11 Easy Filipino Dessert Recipes: Sweetness Simplified

by Sergio

Indulge in the vibrant flavors of Filipino dessert recipes with these tempting recipes. From the iconic Halo-Halo to the creamy Leche Flan and the tropical Buko Pandan, explore a culinary journey filled with sweet delights. Whether it’s the comforting warmth of Bibingka or the silky smoothness of Taho, savor every blissful bite.

For the Chinese desserts lovers, here are the best Chinese dessert recipes to satisfy the sweet tooth .

1. Authentic Filipino Halo-Halo Recipe


1. Authentic Filipino Halo-Halo Recipe


  • Shaved ice
  • Sweetened condensed milk
  • Ube (purple yam) ice cream
  • Leche flan (caramel custard)
  • Sweetened red beans
  • Kaong (sugar palm fruit)
  • Nata de coco (coconut gel)
  • Macapuno (coconut sport)
  • Sago (tapioca pearls)
  • Jackfruit strips
  • Langka (jackfruit preserves)
  • Pinipig (toasted rice flakes)
  • Brown sugar syrup
  • Halo-Halo mix (assorted sweet preserves)
  • Evaporated milk

Procedure :

  • Layer shaved ice in a tall glass.
  • Drizzle with brown sugar syrup.
  • Add sweetened condensed milk generously.
  • Arrange ube ice cream, leche flan, and assorted ingredients.
  • Top with more shaved ice.
  • Pour evaporated milk over the layers.
  • Serve immediately with a spoon and enjoy the delightful medley of flavors.

Alot more to come from our collection of Filipino dessert recipes.

2.Leche Flan


With the captivating essence of ube extract, our Leche Flan recipe offers the velvety richness of a traditional Filipino dish and Filipino dessert recipes .


  • 10 egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ube extract
  • 3/4 cup white sugar


  • Preheat oven to 350°F (175°C).
  • Caramelize sugar in a pan until golden brown; pour into a mold.
  • Whisk egg yolks, condensed milk, evaporated milk, vanilla extract, and ube extract in a bowl.
  • Strain the mixture into the mold over the caramel.
  • Cover the mold with aluminum foil and place it in a larger pan filled with water.
  • Bake for 50-60 minutes until set.
  • Let cool, then refrigerate for at least 2 hours before serving. Enjoy the creamy decadence.

3.Buko pandan:


3.Buko pandan: 

Take a taste trip to the heart of the Philippines with our recipe for Buko Pandan, a delicious fusion of pandan and coconut flavors.


  • 4 cups young coconut (buko), shredded
  • 1 pack (25g) green gulaman (gelatin)
  • 2 cups water
  • 1 can (14 oz) condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup coconut cream
  • 1/2 cup sugar
  • 1 teaspoon pandan extract
  • 1/2 cup tapioca pearls (optional)
  • Ice cubes (for serving)


  • Cook gulaman according to package instructions, adding pandan extract.
  • Let it cool, and then cut into cubes.
  • Mix shredded buko, gulaman cubes, condensed milk, evaporated milk, coconut cream, and sugar in a bowl.
  • Add tapioca pearls if desired.
  • Chill in the refrigerator.
  • Serve cold with ice cubes. Savor the tropical flavors of Buko Pandan.




With our recipe for Bibingka, from our rich and creamy Filipino dessert recipes, this recipe is made with white chocolate, you can make any special event even more memorable.


  • 2 cups rice flour
  • 1 cup coconut milk
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup melted butter
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Banana leaves (for lining)
  • Grated white chocolate (for topping)
  • Grated coconut (for garnish)

Procedure :

Set oven temperature to 175°C/350°F. Grease a baking pan that has banana leaf linings in it.

Combine rice flour, baking powder, sugar, and salt in a bowl.

Add the melted butter, eggs, and coconut milk. Blend until well combined.

Fill the pan with batter.

Bake until firm, 25 to 30 minutes.

Take it out of the oven and cover it with grated white chocolate.

Return to the oven and let the chocolate melt for five minutes.

Garnish with grated coconut and serve warm. Savor the combination of tastes in this tasty Bibingka.

5. Creamy Delight Turon Rolls


5. Creamy Delight Turon Rolls 

With our recipe for Turon, you’ll enjoy the richness of condensed milk combined with rich, creamy bananas in crunchy rolls.


  • Ripe bananas, peeled and halved
  • Lumpia wrappers (spring roll wrappers)
  • Brown sugar
  • Condensed milk
  • Cooking oil for frying


Lay a half banana on top of a lumpia wrapper, then cover it with condensed milk, brown sugar, and drizzles.

Tightly roll, securing with folded edges.

In a pan over medium heat, warm the oil.

Fry turon until crispy and golden brown.

Use paper towels to absorb surplus oil.

Enjoy the delicious blend of creamy sweetness and serve warm.

6.Coconut Bliss Puto Bites


6.Coconut Bliss Puto Bites 

Enjoy the fluffy bliss of Puto, a delicacy from the Philippines that has been flavored with granulated sugar and coconut milk.


  • 2 cups rice flour
  • 1 cup granulated sugar
  • 1 cup coconut milk
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup water
  • Grated coconut for topping (optional)

Procedure :

  • Mix rice flour, sugar, baking powder, and salt in a bowl.
  • Add coconut milk and water and whisk until smooth.
  • Pour batter into greased puto molds.
  • Steam for 10-15 minutes until set.
  • Let cool before removing from molds.
  • Serve topped with grated coconut if desired. Enjoy the heavenly sweetness of Coconut Bliss Puto.

7.Creamy Dream Maja Blanca


7.Creamy Dream Maja Blanca 

Enjoy a taste of the Philippines with our Maja Blanca, an easy dessert recipe that is a creamy treat that tastes nostalgic of the Philippines.


  • 1 can (13.5 oz) coconut milk
  • 1 can (14 oz) condensed milk
  • 1 cup cornstarch
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • Grated coconut for garnish
  • Optional: Vanilla ice cream


Put the coconut milk, condensed milk, sugar, and water in a saucepan.

Bring over medium heat to a moderate boil.

Make a slurry by dissolving cornstarch in water in a bowl.

Pour the slurry into the pot gradually and stir continuously until it thickens.

Blend in the vanilla extract.

After filling a pan with oil, level the top of the mixture.

After cooling, place it in the fridge for at least two hours.

For added decadence, top with a dollop of vanilla ice cream and serve cold. Garnish with grated coconut. Savor Maja Blanca’s velvety dreaminess.

8.Purple Bliss Ube Halaya:


8.Purple Bliss Ube Halaya: 

Enjoy the captivating tastes of ube by preparing our Filipino Ube Dessert Recipe, Ube Halaya, a creamy treat that will leave you wanting more.


  • 2 cups grated purple yam (ube)
  • 1 can (14 oz) condensed milk
  • 1 can (12 oz) evaporated milk
  • 1/2 cup coconut milk
  • 1/2 cup sugar
  • 1/4 cup butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt


Grated ube, coconut milk, condensed milk, evaporated milk, sugar, and salt should all be combined in a pan.

Cook, stirring regularly, over low heat.

Cooking with butter will cause it to thicken.

Add vanilla extract and stir.

Place in a pan that has been oiled and level the top.

After cooling for at least an hour, place it in the refrigerator.

This delicious Purple Bliss Ube Halaya is perfectly served sliced.

9.Sweet Serenity Kakanin


9.Sweet Serenity Kakanin 

Savor the comforting aromas of Filipino cooking with our Kakanin Easy Dessert Recipe, a lovely delicacy fit for any celebration.


  • 2 cups glutinous rice flour
  • 1 can (14 oz) coconut milk
  • 1/2 cup sugar
  • Banana leaves (for lining)
  • Grated coconut (for garnish)
  • Pinch of salt


Combine the glutinous rice flour, sugar, and salt in a bowl.

Add coconut milk gradually while stirring until smooth.

Lay banana leaves in a baking dish.

Fill the dish with mixture.

Steam till set, 30 to 40 minutes.

Allow to cool before cutting into diamonds or squares.

Sprinkle grated coconut on top.

Present and relish the delightful calmness of Kakani.

10.Silken Delight Taho


10.Silken Delight Taho 

With our Easy filipino dessert recipes, Taho, a silky delicacy similar to Filipino cakes, you may indulge in the luxury and simplicity of Filipino desserts.


  • 1 block (12 oz) silken tofu
  • 1/2 cup brown sugar
  • 1/4 cup tapioca pearls
  • 1 cup water
  • 1 teaspoon vanilla extract

Procedure :

Cook tapioca pearls until transparent after soaking them in water for 30 minutes.

Divide the tofu into cubes and arrange them in serving bowls.

Pour water-dissolved brown sugar over tofu.

Top with fried tapioca pearls.

Pour in some vanilla extract.

Serve hot or cold. Savor the silken delight tea’s luxurious feel.

11.Sticky Sweet Pichi Pichi


11.Sticky Sweet Pichi Pichi 


  • 2 cups grated cassava (yuca)
  • 1 1/2 cups water
  • 1 cup sugar
  • 1 teaspoon pandan extract (optional)
  • Grated coconut for coating

Procedure :

Grated cassava, water, sugar, and pandan extract (if used) should all be combined in a bowl. Blend until thoroughly blended.

Spoon the mixture into a mold or steam tray.

Steam for 30 to 40 minutes at medium heat or until set.

Once it’s fully cooled, place it in the refrigerator to firm it up for at least an hour.

Slice into desired shapes after cooling.

To coat, roll each piece in grated coconut.

Serve and savor the deliciously sticky, sweet Pichi Pichi. This recipe from our Filipino dessert recipes is quick and easy to make.

Here are the more details about the pichi pichi recipe.



  • Sergio

    Your journey to discovering new flavors and rediscovering beloved ones begins with Sergio's blog. Sergio provides a wide range of dishes that are sure to improve your eating experience, whether you're craving light, refreshing snacks or big, comforting meals.

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