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Are you looking for some amazing Ecuador desserts? Then you’re in the right place! Here are 16 ofour favorite Ecuadorian desserts, including photos, videos, and step by step recipes.
Ecuador is famous for its food, and dessert is no exception! These desserts are amazing and simply wonderful, be sure to try them on your trip.
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S your favorite here? Let us know if it is in the comments – and if it isn’t here, tell us about it and we will try to add it to our list!
Always be careful when eating abroad. We don’t have the same immunities as local people – if you get sick, please don’t automatically assume that it’s someone else’s fault.
Up in high-and-mighty North America and Europe, we don’t have the same immunities that they have in other places; we are basically living in fish bowls. Some believe that the insane level of sanitation and all the precautions we take are actually worse for us than whatever we
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Don’t be rude!) and, it pains me that I have to say this, but don’t be naive! You can’t really expect to eat some unidentified street food that you’ve never heard of at a nearly empty food stand and be totally fine.
Make sure that you eat at busy restaurants as this likely means they have good, clean food and that locals don’t get sick from eating there.
I’m proud to be Spanglish – I grew up in Ecuador and like to randomly throw around Spanish words. I’m also including a lot of Spanish videos in this post (
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You know I love you guys so be kind, be accepting, enjoy traveling, love the food, love the people, and keep any rude opinions to yourself (
Dulce de higos(or higoscon queso – figs withcheese) is an amazing Ecuadorian dessert which consists of green figs preserved/candied in a panelasauce and a side of queso fresco.
, and the fig itself is smooth but has enough substance that you can chew it. I’m probably annoying you by now, but I love figs and cheese!
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Higos con queso are a must try when visiting Ecuador. They are very popular, so they can be found at almost any local restaurant. They are extremely dulce but hey,
Suspiros, or baked meringues, are amazing! They are so light and they melt in your mouth. Suspiros are made with whipped egg whites, sugar, cream of tartar or lime/lemon juice or vanilla extract, and some food coloring if you like.
One of the great things about this dessert is that they are super easy to make at home and only takes about 10 minutes of prep time. If you’re not in a baking mood though, you can go to pretty much any panadería in Ecuador and have your choice of suspiros.
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Watch the video along with these translated steps so you can see how she does everything. These are super delicious and I make my version all the time!
Here’s How I Do It: I have a nice truck-load of food allergies and thus cannot eat normal food… such as sugar – one of the main ingredients of suspiros. So I use:
Heat up the maple syrup and slowly add it to the egg whites and salt while they are whipping and then bake it the same as you would normal suspiros and they turn out very similar and don’t need vanilla flavoring because they taste like maple syrup. It’s the same rough idea as Italian meringue. Just call it a Canadian spin on Ecuadorian suspiros!
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Well, now this one is a bit weird. I love it, but I get that it might seem weird if you’ve never tried it before. This one is pretty simple and is exactly what it sounds like – hot chocolate with mozzarella cheese in it, served with buttered bread. The contrast is amazing!
). I, however, tried it in Ecuador, sooo it’s an Ecuador thing for me and I just had to share it with you guys!
The hot chocolate is super rich because it’s generally a real chunk of chocolate, not the powder we have here. The rich hot chocolate blends so well with the salty, stretchy, cheese and it is so weird that it’s amazing!
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This is a French dessert, but it’s very common in Ecuador and is amazing! In Ecuador, they generally call it ‘mil hojas‘ and you can find it at almost all the bakeries.
It’s quite dry – which isn’t a bad thing as it often has whipped cream, buttercream, or a fruity cream between layers. I love the texture, it’s so cool to bite through!
Espumilla is sold like ice cream all over Ecuador, it’s great for the vendors because it doesn’t melt. It’s made with fruit pulp, sugar, flavorless gelatin, and egg whites. It’s then topped witharrope de mora (blackberry syrup), sprinkles and coconut flakes. It’s made quite similarly to suspiros, but it’s not baked.
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As I said before, there is a need to be careful when eating abroad. Some people make espumilla with a “baño maria, ” which means they mix the egg whites and sugar over a pot on the stove, thus heating up the egg whites and greatly limiting or removing the risk of salmonella.
But some don’t; they simply whisk the raw egg whites and away they go. It’s my understanding that this is totally fine for a lot of the locals, but we weak gringitos need to be careful.
Also, just use your discernment. If the pile of espumilla is tall and full, it was likely just made and thus safer than if there is only a little bit left at the end of the day.
Ecuadorian Espumillas Or Guava Meringue Cream
Tres leches is a very moist, sweet cake that is extremely popular in Ecuador and can be purchased at most panadería. It is basically a sponge cake that absorbs milk, whipping cream, and condensed milk.
I find the cake to be a little too milky (ironic, isn’t it) for me. It’s very rich, so I do really enjoy a small slice but find it overwhelming after a while.
Dulce de leche is a very sweet caramel-like candy spread. I know that doesn’t make much sense but I don’t know how else to explain it.
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Dulce de leche is sold in little plastic sleeves as candy, for fillings, ice cream flavorings, or it is spread on cookies or toast. It is a very versatile, extremely sweet spread.
In my opinion, one of the greatest things about helados de paila is watching them being made. These are honest to goodness traditional ice-creams and it’s amazing to watch the process!!
The paila, or pail, that they use is made of bronze, and they put juice into the pot and ice around the pot and then they spin the pail around and around waiting for it to freeze.
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It takes a long time to freeze and a lot of work to keep spinning and spinning, but it comes out so smooth and delicious.
From the video: The ice cream takes a lot of work because it is made completely by hand. They have a wooden table with a wooden bowl on top in which they put straw and ice. Then they add coarse salt to the ice to lower the temperature of the ice threw friction.
Then they add the bronze “paila, ” and a liter of juice into the paila. Then they spin it around and around, and as the ice cream starts to freeze on the sides and base of the paila they stir it with a wooden spoon until the whole batch is frozen and ready to be served.
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“This ice cream is completely organic; it doesn’t have artificial colors, creams, preservatives. So no one can come here and leave without having a delicious helado de paila!” – Monica Suarez, from Rosalia Suarez Heladeria in Ibarra Norte (Ecuador Andes)
If you are lactose intolerant, be sure to ask if they use milk in making the helado de paila that you want to try. More often than not though, you can probably enjoy this traditional ice cream as it is made with only fruit juices and sugar!
. Ecuadorian quesadillas are different than Mexican quesadillas. While Mexican quesadillas look pretty much like soft-shell tacos (don’t kill me), Ecuadorian quesadillas are pentagon-shaped, cream cheese and sugar-filled pastries.
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As I said before, all I’m doing is translating the videos, be sure to watch the videos so you can see how each step of the process is supposed to go!
Alfajores con manjar are amazing little cookies that are super sweet and have a really cool texture. They are filled with the dulce de leche a.k.a manjar that I talked about in #7.
The alfajores are made of two cookies and they are filled with manjar, jams, creams, etc. They are definitely a delicious cookie-like an Oreo on steroids :).
Easy Ecuadorian Espumillas Recipe
The panela is melted over a fire until it starts to thicken and then the coconut is added and mixed. As it cools, it is rolled out, pressed and cut.
It is similar to fudge
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