The Best Peruvian Desserts: 8 Sweet Treats To Indulge In During Your Vacation

Did you know that there are dozens of delicious Peruvian desserts to enjoy in this breathtaking South American country?

One of the fastest growing cuisines on the planet, Peru has recently won prestigious awards for best-ranked restaurants such as that of Central in Lima. And its desserts are just as refined as its world-class savoury dishes, offering flavors that blend ancient heritage with modern luxury. From Lima’s Suspiro a la Limeña to Cusco’s Mazamorra Morada, these sweet experiences reveal another side of Peru’s award-winning cuisine.

In this article we’ll explore the very best Peruvian desserts that you must try during your Peru vacation. As well as exploring typical dishes such as Suspiro a la Limeña and Mazamorra Morada, we’ll also answer your most frequently asked questions in our FAQ section.

The Best Peruvian Desserts To Try On Your Upcoming Trip

Below we’ll now explore some of Peru’s most flavorful and memorable desserts to try when exploring the different regions of the country. As an added bonus, we’ve also added a how-to cooking guide in case one really steals your heart during your trip!

Suspiro A La Limeña (Best Peruvian Dessert In Lima)

Kicking off with Lima’s most iconic desert, the Suspiro a la Limeña literally translates as a “Lima’s Whisper”. An extremely sweet dessert layered with caramel, meringue and cinnamon, it’s a great energy-booster when out and about buying from local vendors as you explore Lima’s historic centre. A rich and elegant way to end a traditional Peruvian meal, you will also find them on the menu at some of Lima’s finest restaurants - and here at The Luxury Peru Travel Company our guests’ can’t get enough of this sweet treat after a gourmet Peruvian meal!

Recipe For Aspiring Chefs:

1. In a saucepan, simmer condensed milk and 100g of sugar under low head until it reaches a caramel base.
2. Stir in egg yolks for richness, then let it cook together.
3. In a separate bowl, beat the egg whites together with 100g sugar for that classic fluffy meringue topping. 
4. Finally layer both mixtures together in a glass, sprinkling cinnamon on top and serve chilled.   

Ingredients (Serves 4 Portions):

1 can condensed milk (400 g)

200 g sugar (split)

4 egg yolks

2 egg whites

Ground cinnamon to garnish

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Mazamorra Morada

A bright purple Peruvian dessert with ancient heritage, the Mazamorra Morada actually hails back to the pre-Colombian times of Peru. Prepared with purple corn and evolved to include sweet ingredients such as those of sugar and cinnamon, it’s much more of a fruity punchy dessert rather than a heavy filler. Today Mazamorra Morada is a popular locals’ favourite enjoyed everywhere from Lima to Arequipa - and we can also enjoy this dessert with gourmet touches in many luxurious upscale diners. In fact it’s so good we think it’s an essential food to try when in Cusco and in the neighbouring Sacred Valley region.

Recipe For Aspiring Chefs:

1. In a large pot, boil purple corn, pineapple, quince, cinnamon, and clove in 2 litres of water for 1 hour. 
2. Strain the liquid into a clean pot and discard remaining solids. Now stir in the sugar.
3. In a separate bowl, mix cornstarch with 1/2 cup of cold water. Slowly pour into the pot, whisking constantly to thicken the mixture. 
4. Add chopped dried fruits, simmer for an additional 5 minutes and serve warm or chilled.

Ingredients (Serves 6 Portions):

500 g purple corn

1 pineapple, chopped

1 quince, chopped

2 cinnamon sticks, 4 cloves

200 g sugar

4 tbsp cornstarch

100 g dried fruit (raisins, prunes)

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Leche Asada

Peru’s answer to the Crème Brûlée, this simple yet mouthwatering dessert must be tried at least once during your luxury trip around Peru. Made out of fresh milk, eggs, sugar and vanilla, it’s famous for its roasted brown top layer which gives the Leche Asada its distinct appearance. A perfect creamy and delicious dessert, we can find Leche Asada in fine restaurants all over the country. Similar to the Rice Pudding, it’s made out of evaporated milk, condensed milk, cinnamon and lemon.

Recipe For Aspiring Chefs:

1. In a large bowl, whisk together milk, eggs, sugar and vanilla until smooth.
2. Pour mixture into ramekins or a baking dish.
3. Place ramekins in a larger tray, fill the tray with hot water halfway up the sides (bain-marie).
4. Bake at 180°C for 35-40 minutes until set and golden on top. Cool slightly before serving.

Ingredients (Serves 6 Portions):

1 liter whole milk

5 eggs

200 g sugar

1 tsp vanilla extract

Lúcuma Ice Cream (Best Peruvian Dessert Along The Pacific Coast)

Those with a real sweet tooth will be very happy to know that Peru also has an incredible array of Ice Cream flavours. While those of Chocolate, Mango and Passionfruit usually dominate, the Lúcuma - which is Peru’s national fruit - certainly cannot be ignored, and especially when traveling along Peru’s incredible Pacific regions. An ancient fruit which hails from the Andes for several thousands of years, Lúcuma tastes like a combination of caramel and maple syrup - and is prized for its high nutritional value. 

Recipe For Aspiring Chefs:

1. In a blender, combine lúcuma pulp, condensed milk, evaporated milk, and sugar until smooth.
2. Pour mixture into a large bowl and stir in heavy cream.
3. Transfer to an ice cream maker and churn for 30 minutes. If you don’t have a machine and will freeze manually, be sure to keep stirring every hour until firm.
4. Serve scoops cold.

Ingredients (Serves 1 Liter):

300 g lúcuma pulp

1 can condensed milk (400 g)

1 can evaporated milk (400 g)

250 ml heavy cream

100 g sugar

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Arroz Con Leche

Another extremely popular favourite amongst both local and tourists alike in Lima (and around certain regions of Peru), Arroz Con Leche translates literally as Rice with Milk. However don’t let that fool you - this sweet dish is sure to leave a lasting impression, and is often combined with Mazamorra Morada by both street vendors and on the menus of many upscale restaurants.

Recipe For Aspiring Chefs:

1. In a pot, boil rice in water for 10 minutes, then drain.
2. In the same pot, add milk, cinnamon sticks, and cloves. Simmer until rice is tender.
3. In a separate bowl, mix condensed milk with sugar and lemon zest, then stir into the pot.
4. Cook until creamy. Remove spices and serve with ground cinnamon on top.

Ingredients (Serves 6 Portions):

200 g rice

1 liter whole milk

1 can condensed milk (400 g)

100 g sugar

2 cinnamon sticks + 3 cloves

Zest of 1 lemon

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Picarones (Best Peruvian Dessert In The Andes)

Peru’s answer to the classic donut, Picarones were actually invented by African immigrants as a cheaper alternative to the buñuelos that the Spanish brought over. Made from native sweet potato and squash, they are fried to a perfect golden color before being covered in a rich chancaca honey syrup. While popular throughout Peru, you’ll definitely want to sample them with hot chocolate during our Luxury Peru Tours as we head up into higher altitude regions of Cusco, Arequipa and Puno.

Recipe For Aspiring Chefs:

1. In a saucepan, boil sweet potato and squash until soft, then mash together until well blended in a large bowl.
2. In the same bowl, mix in flour, yeast, sugar and anise seeds until dough forms. Let it rise for 1 hour.
3. In a separate deep pan, heat oil. Here you will now shape the dough into rings, and fry until golden brown.
4. In another small pot, melt chancaca with water and spices into a syrup. Drizzle over hot picarones and enjoy!

Ingredients (Serves 20 Picarones):

300 g sweet potato

200 g squash

500 g flour

15 g yeast

50 g sugar

1 tsp anise seeds

Oil for frying

250 g chancaca (raw cane sugar)

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Turrón De Doña Pepa

A sticky and colorful dessert, Turrón de Doña Pepa is one of Peru’s more beloved cultural desserts, and is often at the heart of many important celebrations such as the Señor de los Milagros festival in October. Made from anise-flavoured sticks covered with chancaca syrup, it also has a striking appearance as it’s then covered with bright sprinkles. Found in Lima’s finest bakeries, this indulgent is a must try for any traveler looking to really tuck-into the most cultural Peruvian desserts and delights.

Recipe For Aspiring Chefs:

1. In a saucepan, melt chancaca with water, cinnamon and cloves to make a thick syrup, and leave it to set.
2. In a separate bowel, cream butter and sugar. Add eggs, anise seeds and flour, mixing until you have a soft dough.
3. Roll dough into sticks, and bake at 180°C until a light golden brown.
4. In the same tray, layer these newly baked sticks and drizzle with warm syrup between each.
5. Finish with a layer of warm syrup on top, and decorate with colourful sprinkles.

Ingredients (Serves 8 Portions):

500 g flour

150 g butter

3 eggs

100 g sugar

1 tsp anise seeds

250 g chancaca (or dark brown sugar)

1 cinnamon stick + 3 cloves

500 ml water

Colorful sprinkles to decorate

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Queso Helado (Best Peruvian Dessert In Arequipa)

Next up we have another legendary ice cream native to Peru - however unlike Lúcuma, Queso Helado has its roots in the beautiful volcanic region of Arequipa. A simple yet irresistible combination of vanilla ice cream and cinnamon, a Queso Helado is the perfect way to enjoy a sweet treat and quick cool-off from the hot midday Andean Sun. The best places to try a Queso Helado in Arequipa are from local vendors around the Plaza de Armas, and also at the Yanahuara Mirador - both of which our expert guides can show you around when exploring the incredible sillar architecture of Arequipa..

Recipe For Aspiring Chefs:

1. In a saucepan, heat milk with sugar, cinnamon sticks, and vanilla until just simmering. Remove from heat and let cool completely.
2. Pour into a shallow dish and place in the freezer.
3. Once frozen, scrape with a fork into icy flakes.
4. Serve in bowels, sprinkling extra ground cinnamon on top.

Ingredients (Serves 6 Portions):

1 liter whole milk

200 g sugar

2 cinnamon sticks

1 tsp vanilla extract

Ground cinnamon for topping

How To (Safely) Enjoy Peruvian Desserts During Your Vacation 

Before we jump into the almost endless array of mouthwatering treats, there is something important to consider before - which is food safety.

Now while eating gourmet desserts prepared by professional chefs in top restaurants are completely safe to eat (and taste great with their own style and additional flairs), the same cannot always be true about street food. A big part of Peruvian culture is desserts being prepared in true cultural fashion, whether that’s on the street or in local street shacks. 

Some of these intimate dining experiences can be fantastic and a great way of really exploring Peru’s local cultures - however it can bring risks of getting a stomach bug. This is why it’s vital to only eat street desserts or puddings from local restaurants that are tried-and-tested, and this comes from expertise rather than pure guessing.

Here at The Luxury Peru Travel Company you will have the best of both worlds when joining us for your luxury Peru tour. Not only will you dine in world class restaurants, trying zingy Suspiro a la Limeñas and glazed Leche Asadas - you’ll also be able to safely enjoy local treats and traditional Peruvian desserts when out and about during our day tours. 

Frequently Asked Questions About The Best Peruvian Desserts

Below we’ll now answer some of the frequent questions we get about the best Peruvian desserts, as well as anything else important that you need to know.

What Is Peru’s Famous Dessert?

One of the most famous desserts from Peru is the Suspiro a la Limeña, which you’ll have ample opportunities to try in the capital of Lima. Rooted in a creamy base of sweet condensed milk and manjar blanco (caramel), and topped with meringue and a hint of cinnamon, it’s the perfect craving for anyone with a particularly strong sweet tooth.

What Is The Purple Dessert In Peru?

Known as Mazamorra Morada, this historical Peruvian dish is very tasty - albeit strange to the eye the first time you see it. Made out of Purple Corn, it’s a true locals’ favourite and also includes fruits such as pineapple and dried prunes. It’s often served alongside another famous Peruvian dessert which is the Arroz Con Leche.

What Are Peru Donuts Called?

Known locally as Picarones, this tasty snack is found all over Peru - from cold street markets in Cusco served with hot chocolate, to exquisite Lima restaurants overlooking the Costa Verde. Unlike common donuts, Picarones are fried from sweet potato and squash, and are covered in a local chancaca sauce.

Overview Of Peru’s Best Desserts 

Peruvian desserts are a surefire way to really indulge and fall in love with Peru’s incredible cuisine, and are the perfect sweet filling after eating a more heavy Lomo Saltado or Ceviche main dish.

As we’ve seen, there are dozens of incredible desserts to try from around the country, which includes picarones up in the chilly Andean cities of Cusco and Huaraz, as well as refreshing Queso Helado and Lúcuma Ice Cream for those after a cold refreshing treat in the hot midday sun. And trust us - after a few you’ll find yourself ordering more than you can handle on your luxury trip through Peru!

At The Luxury Peru Travel Company we’ve spent decades crafting perfect luxury journeys and adventures around Peru. Get in touch with us today where we can help plan your ideal Peru vacation - whether that’s visiting the mysterious Machu Picchu ruins, exploring wildlife in the Amazon, or simply trying the best Peruvian desserts in Lima and beyond.