Our favorite part of Thanksgiving has to be the sweets! From pumpkin pie to flan, it's what we dream about in the week heading up to this holiday. So, we gathered our very best recipes for delicious desserts with a Latin flair that you can make for your family.
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Budin de Pan con Coco
- 1 cup unsweetened coconut milk
- 1/4 cup milk
- 1 cup half-and-half
- 4 cups (1/2 lb.) dry French bread with crust, cut into 1-inch cubes
- 2 large eggs
- 1/2 cup sugar
- 1/2 tsp. salt
- 1 1/2 tsp. pure vanilla extract
- 1/2 cup, 2 tbsp. firmly packed sweetened coconut flakes
- 1/2 cup golden raisins
In a large mixing bowl, combine coconut milk, milk, and half-and-half, and stir with a spoon. Add French bread, making sure all pieces are covered with milk. Set aside. In small mixing bowl beat eggs, sugar, salt, and vanilla extract. Add egg mixture to bread and milk. Stir in coconut flakes and raisins. Pour mixture into 1 1/2-quart heat-proof casserole dish, greased with butter, that fits loosely inside pressure cooker. Tightly wrap casserole with aluminum foil. Place steam rack in cooker. Fold sheet of foil lengthwise to make 1-inch-wide strip, then use foil strip to lower casserole into cooker.
Pour water into cooker around casserole until it reached halfway up sides of dish. Lock lid and place cooker over high heat. When regulator rotates, lower heat to medium-high and set timer for 30 minutes. When time is up, release pressure by removing cooker from heat, letting cool 10 minutes, then placing in sink under cold running water. Sprinkle pudding with additional coconut flakes and serve warm or chilled.
Pumpkin Arroz con Leche
- 7 cups whole milk
- ½ tsp. kosher salt
- ½ tsp. ground nutmeg
- 3 whole cloves
- 2 cinnamon sticks
- 2 cups arborio or short-grain rice
- 1 can (15 oz.) packed pumpkin
- ¾ cup sugar
- ½ tsp. pure vanilla extract
- 1 tbsp. dark rum (optional)
- 2 tbsp. unsalted butter
- ¼ cup dark brown sugar
In heavy, large saucepan, add milk, salt and nutmeg. Tie cloves and cinnamon in cheesecloth and add to pot; heat until bubbles begin to form. Add rice, bring to boil and stir. Reduce heat to low, cover and simmer, stirring occasionally, until rice is slightly tender but chewy, about 20 minutes. Uncover and stir in pumpkin, sugar, vanilla and rum (if using). Cook uncovered, stirring occasionally, until pudding thickens but some liquid remains, about 15 minutes (it will also thicken as it cools). Discard spice bundle; stir in butter. To serve, sprinkle with brown sugar.
Tip: A coffee filter can substitute for cheesecloth in a pinch.
Pumpkin Coconut Pie
- 1/2 cup vegetable
- oil 3 tbsp. cold milk
- 1 2/3 cup all-purpose flour
- 2 tsp. sugar
- 1/2 tsp. salt
- 1 cup shredded coconut
- 3 eggs
- 1 1/2 cups cooked, mashed pumpkin
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. salt
- 1 1/2 cups evaporated milk
- 1 tbsp. melted butter
- 2 cups sweetened whipped cream
Preheat oven to 425°F. In small bowl mix together oil and milk with fork. Beat until smooth and creamy. Place flour, sugar, and salt in 9-inch pie pan. With fingers, mix to incorporate. Add oil mixture to dry ingredients. With fork, mix to form dough. Using fingers, pat dough around sides and then over bottom of pan. Prick bottom with tines of fork. Bake 15 minutes.
For pie, place coconut on baking sheet. Brown 5 minutes. Allow to cool.
Set oven to 350°F. In mixing bowl beat eggs. Add pumpkin, sugars, spices, salt, milk, butter, and half of toasted coconut. Blend until smooth. Pour mixture into pie shell. Bake 40 to 50 minutes, until filling has set. Allow to cool, cover, and refrigerate before serving.
To serve, garnish slices with whipped cream or topping. Sprinkle remaining toasted coconut over top. Makes 8 servings.