If you’re looking to explore the rich and diverse world of Ecuadorian sweets, this Ecuadorian desserts guide is the perfect place to start! Ecuador is home to a variety of indulgent treats, each influenced by the country’s vibrant culture and unique regional ingredients. From comforting puddings to tropical fruit-based delicacies, these traditional desserts bring together flavors that are both nostalgic and exciting.
Whether you have a love for creamy, caramel-filled delights or prefer light and refreshing sweets, this list of Ecuadorian desserts offers something for everyone. Get ready to indulge in nine irresistible treats that highlight the best of Ecuador’s culinary heritage!
Choclo con Queso
Choclo con queso is a delightful Ecuadorian treat that combines fresh corn with creamy cheese. This dish is both sweet and savory, making it a unique addition to any meal or snack. It’s simple to prepare, highlighting the natural flavors of the ingredients.
This dish can be enjoyed warm or at room temperature, making it a versatile option for gatherings or a comforting solo snack. Just imagine the juicy bites of tender corn paired with rich, melted cheese. Perfect for anyone looking to try easy Ecuadorian desserts that pack a flavorful punch!
Ingredients
- 4 cups fresh corn kernels (or frozen if unavailable)
- 1 cup queso fresco or any mild cheese, diced
- 1/4 cup milk
- 1 tablespoon butter
- Salt to taste
- Fresh herbs for garnish (optional)
Instructions
- Prepare the Corn: If using fresh corn, remove the kernels from the cob. If using frozen, thaw and drain.
- Cook the Corn: In a saucepan, melt the butter over medium heat. Add the corn and sauté for about 5 minutes until heated through.
- Add Milk: Pour in the milk and simmer for another 2-3 minutes, stirring gently to combine. Season with salt to taste.
- Serve: Transfer the corn to a serving bowl and top with diced queso fresco. Garnish with fresh herbs if desired.
Dulce de Higo
Dulce de Higo is a delightful Ecuadorian dessert that features figs cooked in a sweet syrup. This dish is known for its rich flavor and unique texture, making it a favorite among locals and visitors alike. The figs become tender and soak up the syrup, resulting in a sweet treat that pairs wonderfully with cheese.
This dessert is not only delicious but also quite straightforward to prepare. It’s perfect for those who want to try their hand at making traditional Ecuadorian sweets without spending hours in the kitchen. Whether you’re hosting a gathering or simply treating yourself, Dulce de Higo is a must-try!
Ingredients
- 10 fresh figs
- 1 cup sugar
- 1 cup water
- 1 cinnamon stick
- 1 tablespoon lemon juice
- Cheese (for serving)
Instructions
- Prepare the Figs: Rinse the figs under cold water and remove the stems. You can leave them whole or cut them in half, depending on your preference.
- Make the Syrup: In a pot, combine sugar, water, and the cinnamon stick. Bring to a boil, stirring until the sugar dissolves.
- Cook the Figs: Add the figs to the boiling syrup and reduce the heat. Simmer for about 15-20 minutes until the figs are tender and the syrup thickens slightly.
- Add Lemon Juice: Stir in the lemon juice and let it simmer for another 5 minutes.
- Serve: Remove from heat and allow to cool slightly. Serve the Dulce de Higo with slices of cheese for a perfect balance of sweetness and creaminess.
Helados de Paila
Helados de Paila is a famous Ecuadorian treat that captures the essence of fresh, tropical flavors. This hand-churned fruit sorbet is not only refreshing but also showcases the rich bounty of Ecuador’s diverse fruits. Made with simple ingredients, it brings a delightful sweetness to any warm day.
The process of making Helados de Paila is engaging and fun, requiring a bit of effort but yielding delicious results. You can customize it with your favorite fruits, making it one of the best Ecuadorian desserts for any occasion. It’s a must-try for those who appreciate unique Andean confections!
Ingredients
- 2 cups fresh fruit (such as mango, passion fruit, or berries)
- 1 cup sugar
- 1 cup water
- Juice of 1 lime
- Ice (crushed or cubed)
Instructions
- Prepare the Fruit: Peel and chop your chosen fresh fruit into small pieces.
- Make the Syrup: In a saucepan, combine sugar and water. Bring to a boil until the sugar dissolves completely. Remove from heat and let it cool.
- Combine Ingredients: In a large bowl, mix the cooled syrup, fruit pieces, and lime juice.
- Churn: Place the mixture into a paila (a large bowl) and add ice. Use a wooden spoon to churn the mixture continuously until it reaches a thick, sorbet-like consistency.
- Serve: Scoop the Helado de Paila into cups and enjoy immediately! You can also top it with additional fruit or a sprinkle of nuts for added texture.
Espumilla
Espumilla is a delightful Ecuadorian dessert that showcases a light and airy meringue, often flavored with guava. This treat is sweet, fluffy, and reminiscent of a cloud, making it an enjoyable experience for anyone with a sweet tooth. It’s relatively easy to make, which makes it a perfect option for home bakers looking to explore authentic Ecuadorian sweets.
This traditional Andean dessert can be enjoyed on its own or as a topping on various other treats. The combination of sweet meringue and tropical fruit flavors creates a unique Ecuadorian delight that is loved by many. With its simple recipe, it’s a must-try for anyone interested in the best desserts from Ecuador.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 cup guava pulp (or any fruit puree of your choice)
- Fresh fruit for garnishing (like strawberries, mango, or blueberries)
Instructions
- Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the sugar while continuing to beat until the mixture forms stiff peaks and is glossy. Mix in the vanilla extract.
- Gently fold in the guava pulp until well combined.
- Spoon or pipe the meringue mixture onto the prepared baking sheet, forming small mounds.
- Bake for 1-1.5 hours, or until the meringues are dry to the touch and come off the parchment easily.
- Let them cool completely before serving. Top with fresh fruit and enjoy!
Torta de Plátano
Torta de Plátano is a delightful Ecuadorian banana cake that combines the natural sweetness of ripe bananas with a moist, tender crumb. This cake is a perfect way to use overripe bananas and is incredibly simple to whip up, making it a go-to recipe for both novice and seasoned bakers. The flavors are rich and comforting, and it’s often enjoyed as a dessert or a sweet snack with coffee.
This classic Ecuadorian dessert is a must-try among traditional Ecuadorian sweets. It’s not only delicious but also showcases the unique flavors of Ecuador. Pair it with a scoop of Helado de Paila for an authentic Ecuadorian treat!
Ingredients
- 4 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in the mashed bananas until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, alternating with the milk. Stir 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.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Bocadillo de Guayaba
Bocadillo de Guayaba is a delightful treat that perfectly captures the essence of traditional Ecuadorian sweets. With its sweet, tangy guava flavor and creamy cheese complement, this dish offers a fantastic blend of textures and tastes. It’s simple to prepare, making it a favorite among both novice and seasoned cooks.
Often enjoyed as a snack or dessert, Bocadillo de Guayaba is an excellent way to experience the tropical flavors of Ecuador. It pairs beautifully with coffee or can be served alongside other famous Ecuadorian pastries. Whether you’re looking for easy Ecuadorian desserts or just want to satisfy your sweet tooth, this treat is a must-try!
Ingredients
- 2 ripe guavas
- 1 cup of sugar
- 1/2 cup of water
- 1/4 teaspoon lemon juice
- Soft cheese (like queso fresco) for serving
Instructions
- Prepare the Guavas: Cut the guavas in half and scoop out the pulp. Set the pulp aside and discard the skins.
- Make the Syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, stirring until the sugar dissolves.
- Cook the Guava: Add the guava pulp to the syrup and reduce heat. Simmer for about 20-30 minutes, stirring occasionally, until it reaches a thick, jam-like consistency.
- Cool and Serve: Allow the mixture to cool. Serve the guava paste on a plate with slices of soft cheese.
Quimbolitos
Quimbolitos are a delightful treat that perfectly capture the essence of Ecuadorian desserts. These steamed sweet corn cakes are soft, fluffy, and infused with a hint of cinnamon and vanilla, making them a unique Andean confection that stands out from other desserts. They are simple to make, which makes them a great option for both novice and seasoned bakers looking to try their hand at quick Ecuadorian dessert recipes.
The process of wrapping the batter in banana leaves adds a lovely aroma and flavor to the cakes. Quimbolitos are often served warm and can be enjoyed on their own or with a drizzle of syrup. These classic Ecuadorian dessert recipes are not only a treat for the taste buds but also a wonderful way to experience the culture of Ecuador. Now, let’s dive into how to make these delicious cakes at home!
Ingredients
- 1 cup sweet corn (fresh or frozen)
- 1 cup milk
- 1 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup melted butter
- Banana leaves (for wrapping)
Instructions
- Blend the Ingredients: In a blender, combine the sweet corn, milk, and sugar. Blend until smooth. Then add flour, baking powder, cinnamon, vanilla extract, and melted butter. Blend until well combined.
- Prepare the Leaves: Cut the banana leaves into squares. If they are too stiff, you can briefly heat them over a flame to make them more pliable.
- Assemble the Quimbolitos: Place a few tablespoons of the batter in the center of each banana leaf square. Fold the sides over the batter and then roll it tightly to form a package. Secure with kitchen twine if necessary.
- Steam the Cakes: Place the wrapped Quimbolitos in a steamer basket over boiling water. Cover and steam for about 25-30 minutes, or until a toothpick inserted comes out clean.
- Serve: Once done, let them cool slightly, unwrap, and enjoy warm. You can drizzle them with syrup or serve them plain.
Tres Leches Cake
Tres Leches Cake is a beloved dessert that showcases the delightful flavors of Ecuadorian cuisine. This moist cake is soaked in a mixture of three types of milk—evaporated milk, condensed milk, and heavy cream—creating a rich and creamy texture. Each bite melts in your mouth, offering a sweet and satisfying experience that’s hard to resist.
Making Tres Leches Cake is quite simple and requires just a few ingredients. Perfect for any occasion, whether it’s a birthday or a family gathering, this cake is sure to impress everyone at the table. Pair it with fresh fruit or whipped cream for the perfect finish.
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 1 cup condensed milk
- 1 cup heavy cream
- Whipped cream for topping
- Fresh fruit for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, beat the eggs and sugar until light and fluffy. Add in the vanilla extract.
- Gradually mix in the dry ingredients until combined. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
- Once the cake is baked and cooled, poke holes all over the top with a fork.
- In a separate bowl, whisk together the evaporated milk, condensed milk, and heavy cream. Pour this mixture over the cooled cake, ensuring it soaks in.
- Chill in the refrigerator for at least 4 hours or overnight for best results.
- Before serving, top with whipped cream and fresh fruit if desired.
Arroz con Leche
Arroz con leche is a cherished Ecuadorian dessert that blends rice, milk, and sugar into a creamy delight. This dish is not only comforting but also easy to prepare, making it a favorite among home cooks. The subtle sweetness, combined with a hint of cinnamon, offers a warm flavor that’s nostalgic and satisfying.
Often enjoyed as a dessert or a sweet snack, it showcases the essence of traditional Ecuadorian sweets. Whether you’re indulging alone or sharing with family, arroz con leche is one of the best desserts from Ecuador that you simply can’t miss. Here’s how to make this classic treat at home!
Ingredients
- 1 cup rice
- 4 cups milk
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cinnamon stick
- Zest of 1 lemon (optional)
- Ground cinnamon for garnish
Instructions
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
- In a large pot, combine the rinsed rice, milk, sugar, salt, and cinnamon stick. If you like, add the lemon zest for extra flavor.
- Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, or until the rice is tender and the mixture has thickened.
- Remove the pot from the heat and discard the cinnamon stick. Serve warm or chilled, garnished with a sprinkle of ground cinnamon.
A Taste of Ecuador
If you’re excited to try these Ecuadorian dessert recipes or want to find local businesses offering traditional treats, check out our dessert directory to discover small businesses near you. Supporting local dessert shops means you can savor authentic Ecuadorian sweets made with passion.
For those eager to experiment with Ecuadorian desserts at home, why not share your favorite recipes? Submit your recipe here and become part of a growing community of dessert lovers exploring South American flavors.
From rich caramel flan to light and fruity helado de paila, these Ecuadorian desserts will add a burst of flavor to any occasion. Whether you’re new to Ecuadorian cuisine or a longtime fan, these recipes will bring a touch of Ecuadorian culture and sweetness to your table.
At Cream Filled Churros, we’re here to inspire your next dessert adventure. Try these 9 delightful Ecuadorian dessert recipes and let us help you create sweet treats that introduce new and exciting flavors to your kitchen!