28 BEST Filipino Desserts You Need to Try

The 28 BEST Filipino Desserts

Many delicious Filipino desserts are enjoyed throughout the country. Desserts in various regions in the archipelago depends on what fruit or crop is abundant in the area. Some of the most popular include:

Sorbetes

Sorbetes is a popular Filipino dessert also known as “dirty ice cream.” It is typically made from carabao’s milk and is sold by vendors in carts or on the streets. It is often served in a cone or cup and comes in various flavors, such as vanilla, chocolate, and mango. It also comes in seasonal flavors like avocado. It is an everyday treat during the hot summer months in the Philippines.

Halo-halo

Halo-halo is probably the most popular Filipino desserts you can find in any Filipino restaurant. The word Halo-halo translates to “mix-mix” in English. It is a dessert made with shaved ice mixed with various ingredients such as sweetened beans, fruits, jellies, and ice cream. It’s then topped with evaporated milk and sometimes a scoop of ube (purple yam) ice cream.

The ingredients and toppings can vary depending on the region or place you order them. Some popular ingredients are red bean, mung bean, sweet corn, sago, langka, nata de coco, and Leche flan.

Halo-halo is a popular dessert in the Philippines, particularly during hot weather. It’s a refreshing and satisfying dessert that can be enjoyed by people of all ages. It’s a perfect dessert after a heavy meal and a great way to cool down during a hot day. It’s also a very colorful and visually appealing dessert.

Puto

Puto is a traditional Filipino steamed rice cake often served as a dessert or snack. It is made from a mixture of glutinous rice flour, sugar, and coconut milk and is typically flavored with vanilla or pandan leaves. The mixture is poured into small molds, then steamed until cooked through. Puto can also be flavored with other ingredients, such as ube (purple yam) or cheese.

Puto is often eaten on its own, but it can also be paired with other dishes, such as dinuguan (pork blood stew), and eaten as a side. It’s also popularly served with sweet coconut cream or grated cheese on top. Puto is a versatile and beloved dessert that can be enjoyed in many different ways.

Leche flan

Leche flan is a traditional Filipino dessert made from a mixture of eggs, sweetened condensed milk, and evaporated milk. It is a custard-like dessert with a rich and creamy texture and caramelized sugar syrup on top. The ingredients are mixed together, poured into a flan mold or “llanera” and steamed over low heat.

The dessert is then chilled before it is turned upside down to release the caramelized sugar syrup on top of the custard. It is a very popular dessert in the Philippines, often served on special occasions and celebrations. It’s also a typical dessert in other countries, such as Spain, where it is known as “creme caramel” or ” Flan”.

Buko pandan

Buko Pandan is a popular Pinoy dessert made from young coconut meat, also known as “buko,” and pandan leaves. The pandan leaves give the dessert a unique sweet aroma and a vibrant green color. The dessert is made by mixing coconut meat, pandan juice, sweetened condensed milk, and sometimes, cream of coconut.

It is then chilled before being served. Buko Pandan is a refreshing and delicious dessert that’s often served on special occasions and celebrations in the Philippines. It’s a perfect dessert to cool down on a hot day.

Turon

Turon is a popular Pinoy dessert made from thinly sliced ripe plantains and saba bananas, wrapped in spring roll wrapper and deep-fried to a golden brown. It is often filled with jackfruit or langka, and sometimes with brown sugar, cinnamon or condensed milk to make it sweeter.

It is a very simple yet delicious dessert that can be found in most street food vendors or in local fairs. It is also a typical dessert in Filipino homes, especially during special occasions and celebrations. It’s a great way to enjoy the natural sweetness of plantains and bananas.

Ube halaya

Ube halaya is a popular Filipino dessert made from purple yam (ube) that is mashed and cooked with milk, sugar, and butter. It is a thick, creamy purple-colored spread or jam often used as a filling or topping for various desserts. It is commonly used to make traditional Filipino desserts such as ube cake, ube hopia, and ube ice cream. It can also be used as a spread on toast or as a filling in pastries and doughnuts.

Ube halaya is a staple in Filipino cuisine, it’s a sweet and creamy treat that is enjoyed by many Filipinos. It is also used in many other countries as well, particularly in Asia, where it is used in various traditional desserts.

Kutsinta

Kutsinta is a traditional Filipino dessert made from glutinous rice flour, brown sugar, and lye water. The ingredients are mixed together, poured into small cups or molds, and then steamed until cooked. The resulting texture is soft, chewy, and translucent and has a slightly sweet taste. It is often topped with grated coconut before being served.

Kutsinta is a popular dessert in the Philippines, often found in street vendors and in local fairs, and it is also a common dessert to be served in Filipino homes, especially during special occasions and celebrations. It is similar to other glutinous rice cakes such as palitaw and puto but has a distinct texture and flavor.

Bibingka

Bibingka is a traditional Filipino rice cake made from glutinous rice, coconut milk, and sugar. It is traditionally cooked in a clay pot lined with banana leaves, and is often served during the Christmas season in the Philippines. The rice cake is often topped with grated coconut, cheese, salted egg, or butter before being cooked.

It can also be topped with sugar or condensed milk after it’s cooked, to give it a sweet and caramelized crust. Bibingka is a popular dessert in the Philippines and it is typically enjoyed with a cup of hot chocolate or coffee. It is common to find street vendors selling it, especially during Christmas.

Sapin-Sapin

Sapin-Sapin is a traditional Filipino layered glutinous rice cake made from glutinous rice flour, coconut milk, and sugar. It is often colored with natural food coloring such as purple yam, pandan leaves or annatto. The ingredients are mixed together and then divided into different portions which are then colored and layered in a round or rectangular mold. It is steamed until cooked and then chilled before being served.

Sapin-Sapin is typically topped with latik, a sweet and crispy coconut curd, and grated coconut before being served. It is a very popular dessert in the Philippines, often found in street vendors and in local fairs, and it is also a common dessert to be served in Filipino homes, especially during special occasions and celebrations.

Mango float

Mango float is a popular Filipino dessert made from layers of crushed graham crackers, fresh mango slices, and whipped cream. The ingredients are layered in a dish or bowl, with the graham crackers on the bottom, followed by mango slices and whipped cream, and then repeated until all the ingredients are used.

The dessert is chilled in the refrigerator for a few hours before being served to allow the flavors to meld together. The result is a sweet and creamy dessert with a crunchy texture from the graham crackers. It’s a perfect dessert to enjoy on a hot summer day and is often served during special occasions and celebrations in the Philippines.

Kakanin

Kakanin is a general term used in the Philippines to refer to a wide variety of traditional Filipino desserts made from glutinous rice, sweet potatoes, and other root crops. These desserts are typically made from a mixture of glutinous rice flour, coconut milk, and sugar and then cooked by steaming or boiling.

Some examples of kakanin are: bibingka, puto, kalamay, biko, and many others. These desserts can be enjoyed as a sweet snack or as a dessert and are often served during special occasions and celebrations in the Philippines. They are typically found in street vendors, local fairs, and Filipino homes.

Taho

Taho is a popular Filipino street food made from silken tofu, also known as “soft tofu,” and a sweet syrup made from brown sugar. The silken tofu is cooked with a small amount of water and then sweetened with the syrup, the vendor would serve it in a cup or small plastic container and top it with sago (small pearls made from tapioca) and arnibal (vanilla-flavored syrup).

It is typically sold by street vendors who carry the ingredients in a large metal container or bucket and is usually served early in the morning or in the afternoon. Taho is a sweet, refreshing and satisfying snack that is enjoyed by many Filipinos, and it is commonly found in street vendors or small stores.

Banana cue

Banana cue is a popular Filipino street food made from deep-fried saba bananas coated in caramelized brown sugar. The bananas are skewered on bamboo sticks, dipped in a mixture of flour, sugar, and sometimes, coconut milk, and then deep-fried until golden brown. They are then rolled in caramelized brown sugar while still hot, creating a sweet and crispy coating.

It is typically sold by street vendors and is a popular snack or dessert many Filipinos enjoy. It’s a perfect treat to enjoy as a snack, as a dessert, or even as a sweet breakfast. Banana cue is often found in street vendors or small stores, and it’s a simple yet satisfying way to enjoy the natural sweetness of bananas.

Cassava cake

Also called budin in the City of Tayabas. This traditional Filipino dessert is made from grated cassava, coconut milk, sugar, and egg.

Maja Blanca

Maja Blanca is a traditional Filipino dessert made from coconut milk, cornstarch, and sugar. It is similar to a custard and has a thick, creamy texture. The dessert is typically flavored with vanilla, but it can also be flavored with other ingredients, such as pandan leaves or ube (purple yam), to give it a different color and taste. The dessert is usually garnished with latik (coconut curds) on top before serving.

Maja Blanca is a popular dessert in the Philippines and is often served during special occasions and holidays. It’s a sweet and creamy dessert that can be enjoyed by people of all ages. It is also a gluten-free and vegetarian-friendly alternative. Maja Blanca is easy to make at home, the ingredients are readily available, and the process is relatively straightforward.

Yema

Yema is a traditional Filipino sweet made from condensed milk, egg yolks, and butter. It is similar to the Spanish and Latin American sweet called “cajeta” or “dulce de leche”. The mixture is cooked over low heat and continuously stirred until it thickens and becomes a caramel-like consistency. It can be served as a dessert or as a sweet treat.

Yema is often shaped into small balls wrapped in cellophane or banana leaves. It can also be used as a filling for cakes and pastries. It is a very popular sweet in the Philippines and can be found in most Filipino sweet shops or bakeries. The sweet, creamy, and rich flavor of Yema is a perfect balance of sweet and salty. It’s a great snack to enjoy with coffee or tea.

Buko Salad

Buko salad is a popular Filipino dessert made from young coconut meat, also known as “buko” in Filipino. The salad is made by mixing shredded young coconut meat with a sweet mixture of milk, cream, and condensed milk. The mixture is then chilled and garnished with sweetened cream, nata de coco (coconut gel), and a fruit cocktail. Some variations of Buko salad include adding small tapioca pearls (sago) and/or sweetened jackfruit (langka) to the mixture.

Buko salad is a refreshing and sweet dessert that is perfect for hot weather. Combining creamy coconut and sweet fruit is a great way to cool down and refresh the palate. It is also commonly served in special occasions and parties, as it is easy to make in large quantities. Buko salad is also a gluten-free and vegetarian-friendly alternative.

Pastillas

Pastillas is a traditional Filipino sweet made from carabao’s milk (Filipino native cattle) and sugar, it is also known as “pastillas de leche” or “pastillas de carabao”. The sweet is made by boiling the carabao’s milk until it thickens and then rolling it into small balls. It is then coated with sugar before it is packaged and sold. The texture of the pastillas is smooth and creamy, it has a sweet milky taste and is a perfect balance of sweetness.

Pastillas are a popular sweet treat in the Philippines, it is often found in local sweet shops or bakeries. It’s a popular pasalubong (gift) for friends and family, especially for those who come from the provinces where carabao’s milk is abundant. In some places, Pastillas de Leche is also used as a filling for other desserts like cakes and pastries. It’s a delicious and traditional sweet that can be enjoyed by people of all ages.

Pichi-Pichi

Pichi-pichi is a traditional Filipino dessert made from grated cassava (yucca root), sugar, and coconut milk. It is usually shaped into small balls and steamed until cooked through. The texture is typically chewy and can be served with various toppings such as grated coconut or latik (coconut curds).

Pichi-pichi is a sweet and chewy dessert popular in the Philippines, especially in the Visayas and Mindanao regions, where cassava is widely grown. It’s a traditional and popular dessert often served during special occasions such as birthdays and holidays. Pichi-pichi can be flavored with different ingredients, such as cheese or ube (purple yam), to give it a different taste and color. It’s a gluten-free and vegetarian-friendly alternative.

Polvoron

Polvoron is a traditional Filipino shortbread cookie made from toasted flour, powdered milk, and sugar. It is usually shaped into small balls and wrapped in cellophane or wax paper. Some variations of polvoron include added ingredients like chopped nuts, chocolate, or ube (purple yam) to give it a different flavor and texture.

Polvoron is a popular Filipino sweet treat in local sweet shops or bakeries. It’s a crumbly buttery cookie that melts in your mouth; it’s a sweet and creamy treat that can be enjoyed as a dessert or a snack. It’s also popularly given as gifts or pasalubong, especially during Christmas. Polvoron is easy to make at home and can be a fun activity with family and friends; it is also a great way to use any leftover powdered milk.

Suman

Suman is a traditional Filipino cake made from glutinous rice wrapped in banana leaves and steamed until cooked. It is sweetened with sugar and sometimes flavored with coconut milk or pandan leaves. It can be served plain or with a sweet dip made from coconut milk and brown sugar.

Suman is a popular dessert in the Philippines and is often served as a snack or dessert. It’s a traditional and beloved delicacy enjoyed by people of all ages. It’s also a perfect companion for a cup of coffee or tea and a popular pasalubong (gift) for friends and family. Suman can be made in various ways: steamed, fried, or grilled. Some regions also have their own version of suman, which is unique to their area.

Puto Bumbong

Puto bumbong is a traditional Filipino dessert made from glutinous purple rice, which is ground into a fine powder and mixed with sugar and other ingredients such as coconut milk, vanilla, and salt. It is then steamed in bamboo tubes, called “bumbong” in Tagalog, which gives it its name. Puto bumbong is usually served with butter, shredded coconut meat, and a sweet syrup from sugar and vanilla.

Puto bumbong is a popular dessert in the Philippines, especially during Christmas and religious festivals. It’s a traditional and beloved delicacy enjoyed by people of all ages. It is typically found in street vendors or local eateries and is often served with hot drinks like cocoa or coffee, making it a perfect dessert for the holiday season.

Sans Rival

Sans Rival is a traditional Filipino dessert made from layers of meringue wafers, alternated with a buttercream filling made of butter, condensed milk, and cream. The dessert is typically flavored with vanilla, but it can also be flavored with other ingredients such as nuts, chocolate, or ube (purple yam). The dessert is usually garnished with chopped nuts on top before serving.

Sans Rival is a popular dessert in the Philippines and is often served during special occasions and holidays. It’s a sweet, rich, and creamy dessert that can be enjoyed by people of all ages. The name “Sans Rival” means “without rival” in French, which reflects the dessert’s rich and indulgent taste. It’s a perfect dessert to be served after a heavy meal. The recipe for Sans Rival is quite complex, it’s a delicate and time-consuming dessert to make, but the result is worth it.

Lengua de Gato

Lengua de Gato is a popular Filipino cookie also known as “cat’s tongue” cookie. It is a thin, crisp, and buttery cookie, shaped like a cat’s tongue. The cookie is made from flour, butter, sugar and eggs. They come in different flavors, vanilla and chocolate are the most common. They are traditionally served with tea or coffee, and are sometimes given as gifts. They are a popular treat in the Philippines and can be found in most bakeries.

Mais con Yelo

Mais con Yelo is a popular Filipino dessert made from sweet corn and shaved ice. It is a popular dessert in the Philippines, particularly during the hot summer. The sweet corn is cooked and served with a generous amount of shaved ice, sweetened condensed milk, and sometimes a touch of vanilla. It can also include toppings like Leche flan, nata de coco, and other colorful ingredients. Some street vendors also added shaved ice to it to make it more refreshing. It is a simple yet satisfying dessert that’s enjoyed by many Filipinos.

Minatamis na Saging

Minatamis na saging, also known as “sweetened banana,” is a popular Filipino dessert made from ripe saba bananas cooked in syrup made from brown sugar, water, and sometimes a touch of vanilla or cinnamon. The bananas are cooked until they are soft and tender, and the syrup thickens and becomes a glossy caramel-like consistency.

It is often served as a dessert or a side dish with a main meal. It can be eaten as is or with a scoop of ice cream, making it more delicious. Minatamis na saging is a simple yet delicious and comforting dessert that many Filipinos enjoy.

Palitaw

Palitaw is a traditional Filipino sweet glutinous rice cake. The name “palitaw” comes from the Tagalog word “litaw” which means “to float” because the cakes are traditionally made by shaping dough into small, flat disks and then dropping them into boiling water, where they float to the surface when they’re done.

The dough is made from glutinous rice flour, sugar, and sometimes coconut milk or grated coconut. They are then topped with sugar, sesame seeds, and sometimes grated coconut before being served. Palitaw is a sweet, chewy, and satisfying dessert that is often enjoyed as a snack or dessert and is popular in the Philippines.

These are just a few examples of the many delicious and diverse desserts that can be found in the Philippines. Each region in the Philippines has its own traditional dessert as well. Most of these desserts are available in various provinces, but some are prepared differently, and the name may also vary.

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