20 Delicious Brazilian Dessert Recipes Traditional

Craving something sweet with a tropical twist? Brazilian desserts are a vibrant mix of creamy, fruity, and downright irresistible flavors—think coconut, passionfruit, and rich caramelized goodness. Whether you’re a seasoned baker or just looking to spice up your dessert game, these 20 traditional Brazilian treats are easy to make and guaranteed to impress. Ready to indulge? Let’s dive into these mouthwatering recipes!

Brigadeiro Chocolate Truffles

Brigadeiro Chocolate Truffles

These Brazilian-inspired truffles are rich, fudgy, and impossibly easy to make—just 4 ingredients and 15 minutes of hands-on time!

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 3 tbsp unsweetened cocoa powder
• 2 tbsp unsalted butter, plus extra for hands
• 1/2 cup chocolate sprinkles (or other toppings like crushed nuts)

Instructions:

1. In a nonstick saucepan over medium-low heat, combine sweetened condensed milk, cocoa powder, and 2 tbsp butter. Cook for 8–10 minutes, stirring constantly with a rubber spatula, until the mixture thickens and pulls away from the pan (it should hold its shape when you scrape the bottom).
2. Transfer to a greased plate and let cool to room temperature, about 30 minutes.
3. Butter your hands lightly, then roll tablespoon-sized portions into balls. Immediately roll each in sprinkles before they set.
4. Chill in an airtight container for 1 hour before serving.

The magic here? The condensed milk caramelizes slightly as it cooks, giving these truffles a deeper flavor than typical chocolate truffles.

Tip: For a fun twist, swap the cocoa powder for 1/4 cup Nutella or peanut butter.

Beijinho Coconut Balls

These melt-in-your-mouth Brazilian treats are like little bites of coconut heaven—perfect for parties or a sweet afternoon pick-me-up.

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 1 cup finely grated unsweetened coconut, plus extra for rolling
• 1 tbsp unsalted butter
• 1/4 tsp vanilla extract
• Whole cloves (optional, for garnish)

Instructions:

1. In a nonstick saucepan, combine the sweetened condensed milk, 1 cup grated coconut, 1 tbsp butter, and 1/4 tsp vanilla extract. Cook over medium-low heat, stirring constantly with a wooden spoon, for 10–12 minutes until the mixture thickens and pulls away from the pan (it should hold its shape when stirred).
2. Transfer to a greased plate and let cool to room temperature, about 30 minutes.
3. Scoop 1-tbsp portions and roll into balls. Roll each in extra grated coconut, pressing lightly to adhere. If using, top each with a clove.
4. Chill for 30 minutes before serving to firm up.

The magic here? That slow-cooked coconut mixture turns luxuriously fudgy—no baking required! These keep well in the fridge for up to a week (if they last that long).

Tip: For a festive twist, swap the cloves for rainbow sprinkles or dip half of each ball in melted chocolate.

Pudim de Leite Condensado

This silky, caramel-topped custard is Brazil’s answer to flan—rich, dreamy, and impossibly easy to make with just a handful of pantry staples.

Ingredients

• 1 cup granulated sugar
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 3 large eggs
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Make the caramel: Heat 1 cup sugar in a small saucepan over medium-low heat, stirring constantly with a wooden spoon until melted and amber-colored (about 8 minutes). Immediately pour into a 9-inch round cake pan, tilting to coat the bottom evenly. Set aside.
2. Blend the custard: In a blender, combine sweetened condensed milk, evaporated milk, eggs, 1 teaspoon vanilla extract, and a pinch of salt. Blend until smooth (about 30 seconds).
3. Bake: Pour custard over caramel in the cake pan. Cover tightly with foil and place in a larger baking dish. Fill the outer dish with hot water until halfway up the sides of the cake pan. Bake at 350°F for 50-55 minutes until set but still slightly jiggly in the center.
4. Chill: Cool completely at room temperature, then refrigerate for at least 4 hours (or overnight). To serve, run a knife around the edges and invert onto a plate.

The magic here? The caramel layer transforms into a glossy sauce that cascades over each slice—no extra work required!

Tip: For ultra-smooth texture, strain the blended custard through a fine-mesh sieve before baking.

Quindim Coconut Egg Custard

This Brazilian-inspired Quindim is a luscious coconut egg custard with a golden, caramelized top and a delightfully jiggly center—perfect for impressing guests or treating yourself!

• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 4 large egg yolks
• 1 whole large egg
• 1/2 cup unsweetened shredded coconut
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• Pinch of salt

1. Preheat oven to 350°F. Lightly grease 6 ramekins with butter and dust with 2 tbsp of the sugar (reserved from the 1 cup).
2. In a bowl, whisk together the melted butter, remaining sugar, egg yolks, and whole egg until smooth. Stir in the shredded coconut, coconut milk, vanilla extract, and salt.
3. Divide the mixture evenly among the ramekins. Place them in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
4. Bake for 30–35 minutes until the tops are golden and the centers jiggle slightly when shaken. Let cool to room temperature, then chill for at least 2 hours before serving.

The magic of this dessert? The sugar-coated ramekins create a shimmering caramelized crust that contrasts beautifully with the creamy coconut custard underneath.

Tip: For extra flair, unmold the quindim by running a knife around the edges and inverting onto plates—just like a flan!

Bolo de Rolo Guava Roll Cake

This Brazilian-inspired roll cake is a showstopper with its delicate layers of sponge cake swirled with sweet-tart guava paste—perfect for impressing guests or treating yourself!

Ingredients

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup guava paste, softened
• Powdered sugar (for dusting)

Instructions

1. Prep: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on the sides.
2. Batter: Beat eggs and 3/4 cup granulated sugar with a mixer on high for 5 minutes until pale and thick. Gently fold in 1/2 cup flour, 1/4 cup cornstarch, 1 tsp vanilla, and 1/4 tsp salt until just combined.
3. Bake: Spread batter evenly into the pan. Bake for 12–15 minutes until the cake springs back when touched. Immediately invert onto a clean kitchen towel dusted with powdered sugar, peel off parchment, and roll cake + towel into a log. Cool completely.
4. Fill: Unroll the cake, spread 1 cup softened guava paste evenly over the surface, then re-roll tightly (without the towel). Dust with powdered sugar before slicing.

The magic here? The cake stays impossibly soft thanks to the roll-while-warm trick, while the guava adds a vibrant, fruity contrast.

Tip: Warm the guava paste in 10-second microwave bursts for easier spreading—just don’t let it melt!

Pave de Chocolate

This decadent Brazilian-inspired chocolate pave (pronounced “pa-veh”) is like a cross between a flourless cake and a truffle—rich, melt-in-your-mouth, and impossibly smooth.

Ingredients:

• 14 oz (1 can) sweetened condensed milk
• 1/2 cup heavy cream
• 1/2 cup unsalted butter, cubed
• 8 oz semi-sweet chocolate, finely chopped
• 2 tbsp cocoa powder (plus extra for dusting)
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1 cup crushed chocolate wafer cookies (like Nabisco Famous)

Instructions:

1. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
2. In a saucepan over medium-low heat, combine sweetened condensed milk, heavy cream, and butter. Stir constantly until butter melts (about 3 minutes).
3. Add chopped chocolate, 2 tbsp cocoa powder, vanilla, and 1/4 tsp salt. Whisk until completely smooth (about 2 minutes). Remove from heat.
4. Spread half the crushed cookies evenly in the prepared pan. Pour warm chocolate mixture over top, then sprinkle remaining cookies over the surface. Gently press cookies down with a spatula.
5. Chill uncovered for 4 hours (or overnight) until firm. Use parchment to lift out, dust with cocoa powder, and slice with a hot knife.

The magic here? The cookie layer absorbs the ganache just enough to stay crisp, creating a playful contrast with the velvety chocolate.

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Romeu e Julieta Guava and Cheese Pastry

This Brazilian-inspired treat pairs sweet guava paste with creamy cheese in a flaky pastry—irresistibly simple and perfect for breakfast or dessert!

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1/2 cup guava paste, cut into 1/4-inch slices
• 4 oz cream cheese or queijo minas (Brazilian fresh cheese), softened
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Prep: Preheat oven to 400°F. Unfold the puff pastry on a parchment-lined baking sheet and cut into 8 equal rectangles.
2. Fill: Spread 1 tbsp cream cheese onto one half of each rectangle, leaving a 1/2-inch border. Top with 1 slice of guava paste.
3. Fold: Fold the pastry over the filling, pressing edges with a fork to seal. Brush tops with beaten egg and sprinkle with turbinado sugar.
4. Bake: Bake for 18–20 minutes until puffed and golden. Let cool slightly before serving.

The magic here? The guava caramelizes slightly in the oven, creating a gooey contrast with the crisp pastry and tangy cheese.

Tip: For extra flair, drizzle with honey or sprinkle cinnamon over the warm pastries.

Torta Holandesa Dutch Pie

This dreamy no-bake dessert layers buttery cookies, velvety custard, and whipped cream for a showstopping treat that’s surprisingly simple to make.

Ingredients

• 1 (14 oz) package Maria cookies (or similar tea biscuits)
• 1/2 cup unsalted butter, melted
• 1 (14 oz) can sweetened condensed milk
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups heavy cream, chilled
• 1/4 cup powdered sugar
• 1 oz dark chocolate, grated (for garnish)

Instructions

1. Prep the crust: Crush 3/4 of the cookies into fine crumbs. Mix with melted butter until evenly moistened. Press firmly into a 9-inch springform pan. Chill 15 minutes.
2. Make the custard: Whisk condensed milk, egg yolks, vanilla, and salt in a saucepan. Cook over medium-low heat, stirring constantly, until thickened (8–10 minutes). Cool slightly, then spread over crust.
3. Layer the cookies: Arrange remaining whole cookies over custard in a single layer, breaking some to fit.
4. Whip the cream: Beat heavy cream and powdered sugar to stiff peaks. Spread over cookie layer. Garnish with grated chocolate.
5. Chill: Refrigerate at least 4 hours (or overnight) until set. Run a knife around edges before unmolding.

The magic here? The cookies soften just enough to slice neatly but keep a subtle crunch—like the best icebox cake meets tres leches.

Tip: For a nutty twist, add 1/2 cup toasted almond slices between the custard and cream layers.

Canjica Sweet Corn Pudding

This creamy Brazilian-inspired dessert is like a hug in a bowl—comforting, subtly spiced, and perfect for satisfying your sweet tooth.

Ingredients

• 1 cup dried hominy corn (or canned white hominy, drained and rinsed)
• 4 cups whole milk
• 1 (14 oz) can sweetened condensed milk
• 1 (13.5 oz) can coconut milk
• 1 cinnamon stick
• 3 whole cloves
• 1/4 tsp salt
• 1/2 cup sweetened shredded coconut (optional, for topping)

Instructions

1. Soak the corn: If using dried hominy, soak overnight in water; drain. (Skip if using canned.)
2. Simmer: In a large pot, combine hominy, whole milk, sweetened condensed milk, coconut milk, cinnamon stick, cloves, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
3. Cook low and slow: Reduce heat to low and simmer uncovered for 1 hour (30 minutes for canned hominy), stirring every 10 minutes, until thickened to a pudding-like consistency.
4. Finish: Remove cinnamon stick and cloves. Serve warm or chilled, sprinkled with shredded coconut if desired.

The magic here is in the slow simmer—it coaxes out the corn’s natural sweetness while the coconut and spices add layers of cozy flavor.

Tip: For extra richness, stir in a tablespoon of butter at the end!

Bolo de Fubá Cornmeal Cake

This cozy, slightly crumbly cornmeal cake is a Brazilian classic—simple to make but packed with comforting flavor, like a cross between cornbread and pound cake.

Ingredients

• 1 ½ cups fine yellow cornmeal
• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• 1 cup whole milk
• 1 tbsp baking powder
• 1 tsp vanilla extract
• ½ tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan or bundt pan.
2. In a large bowl, whisk together 1 ½ cups cornmeal, 1 cup flour, 1 cup sugar, 1 tbsp baking powder, and ½ tsp salt.
3. In another bowl, beat 3 eggs with ½ cup oil, 1 cup milk, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined (don’t overmix).
5. Transfer batter to the pan and bake for 35–40 minutes, until a toothpick inserted comes out clean and edges pull away from the pan.

The magic here? The cornmeal gives a rustic texture, while the milk keeps it tender—perfect with coffee or as a not-too-sweet dessert.

Tip: For extra richness, swap half the milk for canned coconut milk.

Cocada Coconut Candy

This Brazilian-inspired coconut candy is chewy, sweet, and packed with tropical flavor—perfect for satisfying your sweet tooth with minimal effort!

Ingredients:

• 2 cups shredded sweetened coconut
• 1 cup granulated sugar
• 1/2 cup sweetened condensed milk
• 1/4 cup whole milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan over medium-low heat, combine the shredded coconut, granulated sugar, sweetened condensed milk, whole milk, and salt. Stir constantly for 10–12 minutes until the mixture thickens and pulls away from the pan.
2. Remove from heat and stir in the vanilla extract. Let cool for 2 minutes.
3. Drop tablespoon-sized portions onto parchment paper. Let set at room temperature for 30 minutes until firm.

The magic here? The condensed milk gives these candies a fudgy texture while keeping them irresistibly moist—no baking required!

Tip: For a fun twist, roll the warm mixture into logs, chill, then slice into rounds for coconut “truffles.”

Manjar Branco Coconut Milk Pudding

This creamy Brazilian-inspired dessert is like a cross between flan and coconut custard—silky, subtly sweet, and infused with warm cinnamon. Perfect for when you want a fuss-free treat that feels special.

Ingredients

• 2 (13.5 oz) cans full-fat coconut milk
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 cinnamon stick
• 1 tsp vanilla extract
• Ground cinnamon, for dusting

Instructions

1. In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt until smooth. Add the cinnamon stick.
2. Cook over medium-low heat, stirring constantly with a silicone spatula, for 12–15 minutes until the mixture thickens enough to coat the back of a spoon (it should leave a clear trail when you run a finger through it). Remove from heat and stir in the vanilla extract.
3. Discard the cinnamon stick, then pour the pudding into 4–6 small ramekins or glasses. Chill for at least 3 hours until fully set.
4. Dust with ground cinnamon just before serving.

The magic here is in the texture—somewhere between a classic pudding and a sliceable custard, with a delicate coconut flavor that isn’t overpowering. The cinnamon adds just the right warmth.

Tip: For extra flair, top with toasted coconut flakes or a drizzle of dulce de leche.

Bolo de Cenoura com Chocolate Carrot Cake with Chocolate

This Brazilian-inspired carrot cake is impossibly moist, packed with warm spices, and topped with a silky chocolate glaze that makes it irresistible.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 large eggs
• 1 cup vegetable oil
• 2 cups finely grated carrots (about 3 medium)
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt.
3. In another bowl, beat eggs, then whisk in 1 cup vegetable oil, grated carrots, 1 tsp vanilla extract, and 1/2 cup whole milk until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined. Transfer batter to prepared pan and bake for 40-45 minutes, until a toothpick comes out clean.
5. While cake cools, make the glaze: Heat 1/2 cup heavy cream until steaming (not boiling), then pour over 1 cup chocolate chips. Let sit 2 minutes, then stir until smooth. Pour over cooled cake.

The magic here? Blending the carrots into the batter (no chunks!) gives this cake its ultra-tender crumb, while the chocolate glaze adds a luxurious finish.

Tip: For extra flair, sprinkle with chopped toasted walnuts or a pinch of flaky salt before the glaze sets.

Pé de Moleque Peanut Brittle

This Brazilian-inspired Pé de Moleque is a crunchy peanut brittle with deep caramel notes—perfect for satisfying your sweet tooth with minimal fuss.

• 2 cups granulated sugar
• 1 cup roasted unsalted peanuts
• 1/4 cup water
• 1 tbsp unsalted butter
• 1/2 tsp salt

1. Line a baking sheet with parchment paper and set aside.
2. In a heavy-bottomed saucepan, combine 2 cups granulated sugar and 1/4 cup water over medium heat. Stir just until the sugar dissolves, then stop stirring and let the mixture bubble for 8–10 minutes, swirling the pan occasionally, until it turns a deep amber color (350°F on a candy thermometer).
3. Remove from heat and immediately stir in 1 tbsp unsalted butter, 1/2 tsp salt, and 1 cup roasted peanuts. Work quickly—the caramel will thicken fast.
4. Pour the mixture onto the prepared baking sheet, spreading it thinly with a greased spatula. Let cool completely (about 1 hour), then break into shards.

The magic here? The caramel’s bittersweet depth balances the peanuts’ toasty crunch—no fancy techniques required.

Tip: For extra flair, sprinkle flaky sea salt over the brittle before it sets.

Torta de Limão Brazilian Lime Pie

This creamy, tangy Brazilian lime pie is like sunshine in a dessert—bright, refreshing, and impossible to resist after just one bite.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 1 (14 oz) can sweetened condensed milk
• ¾ cup freshly squeezed lime juice (about 6–8 limes)
• 3 large egg yolks
• 1 cup heavy cream
• 1 tbsp powdered sugar
• Lime zest, for garnish

Instructions

1. Prep the crust: Mix graham cracker crumbs, melted butter, and ¼ cup granulated sugar until combined. Press firmly into a 9-inch pie dish. Bake at 350°F for 10 minutes, then let cool completely.
2. Make the filling: Whisk sweetened condensed milk, lime juice, and egg yolks in a bowl until smooth. Pour into the cooled crust and bake at 350°F for 15 minutes until set. Chill for at least 4 hours.
3. Top it off: Whip heavy cream and 1 tbsp powdered sugar to stiff peaks. Spread over the chilled pie and garnish with lime zest.

The magic here? That velvety lime custard—no baking required for the filling, so it stays luxuriously smooth with just the right punch of citrus.

Tip: For extra zing, add a teaspoon of lime zest to the filling before baking!

Bolo de Milho Corn Cake

This moist, subtly sweet corn cake is a Brazilian favorite—simple to whip up with pantry staples and bursting with sunny flavor.

Ingredients

• 1 (15-oz) can whole kernel corn, drained
• 1 (14-oz) can sweetened condensed milk
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 large eggs
• 1/2 cup whole milk
• 1 cup all-purpose flour
• 1 tbsp baking powder
• Pinch of salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and dust lightly with flour.
2. In a blender, combine corn, condensed milk, melted butter, eggs, and milk. Blend until smooth, about 1 minute.
3. Pour mixture into a bowl. Sift in flour, baking powder, and salt. Gently fold until just combined (small lumps are okay).
4. Transfer batter to the prepared pan. Bake for 40–45 minutes until golden and a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then turn onto a wire rack. Serve warm or at room temperature.

The magic here? Blending whole corn kernels gives this cake a rustic texture and natural sweetness—no cornmeal required!

Tip: For a caramelized crust, sprinkle the batter with 1 tbsp sugar before baking.

Pudim de Maracujá Passion Fruit Pudding

This Brazilian-inspired dessert is a creamy, tropical dream—tart passion fruit meets velvety custard in a caramel-kissed package.

Ingredients:

• 1 cup granulated sugar (for caramel)
• 1 (14 oz) can sweetened condensed milk
• 1 cup whole milk
• 3 large eggs
• 1/2 cup fresh or bottled passion fruit pulp (strained)
• 1 tsp vanilla extract

Instructions:

1. Prep the caramel: Melt 1 cup sugar in a small saucepan over medium-low heat, swirling occasionally (don’t stir!), until deep amber, 8–10 minutes. Immediately pour into a 7-inch round cake pan, tilting to coat the bottom. Let harden 10 minutes.
2. Blend the custard: In a blender, combine sweetened condensed milk, whole milk, eggs, passion fruit pulp, and 1 tsp vanilla. Blend until smooth, about 30 seconds.
3. Bake: Pour custard over hardened caramel. Cover pan tightly with foil, place in a deep baking dish, and fill dish with hot water halfway up the pan’s sides. Bake at 350°F for 50–55 minutes until set but slightly jiggly in the center.
4. Chill: Cool to room temperature, then refrigerate uncovered for 4+ hours (overnight is best). To serve, run a knife around the edges and invert onto a plate.

The magic here? The caramel soaks into the pudding as it chills, creating a glossy, bittersweet contrast to the bright passion fruit custard.

Tip: For extra tang, drizzle extra passion fruit pulp over slices before serving.

Bolo de Coco Coconut Cake

This tender, coconut-packed cake is a tropical delight—lightly sweet, moist, and perfect with a cup of coffee.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup unsweetened shredded coconut
• ½ cup whole milk
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 tbsp baking powder
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tbsp baking powder, and ¼ tsp salt.
3. In a separate bowl, beat ½ cup softened butter and 1 cup sugar until fluffy. Add 3 eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and ½ cup milk to the butter mixture, mixing just until combined. Fold in 1 cup shredded coconut.
5. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The magic here? Toasting the coconut beforehand deepens the flavor, but even straight from the bag, it’s irresistibly fragrant.

Tip: For extra texture, sprinkle toasted coconut flakes on top before serving.

Cartola Fried Banana with Cheese and Cinnamon

This Brazilian-inspired Cartola Fried Banana with Cheese and Cinnamon is a sweet-savory treat that feels indulgent yet comes together in minutes.

• 2 ripe but firm bananas
• 2 tbsp unsalted butter
• 1/2 cup shredded mozzarella cheese
• 1 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• Pinch of salt

1. Slice bananas in half lengthwise.
2. Melt butter in a nonstick skillet over medium heat. Add bananas cut-side down and cook for 2–3 minutes until golden. Flip and cook 1 more minute.
3. Sprinkle bananas evenly with sugar, cinnamon, and a pinch of salt. Top with mozzarella cheese, covering the surface.
4. Cover skillet and cook for 1–2 minutes until cheese melts. Remove from heat.
5. Serve immediately while warm and gooey.

The magic here is how the caramelized bananas pair with the stretchy cheese—like a deconstructed dessert grilled cheese!

Tip: For extra crunch, sprinkle crushed peanuts or drizzle honey right before serving.

Brigadeiro de Colher Spoon Brigadeiro

This Brazilian Spoon Brigadeiro is like a fudgy chocolate truffle you eat straight from the jar—no rolling required! It’s rich, creamy, and dangerously easy to make.

• 1 (14 oz) can sweetened condensed milk
• 2 tbsp unsalted butter, plus extra for greasing
• 3 tbsp unsweetened cocoa powder
• 1 tsp pure vanilla extract
• Pinch of salt
• Sprinkles or chocolate shavings (optional, for serving)

1. Lightly grease a small saucepan with butter. Combine the sweetened condensed milk, 2 tbsp butter, cocoa powder, vanilla, and salt in the pan over medium-low heat.
2. Cook, stirring constantly with a wooden spoon, for 8–10 minutes until the mixture thickens and pulls away from the bottom of the pan (it should hold a soft shape when you drag the spoon through).
3. Pour into a greased bowl or jar, let cool slightly, then refrigerate for 30 minutes to firm up. Serve warm or chilled with a spoon, topped with sprinkles if desired.

The magic? Unlike traditional brigadeiros, this version skips the fussy rolling but keeps all the decadent, melt-in-your-mouth texture. Tip: For a café-style twist, stir in a shot of espresso powder with the cocoa!

Conclusion

From creamy brigadeiros to fluffy pão de queijo, these 20 Brazilian desserts bring a taste of tradition to your kitchen! Whether you’re craving something sweet or exploring new flavors, there’s a treat here for everyone. Try a recipe (or three!), then let us know your favorite in the comments. Loved this roundup? Share the sweetness—pin it for later and spread the joy of Brazilian baking!