<body><div><p>Along with its striking natural scenery and isolated Galapagos animal species, Ecuador has a rich culture. In fact, its geography plays a large role in its culinary traditions. </p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2mJLVP_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=2mJLVP_0uuzeVbd00" width="1000" height="667" ></figure><p>Its arid highlands, tropical lowlands, and bountiful coastline supply a diverse range of Ecuadorian dishes.</p><p>Below, I’ll skip the main course and head straight for dessert. The following list of Ecuadorian desserts offers a diverse range of fruit salads, cookies, puddings, candy, and more.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3JVv3H_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=3JVv3H_0uuzeVbd00" width="800" height="534" ></figure><p><b>Photo Credit:</b> https://www.laylita.com </p><h2>Arroz Con Leche (Rice Pudding)</h2><p>Rice pudding is a popular dish around the world, but especially in South America. </p><p>This recipe is as classic as they come, mixing rice with a blend of whole and condensed milk, sugar, and cinnamon.</p><p>I especially love the addition of rum and raisins to add texture and depth to this comforting and rich dessert.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=08qPSF_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=08qPSF_0uuzeVbd00" width="1200" height="1200" ></figure><p><b>Photo Credit:</b> https://foreignfork.com </p><h2>Cocadas (Coconut Macaroons)</h2><p>Cocadas are another popular bite-sized candy snack, sold packaged in convenience stores and from artisanal candy stands in open-air markets and fun fares. </p><p>Cocadas originated in Peru but have become a cornerstone of Latin American desserts.</p><p>This easy recipe forms chunky shredded, sweetened coconut into mounds, using egg and sweetened condensed milk as a binder.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3NhZGG_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=3NhZGG_0uuzeVbd00" width="800" height="1101" ></figure><p><b>Photo Credit:</b> https://sweetsimplevegan.com </p><h2>Come y Bebe (Fruit Salad)</h2><p>Meaning “eat and drink”, Come y Bebe refers to the way you eat this unique Ecuadorian fruit salad that is more like a fruit soup. </p><p>It combines bite-sized chunks of tropical fruits like mango, papaya, banana, and pineapple into a bowl, drowning them in freshly squeezed orange juice.</p><p>The sweet, tart citrus juice complements the tropical fruit. The best part is drinking the residual orange juice from the bowl.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1o2Yd8_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=1o2Yd8_0uuzeVbd00" width="600" height="401" ></figure><p><b>Photo Credit:</b> https://www.cocina-ecuatoriana.com </p><h2>Dulce de Higos</h2><p>Higo is Spanish for fig, and this recipe for fig preserves is one of Ecuador’s signature dessert dishes. </p><p>It is a tedious recipe requiring three days of preparation, but the result is a culinary masterpiece that provides enough preserves for multiple servings.</p><p>Ecuadorians eat fig preserves with cheese, similar to the French. </p><p>Check out other fig recipes if you like this underrated fruit!</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0VvLwT_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=0VvLwT_0uuzeVbd00" width="640" height="427" ></figure><p><b>Photo Credit:</b> https://www.laylita.com </p><h2>Manjar/Dulce de Leche</h2><p>Dulce de Leche is widely known as an Argentinian specialty, but it's just as popular in Ecuador. </p><p>It’s become a worldwide sensation in recent years, featured as a sumptuous filling for M&amp;Ms. </p><p>This recipe for the thick, milk-based caramel sauce combines sugar, milk, and vanilla into a pot to simmer until it's as thick as hot fudge.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3Cx1dl_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=3Cx1dl_0uuzeVbd00" width="960" height="800" ></figure><p><b>Photo Credit:</b> https://www.curiouscuisiniere.com </p><h2>Espumilla (Meringue Cream Dessert)</h2><p>Espumilla is an endearing term that translates to “little foam,” a fitting description for these delicious meringue desserts. </p><p>These meringues are traditional light and crunchy egg-white desserts that melt in your mouth.</p><p>This recipe infuses the meringues with guava and passion fruit pulp, placing each colorful meringue on top of a waffle cone as if it were a scoop of ice cream. </p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3Bb8OW_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=3Bb8OW_0uuzeVbd00" width="640" height="427" ></figure><p><b>Photo Credit:</b> https://www.laylita.com </p><h2>Flan de Piña (Pineapple Flan)</h2><p>Flan is a popular Mexican dessert of a jello-like custard made with eggs, sugar, and milk. </p><p>This recipe for pineapple flan is a major upgrade, adding both rum and pineapple juice to the mix. </p><p>This recipe uses tapioca starch to achieve a jelly-like texture. Instead of refrigerating jello to set, flan sets in the oven.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3qlzhV_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=3qlzhV_0uuzeVbd00" width="1296" height="862" ></figure><p><b>Photo Credit:</b> https://gluttodigest.com </p><h2>Milhojas</h2><p>Meaning “one thousand sheets” in Spanish, Milhojas is a puffed pastry dessert that stacks sheets of thin puff pastry, smoothing a layer of decadent cream between each pastry sheet.</p><p>This recipe uses dulce de leche instead of confectioner’s cream, killing two birds with one stone in terms of Ecuadorian desserts!</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1OaMLS_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=1OaMLS_0uuzeVbd00" width="640" height="428" ></figure><p><b>Photo Credit:</b> https://www.laylita.com </p><h2>Morocho (Spiced Corn Pudding Drink)</h2><p>This spiced corn drink reminds me of the Mexican corn drink known as Pozol. Ecuadorian corn isn’t the typical sweet yellow corn, but instead a starchy brown corn that’s more like hominy. </p><p>This recipe soaks the corn overnight to release its starch before boiling it, producing a thick, pudding-like consistency. You sweeten the pudding with sugar and raisins.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2VC29K_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=2VC29K_0uuzeVbd00" width="800" height="800" ></figure><p><b>Photo Credit:</b> https://theothersideofthetortilla.com/ </p><h2>Orejas</h2><p>These ear-shaped pastry cookies are another Mexican specialty that has gained prominence in Ecuador and other Latin American countries. </p><p>They consist of thin pastry dough formed into ear-shaped coils and brushed with a sugar-cinnamon mixture before baking to crispy perfection.</p><p>These are the quintessential sweet snacks to enjoy with a midafternoon coffee.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1WBL8e_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=1WBL8e_0uuzeVbd00" width="960" height="960" ></figure><p><b>Photo Credit:</b> https://www.allrecipes.com </p><h2>Quesadilla Salvadorena</h2><p>Not to be confused with the Mexican cheese-stuffed tortillas, quesadilla salvadorena is a sweet and savory pound cake made with parmesan cheese and sour cream. This recipe is originally from El Salvador, but it's popular in Ecuador as well.</p><p>The sharp taste of parmesan cheese adds a salty complement to the sugar and butter in this super dense and moist cake. </p><p>This recipe uses rice flour, making it a great gluten-free option. </p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4NLSEt_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=4NLSEt_0uuzeVbd00" width="600" height="398" ></figure><p><b>Photo Credit:</b> https://www.cocina-ecuatoriana.com </p><h2>Quimbolitos</h2><p>Quimbolitos are the dessert version of Mexican tamales, consisting of corn masa, raisins, cheese, sugar, vanilla, and eggs. </p><p>Unlike Mexican tamales, they are ball-shaped and steamed inside Ecuadorian native achira leaves.</p><p>Adding eggs and margarine to the corn masa gives these steamed cakes a bit more bounce and richness than a simple Mexican corn tamale in my opinion.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=34c605_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=34c605_0uuzeVbd00" width="780" height="1024" ></figure><p><b>Photo Credit:</b> https://gimmeyummy.com </p><h2>Suspiros (Meringue Cookies)</h2><p>Suspiros means “sighs” or “breaths” in Spanish, but in Ecuador, it’s also one of the easiest and most beloved desserts. </p><p>Perhaps “suspiro” refers to their light, airy texture that dissolves upon hitting your tongue.</p><p>This simple, three-ingredient meringue takes no time to make, whipping egg whites, sugar, and cream of tartar into a cloud and piping them in a classic inverted teardrop shape.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0a2NTw_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=0a2NTw_0uuzeVbd00" width="1024" height="683" ></figure><p><b>Photo Credit:</b> https://www.delishdlites.com </p><h2>Torta De Tres Leches (Three Milks Cake)</h2><p>Dairy lovers rejoice! This Three Milks Cake features milk in every iteration. </p><p>It should really be called four milks cake because you’ll find whole milk in the batter before drowning the cake in condensed milk, evaporated milk, and heavy cream.</p><p>This most decadent dessert is the go-to cake for birthday parties in most Latin American countries. </p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4F8BkS_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=4F8BkS_0uuzeVbd00" width="1200" height="800" ><figcaption>Photo Credit:</figcaption></figure><p>https://www.laylita.com </p><h2>Alfajores (Dulce de Leche Sandwich Cookies)</h2><p>An Argentinian creation, Alfajores are just as popular in Ecuador. They are composed of homemade dulce de leche sandwiched between two crumbly shortbread cookies.</p><p>The cookie sandwiches get one last adornment by rolling them in shredded coconut, which sticks to the exposed dulce de leche. </p><p>These cookie sandwiches are sinfully sweet, with my favorite texture trifecta of gooey, crunchy, and crumbly.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1DaAkE_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=1DaAkE_0uuzeVbd00" width="1600" height="900" ><figcaption>Photo Credit:</figcaption></figure><p>https://www.pccmarkets.com </p><h2>Chocolate Caliente de la Abuelita (Hot Chocolate with Cheese)</h2><p>Chocolate and cheese may sound like an unlikely pairing for North American palates, but this utterly decadent hot chocolate drink with bits of soft white cheese will convert any skeptic. </p><p>This classic hot chocolate recipe mixes cocoa powder, sugar, and milk, adding tiny squares of mild cheese for a surprisingly savory finish. </p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3pTVhT_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=3pTVhT_0uuzeVbd00" width="800" height="534" ></figure><p><b>Photo Credit:</b> https://www.laylita.com/ </p><h2>Guaguas de Pan (Bread Babies or Figures)</h2><p>Instead of gingerbread men, you can whip up these baby-shaped sweet bread figures to decorate with colorful icing. </p><p>Quechua is the primary indigenous language in Ecuador, and Guagua is Quechua for “baby.” These guaguas de pan are an indigenous Day of the Dead tradition in Ecuador.</p><p>They are simple white sweet bread with a deep brown, thin crust.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4H84OE_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=4H84OE_0uuzeVbd00" width="600" height="338" ></figure><p><b>Photo Credit:</b> https://www.cocina-ecuatoriana.com </p><h2>Helado de Paila</h2><p>Originating from the Andean highland region of Ecuador, helado de paila is a fruit sorbet made by whisking the ingredients in a special bowl called “paila.”</p><p>This recipe calls for berry juice and sugar to be whisked to a cold sorbet inside the paila that’s placed over a block of ice.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2hCMVG_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=2hCMVG_0uuzeVbd00" width="600" height="440" ></figure><p><b>Photo Credit:</b> https://www.comida-peruana.com </p><h2>Quesillo con Miel</h2><p>Just as it’s customary in Italy and France to enjoy a cheese plate for dessert, it is also a popular tradition in Ecuador and Peru. </p><p>This simple recipe consists of cubes of goat cheese smothered in local honey. </p><p>This is the easiest and classiest dessert, using whole, all-natural ingredients.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2SZ3W5_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=2SZ3W5_0uuzeVbd00" width="1200" height="1200" ></figure><p><b>Photo Credit:</b> https://www.cookshideout.com </p><h2>Llapingachos</h2><p>A popular dessert and sweet breakfast dish in Ecuador, Llapingachos are savory potato pancakes smothered in peanut sauce. </p><p>These potato pancakes have onions and cheese with a nice zing from lemon juice. </p><p>You can leave the onions out for a more dessert-friendly recipe. You can also make the peanut sauce without the spicy or savory ingredients for a sweeter and creamier garnish.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3bkeRZ_0uuzeVbd00" alt="https://img.particlenews.com/image.php?url=3bkeRZ_0uuzeVbd00" width="640" height="428" ></figure><p><b>Photo Credit:</b> https://www.laylita.com </p><h2>Pristiños</h2><p>A Christmas dessert, Pristinos are rings of fried pastries with indented edges that get doused in a thick honey or brown sugar glaze. </p><p>The batter is a unique blend of flour, sugar, eggs, ground spices, and homemade spice water, making these delightful fritters a sweet and spicy treat.</p></div></body>

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21 Delicious Ecuadorian Dessert Recipes

Along with its striking natural scenery and isolated Galapagos animal species, Ecuador has a rich culture. In fact, its geography plays a large role in its culinary traditions. Its arid highlands, tropical lowlands, and bountiful coastline supply a diverse range of Ecuadorian dishes. Below, I’ll skip the main course and...

21 Delicious Ecuadorian Dessert Recipes

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