18 Delicious Cuba Dessert Recipes Authentic

Beyond the vibrant streets of Havana lies a world of irresistible Cuban desserts waiting to be discovered in your own kitchen. From creamy flan to sweet, crispy churros, these authentic treats bring the warmth and flavor of Cuban culture right to your table. Get ready to explore 18 delicious recipes that will transport your taste buds and impress everyone at your next gathering!

Classic Cuban Flan

Whip up this creamy Cuban flan that’ll have your taste buds doing the cha-cha. This silky caramel custard delivers pure dessert perfection with minimal ingredients. Get ready for the easiest showstopper that tastes like it came straight from Havana.

Ingredients

White sugar – 1 cup
Sweetened condensed milk – 14 oz
Evaporated milk – 12 oz
Eggs – 5 large
Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and grab a 9-inch round baking dish.
2. Pour 1 cup white sugar into a small saucepan over medium heat.
3. Cook the sugar without stirring for 5-7 minutes until it melts into golden amber liquid.
4. Immediately pour the hot caramel into your baking dish, swirling to coat the bottom evenly.
5. Crack 5 large eggs into a blender and pulse for 10 seconds until frothy.
6. Add 14 oz sweetened condensed milk, 12 oz evaporated milk, and 1 tsp vanilla extract to the blender.
7. Blend everything on high speed for 45 seconds until completely smooth and bubble-free.
8. Pour the custard mixture over the caramel in your baking dish.
9. Create a water bath by placing the baking dish inside a larger roasting pan.
10. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
11. Bake at 350°F for 50-60 minutes until the center jiggles slightly but isn’t liquid.
12. Remove the flan from the water bath and cool completely on a wire rack for 2 hours.
13. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
14. Run a sharp knife around the edges to loosen the flan from the dish.
15. Invert onto a serving plate with raised edges to catch the caramel sauce.
Tap the bottom firmly if the flan doesn’t release immediately. This silky custard boasts a rich caramel blanket that seeps into every creamy bite. Try serving it chilled with fresh mango slices or strong Cuban coffee for an authentic experience that melts on your tongue.

Tres Leches Cake with a Cuban Twist

Ready to level up your dessert game? This Cuban tres leches cake soaks fluffy sponge in three milks, then gets topped with cinnamon-kissed meringue. Forget dry cakes—this one stays moist for days.

Ingredients

Flour – 1 ½ cups
Baking powder – 1 tsp
Salt – ½ tsp
Eggs – 5 large
Sugar – 1 cup
Vanilla extract – 1 tsp
Whole milk – 1 cup
Evaporated milk – 1 can (12 oz)
Sweetened condensed milk – 1 can (14 oz)
Egg whites – 4 large
Cream of tartar – ¼ tsp
Cinnamon – 1 tsp

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Separate eggs, placing whites in a large bowl and yolks in another.
4. Beat egg yolks with ¾ cup sugar until pale yellow and thick, about 3 minutes.
5. Mix in vanilla extract with the yolk mixture.
6. Fold the dry ingredients into the yolk mixture until just combined.
7. Whip egg whites with cream of tartar until soft peaks form.
8. Gradually add remaining ¼ cup sugar to egg whites, beating until stiff peaks form.
9. Gently fold egg whites into the batter in three additions.
10. Pour batter into prepared pan and bake for 25-30 minutes until golden and springy.
11. Cool cake in pan on a wire rack for 10 minutes.
12. Poke holes all over the warm cake with a fork or skewer.
13. Whisk together whole milk, evaporated milk, and sweetened condensed milk.
14. Slowly pour milk mixture over the cake, letting it absorb completely.
15. Refrigerate cake for at least 4 hours or overnight.
16. For the meringue, beat egg whites with cream of tartar until foamy.
17. Gradually add ½ cup sugar, beating until stiff, glossy peaks form.
18. Fold cinnamon into the meringue until just swirled.
19. Spread meringue over the chilled cake.
20. Use a kitchen torch to toast the meringue until golden brown spots appear.

A cloud-like meringue topping gives way to an impossibly moist, milky sponge that melts on your tongue. The hint of cinnamon adds warmth that pairs perfectly with strong coffee. Serve it chilled for the ultimate refreshing dessert experience.

Guava and Cream Cheese Pastelitos

Oh my goodness, these guava and cream cheese pastelitos are the flaky, gooey dessert you NEED in your life. One bite and you’ll be transported to pastry paradise with that sweet-tangy combo. Seriously, they’re easier than you think and totally worth the hype.

Ingredients

Puff pastry – 1 sheet
Guava paste – ½ cup
Cream cheese – 4 oz
Egg – 1
Water – 1 tbsp
Granulated sugar – 2 tbsp

Instructions

1. Thaw the puff pastry sheet at room temperature for 40 minutes until pliable but still cold.
2. Preheat your oven to 400°F and line a baking sheet with parchment paper.
3. Unfold the pastry sheet on a lightly floured surface and roll it out to a 10×10 inch square.
4. Cut the pastry into 9 equal squares using a sharp knife or pizza cutter.
5. Cube the guava paste into ½-inch pieces and place 3-4 pieces in the center of each pastry square.
6. Soften the cream cheese by microwaving it for 15 seconds, then dollop 1 tablespoon onto each pastry square.
7. Fold each square diagonally to form triangles and press the edges firmly with your fingers.
8. Crimp the edges with a fork to create a tight seal that prevents leaking during baking.
9. Whisk the egg with 1 tablespoon of water in a small bowl to make an egg wash.
10. Brush the egg wash evenly over the tops of all pastelitos using a pastry brush.
11. Sprinkle 2 tablespoons of granulated sugar over the egg-washed pastries.
12. Bake at 400°F for 18-22 minutes until golden brown and puffed.
13. Transfer the pastelitos to a wire rack and let them cool for 10 minutes before serving.

Zesty guava melds with creamy cheese in these golden pockets that shatter with each bite. The contrast between crisp pastry and warm, oozing filling is pure magic. Try them warm with vanilla ice cream for the ultimate sweet-savory experience that’ll have everyone begging for your recipe.

Cuban Coconut Pudding

OBSESSED with this Cuban coconut pudding? Same. It’s creamy, tropical, and ridiculously easy to make. Get ready to impress your taste buds in just a few simple steps.

Ingredients

– Coconut milk – 1 (13.5 oz) can
– Sweetened condensed milk – 1 (14 oz) can
– Eggs – 2 large
– Vanilla extract – 1 tsp
– Ground cinnamon – ½ tsp

Instructions

1. Preheat your oven to 350°F.
2. Pour the coconut milk into a medium mixing bowl.
3. Add the sweetened condensed milk to the same bowl.
4. Crack the eggs into the bowl, ensuring no shell falls in.
5. Pour in the vanilla extract.
6. Sprinkle the ground cinnamon over the mixture.
7. Whisk all ingredients together for 2 minutes until completely smooth and well combined. Tip: Whisk vigorously to avoid lumps for a silky texture.
8. Pour the mixture into an 8×8 inch baking dish.
9. Place the baking dish inside a larger roasting pan.
10. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish. Tip: This water bath method prevents cracking and ensures even cooking.
11. Bake at 350°F for 45 minutes.
12. Check if the pudding is set by gently jiggling the dish—the center should have a slight wobble but not be liquid.
13. Remove the pudding from the oven and the water bath.
14. Let it cool completely at room temperature for 1 hour. Tip: Cooling slowly helps the texture set properly without weeping.
15. Cover the pudding with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully chilled and firm.
The pudding emerges with a velvety, custard-like texture and a rich coconut flavor enhanced by warm cinnamon notes. Serve it chilled with a sprinkle of toasted coconut or fresh mango slices for a tropical twist.

Arroz con Leche (Cuban Rice Pudding)

Zap your taste buds with this creamy Cuban comfort classic. Simmer rice in sweet milk until dreamy thick. Chill it down for that perfect cool, creamy texture.

Ingredients

– Short-grain rice – 1 cup
– Water – 2 cups
– Cinnamon stick – 1
– Whole milk – 4 cups
– Sweetened condensed milk – 1 (14 oz) can
– Salt – ¼ tsp
– Vanilla extract – 1 tsp

Instructions

1. Rinse 1 cup short-grain rice under cold water until water runs clear.
2. Combine rinsed rice, 2 cups water, and 1 cinnamon stick in a heavy-bottomed pot.
3. Bring mixture to a boil over high heat, then reduce to low and simmer uncovered for 15 minutes until water is absorbed.
4. Stir in 4 cups whole milk and increase heat to medium.
5. Simmer gently for 25 minutes, stirring every 5 minutes to prevent sticking.
6. Add 1 can sweetened condensed milk and ¼ tsp salt, stirring continuously.
7. Cook for another 15 minutes until pudding coats the back of a spoon.
8. Remove from heat and stir in 1 tsp vanilla extract.
9. Discard the cinnamon stick.
10. Transfer pudding to a bowl and press plastic wrap directly onto the surface.
11. Refrigerate for at least 4 hours until completely chilled.
Final touches: For ultimate creaminess, don’t rush the simmering—low and slow is key. Pressing plastic wrap directly on the surface prevents skin formation. The pudding thickens significantly as it cools, so don’t overcook on the stove. Feel that lush, cool creaminess against your tongue with every spoonful. The condensed milk creates a caramel-like sweetness that pairs perfectly with strong coffee. Try it layered with fresh mango slices for a tropical twist.

Churros with Dulce de Leche Dip

Heads up, churro lovers—this crispy, cinnamon-sugar situation with creamy dulce de leche dip is your new obsession. Grab your piping bag and get ready to fry up pure magic in minutes.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 3
• Sugar – ¼ cup
• Cinnamon – 1 tbsp
• Oil – for frying
• Dulce de leche – 1 cup
• Heavy cream – 2 tbsp

Instructions

1. Combine water and butter in a saucepan over medium-high heat.
2. Bring mixture to a rolling boil, then immediately remove from heat.
3. Stir in flour vigorously until a smooth dough ball forms—this prevents lumps.
4. Let dough cool for 5 minutes to avoid cooking the eggs.
5. Beat in eggs one at a time until fully incorporated and glossy.
6. Heat oil in a deep pot to 375°F, using a thermometer for accuracy.
7. Spoon dough into a piping bag fitted with a large star tip.
8. Pipe 4-inch strips directly into hot oil, cutting with scissors.
9. Fry for 2–3 minutes per side until golden brown and puffed.
10. Remove churros with a slotted spoon and drain on paper towels.
11. Mix sugar and cinnamon in a shallow bowl while churros are warm.
12. Roll each churro in cinnamon-sugar coating until fully covered.
13. Warm dulce de leche and heavy cream in a microwave-safe bowl for 30 seconds.
14. Whisk until smooth and dip-ready consistency forms.
15. Serve churros immediately with warm dulce de leche dip.

Perfectly crisp outside with a tender, airy center, these churros deliver that signature crunch with every dip into the silky caramel sauce. Try stacking them vertically in a glass for a dramatic party display, or drizzle extra dulce de leche over ice cream for a next-level dessert mashup.

Bunuelos de Viento (Cuban Fritters)

Forget everything you thought you knew about fritters. Whip up these impossibly light Cuban cloud puffs in 20 minutes flat. Watch them puff into golden perfection right before your eyes.

Ingredients

– Flour – 1 cup
– Eggs – 2 large
– Sugar – ¼ cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Vegetable oil – 2 cups
– Cinnamon sugar – ½ cup

Instructions

1. Whisk 2 eggs and ¼ cup sugar in a medium bowl until pale and frothy.
2. Sift 1 cup flour, 1 tsp baking powder, and ½ tsp salt directly into the egg mixture.
3. Fold the dry ingredients into the wet ingredients until just combined—don’t overmix.
4. Heat 2 cups vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
5. Drop teaspoon-sized balls of batter into the hot oil using two spoons.
6. Fry for 2-3 minutes, flipping once, until golden brown and puffed.
7. Remove fritters with a slotted spoon and drain on paper towels for 1 minute.
8. Roll warm fritters in ½ cup cinnamon sugar while still hot.

Here’s the magic: these fritters develop a crisp shell that gives way to an airy, hollow center. The cinnamon sugar coating melts into a crackly glaze that contrasts beautifully with the delicate interior. Serve them stacked high with café con leche for the ultimate afternoon treat.

Torrejas (Cuban-Style French Toast)

Oozing with caramelized sweetness, this Cuban twist on French toast will transform your breakfast game. Soak thick bread in spiced syrup, then fry until golden—each bite delivers crispy edges with a custardy center that melts in your mouth.

Ingredients

– Bread – 6 thick slices
– Eggs – 4 large
– Milk – 1 cup
– Sugar – ¾ cup
– Cinnamon – 1 tsp
– Vanilla extract – 1 tsp
– Butter – 3 tbsp

Instructions

1. Whisk eggs, milk, sugar, cinnamon, and vanilla extract in a wide bowl until fully combined.
2. Heat a large skillet over medium heat and melt 1 tablespoon of butter.
3. Dip one bread slice into the egg mixture, soaking each side for 30 seconds to absorb maximum flavor.
4. Place the soaked bread slice in the hot skillet.
5. Fry for 3–4 minutes until the bottom is golden brown and crisp.
6. Flip the bread slice using a spatula.
7. Fry the other side for another 3–4 minutes until equally golden.
8. Transfer the cooked torreja to a plate.
9. Repeat steps 3–8 with remaining bread slices, adding more butter to the skillet as needed to prevent sticking.
10. Serve immediately while warm. Soaking the bread just until saturated but not falling apart ensures a custardy interior without sogginess. Maintaining medium heat prevents burning while achieving that signature crispy crust. Using day-old bread helps it hold up better during soaking and frying. Sweet, syrupy, and subtly spiced, these torrejas boast a crackly sugar crust that gives way to a soft, egg-rich interior. Stack them high with fresh mango slices or drizzle with condensed milk for an extra-decadent treat that feels like dessert for breakfast.

Pan con Lechón Sweet Bread Pudding

Hear me out—this isn’t your average bread pudding. We’re transforming leftover Pan con Lechón into a sweet, custardy dessert that’ll blow your mind. Get ready to level up your leftovers game.

Ingredients

Pan con Lechón – 4 cups cubed
Eggs – 3 large
Whole milk – 2 cups
Granulated sugar – ¾ cup
Vanilla extract – 1 tsp
Ground cinnamon – 1 tsp
Unsalted butter – 2 tbsp

Instructions

1. Preheat your oven to 350°F.
2. Grease an 8×8-inch baking dish with 1 tablespoon of unsalted butter.
3. Cut Pan con Lechón into 1-inch cubes until you have 4 cups.
4. Arrange the bread cubes evenly in the prepared baking dish.
5. Crack 3 large eggs into a medium mixing bowl.
6. Whisk the eggs until fully blended and frothy.
7. Pour 2 cups of whole milk into the egg mixture.
8. Add ¾ cup granulated sugar to the bowl.
9. Measure 1 teaspoon vanilla extract and add to the mixture.
10. Sprinkle in 1 teaspoon ground cinnamon.
11. Whisk all ingredients together until the sugar dissolves completely.
12. Slowly pour the custard mixture over the bread cubes in the baking dish.
13. Press down the bread cubes with a spatula to ensure they’re fully submerged.
14. Let the mixture sit for 15 minutes to allow the bread to absorb the custard.
15. Dot the top with remaining 1 tablespoon of unsalted butter, cut into small pieces.
16. Bake at 350°F for 45-50 minutes until the top is golden brown and the center is set.
17. Insert a knife into the center—it should come out clean when done.
18. Remove from oven and let cool for 20 minutes before serving.

You’ll love the contrast between the crispy top and soft, custardy center. The savory pork notes from the Pan con Lechón create an unexpected sweet-savory harmony that’s pure magic. Try serving it warm with a drizzle of caramel sauce for next-level indulgence.

Casquitos de Guayaba (Candied Guava Shells)

You’ve never had guava like this. Casquitos de Guayaba transform the tropical fruit into glossy, candied shells that melt in your mouth. Yes, they’re as addictive as they sound.

Ingredients

• Guavas – 6 large, firm
• Granulated sugar – 2 cups
• Water – 1 cup
• Lime juice – 2 tbsp

Instructions

1. Wash and dry all 6 guavas thoroughly.
2. Slice off both ends of each guava with a sharp knife.
3. Cut each guava in half horizontally.
4. Scoop out the seedy pulp from each half using a small spoon, leaving about ¼-inch thick shells.
5. Combine 2 cups granulated sugar and 1 cup water in a medium saucepan.
6. Heat the sugar mixture over medium heat, stirring constantly until sugar completely dissolves.
7. Add the guava shells to the syrup in a single layer.
8. Reduce heat to low and simmer for 45 minutes, occasionally spooning syrup over the tops.
9. Test doneness by pressing a shell—it should feel tender but still hold its shape.
10. Stir in 2 tbsp lime juice and simmer for 5 more minutes.
11. Remove pan from heat and let shells cool completely in the syrup, about 2 hours.
12. Transfer candied shells to an airtight container, pouring remaining syrup over them.

Glossy and tender, these candied shells deliver intense guava flavor with a delicate chew. Get creative by serving them over vanilla ice cream or pairing with sharp cheese for a stunning dessert board.

Crema de Vie (Cuban Eggnog Dessert)

Just when you thought eggnog couldn’t get better—meet Crema de Vie. This Cuban dessert transforms classic holiday flavors into a silky, spoonable treat. Forget boring desserts—this one brings the party.

Ingredients

Whole milk – 4 cups
Sweetened condensed milk – 1 (14 oz) can
Egg yolks – 6 large
Vanilla extract – 2 tsp
Ground cinnamon – 1 tsp
Dark rum – ¼ cup

Instructions

1. Separate 6 egg yolks into a medium bowl, discarding the whites or saving for another use.
2. Whisk the egg yolks vigorously for 2 minutes until pale and slightly thickened.
3. Pour 4 cups of whole milk into a heavy-bottomed saucepan.
4. Add 1 can of sweetened condensed milk to the saucepan.
5. Heat the milk mixture over medium heat, stirring constantly with a wooden spoon until it reaches 160°F on a kitchen thermometer.
6. Temper the egg yolks by slowly pouring 1 cup of the hot milk mixture into the yolks while whisking continuously.
7. Pour the tempered yolk mixture back into the saucepan with the remaining milk.
8. Cook over low heat, stirring constantly, for 8-10 minutes until the mixture thickens enough to coat the back of a spoon.
9. Remove from heat and immediately stir in 2 tsp vanilla extract, 1 tsp ground cinnamon, and ¼ cup dark rum.
10. Strain the mixture through a fine-mesh sieve into a heatproof bowl to ensure silky smooth texture.
11. Cool the mixture to room temperature, stirring occasionally to prevent skin formation.
12. Cover with plastic wrap pressed directly against the surface and refrigerate for at least 4 hours until completely chilled.

Velvety and rich, this dessert delivers creamy cinnamon warmth with a subtle rum kick. Serve it chilled in small glasses garnished with extra cinnamon—perfect for holiday gatherings or as an elegant dinner party finale. The smooth, custard-like texture melts on your tongue while the flavors deepen overnight.

Pastel de Gloria (Guava and Cheese Tart)

You’ve been sleeping on this Latin dessert treasure. Pastel de Gloria combines sweet guava and creamy cheese in a flaky tart that’ll make your taste buds dance. Get ready to level up your baking game with this showstopper.

Ingredients

Flour – 2 cups
Butter – ¾ cup
Cream cheese – 8 oz
Guava paste – 12 oz
Egg – 1
Sugar – ¼ cup
Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F.
2. Cut cold butter into small cubes.
3. Combine flour, sugar, and salt in a large bowl.
4. Work the butter into the flour mixture using your fingers until it resembles coarse crumbs.
5. Add the egg and mix until a dough forms.
6. Press the dough evenly into a 9-inch tart pan, making sure to go up the sides.
7. Prick the bottom of the crust with a fork to prevent bubbling.
8. Bake the crust for 15 minutes until lightly golden.
9. Slice cream cheese into thin layers while the crust cools for 10 minutes.
10. Arrange cream cheese slices evenly over the cooled crust.
11. Cut guava paste into ¼-inch thick slices.
12. Layer guava paste slices over the cream cheese in a circular pattern.
13. Return the tart to the oven and bake for 25 minutes until the cheese is soft and guava is bubbly.
14. Let the tart cool completely on a wire rack for at least 1 hour before slicing.
15. Use a sharp knife dipped in hot water for clean slices through the sticky guava layers.

Dive into the perfect contrast of sweet, sticky guava against the tangy cream cheese nestled in that buttery crust. Serve it slightly warm with coffee for breakfast or chilled as an elegant dessert—either way, those flaky layers and gooey center will have everyone asking for seconds.

Coquitos (Cuban Coconut Macaroons)

Brace yourself for coconut euphoria. These Coquitos deliver tropical vibes in one bite—creamy, sweet, and dangerously addictive. Get ready to impress with minimal effort.

Ingredients

– Sweetened condensed milk – 1 (14 oz) can
– Unsweetened shredded coconut – 2 cups
– Vanilla extract – 1 tsp
– Ground cinnamon – ½ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Pour the sweetened condensed milk into a medium mixing bowl.
3. Add the unsweetened shredded coconut to the bowl.
4. Measure and add the vanilla extract.
5. Sprinkle in the ground cinnamon.
6. Mix all ingredients thoroughly until fully combined and sticky.
7. Scoop 1-tablespoon portions of the mixture and roll into tight balls. (Tip: Wet your hands slightly to prevent sticking.)
8. Arrange the balls 1 inch apart on the prepared baking sheet.
9. Bake for 12–15 minutes, until the edges turn golden brown. (Tip: Rotate the sheet halfway for even browning.)
10. Remove from the oven and let cool completely on the baking sheet. (Tip: They firm up as they cool—don’t rush it!)

Velvety on the inside with a lightly crisp shell, these coquitos melt with cinnamon-kissed coconut richness. Serve them chilled for a refreshing treat or crumble over ice cream for instant dessert magic.

Malanga Fritters with Honey Drizzle

Whip up these crispy malanga fritters that’ll have your taste buds dancing. Grate that root veggie, fry until golden, and finish with sweet honey magic. Get ready for the crunchiest 15 minutes of your life.

Ingredients

Malanga – 2 large
Flour – ½ cup
Egg – 1
Salt – 1 tsp
Vegetable oil – 2 cups
Honey – ¼ cup

Instructions

1. Peel 2 large malanga roots completely with a vegetable peeler.
2. Grate the peeled malanga using the large holes of a box grater.
3. Squeeze the grated malanga firmly in your hands to remove excess moisture.
4. Combine the grated malanga with ½ cup flour in a medium bowl.
5. Crack 1 egg into the malanga mixture.
6. Add 1 tsp salt to the bowl.
7. Mix all ingredients thoroughly with your hands until fully combined.
8. Heat 2 cups vegetable oil in a deep skillet to 350°F.
9. Scoop 2 tablespoons of the malanga mixture and form into a flat patty.
10. Carefully place 3-4 patties into the hot oil without crowding the pan.
11. Fry the fritters for 3-4 minutes until deep golden brown on the bottom.
12. Flip each fritter using tongs and fry for another 3-4 minutes.
13. Remove the fritters from the oil when both sides are evenly browned.
14. Drain the fritters on a paper towel-lined plate for 1 minute.
15. Drizzle ¼ cup honey over the warm fritters in a zigzag pattern.
16. Serve immediately while hot and crispy.
Serve these fritters hot to experience the perfect contrast between the crunchy exterior and soft, earthy interior. The honey drizzle caramelizes slightly on the warm surface, creating a sweet-savory balance that’s absolutely addictive. Try stacking them high with a dollop of Greek yogurt for an unexpected twist that’ll make your Instagram feed pop.

Yuca con Mojo Sweet Fried Yuca

Let’s transform humble yuca into crispy golden sticks drenched in garlicky mojo magic. This Cuban-inspired snack delivers addictive crunch with every tangy, garlic-forward bite. Get ready to fry up pure comfort food perfection.

Ingredients

– Yuca – 2 lbs
– Olive oil – ½ cup
– Garlic – 8 cloves
– Lime juice – ¼ cup
– Salt – 1 tsp
– Vegetable oil – 4 cups

Instructions

1. Peel 2 lbs yuca completely, removing the thick brown skin and pink inner layer.
2. Cut yuca into 3-inch long sticks about ½-inch thick, removing the tough fibrous core from each piece.
3. Bring a large pot of salted water to a rolling boil at 212°F.
4. Boil yuca sticks for 15 minutes until fork-tender but not falling apart.
5. Drain boiled yuca thoroughly and pat completely dry with paper towels—this prevents dangerous oil splatters during frying.
6. Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F using a deep-fry thermometer.
7. Fry yuca sticks in batches for 4-5 minutes until golden brown and crispy, avoiding overcrowding the pot.
8. Remove fried yuca with a slotted spoon and drain on a wire rack over paper towels.
9. Mince 8 garlic cloves finely while yuca fries.
10. Heat ½ cup olive oil in a small saucepan over medium heat for 2 minutes.
11. Add minced garlic to the hot oil and cook for exactly 1 minute until fragrant but not browned.
12. Remove garlic oil from heat and immediately stir in ¼ cup lime juice and 1 tsp salt.
13. Drizzle the hot mojo sauce generously over the crispy yuca sticks while both are still warm.
14. Toss gently to coat all pieces evenly with the garlic-lime mojo.
Here’s your reward: crackly-edged yuca sticks soaked in pungent garlic oil with bright lime zing. Serve these immediately while the exterior stays shatter-crisp against the fluffy interior—perfect alongside grilled meats or smashed into tacos for extra texture.

Helado de Mamey (Mamey Sapote Ice Cream)

Craving something tropical? This creamy mamey ice cream brings vacation vibes to your freezer. Blend, freeze, and scoop your way to paradise.

Ingredients

Mamey sapote pulp – 1 cup
Sweetened condensed milk – 1 (14 oz) can
Heavy cream – 1 cup
Vanilla extract – 1 tsp

Instructions

1. Combine mamey sapote pulp, sweetened condensed milk, heavy cream, and vanilla extract in a blender.
2. Blend on high speed for 45 seconds until completely smooth and no pulp chunks remain.
3. Pour the mixture into a 9×5 inch loaf pan. Tip: Use ripe mamey for maximum sweetness and creamy texture.
4. Cover the pan tightly with plastic wrap, pressing it directly against the ice cream surface.
5. Freeze for 6 hours until completely firm and scoopable. Tip: Freeze your serving bowls for 10 minutes before scooping for perfect presentation.
6. Remove from freezer and let stand at room temperature for 8 minutes to soften slightly.
7. Scoop into chilled bowls using an ice cream scoop dipped in warm water. Tip: Layer with crushed graham crackers for a delicious ice cream sandwich effect.

Amazingly creamy with a sweet, tropical flavor reminiscent of sweet potato and almond. The vibrant orange color makes it stunning in waffle cones, or try topping with toasted coconut for extra crunch.

Pudin de Pan (Cuban Bread Pudding)

Y’all ready to transform stale bread into pure Cuban magic? This isn’t your grandma’s bread pudding—it’s a caramel-kissed, custard-soaked revelation. Get those baking dishes ready because this tropical treat will disappear faster than you can say “¡delicioso!”

Ingredients

Bread – 6 cups
Eggs – 4
Sugar – 1 cup
Milk – 2 cups
Vanilla extract – 1 tsp
Cinnamon – 1 tsp
Butter – 2 tbsp

Instructions

1. Preheat your oven to 350°F.
2. Tear 6 cups of bread into 1-inch chunks and place in a large bowl.
3. Melt 2 tablespoons of butter and drizzle over the bread pieces.
4. In a separate bowl, whisk 4 eggs until frothy and pale yellow.
5. Add 1 cup of sugar to the eggs and whisk for 2 minutes until fully combined.
6. Pour 2 cups of milk into the egg mixture while continuously whisking.
7. Stir in 1 teaspoon of vanilla extract and 1 teaspoon of cinnamon.
8. Pour the custard mixture over the bread and let soak for 15 minutes—press down occasionally to ensure all bread absorbs liquid.
9. Transfer the soaked bread mixture to a greased 9×13 inch baking dish.
10. Bake at 350°F for 45-50 minutes until the top is golden brown and a knife inserted in the center comes out clean.
11. Let cool for 20 minutes before serving.

Soaked bread transforms into a custardy masterpiece with caramelized edges that crackle with sweetness. Serve it warm with a drizzle of dulce de leche or a scoop of vanilla ice cream for that perfect temperature contrast. The cinnamon-kissed interior stays miraculously moist while the sugar creates that irresistible crispy top layer everyone fights over.

Natilla (Cuban Custard with Cinnamon)

Ready to taste Cuban comfort in a cup? This creamy natilla delivers silky custard perfection with just 5 ingredients. Get your cinnamon ready for the ultimate cozy dessert upgrade.

Ingredients

Whole milk – 4 cups
Granulated sugar – 1 cup
Cornstarch – ½ cup
Egg yolks – 4
Cinnamon stick – 1
Ground cinnamon – 1 tbsp

Instructions

1. Combine 4 cups whole milk, 1 cup granulated sugar, and 1 cinnamon stick in a heavy-bottomed saucepan.
2. Heat over medium heat until steaming hot but not boiling, about 180°F on a candy thermometer.
3. Remove the cinnamon stick and discard it.
4. Whisk ½ cup cornstarch with ½ cup cold milk in a separate bowl until completely smooth.
5. Slowly pour the cornstarch mixture into the hot milk while whisking constantly.
6. Continue cooking over medium heat, whisking continuously, until the mixture thickens noticeably, about 5-7 minutes.
7. Remove from heat and let cool for 2 minutes.
8. Whisk 4 egg yolks in a small bowl until pale yellow.
9. Temper the eggs by slowly adding ½ cup of the hot milk mixture while whisking vigorously.
10. Pour the tempered egg mixture back into the main saucepan while whisking constantly.
11. Return to medium-low heat and cook for 3 more minutes, stirring constantly, until thick and creamy.
12. Immediately pour the custard into 6 individual serving dishes.
13. Let cool to room temperature for 30 minutes.
14. Cover with plastic wrap pressed directly against the surface to prevent skin formation.
15. Refrigerate for at least 4 hours until completely set and chilled.
16. Sprinkle 1 tablespoon ground cinnamon evenly over the tops before serving.
Just spoon through that velvety texture to experience pure comfort. The cinnamon creates a warm spice contrast against the creamy base. Try it chilled with fresh berries or as an elegant dinner party finale that always impresses.

Summary

Kickstart your Cuban dessert adventure with these 18 authentic recipes! From creamy flan to sweet pastelitos, there’s something for every sweet tooth. We’d love to hear which recipes become your favorites—drop us a comment below and share your baking triumphs on Pinterest so others can discover these delicious treats too!