A culture is incomplete without its food; nothing explains local customs and everyday life more subtly, without us even noticing. But it is the sweet taste that shows us how people celebrate happiness and enjoy themselves, and that is not asking too much. Desserts are an essential part of Canarian Cuisine. Here is an extensive list of Canarian Desserts, along with guachinches and restaurants that serve them to you with love. Don't forget to try them as you keep exploring every corner of the Canary Islands!

Frangollo

Frangollo is a Canarian dessert best known for its homemade character. There was a time when young people were forgetting it, but now it has become popular again thanks to tourism and its flavour, simple yet exquisite at the same time. It looks similar to what is called a “pudding” in English, but it has a uniquely Canarian touch with raisins, almonds and palm honey. Sometimes the raisins are soaked in a liqueur or brandy, which gives this Canary Islands dessert a more old-fashioned, mature flavour.

Truchas de Batata

Truchas de Batata are Christmas desserts recognised by the government of the Canary Islands. They are also quick and easy to make. And they bring good news for vegans with a sweet tooth, as they are made with neither eggs nor milk. For a change, they are sometimes made with pumpkin instead of sweet potato, which is no surprise given how widely pumpkin is used in Canarian cuisine. Since they are now sold commercially, you can find them at any time of year without waiting for Christmas.

Quesadillas Herreñas

Its name comes from its place of origin, which is why it is also known as Quesadilla de El Hierro. It is one of the most renowned Canarian desserts in history. With its artisanal preparation and ingredients such as El Hierro cheese, lemon zest and anise, the recipe has remained unchanged for more than a century. But be careful: it is quite rich and can fill you up fast, so take your time and savour it slowly.

Príncipe Alberto

Although we don't know why it has that name, the famous pastry chef Matilde Arroyo Felipe gave us a Canary Islands dessert that contains chocolate. She came from La Palma, “la isla Bonita”, where she created and popularised the recipe for this Canarian dessert. Everything about Príncipe Alberto is perfect: its fluffy texture, the almonds and a bitter contrast from the coffee liqueur. One of the best places to try it for the first time is Restaurante Bodegón Casa Tomás.

Bienmesabe Canario

In Canarian tradition, it is one of the desserts for festivities and for family gatherings too. There is a Venezuelan dessert with the same name, but the preparation and ingredients are very different. The Canary Islands version has a very noticeable almond base and tastes creamier. Besides the original recipe, pastry shops now sell more modern variations so that everyone can enjoy Bienmesabe even more.

Mousse de Gofio

Mousse de Gofio is a typical Canarian milk-based sweet. This dessert is made with gofio, a flour of toasted cereals, which sets it apart from the more common mousses around the world. The gofio also gives it a more rustic texture. Chocolate or nuts are often added to give it a unique flavour. If you are looking for something light after a heavier dinner, this airy, smooth dessert will be the best choice for you. To satisfy your craving to devour this dessert, plan a visit to Guachinche la Casona.

Suspiros de Moya

This Canary Islands dessert is sometimes confused with Suspiros de Monja, which were also born in Spain. But its name comes from Moya, a Canarian town. Suspiros de Moya are a delicacy that melts in your mouth almost instantly, leaving a feeling as light as a sigh. Unfortunately, the original recipe is a letdown for vegetarians, as it contains lard.

Marquesotes Palmeros

The Marquesote is another dessert from La Palma. It is considered a traditional sponge cake of Canarian cooking. Despite being baked, the marquesote comes out very soft and fluffy. You can eat a marquesote at any time of the day or night. People often have it with hot tea or coffee. Recipes have now changed in many Spanish-speaking areas around the world, but the authentic Canarian flavour will never lose its glory.

Polvito Uruguayo Canario

There is no denying the curious case of its rather anticlimactic name, but it does have its place in the Canary Islands. If you also look up recipes for Canarian desserts, you will see how easy it is to make with just a few ingredients. But mastery is what you will find here; many restaurants serve a polvito uruguayo, perfect for all ages! And another thing: they also have Suspiros de Moya with the powder right on top.

You will find many places that serve these desserts, but here are a couple of the best for you: Restaurante El Cordero and Guachinche Como en Casa.

Tarta de Calabazas

We have already seen how widely pumpkins are used in cooking, or rather ‘pipas’, as they call them here. So now it is our turn to point you to this marvel among Canarian desserts. The generous use of milk and condensed milk is what makes it so special. Spices such as cinnamon and cloves round out the flavour, so the pumpkin is not as noticeable. It is also one of the Christmas desserts in Canary Islands homes.

Quesillo

We end the list with the famous Canarian Quesillo, an even better version of flan. This dessert stands out for its smooth texture and the taste of liquid caramel that lingers on the palate. After a fairly long preparation process, quesillo is served cold to bring out its sweetness and the evenness of the lemon zest. To try a delicious Quesillo with chocolate, cream and caramel, you should visit Guachinche La Maestra.

Other Guachinches to Try Canarian Desserts

Many guachinches don't always make every dessert, since most of them keep their homemade touch. Some of them make desserts with exquisite flavour, but you have to check the menu of the day to see what's on offer. This list includes guachinches such as La Noria, El Encanto Guachinche Moderno, Restaurante Casa Edu and Mesón los Gemelos, which are sure to surprise you.