Quick and Authentic Mexcian desserts now at your fingertips

Mexcian desserts feel quite homely and can be quite sweet using a lot of dairy, coconut, spices and local cheese. You can have a taste of Mexico right in the comfort of your own home, by buying some of the Mexican-specific ingredients at specialty stores like evaporated milk, and Oaxaca. While these are easily substitutable, the taste won’t be as authentic as the ones being made by locals to whom the recipes are second nature. Try them and share them with your loved ones.

1. Carlota de limón

(Makes 10 servings)

Ingredients:

• 180 ml lime juice
• 340 gm evaporated milk
• 340 gm condensed milk, adjust to taste
• ½ tsp vanilla extract
• 2 packs Marie cookies (amount on dish size)
• Lime zest, to taste
• Lime slices, for decorating

Instructions

1. Thoroughly wash the limes, cut them in half, juice them, and strain through a fine-mesh sieve to remove pulp and seeds. Measure 180 ml of lime juice and pour it into the blender.
2. Add evaporated milk, condensed milk, and vanilla extract to the blender, running the blender for two minutes, until smooth.
3. Pour a thin layer of the cream mixture into the bottom of an 8x8-inch glass baking dish and spread it evenly to cover the entire bottom.
4. Arrange a single layer of Marie cookies over the cream mixture. Break cookies if needed to fill in gaps, but try to maintain a single layer.
5. Pour more of the cream mixture over the cookies, enough to cover them completely. Use a spatula or spoon to spread the mixture evenly. Add another layer of cookies. Repeat this process, alternating layers of cream mixture and cookies. Aim for four to five layers total, ensuring you have enough cream mixture for a final top layer.
6. For the final layer, pour the remaining cream mixture over the top. Carefully spread it to create a smooth, even surface. Carefully tap the dish on the counter a few times to remove any air bubbles and fill any gaps.
7. You can grate fresh lime zest over the top layer for extra flavor. Cover the dish tightly with plastic wrap or its own lid. Refrigerate for at least two hours, but preferably overnight.
8. When ready to serve, remove from the refrigerator. Cut into squares to get around 10 pieces. Garnish each piece with a small lime slice.

Notes:

• For best results, chill the Carlota overnight to allow the flavors to fuse and the cookies to soften properly.
• This dessert will stay well in the refrigerator for up to a week, but it's best consumed within 2-3 days to get the best of the flavors.
• If the cream mixture seems too sweet, you can adjust by adding more lime juice.
• The number of cookie layers may vary depending on the exact size and shape of your baking dish. Adjust as needed.
• For a stronger lime flavor, add more lime zest to the cream mixture before blending.
• You can experiment with other citrus fruits like lemon or orange for different flavors.

2. Cocadas

(Makes 22 pieces)

Ingredients

• 315 gm sweetened coconut, shredded
• 230 gm sweetened condensed milk
• 85 gm macadamia nuts, chopped
• 1 tsp vanilla extract
• 1 egg

Instructions

1. Preheat the oven to 160°C.
2. In a large bowl, combine all ingredients and mix well.
3. Using a cookie scoop, form the mixture into 22-24 small balls.
4. Place the balls on an unlined, ungreased baking sheet with raised edges.
5. Bake for about 25-30 minutes or until golden brown.
6. Allow to cool before serving.

Note:

Adjust baking time if needed, watching for a golden brown color as an indicator of doneness.

3. Capirotada

(Serves 24)

Ingredients

• 710 ml water
• 450 gm packed light brown sugar, divided
• 2 cinnamon sticks
• 680 gm dinner rolls (ideally Bolillo or French bread), sliced 1.3 cm thick and toasted
• 115 gm butter, softened
• 340 gm Oaxaca cheese, shredded (or mozzarella)
• 240 gm peanuts
• 150 gm raisins
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves

Instructions

1. Preheat the oven to 180°C.
2. Take a saucepan, add water, 400 grams brown sugar, and cinnamon sticks. Bring to a boil.
3. Reduce heat and simmer for about 15 minutes, stirring occasionally, until sugar dissolves and liquid reduces to a syrup. Chuck out the cinnamon sticks.
4. Spread a thin layer of butter on one side of each toasted bread slice. Sprinkle with cinnamon, nutmeg, and cloves.
5. Arrange bread slices, butter side up, in two rows in a 9x13-inch baking dish.
6. Sprinkle cheese, raisins, peanuts, and remaining spices over the bread.
7. Sprinkle the remaining brown sugar over the cheese.
8. Pour the cinnamon syrup over the entire dish.
9. Cover with aluminum foil and bake for about 30 minutes.
10. Cool for 15 to 20 minutes before serving.