71 Dishes

Dessert, Sweet

Arequipe

Dulce de leche (spanish: [ˈdulse ðe ˈletʃe]; portuguese: doce de leite european portuguese: [ˈdosɨ dɨ ˈlɐjtɨ] brazilian portuguese: [ˈdosi dʒi ˈleitʃi]), also known as caramelized milk or milk jam in english, is a confection from latin america prepared by slowly heating sugar and milk over a period of several hours. the resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. it is typically used to top or fill other sweet foods. dulce de leche is spanish for "sweet [made] of milk". other regional names in spanish include manjar ("delicacy") and arequipe; in some mesoamerican countries dulce de leche made with goat's milk is called cajeta. in french it sometimes called confiture de lait. it is also known under the name of kajmak in polish cuisine, where it was independently created based on turkish kaymak, a kind of clotted cream. kajmak is most commonly used for wafers or the mazurek pie traditionally eaten on easter.

Dessert, Sweet

Arroz con coco

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. as both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the indian subcontinent, southeast asia, south america, central america, east africa, the caribbean and oceania.

Dessert, Sweet

Arroz con leche

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Dessert, Sweet

Barquillo

Barquillo is a crispy rolled wafer pastry originating from spain. it is made from basic cookie ingredients of flour, sugar, egg whites and butter rolled out thinly and then shaped into a hollow cylinder or a cone. it was traditionally sold by roadside vendors known as barquilleros that carry a characteristic red roulette tin (the ruleta de barquillero). it was introduced to latin america and the philippines during colonial times. in spain and former spanish colonies, barquillos are commonly regarded as a type of christmas cookie. it is also popular during various fiestas. it spread to neighboring countries and today are extremely popular in east and southeast asian countries.

Dessert, Sweet

Bizcocho

Bizcocho (spanish pronunciation: [biθˈkotʃo] or [bisˈkotʃo]) is the name given in the spanish-speaking world to a wide range of pastries, cakes or cookies. the exact product to which the word bizcocho is applied varies widely depending on the region and country. for instance, in spain bizcocho is exclusively used to refer to sponge cake. in uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. in chile, the dominican republic and bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from spain. in ecuador the dough of a bizcocho can either be sweet or salty. the us state new mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie.

Dessert, Sweet

Bizcochuelo

Bizcocho (spanish pronunciation: [biθˈkotʃo] or [bisˈkotʃo]) is the name given in the spanish-speaking world to a wide range of pastries, cakes or cookies. the exact product to which the word bizcocho is applied varies widely depending on the region and country. for instance, in spain bizcocho is exclusively used to refer to sponge cake. in uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. in chile, the dominican republic and bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from spain. in ecuador the dough of a bizcocho can either be sweet or salty. the us state new mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie.

Dessert, Sweet

Blancmange

Blancmange (, from french: blanc-manger [blɑ̃mɑ̃ʒe]) is a sweet dessert popular throughout europe commonly made with milk or cream and sugar thickened with rice flour, gelatin, corn starch, or irish moss (a source of carrageenan), and often flavoured with almonds. it is usually set in a mould and served cold. although traditionally white (hence the name, in english literally "white eating"), blancmanges are frequently given alternative colours. some similar desserts are french chef marie-antoine carême's bavarian cream, italian panna cotta, the middle eastern muhallebi, chinese annin tofu, hawai'ian haupia and puerto rican tembleque. the historical blancmange originated at some time during the middle ages and usually consisted of capon or chicken, milk or almond milk, rice, and sugar and was considered to be ideal for the sick. tavuk göğsü is a sweet contemporary turkish pudding made with shredded chicken, similar to the medieval european dish.

Dessert, Sweet

Bocadillo con queso

Guava jelly (spanish: bocadillo (de guayaba), "guava snack"), guava jelly, or guava paste, is a hispanic american confection made with guava pulp and panela, which is consumed abundantly throughout colombia, costa rica, ecuador, panama and venezuela. similar confection can be produced from other fruits like banana and coconut. the town of vélez, santander department, colombia, is a major centre of production for the sweet and gives it the alternative name "bocadillo veleño". in 2006, the bocadillo veleño was nominated for the cultural symbol for colombia in the contest organized by a magazine, semana.in venezuela, the form of consumption is similar to that of colombia, where the product is sometimes called "conserva de guayaba". bocadillo is commonly accompanied by cheese, spread upon bread, or simply eaten on its own. it most often takes the form of a small rectangular block, with a firm consistency and a deep red colour, giving it a similar appearance to the related spanish dessert dulce de membrillo. very similar to guava jelly dessert is the closely related brazilian goiabada, also made from guava but with less sugar.

Dessert, Sweet

Bocadillo de guayaba

Guava jelly (spanish: bocadillo (de guayaba), "guava snack"), guava jelly, or guava paste, is a hispanic american confection made with guava pulp and panela, which is consumed abundantly throughout colombia, costa rica, ecuador, panama and venezuela. similar confection can be produced from other fruits like banana and coconut. the town of vélez, santander department, colombia, is a major centre of production for the sweet and gives it the alternative name "bocadillo veleño". in 2006, the bocadillo veleño was nominated for the cultural symbol for colombia in the contest organized by a magazine, semana.in venezuela, the form of consumption is similar to that of colombia, where the product is sometimes called "conserva de guayaba". bocadillo is commonly accompanied by cheese, spread upon bread, or simply eaten on its own. it most often takes the form of a small rectangular block, with a firm consistency and a deep red colour, giving it a similar appearance to the related spanish dessert dulce de membrillo. very similar to guava jelly dessert is the closely related brazilian goiabada, also made from guava but with less sugar.

Dessert, Sweet

Brazo de reina

A swiss roll with manjar (dulce de leche), strawberry jam or raspberry jam filling

Dessert, Sweet

Brevas con arequipe

Figs with arequipe (dulce de leche), commonly served with cheese

Dessert, Sweet

Brownies

A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. brownies often, but not always, have a glossy "skin" on their upper crust. they may also include nuts, frosting, cream cheese, chocolate chips, or other ingredients. a variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. the brownie was developed in the united states at the end of the 19th century and popularized there during the first half of the 20th century. they are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. in north america, they are common homemade treats and they are also popular in restaurants and coffeehouses.

Dessert, Sweet

Buñuelo

A buñuelo (spanish: [buˈɲwelo]; alternatively called bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo; catalan: bunyol, ipa: [buˈɲɔl]) is a fried dough fritter found in spain, latin america, israel, and other regions with a historical connection to spaniards or sephardic jews, including southwest europe, the balkans, anatolia, and other parts of asia and north africa. buñuelos are traditionally prepared at christmas, ramadan, and among sephardic jews at hanukkah. it will usually have a filling or a topping. in mexican cuisine, it is often served with a syrup made with piloncillo.buñuelos are first known to have been consumed among spain's morisco population. they typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. buñuelos may be filled with a variety of things, sweet or savory. they can be round in ball shapes or disc-shaped. in latin america, buñuelos are seen as a symbol of good luck.

Dessert, Sweet

Cajeta

Dulce de leche (spanish: [ˈdulse ðe ˈletʃe]; portuguese: doce de leite european portuguese: [ˈdosɨ dɨ ˈlɐjtɨ] brazilian portuguese: [ˈdosi dʒi ˈleitʃi]), also known as caramelized milk or milk jam in english, is a confection from latin america prepared by slowly heating sugar and milk over a period of several hours. the resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. it is typically used to top or fill other sweet foods. dulce de leche is spanish for "sweet [made] of milk". other regional names in spanish include manjar ("delicacy") and arequipe; in some mesoamerican countries dulce de leche made with goat's milk is called cajeta. in french it sometimes called confiture de lait. it is also known under the name of kajmak in polish cuisine, where it was independently created based on turkish kaymak, a kind of clotted cream. kajmak is most commonly used for wafers or the mazurek pie traditionally eaten on easter.

Dessert, Sweet

Cake pop

A cake pop is a form of cake styled as a lollipop. cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks. cake pops can be a way of using up leftover cake or cake crumbs. the cake pop increased in popularity between 2009 and 2011.

Dessert, Sweet

Champús

Champús is a drink popular in peru, ecuador and southwest colombia, made with maize, fruits such as lulo (also known as naranjilla), pineapple, quince or guanábana, sweetened with panela and seasoned with cinnamon, cloves and orange tree leaves. in peru, it is drunk warm, and apple, guanábana and quince are used instead of lulo. it is sold in the streets by a champusera, a typical figure of lima's landscape, generally afro-peruvian, who passes down the recipe to younger generations. in ecuador, it is prepared with maize flour, panela and green leaves from the lemon tree. it is a drink in funeral rites in november or the funerals of adults because the indigenous tradition considers it a favorite of the dead. in colombia, crushed maize is used, in addition to panela, lulo, pineapple, cinnamon, cloves and leaves of the orange tree. in the regions of the south, such as the departments of nariño and cauca, it is considered mainly a drink for christmas. in nariño it is prepared also with leaves of cedrón and congona. in the department of valle del cauca it is served very cold it is popular at any time. in some regions of peru and southern colombia, the drink is made with mote, cooked maize that makes the champús thicker; in these regions, it is consumed as dessert.

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Dessert, Sweet

Cholado

Cholado or raspao is an icy beverage with fresh fruit and sweetened condensed milk traditional from jamundí, in the region of valle del cauca, colombia. it is made from crushed ice or shaved ice, chopped fruit, condensed milk, fruit syrup, and served with a wafer cookie, sometimes topped with whipped cream and shredded cheese. the common fruits that are used in the preparation include banana, apple, kiwi, strawberry, papaya, pineapple, mango, and soursop.

Dessert, Sweet

Chucula

Sweet banana (plantain) pudding

Dessert, Sweet

Cocada

Cocada are a traditional coconut confectionery found in many parts of latin america. they are particularly popular in argentina, bolivia, brazil, colombia, chile, dominican republic, mexico, panama, venezuela and ecuador. they are oven baked but are served at room temperature to provide their chewy and soft texture. made with eggs and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, however the traditional variations are golden brown. they are often garnished with almonds, either whole or chopped. there are hundreds of cocadas recipes, from the typical hard, very sweet balls to cocadas that are almost the creamy texture of flan. other fruit, often dried, can be added to the cocadas to create variety, which will also lend to a wide spectrum of cocada colors. cocadas are mentioned as early as 1878 in peru.

Dessert, Sweet

Cuajada con melao

Fresh cheese with melted panela (raw sugarcane)

Dessert, Sweet

Cupcake

A cupcake (also british english: fairy cake; hiberno-english: bun) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. as with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.

Dessert, Sweet

Dulce de guayaba

Goiabada ([goja'badɐ]; from goiaba, guava] is a dessert throughout the portuguese-speaking countries of the world, dating back to the colonial days in brazil, where guavas were used as a substitute for the quinces used to make marmelada (quince cheese). an abundance of sugar and slave labour were crucial for its confection, in large cauldrons cooking over a slow fire. it is a conserve made of red guavas and sugar. in rural areas of brazil, it is still commonly made at home for family use or by home industry outlets (traditional recipes) or as processed food. it is a deep slightly bluish red colour, sometimes a very dark hue of red. very similar to goiabada dessert is the closely related colombian bocadillo, also made from guava but with more sugar. it is known as guava paste or guava cheese throughout the english-speaking americas, especially the caribbean and dulce de guayaba, barra de guayaba, pasta de guayaba, bocadillo or guayabate in spanish-speaking americas. it is commercially available, most often packaged in flat metal cans, or as long rectangular blocks in chipboard boxes. it is called perad in goa (india), a former portuguese colony. in brazil, goiabada is often eaten with minas cheese. this combination is referred to as "romeo and juliet." it is also popular spread on toast at breakfast. in portugal, it is used as the filling of the popular bolo de rosas (rose cake) in which a layer of pastry is covered with goiabada, then rolled and cut into pieces that resemble roses. this same cake is called rocambole in brazil, and also uses a layer of pastry covered with goiabada, then rolled and served, as a swiss roll. another popular dessert is the bolo de rolo. goiabada may come in many widely different possible textures, ranging from a thin paste, meant to be eaten with a spoon or spread on bread or cakes, to very hard slabs that can be sliced with a knife only with some difficulty. canned varieties are usually half-way between those extremes, being easily cut into soft slices. the many different kinds of goiabada depend on the type of guava, the proportion of sugar, the amount of water, and the cooking process.

Dessert, Sweet

Dulce de leche cortada

Sweet curdled milk dessert

Dessert, Sweet

Dulce de mani

Peanut brittle

Dessert, Sweet

Enyucado

Enyucado is a cheesecake in colombian cuisine cassava cake made with cassava and coconut, sugar, and sometimes anise, and guava jam. enyucado is from the caribbean region of colombia. in costa rican cuisine, an enyucado is a fried cassava croquette generally filled with ground meat, cheese, or vegetables.

Dessert, Sweet

Flan de caramelo

Flan custard with caramel

Dessert, Sweet

Flan de piña

Pineapple flan

Dessert, Sweet

Floating island

A floating island or île flottante is a dessert consisting of meringue floating on crème anglaise (a vanilla custard). the meringue is prepared from whipped egg whites, sugar, and vanilla extract and baked in a bain-marie. the crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.

Dessert, Sweet

Fresas con crema

Strawberries and whipped cream

Dessert, Sweet

Helado

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. it may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. it can also be made by whisking a flavored cream base and liquid nitrogen together. food coloring is sometimes added, in addition to stabilizers. the mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. the result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °c or 35 °f). it becomes more malleable as its temperature increases. the meaning of the name "ice cream" varies from one country to another. ice cream and gelato, based on cream and milk. frozen yogurt, based on yogurt or kefir. frozen custard, with eggs added to cream and sugar. ice milk. sorbet/slushy, ice pop/popsicle/icicle: water base. examples: frozen cola, frozen lemonade, frozen tea. sherbet, like sorbet but with some milk added.in some countries, such as the united states, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. in other countries, such as italy and argentina, one word is used for all variants. analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as baked alaska.

Dessert, Sweet

Helado de mango

Mango ice cream

Dessert, Sweet

Hojaldra

Deep-fried flatbread

Dessert, Sweet

Hojuela

An hojuela, meaning "flake" in spanish, is a traditional spanish and american sweet baked-good. in latin american countries, especially colombia, it is commonly made during holy week and the christmas season. ingredients vary by region, but usually consist of a flour-based batter fried in oil and dusted with sugar.

Dessert, Sweet

Leche asada

Leche asada (literally "roasted milk") is a dessert from chile.it is similar to flan because it is made with the same ingredients, but 'leche asada' has a less smooth texture and is baked directly, which creates a toasted layer on the surface.

Dessert, Sweet

Lengua de gato

Thin butter cookies

Dessert, Sweet

Mazamorra

Mazamorra (from spanish arabic بسمة‎ pičmáṭ from greek παξαμάδιον paxamádion, and from the greek μάζα mâza) is the name for numerous traditional dishes from iberian peninsula and latin america.

Dessert, Sweet

Melcocha

Taffy-like candy, may also contain nuts

Dessert, Sweet

Merengon

A dessert made with meringue, whipped cream and fruit such as merengon de guanabana

Dessert, Sweet

Milhoja

Milhojas ("thousand sheets") are desserts made with stacked layers of puff pastry, filled with creme patissiere; cream; dulce de leche; a creamy mix of condensed milk, sugar, and vanilla; or white chocolate. they are part of the cuisines of spain, argentina, bolivia, ecuador, colombia, chile, el salvador, guatemala, mexico, peru, portugal, uk (gibraltar), uruguay, and venezuela.

Dessert, Sweet

Mousse

A mousse (; french: [mus]; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. it can range from light and fluffy to creamy and thick, depending on preparation techniques. a mousse may be sweet or savory.sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. in the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. mousses are also typically chilled before being served, which gives them a denser texture. additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. sweetened mousse is served as a dessert, or used as an airy cake filling. it is sometimes stabilized with gelatin.savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. hot mousses often get their light texture from the addition of beaten egg whites.

Dessert, Sweet

Natillas

Natillas (spanish pronunciation: [naˈtiʎas]) is a term in spanish for a variety of custards and similar delicacies in the spanish-speaking world. in spain, this term refers to a custard dish made with milk and eggs, similar to other european creams as crème anglaise. in colombia, the delicacy does not include eggs, and is called natilla.

Dessert, Sweet

Obleas con arequipe

Crispy wafer sandwich filled with arequipe (dulce de leche)

Dessert, Sweet

Paleta

An ice pop is a liquid-based frozen snack on a stick. unlike ice cream or sorbet, which are whipped while freezing to prevent ice crystal formation, an ice pop is "quiescently" frozen—frozen while at rest—and becomes a solid block of ice. the stick is used as a handle to hold it. without a stick, the frozen product would be a freezie. an ice pop is also referred to as a popsicle in canada and the united states, paleta in mexico, the southwestern united states and parts of latin america, ice lolly in the united kingdom (the term ice pop refers to a freezie in the united kingdom), ice drop in the philippines, ice gola in india, ice candy in india and japan, and kisko in the caribbean. the term icy pole is often used in australia, but is a brand name for a specific type so, ice block is more commonly used in australia.

Dessert, Sweet

Pan de banana

Banana bread, banana cake