This rice-based pudding is the emblematic dessert of our country. Its origins
come from Arab traditions that the Spanish eventually assimilated and adapted as their own.
An assortment of huevitos de leche (marble-sized milk candies), bocadillos (guava jelly slices) and manjar blanco (caramel spread) can be found for sale in the capital city, in the interior provinces, and along the Pan-American Highway. All are handmade by skilled candy makers who achieve an original texture and flavor that distinguish them from other milk-based candies. A sweet ball of grated coconut, in natural white or dyed red, are their quintessential companion.
The Spanish dessert takes on a tropical touch. The juice of fresh Panamanian pineapples packs the pudding with both fiber and flavor. A flan to be savored by children and adults alike.
This dessert is well loved around the world. Panama has developed a national version: a little heavier on the cinnamon, thicker, and with raisins stirred in. Some even squeeze in a little lemon juice. Enjoy!
A very typical dessert of Panama is based on nance, a small, yellow, sweet yet slightly bitter fruit. A custard is made out of milk, sugar, and cornstarch. It is best served steaming hot and topped with shredded or diced white Panamanian cheese. Delicious!
A very creative variant on the traditional rice pudding. Adding cocoa or chocolate makes this popular dish a favorite of young and old. A dessert with real appeal.
The delicate flavor of cashew nuts will entice anyone who tries a bite.
Now these top a delicious mini pie to give it the sweetness of cashew.
A great combination.