Welcome to the delectably sweet world of Ecuadorian desserts!
Nestled on the equator, between the Andes and the Pacific Ocean, Ecuador boasts a diverse culinary landscape as rich and varied as its beautiful geography.
From the seafood-infused coastal cuisine to the corn and potato-centric dishes of the Andes, traditional Ecuadorian food is a fusion of indigenous traditions, Spanish influences and a wealth of local ingredients.
Ecuadorian desserts range from creamy, milk-based delicacies to fruit-filled pastries, from unique ice creams to traditional cakes that carry a hint of native flavors.
The use of local Ecuadorian tropical fruit like guava, babaco, and figs and the rich sweetness of sugarcane juice and panela (unrefined whole cane sugar) make these desserts uniquely Ecuadorian.Whether you’re planning a trip to Ecuador, looking for some new desserts to make at home, or just interested in learning about Ecuadorian cuisine, this guide is sure to satisfy your sweet tooth!
So, let’s dive in and explore the tantalizing world of Ecuadorian desserts.
Just want the recipes? Browse our Ecuadorian desserts hub for each of these sweets with its own recipe.
25 Best Ecuadorian Desserts
Each “postre Ecuatoriano” comes with its own unique story, flavor profile and place in Ecuadorian culinary tradition.
Whether it’s a comforting, homey treat or a sophisticated delicacy, each Ecuadorian dessert is a taste of the rich culture and cuisine of this South American country.
1. Dulce de Higos
Dulce de Higos (Sweet Fig), also known as Dulce de Higos con Queso (Sweet Fig with Cheese), is a popular and delicious dessert in Ecuador.
You will find it in every local restaurant, served as a sweet delicacy at the end of a meal or just as a snack for the evening, as locals prefer.
As you can figure, it consists of figs and cheese. Usually, this recipe is made with the following:
- Green figs (abundant and delicious in Ecuador) cooked in a sweet syrup
- Fresh, unsalted, soft cheese.
The caramelized figs have a rich flavor and a soft texture, whereas the cheese perfectly balances the sweetness, providing a fresh twist.
Ecuadorians have it in every household, and tourists are surprised by this rich yet simple recipe.
Dulce de Higos has found its way into my list of the tastiest Latin American Desserts.
2. Morocho
Morocho is another traditional Ecuadorian dessert that locals consider a pudding drink.
It’s made of morocho — a local Ecuadorian white corn, dried and cracked.
The corn is cooked with milk, sugar, cinnamon, and raisins until it reaches a creamy consistency.
This sweet pudding can be drank or eaten by spoon. Its soft milky flavor makes it a forever favorite of the locals.
Morocho is often served warm, making it a comforting dessert perfect for cooler days.
3. Helado de Paila
Helado de Paila is the Ecuadorian traditional ice cream, which is a delight to eat and to see it being made.
It is an all-natural ice cream made of only three ingredients:
- Freshly squeezed fruit juice (for instance, mango, passion fruit, strawberries, blueberries, etc.)
- Sugar
- Ice
Some vendors today add milk for a creamier taste and texture.
However, it is optional.
The above ingredients are put into a deep bronze pan (called Paila).
They are beaten continuously by hand, so the ice breaks into tiny crystals and mixes with the other ingredients until the texture of the ice cream is smooth and creamy.
It is a prolonged process compared to the ice cream machine. However, the mesmerizing flavor and texture are worth the waiting.
Made with only fresh fruit juice and less sugar, Helado do Paila is also healthier than the usual ice cream we are used to consuming.
You can find it in local food stands across Ecuador.
4. Suspiros
Suspiros means “sighs,” and it’s the perfect metaphor for these sweet, airy, and light delicacies.
Like many other traditional Ecuadorian desserts, Suspiros are made with a small number of ingredients, including:
- Egg whites (beaten to form a meringue)
- Sugar
- Lemon/Vinegar
- Salt
The ingredients are mixed, and the mixture is baked into small portions in round shapes, let to cool, and then enjoyed as a snack.
They melt in your mouth, leaving a candy flavor behind.
Today you can find them in many colors, as vendors use food coloring. However, the classic ones are creamy-white.
Similar desserts are called Espumillas in other Latin countries like Guatemala.
However, in Ecuador, they are called Suspiros, whereas Ecuadorean Espumillas have a slightly different recipe.
5. Quimbolitos
Quimbolitos is another Ecuadorian recipe that tastes and looks so traditional and exotic.
It is a steamed, sweet and moist pastry baked inside plantain or achira (native Ecuadorian plant) leaves.
To make Quimbolitos, locals use:
- Wheat flour
- Corn flour
- Sugar
- Eggs
- Butter
- Cheese or milk
- Plantain or achira leaves
Baking the dough inside leaves moistens the cake, adds authentic plantain or achira flavor, and gives the dessert an original, local twist.
6. Tres Leches Cake
A beloved dessert throughout Latin America, Tres Leches Cake in Ecuador is a moist and sweet sponge cake soaked in three kinds of milk: evaporated milk, condensed milk and heavy cream.
The cake is incredibly moist and rich, often garnished with a light meringue or whipped cream and sometimes crowned with a maraschino cherry or sprinkle of cinnamon.
7. Bien Me Sabe
This Ecuadorian dessert has a name that translates to “tastes good to me” and it certainly lives up to it.
Bien Me Sabe is a coconut cream cake, where layers of sponge cake are soaked in coconut cream and stacked, resulting in a moist, sweet and coconut-rich dessert.
8. Arroz con Leche (Rice Pudding)
This classic Latin dessert, loved worldwide, consists of rice simmered in milk, sugar, cinnamon and raisins.
Arroz con leche is a comforting, sweet rice pudding dessert that is often enjoyed warm.
9. Flan de Piña (Pineapple Flan)
A tropical twist on the traditional flan, Flan de Piña is a creamy custard dessert infused with fresh pineapple.
The caramelized sugar topping of flan de piña provides a sweet contrast to the tangy pineapple.
10. Bollos de Maiz (Corn Rolls)
A sweet and savory dessert, Bollos de Maiz are made from fresh corn, cheese, eggs and sugar.
They are wrapped in corn husks and steamed until cooked. The result is a creamy, slightly sweet dessert that is naturally gluten-free.
11. Dulce de Babaco
This dessert features babaco, a native Ecuadorian fruit that resembles a star when cut crosswise.
The fruit pulp is cooked in a sugary syrup until soft and sweet.
It’s often served with a slice of fresh cheese or a dollop of cream to balance out the sweetness.
12. Dulce de Zapallo (Pumpkin Sweet)
This Ecuadorian dessert features pumpkin cooked with panela and spices until it’s soft and caramelized.
It’s a perfect dessert for those who prefer something not too sweet.
13. Rosquillas (Doughnuts)
These are Ecuadorian doughnuts, typically made with a mix of corn and wheat flour, and coated in sugar.
Rosquillas are a popular treat for holidays and festivals. The doughnuts are deep-fried until golden brown, resulting in a crispy exterior and soft, fluffy interior.
14. Canelazo (Hot Spiced Rum)
While technically a drink, Canelazo is sweet enough to qualify as a dessert.
It’s a warm cocktail made with aguardiente (sugar cane alcohol), naranjilla or lemon juice, and spiced with cinnamon.
15. Pristiños (Fried Pastries with Syrup)
These are traditional Ecuadorian pastries that are typically enjoyed during Christmas.
They are deep-fried until golden brown and then soaked in a sweet panela syrup.
16. Torta de Choclo (Corn Cake)
This dessert is a delicious fusion of sweet and savory flavors.
Made from fresh corn, cheese, and a hint of sugar, it’s baked until it has a golden crust but retains a soft, creamy center.
17. Guaguas de Pan (Bread Babies)
Guaguas de Pan are sweet breads that are shaped like little children and traditionally made for the Day of the Dead celebrations.
The Ecuadorian bread is often filled with sweet ingredients like jam or cream and decorated with colored icing.
Each bread baby is a work of art and a tribute to the dearly departed.
18. Dulce de Leche
A classic throughout Latin America, Dulce de Leche is a sweet, caramel-like sauce made by slowly cooking sweetened condensed milk.
In Ecuador, it’s often used as a filling for cakes or served with fresh fruit.
19. Torta de Platano (Banana Cake)
This moist and flavorful cake is made with ripe bananas and a blend of spices like cinnamon and nutmeg.
The Ecuadorian cake is often topped with a sweet cream cheese frosting, adding an extra layer of decadence to this delicious dessert.
20. Churros de Yuca (Yucca Churros)
A unique twist on the traditional churro, these are made with yucca (cassava) instead of flour.
The yucca gives the churros a slightly nutty flavor and a denser texture.
Churros de yuca are deep-fried until crispy and often served with a side of sweet dipping sauce like Dulce de Leche.
21. Cocadas (Coconut Candies)
Cocadas are bite-sized treats made with shredded coconut, sugar, and often condensed milk.
They’re baked until they’re golden and crispy on the outside but remain soft and chewy on the inside.
These sweet and tropical treats are particularly popular along the coast.
22. Alfajores
Alfajores are made by sandwiching a layer of Dulce de Leche between two soft, crumbly cookies.
They’re often coated in chocolate or sometimes dusted with powdered sugar for a final touch.
The result is a sweet, creamy, and indulgent dessert that’s loved across Ecuador.
23. Colada Morada
Colada Morada is a traditional Ecuadorian spiced, berry, and oatmeal drink.
The traditional Ecuadorian drink is most commonly served in November during Day of the Dead or Día de los Difuntos, a holiday honoring their ancestors and deceased family members.
It is often paired with guaguas de pan (also known as t’anta wawa or tantaguaguas), which translates to “little bread babies.”
A guagua de pan is a sweet bread decorated to look like a small child and pair beautifully with the fruity, earthy flavors of Colada Morada.
24. Tomate de Árbol
Tomate de Arbol, or tree tomato, is a unique fruit native to the Andes mountains in South America, specifically in countries like Ecuador, Colombia, and Peru.
Despite its name, it’s quite different from the common tomato.
Its flavor is a delightful blend of sweet and tangy, often compared to a mix between a tomato, a kiwi and a passionfruit.
It’s often used in the preparation of desserts, juices, sauces, and even some traditional dishes in Ecuadorian cuisine
25. Ecuadorian Quesadilla
Ecuadorian Quesadillas are quite different from the Mexican dish that most people are familiar with.
In Ecuador, a Quesadilla is a type of sweet cheese bread, traditionally enjoyed for breakfast or as a mid-afternoon snack.
The dough is made with flour, eggs, sugar, butter and a local fresh cheese called “queso fresco“.
The result is a sweet and slightly savory treat, with a crispy exterior and a soft, fluffy interior.
Ecuadorian Quesadillas are typically served with a hot cup of coffee or hot chocolate, making for a comforting and satisfying snack.
Where to Find These Desserts in Ecuador
If you find yourself in Ecuador and wish to sample these tantalizing sweets, there are plenty of places where you can find them.
Each region of Ecuador has its own unique culinary traditions, so it’s a good idea to try the local specialties wherever you go.
Quito
As the capital city, Quito offers a wide range of Ecuadorian desserts in its numerous bakeries, restaurants, and street food stalls.
Try Helado de Paila at Heladería San Agustín, an establishment that’s been serving this in ice cream cones for more than 150 years.
For Pristiños, head to traditional places like Hasta La Vuelta, Señor.
Guayaquil
In Ecuador’s largest city, you can’t miss the chance to try Tres Leches Cake in one of the city’s many pastelerías (pastry shops).
Sweet & Coffee, a popular coffee chain, offers a variety of classic Ecuadorian desserts, including Tres Leches and Flan.
Cuenca
Known for its rich culinary tradition, Cuenca is the place to try Morocho.
Visit the city’s main market, Mercado 10 de Agosto, for a bowl of this warming dessert.
Also, Tres Estrellas bakery is famed for its delicious breads and pastries.
Otavalo
This town is famous for its market, where you can find a variety of traditional foods and desserts.
Look out for vendors selling Espumillas and Cocadas and hot chocolate.
Coastal Towns
Along the coast, in towns like Salinas and Montañita, you’ll find fresh and delicious Cocadas sold in small stalls along the beach.
Loja
In the southern part of Ecuador, try Bien Me Sabe at Dulcería Nardy, one of the oldest sweet shops in Loja.
Remember, one of the joys of traveling is discovering local gems, so don’t be afraid to venture off the beaten path and try sweet treats from street vendors or small, family-run establishments.
Final Ecuadorian Desserts Thoughts
Ecuadorian desserts truly are the sweetest finale to any meal.
They not only satiate your sweet tooth but also provide a delicious insight into the country’s rich cultural heritage and culinary traditions.
From the creamy Tres Leches Cake to the unique Helado de Paila, from the traditional Guaguas de Pan to the tropical Dulce de Babaco, each dessert carries a story, a tradition and a unique blend of local flavors.
Whether you are in Ecuador, planning a trip there, or simply looking to explore Ecuadorian cuisine from your own kitchen, we hope this list inspires you to dive deeper into the sweet side of Ecuadorian food.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.