Colombian Desserts: Sweet Recipes You Need to Try

October 10, 2024October 7, 2024

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1. Introduction

Let me ask you this—what’s the first thing that comes to mind when you think of desserts? Maybe it’s rich, creamy custards or sugary, crispy treats. Now imagine combining that with the vibrant, tropical flavors of Colombia. That’s what Colombian desserts are all about! From silky caramel arequipe to festive natilla, Colombian sweets are the perfect way to experience the heart and soul of Colombian cuisine. I’m about to take you on a delightful tour of some of the most popular Colombian desserts, with recipes and tips so you can create these mouthwatering treats right in your own kitchen!

2. History of Colombian Desserts

The history of Colombian desserts is as rich as the flavors they deliver. Colombian cuisine has been influenced by a combination of Indigenous, Spanish, and African cultures. Each region of Colombia has its own unique twist on desserts, often influenced by locally available ingredients like tropical fruits, sugarcane, and dairy products. Whether it’s the Atlantic coast’s love for coconut desserts or the Andean region’s creamy natilla, Colombian desserts reflect the country’s diverse culture and landscape.

3. Popular Colombian Desserts

Arequipe (Dulce de Leche)

Ah, the beloved arequipe! If you’ve never heard of arequipe, it’s essentially Colombia’s take on dulce de leche, a caramel-like sauce made from slowly heating sweetened milk until it turns golden and rich. It’s used as a topping, filling, or even enjoyed by the spoonful. You’ll find arequipe in countless Colombian desserts, from obleas to brevas con arequipe.

Arroz con Leche (Rice Pudding)

A classic dessert, arroz con leche is the ultimate comfort food. Made from rice, milk, sugar, and a hint of cinnamon, this creamy treat is perfect for chilly evenings or as a sweet breakfast. The Colombian version often includes raisins and sometimes a dash of coconut milk, giving it a unique twist.

Natilla (Colombian Custard)

Natilla is a must-have at Christmas time. It’s a smooth, custard-like dessert made with cornstarch, milk, and panela (unrefined sugar). Often served alongside buñuelos (fried cheese balls), natilla is an essential part of Colombian holiday traditions.

Brevas con Arequipe (Figs with Caramel)

For a more exotic dessert, brevas con arequipe is a beautiful combination of fresh figs stuffed with arequipe. The figs add a subtle sweetness that perfectly complements the rich, caramel-like arequipe. It’s a simple yet elegant dessert.

Merengón (Colombian Meringue Dessert)

Merengón is a layered dessert made from crispy meringue, whipped cream, and fresh tropical fruits like strawberries, guanábana (soursop), or mango. It’s light, fruity, and perfect for a sunny afternoon treat. Each bite is a delightful mix of textures and flavors!

Obleas (Wafer Cookies with Caramel)

Obleas are thin wafers spread with arequipe and often layered with cheese, jam, or sprinkles. They’re fun to eat and easy to make. If you’re craving something crunchy and sweet, obleas are your go-to.

Postre de Natas (Milk Pudding)

Postre de natas is a traditional Colombian milk pudding made by skimming the cream (natas) off boiling milk. This is then layered with sugar and cinnamon, creating a deliciously rich and creamy dessert with a unique texture. It’s a bit of a labor of love, but the results are worth it!

Torta Negra (Colombian Black Cake)

Colombia’s take on fruitcake, torta negra, is a dense cake packed with dried fruits and soaked in wine or rum. It’s typically reserved for special occasions like weddings or Christmas. This dessert is a celebration in itself, with deep, complex flavors that come together beautifully.

4. Tools Needed for Making Colombian Desserts

Must-Have Kitchen Tools

To whip up Colombian desserts, you won’t need too many fancy gadgets, but a few essential kitchen tools will make the process easier:

Heavy-bottomed saucepan: Perfect for making arequipe or natilla without burning the milk.
Wooden spoon: Ideal for stirring the milk-based desserts to prevent sticking.
Whisk: For keeping that natilla smooth and free of lumps.
Baking dish: If you’re making torta negra, you’ll need a sturdy one.
Thermometer: Helps monitor the temperature for certain caramel-based recipes like arequipe.

Specialty Ingredients in Colombian Desserts

Many Colombian desserts rely on just a few core ingredients:

Arequipe (which you can make yourself!)
Panela (unrefined cane sugar)
Cornstarch (for thickening natilla)
Figs (for brevas con arequipe)
Tropical fruits (like guanábana, for merengón)

5. Arequipe Recipe

Arequipe is one of the most beloved Colombian desserts. Similar to dulce de leche, it’s a thick, creamy caramel made by slowly reducing milk and sugar over low heat. Arequipe is widely used in Colombian desserts, from filling obleas to topping cakes, and even enjoyed straight from the jar. The best part? You can make it at home with just a few ingredients and some patience.

Ingredients for Arequipe

1 liter of milk
400g of sugar
1/2 teaspoon of baking soda
1 vanilla bean (optional)

Instructions for Making Arequipe

1. Heat the Milk

In a heavy-bottomed saucepan, pour the liter of milk and begin heating it over medium flame. A heavy-bottomed pan is essential to prevent the milk from burning as it heats. Stir the milk gently as it warms, ensuring it doesn’t stick to the bottom of the pan.

2. Add Sugar and Baking Soda

Once the milk is warm but not boiling, stir in the sugar and baking soda. The baking soda plays an important role by neutralizing the acidity in the milk, helping it to thicken and caramelize evenly. Stir the mixture until the sugar fully dissolves. If you’re using a vanilla bean for extra flavor, slice it open and add it now.

3. Simmer

This is where the magic happens. Reduce the heat to low and let the milk mixture simmer gently. Stir frequently to prevent the milk from sticking or burning on the bottom of the pan. This process takes time—anywhere from 1 to 2 hours—but patience is key. As the liquid evaporates, the milk will thicken and turn a rich golden-brown color, forming that delicious caramel consistency you’re aiming for.

Pro Tip: Use a wooden spoon and make sure you’re scraping the bottom of the pan as you stir. This prevents any sticking or burning and helps the mixture cook evenly.

4. Cool and Store

Once your arequipe has reached the desired thick, caramel-like consistency, remove it from the heat. Allow it to cool for a bit before transferring it into jars. Store the arequipe in an airtight container in the refrigerator, where it can last up to two weeks—though it’s so delicious, it probably won’t last that long!

Helpful Tips for Perfect Arequipe

Stir constantly to prevent the milk from burning at the bottom of the pan. This also helps the arequipe develop an even texture.
Patience is key: The process of making arequipe is slow and requires careful attention. The longer you cook it, the richer the flavor and color will be.
If you prefer a more intense flavor, you can substitute the vanilla bean for a small splash of rum towards the end of cooking.

6. Natilla Recipe

Natilla is a traditional Colombian dessert enjoyed especially during the holiday season, often paired with buñuelos (fried cheese balls). This creamy custard-like dessert is simple to make, and the sweetness of the panela blends beautifully with the rich flavor of milk. Natilla is a must-have at every Christmas celebration in Colombia, bringing families together with its rich flavor and silky texture.

Ingredients for Natilla

1 liter of milk
1 cup of cornstarch
1 cup of panela (or brown sugar)
1 cinnamon stick
1 teaspoon of vanilla extract
Grated coconut or raisins (optional)

Instructions for Making Natilla

1. Dissolve Cornstarch

In a small bowl, take a portion of cold milk (about 1/2 cup) and dissolve the cornstarch. Stir until smooth and no lumps remain. This step is crucial to ensure the natilla thickens evenly. Set the mixture aside while you work on the rest of the ingredients.

2. Heat the Milk

In a large saucepan, add the remaining milk and the cinnamon stick. Heat the milk over medium heat, stirring occasionally to ensure the cinnamon infuses into the milk and to prevent it from sticking to the bottom of the pan.

3. Add Panela

Once the milk is warm, add the panela. If you don’t have panela, you can substitute it with brown sugar, though panela gives natilla its authentic Colombian flavor. Stir until the panela completely dissolves into the milk, giving the liquid a beautiful golden color.

4. Combine Cornstarch

Slowly pour in the cornstarch mixture while stirring the milk continuously. Stirring constantly is essential at this stage to prevent lumps from forming. As the mixture heats, it will begin to thicken into a custard-like consistency.

5. Cook and Thicken

Reduce the heat to low and continue stirring for about 10-15 minutes. The natilla should thicken gradually, becoming smooth and creamy. Be sure to remove the cinnamon stick once the custard has thickened.

6. Add Vanilla and Coconut

For extra flavor, stir in the vanilla extract at the end. If you like additional texture in your natilla, you can also add grated coconut or raisins at this stage. Fold them in gently to distribute evenly throughout the custard.

7. Cool and Serve

Once your natilla has reached the perfect consistency, pour it into a serving dish. Allow it to cool at room temperature. As it cools, it will firm up, allowing you to cut it into slices. Natilla is typically served cold, and for a festive touch, sprinkle some ground cinnamon on top before serving.

Helpful Tips for Perfect Natilla

Stir consistently to avoid lumps. Cornstarch thickens quickly, so continuous stirring ensures a smooth, even texture.
If you prefer a thicker natilla, increase the amount of cornstarch slightly. However, be careful not to add too much, or the texture may become too stiff.
For a fun twist, try adding grated coconut or dried fruits like raisins or chopped dates. These add an extra dimension to the creamy texture of the custard.

7. Brevas con Arequipe Recipe (Figs with Caramel)

Brevas con Arequipe is one of the most delightful Colombian desserts that highlights the country’s love for blending simple ingredients into something extraordinary. The dessert pairs fresh figs (brevas) with arequipe, a creamy caramel-like filling, resulting in a perfect balance of sweetness and texture. If you’re looking to impress your guests with a unique and flavorful dessert, this is the way to go. Best of all, it’s easy to prepare, requiring minimal ingredients but delivering maximum taste.

Ingredients for Brevas con Arequipe

8 fresh figs (brevas)
1 cup of arequipe (store-bought or homemade)
1 tablespoon of sugar (optional for caramelizing)

Instructions for Making Brevas con Arequipe

1. Prepare the Figs

Start by washing the figs thoroughly. Figs are delicate fruits, so handle them with care. Using a small, sharp knife, make a small incision at the top of each fig without cutting all the way through. This step allows you to create a pocket inside the fig for the arequipe filling. Be gentle to avoid damaging the figs.

Pro Tip: If figs are not in season, you can use dried figs. Simply soak them in warm water for about 30 minutes to rehydrate before proceeding with the recipe.

2. Caramelize the Figs (Optional)

For an extra layer of flavor, consider lightly caramelizing the figs. This step adds a slightly crispy, sugary crust that pairs beautifully with the soft, sweet arequipe inside. To caramelize, heat a small pan over medium heat. Sprinkle a tablespoon of sugar into the pan and let it melt. Roll the figs gently in the melted sugar until they develop a thin caramel coating. Be sure not to overcook them, as figs are delicate and can become mushy.

3. Stuff with Arequipe

Using a spoon or a piping bag, carefully fill each fig with arequipe. Arequipe is a staple in many Colombian desserts, and its sweet, creamy consistency makes it the perfect filling for figs. Be mindful not to overfill, as the arequipe can leak out once you serve the figs.

Pro Tip: If you want to get creative, mix a small amount of cream cheese or ricotta with the arequipe for a slightly tangy flavor.

4. Serve and Enjoy

Arrange the stuffed figs on a serving plate. These little treats are best enjoyed at room temperature or slightly chilled. You can garnish with a drizzle of extra arequipe or a sprinkle of cinnamon for a final touch. The combination of tender, juicy figs and rich, caramel-like arequipe is sure to delight anyone who tries them.

8. Merengón Recipe (Colombian Meringue Dessert)

Merengón is a refreshing, light, and fruity dessert that is quite popular among Colombian desserts. Its base of crispy meringue layered with whipped cream and tropical fruits makes it an irresistible treat for anyone who loves a good mix of textures. This dessert is especially popular during the warmer months, as the combination of sweet, crunchy meringue and juicy fruits makes it wonderfully refreshing. The best part? It’s as beautiful as it is delicious, making it a great dessert to serve at parties or family gatherings.

Ingredients for Merengón

4 egg whites
1 cup of sugar
1 cup of whipped cream
1 cup of sliced strawberries or tropical fruit (mango, guanábana, etc.)

Instructions for Making Merengón

1. Prepare the Meringue

Preheat your oven to 200°F (90°C). To make the meringue, start by beating the egg whites in a clean, dry bowl. It’s crucial that the bowl and beaters are free of any grease or moisture, as even a small amount can prevent the egg whites from whipping up properly. Beat the egg whites until soft peaks form. Then, gradually add the sugar while continuing to beat until the mixture is glossy and stiff peaks form. The sugar helps stabilize the egg whites and gives the meringue its signature crispy texture.

Pro Tip: To test if your meringue is ready, lift the beaters. The peaks should stand tall without drooping, and the sugar should be fully dissolved. Rub a bit of the meringue between your fingers to check—if it feels grainy, keep beating.

2. Bake the Meringue

Line a baking sheet with parchment paper. Spoon or pipe the meringue onto the baking sheet, shaping it into small discs or larger rounds depending on how you’d like to serve it. For an impressive presentation, consider making several layers of meringue discs. Bake in the preheated oven for 1.5 to 2 hours, or until the meringue is dry and crisp on the outside but still slightly soft inside. The low temperature helps the meringue dry out without browning. Once done, allow the meringues to cool completely before assembling.

Pro Tip: You can leave the meringue discs in the oven (with the heat off) to cool down slowly. This helps prevent cracks.

3. Assemble the Merengón

Once the meringues have cooled, it’s time to assemble your Merengón. Start by placing one meringue disc on a serving plate. Spread a generous layer of whipped cream on top, followed by a handful of sliced fruits. Popular choices in Colombian desserts include strawberries, mango, or guanábana (soursop), but you can get creative with any tropical fruits you like.

4. Stack and Serve Immediately

If you’re making a multi-layered Merengón, repeat the process of layering meringue, whipped cream, and fruit until you’ve used all the discs. Serve immediately, as the whipped cream will soften the meringue over time, and you want to preserve that delightful crunch.

Why Merengón is a Must-Try Among Colombian Desserts

Merengón perfectly embodies the combination of textures and flavors that many Colombian desserts are known for. The crisp meringue contrasts beautifully with the smooth whipped cream and juicy fruits, creating a light yet indulgent dessert. It’s also incredibly versatile—you can switch up the fruits to match the season or your personal preferences. Whether you’re a fan of berries or prefer exotic tropical fruits, Merengón offers endless possibilities.

Tips for Perfect Merengón

Ensure that the egg whites are at room temperature before beating, as this helps them whip up more easily.
Avoid opening the oven while the meringue is baking, as this can cause it to collapse.
Serve immediately after assembling to keep the meringue crisp and crunchy.

9. Obleas Recipe

Obleas are one of the most iconic Colombian desserts and a favorite street food. These thin, crispy wafers are often filled with arequipe (Colombian caramel) and layered with additional sweet or savory ingredients, making them a customizable treat for anyone with a sweet tooth. Simple to make and highly versatile, obleas are perfect for a quick snack or dessert. Traditionally, they are enjoyed with arequipe, but you can get creative with your fillings.

Ingredients for Obleas

Pre-made wafer discs (find these online or at specialty stores)
1 cup of arequipe (store-bought or homemade)
Grated cheese (optional)
Jam or fruit preserves (optional)

Instructions for Making Obleas

1. Prepare the Ingredients

Before you begin assembling your obleas, make sure all your ingredients are set out and ready to go. Pre-made wafer discs are typically available in Latin markets or online, and you can choose between large or small sizes depending on your preference. Arequipe is the star filling in this dessert. Whether you buy it or make your own, ensure it’s at room temperature for easy spreading.

Pro Tip: If you want to make this more authentic, prepare homemade arequipe following the recipe mentioned earlier in this article. Its fresh, creamy taste elevates the dessert.

2. Assemble the Obleas

Take one wafer disc and place it on a clean surface. Spread a generous amount of arequipe evenly across the surface of the wafer. Be sure not to overload it with filling; the goal is to achieve a balance between the crispy wafer and creamy caramel.

3. Add Extras

Now is the time to get creative! Obleas are traditionally filled with just arequipe, but you can add layers of different ingredients to suit your taste. Some common additions include grated cheese for a mix of savory and sweet, or fruit preserves such as strawberry or blackberry jam to add a fruity note. If you prefer a rich contrast, a thin layer of Nutella or peanut butter can also work.

Pro Tip: If you’re using cheese, go for something mild like mozzarella or queso fresco. It adds a subtle saltiness that complements the sweetness of the arequipe without overpowering it.

4. Top with the Second Wafer

Place the second wafer disc on top of the filling and press down gently. This will ensure the filling spreads evenly across the oblea and stays in place when you bite into it. The thin wafers allow for a satisfying crunch, which contrasts perfectly with the creamy filling.

5. Serve Immediately

Obleas are best enjoyed fresh! If left to sit for too long, the wafers may lose their crunch due to the moisture from the fillings. Serve the obleas whole or slice them in half for easier handling. Either way, they’re a delicious and simple dessert that captures the essence of Colombian desserts—sweet, fun, and customizable.

Helpful Tips for Perfect Obleas

Use thin wafers: The thinner the wafers, the better. Thick wafers can overwhelm the delicate balance between crunch and creaminess.
Get creative with fillings: While arequipe is the classic choice, feel free to experiment. Grated cheese, fruit preserves, Nutella, or even whipped cream can all enhance your oblea experience.
Serve fresh: The key to a perfect oblea is in its crunch. Serve them right after assembling for the best texture.

10. Postre de Natas Recipe (Colombian Milk Pudding)

Postre de Natas is a rich, creamy dessert that has been enjoyed in Colombia for centuries. This indulgent treat is made from milk and cream (natas), layered with a sweet egg custard mixture. While it requires a bit more patience than other Colombian desserts, the end result is a delicate, luxurious pudding that’s sure to impress. Traditionally, postre de natas is served cold and often garnished with a sprinkle of cinnamon.

Ingredients for Postre de Natas

1 liter of milk
1/2 cup of sugar
3 eggs
1 cinnamon stick
1 teaspoon of vanilla extract

Instructions for Making Postre de Natas

1. Skim the Cream (Natas)

Begin by pouring the milk into a large, heavy-bottomed saucepan. Heat the milk over medium heat until it comes to a gentle boil. Once the milk boils, lower the heat to simmer. As the milk simmers, a layer of cream (known as nata) will form on the surface. Using a spoon or spatula, gently skim off this layer of cream and set it aside. Continue this process for about 30 minutes, skimming the natas periodically as they form.

Pro Tip: Be patient. This is the most time-consuming part of the recipe, but it’s essential for creating the rich texture of postre de natas. The more cream you skim off, the more decadent your final dessert will be.

2. Prepare the Pudding Mixture

In a separate bowl, whisk together the eggs, sugar, and vanilla extract until well combined. The sugar should dissolve completely into the eggs, creating a smooth, homogenous mixture. This will serve as the custard base of your pudding, adding both sweetness and richness.

3. Add the Natas to the Custard

Once you have gathered enough natas, gently fold them into the egg mixture. The natas add a velvety texture and rich flavor to the custard. Be sure to fold them in gently, as you don’t want to break up the delicate cream layers too much.

4. Cook the Pudding

Return the custard mixture to the saucepan and place it over low heat. Stir constantly to prevent the eggs from curdling. Slowly cook the mixture until it thickens into a pudding-like consistency, which should take about 10-15 minutes. As the mixture thickens, you’ll notice the natas distributing evenly throughout the pudding, giving it a unique texture.

Pro Tip: Stirring constantly ensures that the pudding cooks evenly and that no lumps form. Use a wooden spoon for this step, as it helps to distribute the heat more evenly.

5. Serve and Chill

Once the pudding has thickened, pour it into small dessert bowls or one large serving dish. Allow the postre de natas to cool at room temperature before transferring it to the fridge to chill. The dessert should be served cold, which allows the flavors to meld and the pudding to set properly.

For an extra touch, dust the top of the pudding with ground cinnamon before serving. The cinnamon adds a warm, aromatic flavor that complements the creamy sweetness of the dessert.

11. Torta Negra Recipe (Colombian Black Cake)

Torta Negra, also known as Colombian Black Cake, is a dense, flavorful dessert traditionally enjoyed during special occasions like Christmas and weddings. Its rich flavor comes from a combination of dried fruits soaked in rum or brandy, aromatic spices, and butter, resulting in a cake that gets better with age. The recipe for Torta Negra may vary slightly from region to region, but the common thread is its deep, complex flavors that develop over time. It’s one of the most traditional and beloved Colombian desserts, with a special place in many family gatherings.

Ingredients for Torta Negra

2 cups of mixed dried fruits (raisins, prunes, figs)
1/2 cup of rum or brandy
1 cup of butter
1 1/2 cups of sugar
4 eggs
2 cups of flour
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of nutmeg

Instructions for Making Torta Negra

1. Soak the Dried Fruits

The first step in making a great Torta Negra starts a day before you actually bake the cake. Soak the mixed dried fruits (raisins, prunes, figs) in rum or brandy. This is a crucial step that helps the fruit absorb the alcohol and soften, which will give the cake a deeper, more intense flavor. The longer the fruits soak, the better. Some families even soak their dried fruits for several weeks before baking to achieve a truly rich and moist cake.

Pro Tip: If you’re short on time, soak the fruits for at least 12 hours, but for best results, aim for 24 hours. Cover the bowl and keep it at room temperature, stirring occasionally to ensure all the fruit absorbs the rum or brandy evenly.

2. Prepare the Batter

On baking day, preheat your oven to 350°F (175°C) and grease your cake tin. Next, cream the butter and sugar together in a large mixing bowl until light and fluffy. This step is essential for creating a soft, tender cake crumb. Make sure the butter is at room temperature to ensure it blends smoothly with the sugar. Once creamed, add the eggs one at a time, beating well after each addition. The eggs act as a binder, giving the cake structure while helping to incorporate air into the batter, making it light.

Pro Tip: For a richer flavor, you can substitute some or all of the sugar with dark brown sugar, which will add a slight molasses flavor to the cake.

3. Mix the Batter

In a separate bowl, sift together the flour, baking powder, cinnamon, cloves, and nutmeg. The spices are what give Torta Negra its signature warmth and fragrance. Gradually fold the dry ingredients into the butter and egg mixture, making sure everything is well combined but not over-mixed. Over-mixing the batter can lead to a dense cake, so it’s best to mix until just combined.

Once the dry ingredients are incorporated, it’s time to add the soaked dried fruits. Pour in the dried fruit mixture, along with any leftover rum or brandy that wasn’t absorbed. Stir everything together until the fruits are evenly distributed throughout the batter. The fruit should be moist and plump from soaking, which adds not only flavor but also texture to the cake.

Pro Tip: If you want an extra layer of flavor, you can also add a handful of chopped nuts like almonds or walnuts to the batter at this stage.

4. Bake the Cake

Pour the finished batter into a greased cake tin. For best results, use a round or rectangular tin. Once the batter is evenly spread, place it in the preheated oven. Bake the cake for 1.5 to 2 hours, checking it periodically after the 90-minute mark. You’ll know the cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.

Because of the fruit and rum, the cake will remain moist during baking, but it’s important to avoid over-baking, as this can dry out the cake. Once the cake is fully baked, remove it from the oven and allow it to cool completely in the tin. Torta Negra is one of those Colombian desserts that actually improves with time, so feel free to bake it a few days ahead of when you plan to serve it.

Pro Tip: If you want to intensify the flavors even further, brush the cooled cake with additional rum or brandy. This helps the cake stay moist and enhances its depth of flavor.

Why Torta Negra Improves Over Time

One of the most fascinating things about Torta Negra is that it matures with time. Similar to fruitcake, Torta Negra can be baked several days—or even weeks—before serving. This extra time allows the flavors of the dried fruits, spices, and rum or brandy to meld together, creating a richer and more harmonious cake. For the best flavor, store the cake in an airtight container in a cool, dark place. You can even occasionally brush the cake with a bit more rum or brandy as it rests, ensuring that it stays moist and flavorful.

Pro Tip: To preserve the cake for longer periods, you can wrap it tightly in plastic wrap and store it in the refrigerator. Just be sure to bring it back to room temperature before serving.

12. Where to Find Colombian Desserts

Local Colombian Bakeries

If you’re lucky enough to live in or near a large city, there’s a good chance you’ll find a Colombian bakery offering traditional desserts. These bakeries often sell fresh arequipe, obleas, and even natilla during the holiday season. Not only will you get authentic flavors, but you can also support local businesses!

Online Resources for Ingredients

Not everyone has access to Colombian-specific ingredients, but don’t worry—you can find most of what you need online! Websites specializing in Latin American ingredients will have arequipe, panela, and even pre-made wafers for obleas. Shopping online is also a great way to experiment with exotic fruits for merengón.

13. Why You Should Try Making Colombian Desserts at Home

Fun for the Whole Family

One of the best things about Colombian desserts is that they’re easy enough for the whole family to enjoy. Whether you’re whipping up some arroz con leche with your kids or impressing friends with homemade natilla, these desserts are fun to make and even more fun to eat.

Easy and Affordable

While some desserts might seem fancy, most Colombian desserts are simple, requiring only a handful of ingredients. Plus, they’re affordable! With basic pantry staples like sugar, milk, and cinnamon, you can create traditional Colombian treats without breaking the bank.

14. Conclusion

Colombian desserts are a fantastic way to explore the flavors and culture of Colombia. Whether you’re trying your hand at the sweet caramel of arequipe, the creamy delight of natilla, or the fun crunch of obleas, these desserts are sure to bring a bit of Colombian tradition into your kitchen. With the right tools, ingredients, and a little patience, anyone can enjoy these rich, flavorful sweets. So why not give it a try? After all, there’s nothing quite like the satisfaction of making a dessert that’s steeped in culture and brimming with flavor!

15. FAQs

What is the difference between dulce de leche and arequipe?
Arequipe is Colombia’s version of dulce de leche, but they’re essentially the same—a sweet caramel-like sauce made from milk and sugar. The main difference is the name, with slight variations in preparation depending on the country.
Can I make natilla without cornstarch?
No, cornstarch is a key ingredient in natilla. It’s what gives the dessert its thick, custard-like texture. Without it, the dessert wouldn’t set properly.
Where can I buy oblea wafers?
Oblea wafers can be found in some Latin American grocery stores or ordered online from specialty retailers. You can also make your own, though it requires a bit more effort.
How long does homemade arequipe last?
When stored in an airtight container in the refrigerator, homemade arequipe can last up to two weeks. Make sure it’s properly sealed to maintain freshness.
What fruits can I use in a merengón?
Merengón is traditionally made with tropical fruits like guanábana, strawberries, or mango, but you can experiment with any fruit you enjoy. The key is to choose fruits that are juicy and complement the light texture of the meringue.

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