One of the largest sugar-producing countries in the world, Paraguay has an array of special sweets that are indigenous and not found anywhere else in the world. Naturally, most of their local desserts are sugary and include an abundance of local fruits like papaya and guavas. Gelatine and regular gluten are also common ingredients in the desserts of this Latin American country.
If you like gelatin-based desserts this dessert will be right up your alley and it uses an unusual ingredient – sweet potato. This dessert features a base of mashed sweet potatoes, sugar, vanilla, and a thickening agent. After cooking, the mixture is left to set and must be thoroughly chilled before serving to have that trademark jiggly nature. Dulce de Batata is commonly enjoyed on its own as a dessert, or paired with cheese in a classic Latin American dish known as "vigilante" or "Martín Fierro". The origins of this unique confection are a matter of some debate, but it remains a cherished delicacy across the region.
Paraguay's thriving sugarcane industry results in an abundance of molasses, a byproduct of sugar refinement. One traditional Paraguayan dessert that takes advantage of this plentiful ingredient is torta de miel negra, a sweet bread made with rich, dark molasses. This delectable dessert cake has a firm yet spongy texture that is not overly sweet, making it a perfect accompaniment to the traditional South American caffeine-infused drink, called mate.
Another classic Paraguayan dessert is Budín de Pan, a bread pudding cake that transforms old, stale bread into a sweet, economical treat. Eggs are beaten with milk and a touch of lemon or vanilla, then mixed with sugar before being poured over the bread cubes. The soaked bread mixture is then baked in a Bundt pan that has been prepared with a caramel glaze on the bottom, creating a unique layered effect in the dessert.
Dulce de Mamón is a delicious, hearty and syrupy Paraguayan dessert made by simmering papayas (mamónes) in a sugar-water mixture. The fruit is cooked over low heat for at least two hours until it develops a soft, delicate texture. To further enhance the flavors, it is common to add spices like cloves, as well as citrus elements such as orange juice or lemon zest. This sweet and aromatic Dulce de Mamón is a beloved Paraguayan speciality.
One of the most traditional and iconic desserts in Paraguay Kaguyjy is a pudding-like dish made by combining the local variety of corn called “locro” with sugar, and sometimes honey or milk. Sometimes this simple dessert also will have orange peel and vanilla extract for extra flavour. Kaguyjy became especially popular in the second half of the 19th century, during a time of food scarcity in Paraguay due to the Paraguayan War. Its simple preparation using readily available local ingredients made it an accessible and beloved comfort food.
Kivevé is a semi-sweet preparation that features a purée made from a local variety of pumpkin, combined with cornmeal, fresh cheese, and sugar. While Kivevé is sometimes served as a savory side dish to accompany grilled meats, think Thanksgiving, its natural sweetness also lends itself well to being appreciated as a dessert. Despite its humble, rustic ingredients, Kivevé is an incredibly delicious and satisfying Paraguayan specialty.
One of the most beloved Paraguayan desserts is Pasta Frola, which takes advantage of the country's abundant guava (guayaba) fruit. To make this treat, Paraguayans first prepare a delicious guava jam by boiling down the fruit and removing the seeds. This ruby-red guava jam becomes the star ingredient in the Pasta Frola. The base of the dessert is a thick, bread-like pie crust. After the crust is formed, it is coated with a generous layer of homemade guava jam. Then the lattice crust is laid across the top before the whole pie is baked exactly like any regular pie.
a beloved local custard dish, Paraguayan Crema is a creamy, soft, and smooth dessert that is cherished throughout the country. This dessert often features a subtle hint of lemon, which helps to balance its creaminess. The finished custard is typically topped with a dusting of spices like cinnamon or nutmeg and is often enjoyed alongside "terere" a local tea.