
- Store breads and cookies (conchas, polvorones) in airtight containers at room temp for 2–3 days; add a slice of bread to keep them soft.
Health Benefits
- Portion-friendly treats: Many of these desserts portion easily, helping you enjoy sweets mindfully.
- Warm spices: Cinnamon adds aroma and can reduce the need for extra sugar in some recipes.
- Fruit-forward options: Paletas, fresas con crema, and mango-based desserts bring vitamins, fiber, and bright flavor.
- Nutty additions: Almonds, pecans, and peanuts offer healthy fats and satisfying crunch in capirotada and cookies.
Common Mistakes to Avoid
- Overcooking custards: Flan and jericalla should be just set with a slight wobble.
Overbaking leads to bubbles and a rubbery texture.
- Frying too cool or too hot: For churros and buñuelos, aim for 350–375°F. Too cool equals greasy; too hot burns the outside.
- Skipping the rest time: Doughs like conchas and buñuelos need resting for texture and flavor development.
- Under-soaking tres leches: Poke deep holes and pour slowly to ensure even absorption.
- Adding citrus too early: For Carlota, blend lime juice in last to thicken properly; adding too soon can curdle the mixture.
Recipe Variations
- Churros: Fill with dulce de leche or cajeta. Add orange zest to the dough for a fragrant twist.
- Flan: Swap vanilla for orange or coffee.
Try cream cheese flan for extra richness.
- Arroz con Leche: Use coconut milk for dairy-light creaminess and finish with lime zest.
- Tres Leches: Make chocolate tres leches by whisking cocoa into the milk mixture and the sponge.
- Buñuelos: Brush with piloncillo syrup infused with anise or star anise for depth.
- Carlota: Layer with mango or passion fruit puree for a tropical edge.
- Polvorones: Add cinnamon and a pinch of clove, or roll in sesame seeds for a toasty finish.
- Paletas: Try strawberries and cream, lime-chia, or pineapple-chile varieties.
FAQ
Can I make these desserts ahead?
Yes. Flan, Carlota, tres leches, and rice puddings taste better after a chill. Bake conchas and cookies a day ahead and store airtight.
Fry churros and buñuelos close to serving for best crunch.
What can I use instead of piloncillo?
Use dark brown sugar or a mix of brown sugar and a spoon of molasses. The flavor won’t be identical, but it’s close and still delicious.
Do I need special equipment?
No special gear is required. A hand mixer helps with cake and whipped cream, and a piping bag for churros is handy, but a sturdy zip-top bag with a snipped corner works in a pinch.
How do I prevent my flan from cracking?
Bake in a water bath, keep the oven moderate, and don’t overbake.
Let it cool to room temperature before chilling to avoid temperature shock.
Are there gluten-free options?
Yes. Arroz con leche, flan, jericalla, paletas, fresas con crema, and camotes are naturally gluten-free. For churros and cookies, use a 1:1 gluten-free flour blend, though texture may vary.
How sweet are these desserts?
They range from lightly sweet (jericalla, conchas) to richer (tres leches, flan).
You can reduce sugar by 10–15% in most recipes without major changes.
What oil is best for frying?
Use a neutral, high-heat oil like vegetable, canola, or peanut oil. Keep the temperature steady around 350–375°F for even browning.
In Conclusion
These 15 Mexican desserts are warm, welcoming, and easy to pull off at home. With simple ingredients and reliable steps, you’ll have a sweet finish for any meal or celebration.
Start with a classic like churros or flan, then branch out to paletas or capirotada. However you mix and match, you’ll end up with something comforting, colorful, and totally crowd-pleasing.