23 Traditional Chilean Dessert Recipes To Make

Imagine two shortbread type cookies smothered in powdered sugar, glued together with dulce de leche, sweetened milk that tastes like caramel.

There are various varieties throughout the country, but every combination has crumbly shortbread, sweet powdered sugar, and dulce de leche between two cookies.

If that isn’t enough to get your mouth watering, what will?

Brazo de Reina directly translates to “queen’s arm,” though it's unclear which queen.

Perhaps the queen of cakes? Because this delectable swiss roll is made of sponge cake and filled with dulce de leche caramel.

Certainly worthy of the finest royal feasts and should be considered on par with chocolate and pumpkin swiss rolls in terms of sugary delight.

Orange is a delicious fruit, and dishes made of oranges are no exception.

This tart is made with custard made with oranges, and its bright and cheerful color is reflected in its name, Tarta Chirimoya Alegre, which roughly translates to Cheerful Custard Tart.

If you’re feeling something sweet and fruity, there’s nothing better than this.

Chilean Cocadas are coconut macaroons; if you’ve never tried them, you’re in for a treat.

The crunchy, flaky coconut combined with white chocolate pieces and a generous helping of powdered sugar always makes me feel like I’m eating something far fancier than I am.

There are many different ways to bake these, from shaping them into balls, squashing them flat like cookies, or cooking them less so they taste more like meringue, so pick one that sounds good.

Don’t be put off by the name Leche Asada or Roasted Milk.

This delectable treat is flan or caramel pudding in other countries.

But in Chile, the pudding is baked until the top is nice and brown, with some aromatic seasonings that will fit around any Christmas table.

Kuchen is a fusion food brought over by German immigrants in the 19th century, then adopted into Chilean culture.

It's a tart with a cookie base, custard cream filling, then some kind of fruit filling, be it mangoes, berries, or, in this case, strawberries.

It makes a stellar dessert, particularly for those who love tarts and cakes but dislike chocolate.

Leche Nevada is another custard dessert with a merengue twist on top.

The meringue is coated in brown sugar, cinnamon, nutmeg, and whatever else you may like before it is plopped on top of the custard, looking like a small brown-dusted island sitting in a sea of custard.

You can have it hot or cold because it will be delicious no matter how you eat it.

Do you like pumpkins? You’ll love sopaipillas, or as they are commonly known in the US, sopapillas.

They have pumpkin and can be drizzled or dunked in all hot and cold sauces, such as melted chocolate and dulce de leche to honey or a sprinkle of powdered sugar.

Whatever you choose to eat them with, you won’t find any more delicious or dunkable pumpkin treats.

Check out other pumpkin dishes if you like these!

Don’t worry. This cake doesn’t have a thousand layers.

What it does have is dulce de leche in spades. It covers the entire cake.

The layers are thin crispy cakes that go well with the dulce de leche and whatever topping you choose, usually some nut or crispy wafers.

If you’re a milk lover, this is the cake for you.

This cake is one step off angel food with a light and airy texture that soaks up the milk like a sponge.

It contains three different types of milk: whole milk, sweetened condensed milk, and evaporated milk, which all come together to create one milky cake.

Christmas and Easter are nearly interchangeable in the word Pascua, but this cake is made for special religious celebrations in Chile.

Its nutty goodness and bright, fruity flavor make this cake unique to the region and much better than American fruit cake.

Have you ever seen a cannoli stuffed with dulce de leche rather than cream? If you have, then you know what Cuchuflis looks like.

The mixture inside the mantequila is a unique blend of dulce de leche, eggs, chocolate, and sugar.

Hence, it maintains its form and tastes better than regular dulce de leche.

Wheat and peach may not seem to go together in a drink, but you would be wrong.

The mote or hulled grain adds a new depth to the flavor, and the drink is sweet but not too sweet.

This is an excellent alternative if you want something sweet and fruity but not lemonade.

Picture beignets filled with dulce de leche and smothered in cinnamon and sugar.

Yep, those are berlines, though these are a little thicker and not as airy. It’s another recipe by German immigrants and goes great with coffee.

Learn about other varieties of donuts like these!

You’ve had doughnuts and funnel cake before, but have you had fried cookies?

Calzones rotos are fried shortbread cookies dusted with powdered sugar and are just as good as other fried dough confectionaries.

They have a unique twist that makes them fun to eat and are nice and crunchy.

This lesser-known dessert is also called Budin de Pan and is a bread pudding made from stale bread.

With some milk, sugar, eggs, and raisins, you can turn that bread into a delicious dessert and add ingredients like apples, vanilla, and cinnamon to flavor as you’d like.

Throw some caramel on top and bake it lightly to get Colegiales.

Dulce de leche, or manjar as it’s known in Chile, is a common ingredient and sauce throughout South America, but Chile has its unique version.

Their dulce de leche has less flavoring from vanilla and sugar to bring out that caramelized milk flavoring.

Some people love it, others prefer other types, but it’s delicious either way.

If you’ve never tried passionfruit before, this dessert is the perfect introduction, and if you don’t like it, try making it with other fruits!

Mousse de Maracuya is made with passionfruit, a bright and tart fruit from South America.

It flavors the mouse perfectly, striking a rare balance between sweet and tart that is outstanding with the fruity taste of passionfruit.

Lucuma is a fruit grown in Peru with a pleasant flavor and grainy but delightful texture.

Lucuma Cake with Meringue is a classic dessert in Chile, usually reserved for special occasions like birthdays or anniversaries, and is always a welcome sight on the dessert table.

You can recreate this cake with any fruit, but lucuma suits this recipe best.

What’s better than meringue?

Meringue is mixed with red wine to create a striking purple color then served with walnuts on top.

It’s dairy-free, gluten-free, and healthier than the other desserts on this list while still tasting fantastic.

Instead of pizza for dinner, what about pizza for dessert?

This simple recipe requires little oven use, just baking some brown sugar tortillas, topping with mascarpone, and whatever fruit you’d like.

Kids love to make their dessert pizzas, and the dessert is relatively healthy with all the fruit.

Que Que is a very dense, yummy coffee cake made with lemon or vanilla, depending on your preference.

It’s sprinkled with powdered sugar and tastes fantastic even if you don’t like coffee.

What makes this stand out from other coffee cakes is the density, clean flavoring, and pecans.

Lemon Froth, or lemon foam, was a famous Chilean dessert in the ’80s and ’90s, but it’s recently been coming back.

It’s easy to whip up, requires few ingredients, and you can use whatever fruit juice you’d like!

It’s more like a very light pudding or custard, but no matter how you’d describe it, it’s one of the best lemon desserts you’ll ever try.