{"id":14104,"date":"2026-04-10T12:07:27","date_gmt":"2026-04-10T12:07:27","guid":{"rendered":"https:\/\/www.lopesan.com\/blog\/blog\/postres-canarios\/"},"modified":"2026-04-10T13:54:38","modified_gmt":"2026-04-10T13:54:38","slug":"canary-desserts","status":"publish","type":"post","link":"https:\/\/www.lopesan.com\/blog\/en\/canary-desserts\/","title":{"rendered":"The 14 Canarian desserts you must try"},"content":{"rendered":"\n

The Canary Islands are a destination full of attractions for travelers: their climate, people, beaches, culture, and of course, their cuisine. You may already know dishes like papas arrugadas<\/strong> or sancocho<\/strong>, among others. However, you might not know that the islands also offer delicious desserts for anyone with a sweet tooth. Want to discover them? Here\u2019s a list of 14 Canarian desserts that won\u2019t leave you indifferent.<\/p>\n\n\n\n

What are the best Canarian desserts?<\/strong><\/h2>\n\n\n\n

If you love food, you shouldn\u2019t miss at least some of these typical Canarian desserts. There\u2019s something for every taste: from unique marzipan treats to desserts with a flan-like texture. Take note and enjoy these delicious treats!<\/strong><\/p>\n\n\n\n

Truchas de batata<\/strong><\/h2>\n\n\n\n

Aren\u2019t \u201ctruchas\u201d fish? In the Canary Islands, not necessarily\u2014this name is also given to a fried sweet potato pastry. A delicious snack you can enjoy anytime and take anywhere.<\/p>\n\n\n\n

\"Traditional
Sweet potato truchas are one of the most traditional desserts in the Canary Islands, crispy outside and soft inside.<\/figcaption><\/figure>\n\n\n\n

Suspiros de Moya<\/strong><\/h3>\n\n\n\n

Who doesn\u2019t love meringue? This dessert is named after the town of Moya in the north of the island. These are dry meringues shaped like small flowers. Made with egg whites, sugar, and lemon, then baked. Their secret: fresh eggs and skilled hands.<\/p>\n\n\n\n

\"reposter\u00eda
Suspiros de Moya are one of the most famous sweets in Gran Canaria and a typical island dessert.<\/figcaption><\/figure>\n\n\n\n

Pr\u00edncipe Alberto<\/strong><\/h3>\n\n\n\n

If you love chocolate, <\/strong>this mousse with almonds and hazelnuts on a sponge cake base is perfect for you. The name may come from the Prince of Monaco or simply because it\u2019s as irresistible as he was said to be.<\/p>\n\n\n\n

\"Typical
Pr\u00edncipe Alberto is a Canarian dessert made with chocolate, almonds and hazelnuts on a sponge cake base.<\/figcaption><\/figure>\n\n\n\n

Frangollo canario<\/strong><\/h3>\n\n\n\n

A type of cake made with corn flour, milk, sugar, cinnamon, almonds, and raisins. A true delight, especially soft thanks to the flour and almonds. There are also variations, such as versions made with water instead of milk or with anise.<\/p>\n\n\n\n

\"Typical
Frangollo is a traditional Canary Islands dessert made with corn flour, milk, almonds, raisins and cinnamon.<\/figcaption><\/figure>\n\n\n\n

Mousse <\/em><\/strong>de gofio<\/strong><\/h3>\n\n\n\n

A very original mousse thanks to its main ingredient, gofio<\/strong>, one of the most traditional foods in Canarian cuisine. It also includes condensed milk, eggs, whipped cream, and crunchy almonds. Delicious!<\/strong><\/p>\n\n\n\n

Turr\u00f3n canario<\/strong><\/h3>\n\n\n\n

You might think this sweet is typical of Christmas, but in the Canary Islands it\u2019s often enjoyed in summer and is a highlight of many festivities. There are several varieties: almond, ground, gofio, and sugar. A must-buy souvenir.<\/p>\n\n\n\n

Mazap\u00e1n canario<\/strong><\/h3>\n\n\n\n

Very different from mainland marzipan. It\u2019s more like a round almond cake made with eggs, lemon, and cinnamon, decorated with whole almonds and baked in a wood-fired oven.muy especial.<\/p>\n\n\n\n

\"Canarian
Canarian marzipan is a traditional sweet made with almonds, egg, lemon and cinnamon, quite different from mainland Spain\u2019s version.<\/figcaption><\/figure>\n\n\n\n

Tortas de cuajada<\/strong><\/h3>\n\n\n\n

Although it may be confused with the quesadilla from El Hierro, it\u2019s not the same. Made with curd or fresh cheese and palm honey, and unlike the quesadilla, it doesn\u2019t include lemon or cinnamon. A soft dessert perfect for lovers of simple dairy sweets.<\/p>\n\n\n\n

\"Typical
Tortas de cuajada are a soft traditional dessert made with fresh curd cheese and palm honey.<\/figcaption><\/figure>\n\n\n\n

Machanga<\/strong><\/h3>\n\n\n\n

Also known as \u201cleche machanga,\u201d it\u2019s similar to custard but without eggs and made with cornstarch. Its main ingredients are milk, sugar, cinnamon, and lemon peel, topped with grated chocolate.<\/p>\n\n\n\n

\"Canarian
Machanga is a Canarian dessert similar to custard, made with milk, sugar, cinnamon and lemon.<\/figcaption><\/figure>\n\n\n\n

Bienmesabe<\/strong><\/h3>\n\n\n\n

A soft and very sweet paste often served with flan or ice cream. Made with almonds, sugar, and egg yolks. The best part is its intensity\u2014you only need a small amount.<\/strong><\/p>\n\n\n\n

\"Typical
\u00a0Bienmesabe is one of the most traditional desserts in the Canary Islands, made with almonds, sugar and egg yolk.<\/figcaption><\/figure>\n\n\n\n

Quesillo canario<\/strong><\/h3>\n\n\n\n

Despite the name, it\u2019s not cheese. It\u2019s more like flan, but made with condensed milk and lemon zest. One of the must-try Canarian desserts.<\/p>\n\n\n\n

\"Canarian
Quesillo is a Canarian dessert similar to flan, made with condensed milk and lemon zest.<\/figcaption><\/figure>\n\n\n\n

Huevos moles<\/strong><\/h3>\n\n\n\n

Also found in other parts of Spain, but in the Canary Islands it\u2019s slightly different: a custard made with egg yolks and syrup, topped with gofio.<\/p>\n\n\n\n

\"Canarian
Huevos moles are a typical Canary Islands dessert made with egg yolks, syrup and a touch of gofio.<\/figcaption><\/figure>\n\n\n\n

Polvito Uruguayo canario<\/strong><\/h3>\n\n\n\n

You won\u2019t be able to resist this dessert. A layered treat with a base of cookies and butter, followed by whipped cream, crushed meringue, and dulce de leche. Easy to make and incredibly tasty.<\/p>\n\n\n\n

\"Typical
Polvito uruguayo is one of the most popular desserts in the Canary Islands, with biscuits, cream, meringue and dulce de leche.<\/figcaption><\/figure>\n\n\n\n

Quesadilla herre\u00f1a<\/strong><\/h3>\n\n\n\n

A traditional cheesecake from El Hierro, created in the early 20th century. Its flower shape is unique in Spain. Perfect for an afternoon snack with coffee or tea.<\/p>\n\n\n\n

As you can see, the Canary Islands offer spectacular desserts that delight even those who aren\u2019t big on sweets. Don\u2019t hesitate\u2014write down this list and try them on your next trip. Because desserts always make any vacation moment better.<\/p>\n","protected":false},"excerpt":{"rendered":"

The Canary Islands are a destination full of attractions for travelers: their climate, people, beaches, culture, and of course, their […]<\/p>\n","protected":false},"author":3,"featured_media":14121,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[56,25],"tags":[],"class_list":["post-14104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-canary-islands","category-gastronomy"],"_links":{"self":[{"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/posts\/14104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/comments?post=14104"}],"version-history":[{"count":1,"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/posts\/14104\/revisions"}],"predecessor-version":[{"id":14134,"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/posts\/14104\/revisions\/14134"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/media\/14121"}],"wp:attachment":[{"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/media?parent=14104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/categories?post=14104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/tags?post=14104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}