Are you ready to spice up your dessert game with some delicious and easy-to-make Mexican treats? Look no further! In this article, we’re counting down our top 22 quick and easy Mexican dessert recipes that are sure to satisfy your sweet tooth. From classic churros to innovative twists on traditional dishes, these desserts are perfect for any occasion – whether you’re hosting a fiesta or just need a little pick-me-up.
Whether you’re a seasoned pro in the kitchen or a novice cook looking to try something new, we’ve got you covered with recipes that require minimal ingredients and effort. So go ahead, grab your apron, and get ready to indulge in the sweet and simple world of Mexican desserts!
Churro Bites with Dulce de Leche
Experience the sweet and crispy goodness of churros in bite-sized form, paired with a rich dulce de leche filling. These treats are perfect for snacking or serving as a dessert.
Ingredients:
– 1 package (16-20 pieces) of frozen churro dough
– 1/4 cup dulce de leche (see note)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oil in a deep frying pan or a deep fryer to 375°F.
2. Remove churro dough from freezer and let it sit at room temperature for 30 minutes.
3. Fry churros in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
4. In a small saucepan, heat dulce de leche over low heat until smooth and warm.
5. Dip each fried churro into the warm dulce de leche, coating about halfway up the dough.
6. Dust with confectioners’ sugar before serving.
Cooking Time: 10-12 minutes (frying time) + 5-7 minutes (dulce de leche heating)
Mexican Chocolate Pudding Cups
Mexican Chocolate Pudding Cups: Rich and Decadent Treats
These creamy pudding cups are infused with the deep flavors of Mexican chocolate, perfect for satisfying your sweet tooth.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon instant espresso powder (optional)
– 1/4 teaspoon salt
– 2 ounces Mexican chocolate (Ibarra or similar), grated
– Whipped cream and chopped pecans for topping (optional)
Instructions:
1. In a medium saucepan, whisk together cream, milk, sugar, cocoa powder, espresso powder (if using), and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 5 minutes or until the pudding thickens slightly.
4. Remove from heat and stir in grated Mexican chocolate until melted and smooth.
5. Pour into small cups or ramekins and refrigerate for at least 2 hours or overnight.
6. Top with whipped cream and chopped pecans, if desired.
Cooking Time: 10-15 minutes
Three-Ingredient Sopapilla Cheesecake Bars
A twist on traditional cheesecakes, these sopapilla-inspired bars combine the sweetness of cheese with the crunch and flavor of sopapillas. Perfect for a dessert that’s both easy to make and impressive to serve.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 16 oz cream cheese, softened
– 1 cup chopped sopapilla (or cinnamon sugar dough)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined.
3. Press the crust mixture into the bottom of an 8-inch square baking dish.
4. In a large mixing bowl, beat the cream cheese until smooth.
5. Roll out the chopped sopapilla to fit the top of the cheesecake crust.
6. Place the sopapilla on top of the cheesecake crust and press gently to adhere.
7. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
8. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 35-40 minutes
No-Bake Mexican Mocha Pie
A rich and decadent dessert that combines the flavors of Mexico with a mocha twist, all without heating up your kitchen!
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/2 cup melted butter
– 16 oz can of sweetened condensed milk
– 1 teaspoon instant coffee powder
– 1/2 teaspoon vanilla extract
– 8 ounces cream cheese, softened
– 1 cup heavy whipping cream
– Pinch of salt
– Chocolate shavings or whipped cream for topping (optional)
Instructions:
1. In a medium bowl, mix together graham cracker crumbs, cocoa powder, and sugar.
2. Add melted butter and stir until combined.
3. Press mixture into the bottom of a 9-inch springform pan.
4. In a large bowl, whisk together sweetened condensed milk, coffee powder, and vanilla extract.
5. Beat in cream cheese until smooth.
6. Fold in heavy whipping cream and salt until stiff peaks form.
7. Pour filling over crust and refrigerate for at least 4 hours or overnight.
Cooking Time: None! This no-bake pie is ready to serve after chilling.
Easy Flan with Caramel Sauce
Transform your dessert game with this effortless flan recipe paired with a rich caramel sauce. This classic Mexican treat is sure to impress!
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together heavy cream, whole milk, sugar, egg yolks, and salt until well combined.
3. Pour the mixture into 6 (6-ounce) ramekins or small cups.
4. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the dishes.
5. Bake for 25-30 minutes or until the edges are set and the centers are still slightly jiggly.
6. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Caramel Sauce:
– Melt 1/4 cup unsalted butter in a small saucepan over medium heat.
– Add 1/2 cup granulated sugar and cook, stirring occasionally, until the caramel turns golden brown (about 5 minutes).
– Remove from heat and let cool slightly before serving with the flan.
Cooking Time: 25-30 minutes
Microwave Mexican Brownie Mug Cake
Get ready for a rich and decadent dessert that’s perfect for any occasion!
Ingredients:
– 1 large egg
– 1 tablespoon unsweetened cocoa powder
– 1 tablespoon all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon granulated sugar
– 1/2 teaspoon vanilla extract
– 1/2 cup milk
– 1/4 cup melted butter or margarine
– 1 ounce semi-sweet chocolate chips
– 1/2 teaspoon instant coffee powder (optional, for a mocha flavor)
– Whipped cream and chopped pecans or walnuts for topping (optional)
Instructions:
1. In a large microwave-safe mug, whisk together egg, cocoa powder, flour, baking powder, salt, sugar, and vanilla extract.
2. Add milk, melted butter or margarine, and chocolate chips to the mixture. Whisk until smooth.
3. If using instant coffee powder, add it to the mixture and whisk well.
4. Microwave on high for 1 minute 15 seconds to 1 minute 30 seconds, depending on your microwave’s power level.
5. Remove from microwave and let cool for a few minutes. Top with whipped cream and chopped nuts, if desired.
Cooking Time: 1:15 – 1:30 minutes
Cinnamon-Sugar Tortilla Chips with Fruit Salsa
Transform ordinary tortilla chips into a sweet and spicy treat by sprinkling cinnamon-sugar goodness on top. Pair them with a refreshing fruit salsa for a delightful snack.
Ingredients:
– 6-8 corn tortillas
– 2 tbsp granulated sugar
– 1 tsp ground cinnamon
– 1/4 cup vegetable oil
– Fresh fruit of your choice (e.g., strawberries, kiwi, pineapple)
– Lime juice
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cut tortillas into triangles or strips.
3. In a bowl, mix together sugar and cinnamon.
4. Toss tortilla chips with vegetable oil until evenly coated.
5. Sprinkle cinnamon-sugar mixture over the tortilla chips, tossing to combine.
6. Spread tortilla chips on a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes or until crispy.
8. Allow chips to cool completely.
9. Combine fresh fruit and a squeeze of lime juice for the salsa.
Cooking Time: 15 minutes
Mango Paletas (Mexican Popsicles)
Beat the heat with these refreshing Mango Paletas, a classic Mexican popsicle treat.
Ingredients:
– 2 ripe mangos, diced
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lime juice
– 1/2 teaspoon salt
– 10-12 popsicle sticks
Instructions:
1. In a blender or food processor, combine mango, sugar, and water. Blend until smooth.
2. Stir in lime juice and salt.
3. Pour the mixture into popsicle molds, leaving about 1 inch at the top for expansion.
4. Insert popsicle sticks and place in the freezer.
5. Freeze for at least 4 hours or overnight.
6. Once frozen, remove from molds and serve immediately.
Cooking Time: 4+ hours
Instant Pot Mexican Rice Pudding
Discover a delicious twist on traditional rice pudding with this easy-to-make recipe using your Instant Pot!
Ingredients:
– 1 cup uncooked white or brown rice
– 3 cups water
– 1/4 cup granulated sugar
– 1/4 cup heavy cream
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1 tablespoon unsalted butter, melted
– Optional: raisins, chopped pecans, or dried cranberries for added texture and flavor
Instructions:
1. Press the “Saute” button on your Instant Pot and melt the butter.
2. Add rice and stir to coat with butter.
3. Add water, sugar, cinnamon, salt, and vanilla extract. Stir well.
4. Close the lid and set valve to “Sealing”. Cook on high pressure for 6 minutes.
5. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Stir in heavy cream until combined. Serve warm or chilled, garnished with desired toppings (if using).
Cooking Time: 16 minutes total (6 minutes cooking + 10 minutes natural pressure release)
Enjoy your creamy and delicious Mexican Rice Pudding!
Cajeta-Stuffed Cookies
These chewy cookies are filled with a rich cajeta filling, made from goat’s milk caramel, adding a delightful surprise to each bite.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– Cajeta filling (see below)
– Confectioners’ sugar for dusting
Cajeta Filling:
– 1 can (14 oz) sweetened condensed milk
– 1/2 cup goat’s milk caramel sauce
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually mix in the flour mixture until just combined.
5. Roll out dough to about 1/4 inch thickness. Cut into desired shapes.
6. Place a spoonful of cajeta filling in the center of each cookie. Fold dough over filling, pressing edges to seal.
7. Bake for 12-15 minutes or until lightly golden. Allow cookies to cool before dusting with confectioners’ sugar.
Cooking Time: 12-15 minutes
Avocado Lime Ice Cream
This refreshing ice cream recipe combines the creaminess of avocados with the brightness of lime, perfect for a hot summer day.
Ingredients:
• 3 ripe avocados
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup granulated sugar
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon salt
• Ice cream maker or a 9×13 inch baking dish
Instructions:
1. Peel and pit the avocados, then puree them in a blender until smooth.
2. In a medium bowl, whisk together coconut milk, sugar, lime juice, and salt until well combined.
3. Add the avocado puree to the coconut mixture and whisk until smooth.
4. Chill the mixture in the refrigerator for at least 2 hours or overnight.
5. If using an ice cream maker, churn according to manufacturer’s instructions. Otherwise, pour the mixture into a 9×13 inch baking dish and freeze for about 2 hours, stirring every 30 minutes until desired consistency is reached.
Cooking Time: None (no cooking required)
Chocolate-Dipped Coconut Marranitos
These crispy coconut marranitos are transformed into an irresistible treat when dipped in rich, velvety chocolate. Perfect for satisfying your sweet tooth or as a thoughtful gift.
Ingredients:
– 1 cup coconut marranito cookies
– 1 cup dark chocolate chips (at least 60% cocoa)
– 1 tablespoon shortening (like Crisco)
Instructions:
1. Line a baking sheet with parchment paper.
2. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. Add the shortening to the melted chocolate and stir until combined.
4. Dip each coconut marranito into the chocolate mixture, coating about 3/4 of the cookie.
5. Place the dipped cookies on the prepared baking sheet.
6. Refrigerate for at least 30 minutes to set the chocolate.
Cooking Time: None required! Just chill and enjoy
Quick Mexican Hot Chocolate Truffles
Elevate your holiday party with these rich and decadent truffles infused with the warm spices of Mexico.
Ingredients:
– 1 cup heavy cream
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 2 tablespoons Dutch-process cocoa powder
– 1 teaspoon instant Mexican hot chocolate mix (such as Abuelita)
– 1/2 teaspoon vanilla extract
– Pinch of salt
– Confectioners’ sugar, for dusting
Instructions:
1. In a medium saucepan over medium heat, combine heavy cream, butter, sugar, and cocoa powder. Whisk until smooth.
2. Bring the mixture to a simmer, then remove from heat.
3. Stir in the Mexican hot chocolate mix, vanilla extract, and salt until well combined.
4. Let the mixture cool to room temperature.
5. Cover and refrigerate for at least 2 hours or overnight.
6. Use a small cookie scoop or spoon to form the mixture into balls. Roll each ball between your hands to shape into truffles.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 10-15 minutes
Biscochitos (Anise Sugar Cookies)
These classic New Mexican cookies are a staple of any fiesta or holiday gathering. With their sweet anise flavor and crunchy texture, you’ll be hooked from the first bite.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup lard or vegetable shortening
– 1/4 teaspoon baking powder
– 1/2 teaspoon anise extract
– 1/2 teaspoon salt
– 1 egg, beaten
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add lard or shortening and use a pastry blender or fingers to work into mixture until it resembles coarse crumbs.
4. Stir in anise extract and salt.
5. Beat in egg until the dough comes together.
6. Roll out dough on floured surface to about 1/8 inch thickness.
7. Cut into desired shapes (e.g., circles, squares).
8. Place on prepared baking sheet and bake for 15-20 minutes or until edges are lightly golden.
9. Dust with confectioners’ sugar while still warm.
Cooking Time: 15-20 minutes
Mexican Wedding Cakes (Polvorones)
Mexican Wedding Cakes (Polvorones) Recipe
Traditional Mexican treats that are sweet and crumbly on the outside, and soft and tender on the inside. These cakes are a staple at many Hispanic celebrations.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup vegetable shortening
– 1/2 cup granulated sugar
– 2 large egg whites
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, cream shortening and granulated sugar until light and fluffy.
4. Beat in egg whites and vanilla extract until well combined.
5. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
6. Roll out dough on a floured surface to about 1/8 inch thickness.
7. Cut into desired shapes using a cookie cutter or the rim of a glass.
8. Place on prepared baking sheet, leaving about 1 inch between each cake.
9. Bake for 15-20 minutes, or until edges are lightly golden.
10. Allow to cool completely before dusting with confectioners’ sugar.
Cooking Time: 15-20 minutes
Pineapple Empanadas with Powdered Sugar
Pineapple Empanadas with Powdered Sugar: A Sweet Twist on a Classic Pastry
These sweet empanadas are perfect for a dessert or snack, filled with caramelized pineapple and topped with powdered sugar. Try them as a unique treat for your next gathering!
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 cup of pineapple chunks
– 2 tablespoons of unsalted butter, melted
– 1/4 cup of granulated sugar
– 1/2 teaspoon of cinnamon powder
– Powdered sugar for dusting
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a pan, combine the pineapple chunks, melted butter, and granulated sugar. Cook over medium heat until the pineapple is caramelized.
3. Roll out the empanada dough to about 1/8 inch thickness.
4. Spoon the pineapple filling onto one half of the dough, leaving a 1/2 inch border around the edges.
5. Fold the other half of the dough over the filling and press the edges together with a fork to seal.
6. Place the empanadas on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
7. Dust the empanadas with powdered sugar before serving.
Cooking Time: 15-20 minutes
Fried Ice Cream with Honey and Cinnamon
A sweet twist on the classic ice cream sandwich, this Fried Ice Cream recipe adds a caramelized honey crust and warm cinnamon spice for an unforgettable dessert.
Ingredients:
– 1 pint of your favorite ice cream (we recommend vanilla or sweet cream)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup whole milk
– Vegetable oil for frying
– Honey, for serving
Instructions:
1. In a shallow dish, mix together the sugar, flour, cinnamon, and salt.
2. Scoop the ice cream into balls, about 1 1/2 inches in diameter. Roll each ball in the sugar mixture to coat.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 375°F.
4. Carefully place the coated ice cream balls into the hot oil and fry for 10-12 seconds, or until golden brown.
5. Remove the fried ice cream from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
6. Serve immediately with a drizzle of honey and enjoy!
Cooking Time: 10-12 minutes per batch
Banana-Nutella Quesadillas
Banana-Nutella Quesadillas Recipe
Get ready to elevate your snack game with this sweet and savory treat!
Ingredients:
• 4 large tortillas
• 2 ripe bananas, sliced
• 1/4 cup Nutella
• 1 tablespoon unsalted butter, melted
• Pinch of salt
• Optional: chopped nuts or shredded coconut for garnish
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each tortilla.
3. Place one tortilla, buttered-side down, in the skillet.
4. Top with a few slices of banana and 1-2 teaspoons of Nutella.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is lightly browned and crispy.
7. Flip and cook for an additional 2 minutes, until the other side is also lightly browned.
8. Repeat with remaining ingredients.
Cooking Time: 4-5 minutes per quesadilla
Optional: Garnish with chopped nuts or shredded coconut before serving.
Tres Leches Cupcakes
Tres Leches Cupcakes Recipe
These moist and flavorful cupcakes are infused with the sweet essence of tres leches, a traditional Latin American dessert made with three types of milk (evaporated milk, condensed milk, and heavy cream). Perfect for any occasion, these cupcakes are sure to impress.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup whole milk
– 3/4 cup evaporated milk
– 1/2 cup sweetened condensed milk
– 1/2 cup heavy cream
– 1 teaspoon pure vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Pour batter into prepared muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before soaking with tres leches mixture (1 part evaporated milk, 1 part sweetened condensed milk, and 1 part heavy cream).
Cooking Time: 18-20 minutes
Horchata Panna Cotta
Combine the creamy richness of panna cotta with the unique flavor of horchata, a traditional Mexican drink made from rice, cinnamon, and vanilla. This dessert is perfect for warm weather or anytime you want a refreshing twist on a classic.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 teaspoons kosher salt
– 1/2 teaspoon vanilla extract
– 1/4 cup horchata syrup (see note)
– 1/2 cup sweetened whipped cream, for serving
Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in the vanilla extract and horchata syrup.
3. Pour the mixture into small individual serving cups or ramekins.
4. Refrigerate for at least 4 hours or overnight until set.
5. Just before serving, top each panna cotta with sweetened whipped cream.
Cooking Time: 10 minutes (plus chilling time)
Creamy Mango Arroz con Leche
A creamy twist on the classic Spanish rice pudding, this recipe combines sweet mango puree with caramelized onions and a hint of cinnamon.
Ingredients:
– 2 cups cooked white rice (preferably day-old)
– 1 ripe mango, diced
– 1 large onion, thinly sliced
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 1 tablespoon sugar
– 1/4 teaspoon ground cinnamon
– Salt to taste
Instructions:
1. In a medium saucepan, melt the butter over low heat. Add the sliced onions and cook until caramelized, stirring occasionally (about 20 minutes).
2. Add the diced mango, cooked rice, heavy cream, sugar, and cinnamon to the saucepan.
3. Cook over medium heat, stirring constantly, until the mixture thickens and the flavors meld together (about 5-7 minutes).
4. Remove from heat and season with salt to taste.
5. Serve warm or chilled, garnished with additional mango slices if desired.
Cooking Time: 25-30 minutes
Dulce de Leche Stuffed Churro Waffles
Dulce de Leche Stuffed Churro Waffles Recipe
Satisfy your sweet tooth with these crispy and fluffy waffles filled with gooey dulce de leche and crunchy churro-inspired goodness.
Ingredients:
– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 2 large eggs
– 1 cup milk
– 1/4 cup melted butter, cooled slightly
– Dulce de leche (store-bought or homemade)
– Churro-inspired topping (cinnamon-sugar mixture)
Instructions:
1. Preheat waffle iron according to manufacturer’s instructions.
2. In a medium bowl, whisk together flour, baking powder, salt, and sugar.
3. In a large bowl, whisk together eggs, milk, and melted butter.
4. Gradually add dry ingredients to wet ingredients and stir until just combined.
5. Pour about 1/4 cup of batter onto the center of the waffle iron.
6. Cook for 3-5 minutes or until golden brown.
7. While waffles are cooking, warm dulce de leche by microwaving it in 10-second increments until spreadable.
8. Once waffles are done, place them on a wire rack and drizzle with warmed dulce de leche.
9. Sprinkle churro-inspired topping over the top of the waffle.
10. Serve warm and enjoy!
Cooking Time: Approximately 15-20 minutes for 4-6 waffles.
Summary
Get ready to indulge in the sweet and simple world of Mexican desserts! This article features 22 quick and easy recipes that are sure to satisfy your cravings. From classic treats like churro bites with dulce de leche and flan with caramel sauce, to creative twists like microwave Mexican brownie mug cake and avocado lime ice cream, there’s something for everyone. Plus, many of these desserts require just a few ingredients and can be whipped up in no time. Whether you’re a seasoned baker or a beginner in the kitchen, this collection has got you covered!
