These Filipino desserts with condensed milk showcase the rich and diverse culinary traditions of the Philippines.

From creamy custards and ice creams to sweet breads and cookies, these desserts are beloved by Filipinos and are often served during special occasions and celebrations.

The use of condensed milk in many of these desserts adds a rich and sweet flavor that is unique to Filipino cuisine.

Related: 52 Traditional Greek Desserts

Filipino Desserts with Condensed Milk

These desserts are not only delicious but also easy to make!

1. Halo-halo

Halo-halo is a popular Filipino dessert that is made with shaved ice, sweetened beans, fruits, and condensed milk.

The name “halo-halo” means “mix-mix” in Tagalog because the dessert is meant to be mixed before eating.

The taste of halo-halo is sweet and refreshing, and the texture is a combination of soft and crunchy.

Ingredients

• 1 cup shaved ice
• 1/4 cup sweetened beans
• 1/4 cup fruits (such as bananas, jackfruit, and mangoes)
• 1/4 cup evaporated milk
• 1/4 cup condensed milk
• 1 scoop of ice cream (optional)

Instructions

1. Put the shaved ice in a bowl.
2. Add the sweetened beans and fruits on top of the shaved ice.
3. Pour the evaporated milk and condensed milk on top of the mixture.
4. Add a scoop of ice cream, if desired.
5. Mix everything together and enjoy!

2. Leche flan

Leche Flan is a beloved Filipino dessert that has been enjoyed for generations. This creamy and decadent dessert is made with condensed milk, egg yolks, and caramel, making it a rich and indulgent treat.

Leche flan, also known as caramel custard, is a rich and creamy dessert made with egg yolks, condensed milk, sugar, and vanilla extract.

Leche flan is high in saturated fat, cholesterol, and sodium, so it should be enjoyed in moderation. It is also a good source of protein, vitamin C, calcium, iron, and potassium so there’s that.

Ingredients:

• 1 can condensed milk
• 6 egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1/4 cup water

Instructions:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine condensed milk, egg yolks, and vanilla extract. Mix well.
3. In a separate saucepan, heat sugar and water over medium heat until it caramelizes and turns golden brown.
4. Pour the caramel into a 9-inch round cake pan, making sure it coats the bottom evenly.
5. Pour the egg mixture on top of the caramel.
6. Cover the cake pan with aluminum foil and place it in a larger baking dish filled with water.
7. Bake for 45 minutes to 1 hour or until the flan is set.
8. Remove from the oven and let it cool to room temperature.
9. Once cooled, refrigerate for at least 2 hours before serving.
10. To serve, run a knife around the edges of the pan and invert onto a plate.

3. Pastillas de ube

Pastillas de Ube is a popular Filipino dessert that is made with purple yam and condensed milk. This dessert is a perfect blend of sweet and creamy flavors that will leave you wanting more.

The purple yam gives the dessert a beautiful color that is sure to catch your eye.

Pastillas de ube is a sweet and chewy dessert made with mashed purple yam, condensed milk, and sugar. The mixture is rolled into small balls and then coated with sugar.

Pastillas de ube is a popular snack in the Philippines and is often sold in small stores or markets.

Ingredients:

• 1 cup of grated purple yam
• 1 can of condensed milk
• 1/2 cup of powdered milk
• 1/4 cup of sugar
• 1/4 cup of butter
• 1/4 cup of cornstarch

Instructions:

1. In a pan, melt the butter over low heat.
2. Add the grated purple yam and stir until it is fully coated with butter.
3. Add the condensed milk and powdered milk. Mix well.
4. Add the sugar and cornstarch. Mix well until the mixture thickens.
5. Remove from heat and let it cool.
6. Once cooled, shape the mixture into small cylinders.
7. Roll the cylinders in sugar until fully coated.
8. Wrap the pastillas in cellophane or paper.

4. Biko

Biko is a popular Filipino dessert made from glutinous rice, coconut milk, and brown sugar.

It is a sweet and sticky treat that is perfect for any occasion.

Biko is often served during special events and celebrations such as birthdays, weddings, fiestas, Christmas and New Year’s Eve in the Philippines.

Ingredients:

• 2 cups glutinous rice
• 2 cups water
• 2 cups coconut milk
• 2 cups brown sugar
• 1/2 cup latik (coconut cream)

Instructions:

1. Rinse the glutinous rice and soak it in water for at least 30 minutes.
2. In a pot, combine the glutinous rice and water. Cook over medium heat until the rice is tender and the water has been absorbed.
3. Add the coconut milk and brown sugar to the pot. Cook over low heat, stirring constantly, until the mixture thickens and becomes sticky.
4. Pour the biko into a greased baking dish. Smooth the top with a spatula.
5. Bake in the oven at 350°F for 20-25 minutes or until the top is golden brown.
6. Top with latik before serving.

5. Buko pie

Buko Pie is a classic Filipino dessert that is loved by many.

Buko pie is a popular Filipino dessert made with young coconut meat, condensed milk, and a flaky pie crust. The filling is made by mixing the coconut meat with condensed milk and then baked in a pie crust until golden brown.

Buko pie is a popular pasalubong (gift) item for tourists visiting the Philippines.

It is the perfect dessert to serve after a meal or to bring to a potluck too.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup butter, chilled and cubed
• 1/4 cup cold water
• 2 cups young coconut meat, shredded
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup heavy cream
• 1/4 cup cornstarch
• 1/4 cup water
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, combine flour and butter until mixture resembles coarse crumbs.
3. Gradually add water, mixing until dough forms.
4. Roll out dough on a floured surface and place in a 9-inch pie dish.
5. In a separate bowl, combine coconut meat, condensed milk, and heavy cream.
6. In a small bowl, mix cornstarch and water until smooth.
7. Add cornstarch mixture to the coconut mixture and mix well.
8. Pour mixture into pie crust.
9. Bake for 30-35 minutes or until filling is set.
10. Let cool before serving.

6. Avocado and condensed milk

Avocado and condensed milk is a popular dessert in the Philippines. 

Avocado and condensed milk is a simple and delicious dessert made with ripe avocados and condensed milk.

The avocados are mashed and mixed with condensed milk until smooth and creamy. The mixture is then chilled before serving.

Ingredients:

• 2 ripe avocados
• 1 can of sweetened condensed milk
• 1/2 cup of heavy cream

Instructions:

1. Cut the avocados in half and remove the pit.
2. Scoop out the avocado flesh and place it in a blender.
3. Add the sweetened condensed milk and heavy cream to the blender.
4. Blend the mixture until it is smooth and creamy.
5. Pour the mixture into a bowl and chill in the refrigerator for at least an hour.
6. Serve chilled.

7. Maja blanca

Maja blanca is a creamy and sweet dessert made with coconut milk, cornstarch, sugar, and sweet corn kernels.

The mixture is then cooked until thick and set in a square or rectangular dish. Once cooled, the dessert is cut into small squares and served.

Serve it at your next party or gathering and watch as your guests rave about this classic Filipino dessert.

Ingredients:

• 1 can (400ml) coconut milk
• 1 can (390g) condensed milk
• 1 cup cornstarch
• 1 cup water
• 1/2 cup grated coconut

Instructions:

1. In a large saucepan, combine the coconut milk, condensed milk, and grated coconut. Bring to a boil over medium heat.
2. In a small bowl, mix the cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and stir continuously until the mixture thickens.
3. Pour the mixture into a greased baking dish and let it cool for at least 1 hour.
4. Once the mixture has cooled, cut it into small squares and serve.

8. Cathedral window gelatin dessert

Cathedral window gelatin dessert is a colorful and unique dessert made with gelatin, condensed milk, and a variety of fruits such as pineapple, cherries, and mandarin oranges.

The gelatin is cut into small cubes and then mixed with the condensed milk and fruits. The dessert is then chilled until set and served cold.

Cathedral window gelatin dessert is a popular dessert in the Philippines and is often served during special occasions such as Christmas and New Year’s Eve.

Ingredients:

• 1 pack of unflavored gelatin
• 1 can of condensed milk
• 1 can of fruit cocktail
• 1 cup of water
• Food coloring (optional)

Instructions:

1. Dissolve the unflavored gelatin in a cup of water. Heat it in a saucepan over low heat until the gelatin is completely dissolved.
2. Add the condensed milk and mix well.
3. Add the fruit cocktail and mix well.
4. Pour the mixture into a square or rectangular container.
5. Let it cool for a few minutes before putting it in the refrigerator to set.
6. Once it has set, cut it into small squares or rectangles.
7. Serve and enjoy!

9. No-bake crema de fruta

No-Bake Crema de Fruta is a classic Filipino dessert that is perfect for those who don’t have an oven or want to avoid baking in the hot summer months.

This dessert is made up of layers of sponge cake, custard, and fruit cocktail, all topped with a creamy whipped cream frosting. The dessert is then chilled until set.

Ingredients:

• 1 can of fruit cocktail, drained
• 1 can of condensed milk
• 1 can of evaporated milk
• 1 box of graham crackers
• 1 box of yellow cake mix
• 1 cup of water
• 1 cup of heavy cream
• 1/2 cup of powdered sugar
• 1 tsp of vanilla extract

Instructions:

1. Prepare the sponge cake according to the instructions on the box. Once the cake has cooled, cut it into small squares.
2. In a mixing bowl, combine the condensed milk and evaporated milk. Stir well until the mixture is smooth.
3. Layer the graham crackers at the bottom of a 9×13 inch baking dish.
4. Pour a layer of the milk mixture over the graham crackers. Add a layer of the sponge cake squares on top of the milk mixture.
5. Add a layer of the fruit cocktail on top of the sponge cake. Repeat the layers until you reach the top of the dish.
6. In a separate mixing bowl, whip the heavy cream until it forms stiff peaks.
7. Add the powdered sugar and vanilla extract to the whipped cream and mix well.
8. Spread the whipped cream frosting on top of the final layer of fruit cocktail.
9. Cover the dish with plastic wrap and refrigerate for at least 4 hours before serving.

10. Fried ice cream

Fried ice cream may sound like an oxymoron, but it’s a popular dessert in the Philippines.

This sweet treat is made by coating a ball of ice cream in a mixture of crushed cornflakes, sugar, and cinnamon, then quickly deep-frying it to create a crispy outer shell while keeping the ice cream inside frozen.

Fried ice cream is a popular dessert in the Philippines and is often served in restaurants and food stalls.

Ingredients:

• 4 scoops of vanilla ice cream
• 1 cup of cornflakes, crushed
• 1 tablespoon of sugar
• 1 teaspoon of cinnamon
• Oil for frying

Instructions:

1. Scoop the ice cream into four balls and place them on a baking sheet.
2. Freeze the ice cream balls for at least 2 hours, or until they are completely frozen.
3. In a shallow bowl, mix together the crushed cornflakes, sugar, and cinnamon.
4. Roll each ice cream ball in the cornflake mixture, making sure they are completely coated.
5. Place the coated ice cream balls back on the baking sheet and freeze for another 30 minutes.
6. Heat the oil in a deep fryer or heavy-bottomed pot to 375°F.
7. Carefully lower each ice cream ball into the hot oil and fry for about 30 seconds, or until the coating is golden brown.
8. Remove the fried ice cream balls from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
9. Serve immediately with your favorite toppings, such as whipped cream, chocolate sauce, or caramel sauce.

11. Banana fritters

Banana fritters, also known as “Maruya” in the Philippines, are a popular Filipino dessert that is easy to make and always a crowd-pleaser.

The combination of sweet bananas and caramelized sugar makes for a delicious treat that can be enjoyed any time of day.

Banana fritters are best served warm and can be enjoyed as is or with a scoop of ice cream on top for an extra treat.

Remember to use ripe bananas for the best flavor and to ensure that the banana slices hold their shape during frying. 

Ingredients:

• 4 ripe bananas
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup condensed milk
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1/2 cup water
• Oil for frying

Instructions:

1. Peel and slice the bananas into thin rounds.
2. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
3. Add the egg, condensed milk, and water to the dry ingredients and mix until smooth.
4. Dip the banana slices into the batter, making sure they are fully coated.
5. Heat the oil in a frying pan over medium heat.
6. Fry the banana fritters until golden brown, turning occasionally.
7. Remove from the pan and place on a paper towel to drain excess oil.
8. Serve warm and enjoy!

12. Dulce de leche tart

Dulce de leche tart is a Filipino dessert made of a crispy tart shell filled with dulce de leche, a sweet caramel-like sauce made from condensed milk.

The combination of the buttery crust and the sweet caramel-like filling is simply irresistible.

The tart shell is made from a mixture of flour, sugar, butter, and egg yolks, while the dulce de leche filling is made by simmering condensed milk until it thickens and turns a caramel color. The tart is served chilled and can be topped with whipped cream or fresh fruits.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup dulce de leche
• 1/2 cup heavy cream
• 2 large eggs
• 1 teaspoon pure vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. In a large bowl, combine the flour, sugar, and salt.
3. Add the cold butter and use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. Press the mixture into the bottom and up the sides of a 9-inch tart pan.
5. Bake for 12-15 minutes or until lightly golden brown.
6. In a medium bowl, whisk together the dulce de leche, heavy cream, eggs, and vanilla extract.
7. Pour the mixture into the baked crust.
8. Bake for 25-30 minutes or until the filling is set.
9. Let cool to room temperature before serving.

13. Filipino fruit salad

Filipino Fruit Salad is a popular dessert in the Philippines, made with a variety of fresh fruits, sweetened condensed milk, and cream. 

The canned fruits typically used include fruit cocktail, peaches, and pineapples, but other fruits like bananas and mangoes can also be added.

The condensed milk and heavy cream are mixed together to create a creamy base for the fruit salad.

This dessert is often served chilled and is a popular choice for potlucks and family gatherings.

Ingredients:

• 4 cups young coconut meat, shredded
• 1 can (15 oz) fruit cocktail, drained
• 1 can (15 oz) pineapple chunks, drained
• 1 can (15 oz) mango chunks, drained
• 1 can (15 oz) lychees, drained
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) Nestle cream
• 1 cup sweetened shredded coconut

Instructions:

1. In a large bowl, combine the young coconut meat, fruit cocktail, pineapple chunks, mango chunks, and lychees.
2. Add the sweetened condensed milk and Nestle cream to the bowl and mix well.
3. Add the sweetened shredded coconut and mix again.
4. Chill the Buko Salad in the refrigerator for at least an hour before serving.

14. Buko pandan waffles

Buko pandan waffles are a unique twist on the classic waffle, featuring the flavors of buko (young coconut) and pandan, a tropical plant used in Southeast Asian cooking. The waffle batter is made from a mixture of flour, sugar, eggs, milk, and pandan extract, which gives it a vibrant green color and a sweet aroma. The buko is mixed into the batter and cooked in a waffle iron until crispy and golden brown. This dessert is often served for breakfast or as a sweet snack.

15. Buko pandan rolls

Buko pandan rolls are a type of sweet bread roll filled with a mixture of buko and pandan.

This Filipino dessert is made with condensed milk and cream, adding a sweet and creamy texture to the waffles.

The pandan leaves give the waffles a distinct green color and a fragrant aroma that’s hard to resist.

This dessert is often enjoyed as a sweet snack or as a dessert after a meal.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups milk
• 1/2 cup condensed milk
• 1/4 cup heavy cream
• 1/4 cup melted butter
• 2 eggs
• 1 teaspoon pandan extract
• Green food coloring (optional)
• Shredded coconut and condensed milk, for serving

Instructions:

1. In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.
2. In a separate bowl, mix together the milk, condensed milk, heavy cream, melted butter, eggs, pandan extract, and green food coloring (if using).
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Preheat a waffle iron and lightly grease with cooking spray.
5. Pour the waffle batter onto the iron and cook according to the manufacturer’s instructions, until golden brown and crispy.
6. Serve the waffles with shredded coconut and condensed milk on top.

16. Dulce de leche cheesecake

Dulce de leche cheesecake is a decadent dessert that combines the creamy texture of cheesecake with the rich flavor of dulce de leche.

The cheesecake is made from a mixture of cream cheese, sugar, eggs, and vanilla extract, which is then poured into a graham cracker crust.

The dulce de leche is swirled into the cheesecake batter, creating a marbled effect. The cheesecake is then baked until set and chilled before serving.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1 (13.4-ounce) can dulce de leche

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the mixture resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and set aside to cool.
4. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract, and beat until well combined. Add eggs one at a time, beating well after each addition.
5. Pour the cheesecake mixture over the cooled crust. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
6. Remove from oven and let cool to room temperature. Refrigerate for at least 2 hours or overnight.
7. When ready to serve, spread dulce de leche over the top of the cheesecake. Slice and serve.

17. Yema ice cream

Yema is a popular Filipino candy made from condensed milk and egg yolks.

Yema ice cream combines the flavors of yema, a sweet custard made from condensed milk and egg yolks, with creamy ice cream.

The ice cream base is made from a mixture of heavy cream, milk, sugar, and vanilla extract, which is then combined with yema sauce and frozen until firm.

It’s a perfect dessert to cool down on a hot summer day in the Philippines.

Ingredients:

• 2 cups heavy cream
• 1 can condensed milk
• 6 egg yolks
• 1 tsp vanilla extract
• 1/2 cup Yema candy, crushed

Instructions:

1. In a large bowl, whisk together the heavy cream, condensed milk, egg yolks, and vanilla extract until well combined.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Once the ice cream is churned, fold in the crushed Yema candy.
4. Transfer the ice cream to a container and freeze for at least 4 hours, or until firm.

18. Dulce de leche ice cream

Dulce de leche ice cream is a rich and creamy dessert that features the caramel flavor of dulce de leche.

The ice cream base is made from a mixture of heavy cream, milk, sugar, and vanilla extract, which is then combined with dulce de leche sauce and frozen until firm.

Ingredients:

• 1 can of condensed milk
• 2 cups of heavy cream
• 1 cup of dulce de leche

Instructions:

1. In a large mixing bowl, whisk together the condensed milk and heavy cream until it forms stiff peaks.
2. Fold in the dulce de leche until it is fully incorporated.
3. Pour the mixture into a freezer-safe container and freeze for at least 4 hours.
4. Serve and enjoy!

19. Halo-halo con adobo

Halo-halo con adobo is a unique twist on the classic Filipino dessert, halo-halo, which is a mixture of shaved ice, sweet beans, fruits, and other toppings.

In this version, adobo, a savory dish made from chicken or pork, is added to the mix.

The dish is typically served in a tall glass, with layers of shaved ice, sweet beans, fruits, adobo, and other toppings like condensed milk and ube ice cream.

This dessert is often enjoyed as a refreshing treat on hot summer days. It’s also great for anyone who love to experiment with new and exciting flavor combinations. 

Ingredients:

• 1 cup of cooked Adobo, shredded
• 1 cup of shaved ice
• 1/4 cup of pandan jelly, sliced
• 1/4 cup of toasted coconut
• 1/4 cup of red beans
• 1/4 cup of ripe mangoes, diced
• 1/4 cup of evaporated milk
• 1/4 cup of sweetened condensed milk
• 1/4 cup of coconut milk
• 1/4 cup of heavy cream

Instructions:

1. In a large bowl, combine the shaved ice, pandan jelly, toasted coconut, red beans, and ripe mangoes.
2. In a separate bowl, mix together the evaporated milk, sweetened condensed milk, coconut milk, and heavy cream.
3. Pour the milk mixture over the shaved ice mixture.
4. Top with the shredded Adobo.
5. Serve immediately and enjoy the delicious combination of sweet and savory flavors.

20. Gingersnaps

Gingersnaps are a classic Filipino dessert made with ginger, cinnamon, and a touch of sweetness from condensed milk.

They are perfect for dipping in milk or coffee, or just enjoying on their own.

Gingersnaps are a popular snack in the Philippines and are often enjoyed with a cup of coffee or tea.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup condensed milk

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Set aside.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy.
4. Add the condensed milk to the butter mixture and mix until well combined.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes, or until the edges are lightly browned.
8. Let the gingersnaps cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

21. Egg custard with condensed milk

Egg custard with condensed milk is a creamy and sweet dessert made from a mixture of eggs, condensed milk, and vanilla extract.

The mixture is poured into individual ramekins and baked in a water bath until set.

The resulting custard is smooth and silky, with a rich flavor from the condensed milk.

This dessert is often served chilled.

Ingredients:

• 4 eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tsp vanilla extract
• 1/4 cup sugar

Instructions:

1. Preheat the oven to 350°F.
2. In a large mixing bowl, beat the eggs and sugar until well combined.
3. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Mix well.
4. Pour the mixture into a 9-inch round baking dish.
5. Place the baking dish in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the smaller dish.
6. Bake for 45-50 minutes or until the custard is set.
7. Remove the baking dish from the water bath and let it cool to room temperature.
8. Chill in the refrigerator for at least an hour before serving.

22. Bananacue

Bananacue is a popular street food in the Philippines that consists of skewered and fried bananas coated in brown sugar.

The bananas are first coated in brown sugar and then fried until crispy and caramelized.

This sweet and crunchy dessert is perfect for satisfying your sweet tooth cravings.

Ingredients:

• 4 ripe saba bananas
• 1 cup brown sugar
• 1 cup water
• Cooking oil

Instructions:

1. Peel the saba bananas and cut them into bite-sized pieces.
2. Heat the cooking oil in a frying pan over medium heat.
3. Add the banana pieces to the pan and fry until they turn golden brown.
4. Remove the fried bananas from the pan and set them aside.
5. In a separate pan, mix the brown sugar and water and heat until the sugar dissolves.
6. Add the fried bananas to the pan with the brown sugar mixture and coat the bananas with the caramelized sugar.
7. Remove the bananas from the pan and let them cool before serving.

23. Ube Ice Cream

Ube ice cream is a popular Filipino dessert that is made with purple yam. It has a unique flavor that is both sweet and nutty, making it a perfect treat for any occasion. This dessert is perfect for those who love to experiment with different flavors and textures.

Ingredients

• 2 cups heavy cream
• 1 can condensed milk
• 1 cup mashed ube
• 1/2 tsp vanilla extract
• Purple food coloring (optional)

Instructions

1. In a large mixing bowl, combine the heavy cream and condensed milk. Mix until well combined.
2. Add the mashed ube and vanilla extract to the mixture. Mix until the ube is well incorporated.
3. If desired, add a few drops of purple food coloring to the mixture to enhance the color.
4. Pour the mixture into a container and freeze for at least 6 hours or until solid.
5. Once frozen, scoop the ube ice cream into bowls and serve.

24. Champorado

This chocolate rice porridge is a popular Filipino breakfast dish that’s also enjoyed as a dessert. It’s made with glutinous rice, cocoa powder, and condensed milk. The result is a rich and creamy porridge that’s perfect for cold mornings.

Ingredients:

• 1 cup sticky rice
• 2 cups water
• 1/4 cup cocoa powder
• 1/2 cup condensed milk

Instructions:

1. In a pot, combine the sticky rice and water. Bring to a boil and then reduce heat to low. Simmer for 20-25 minutes, stirring occasionally, until the rice is cooked and the water is absorbed.
2. Stir in the cocoa powder and condensed milk until well combined.

25. Buko pandan

Buko pandan is a refreshing dessert made from a mixture of buko (young coconut) and pandan jelly. The pandan jelly is made from a mixture of pandan extract, agar-agar, and sugar, which is then mixed with buko and condensed milk. The resulting dessert is a creamy and sweet treat that is often served chilled. Buko pandan is a popular dessert in the Philippines and is often enjoyed on hot summer days.

Ingredients:

• 1 pack pandan-flavored gelatin
• 1 can condensed milk
• 1 can coconut cream
• 1 cup water
• 2 cups young coconut meat, shredded
• 1 cup tapioca pearls
• Ice cubes

Instructions:

1. Cook the tapioca pearls according to the package instructions. Set aside to cool.
2. In a pot, combine the pandan-flavored gelatin and water. Bring to a boil and stir until the gelatin is completely dissolved. Set aside to cool.
3. In a large bowl, mix together the condensed milk and coconut cream.
4. Add the cooled pandan gelatin and shredded young coconut meat to the bowl. Mix well.
5. Add the cooked tapioca pearls and ice cubes to the bowl. Mix well.
6. Chill in the refrigerator for at least 2 hours before serving.

26. Ginataang halo-halo

Ginataang halo-halo is a sweet and creamy dessert made from a mixture of sweet beans, fruits, and coconut milk. The sweet beans and fruits used in this dessert can vary, but often include mung beans, sweet potatoes, jackfruit, and bananas. The ingredients are cooked in coconut milk and sugar until tender and creamy. Ginataang halo-halo is often served hot and is a popular dessert during the cooler months.

Ingredients:

• 1 cup sweet potatoes, peeled and cubed
• 1 cup ripe jackfruit, cut into small pieces
• 1 cup ripe bananas, sliced
• 1 cup tapioca pearls
• 1 can coconut milk
• 1 can condensed milk
• 1 cup water

Instructions:

1. In a large pot, combine the sweet potatoes, jackfruit, and bananas. Add water and bring to a boil.
2. Add the tapioca pearls and cook until they become translucent.
3. Pour in the coconut milk and condensed milk. Stir until well combined.
4. Cook for another 10-15 minutes or until the sweet potatoes are tender and the mixture thickens.
5. Serve warm or chilled.

27. Abukayo

Abukayo is a sweet and chewy dessert made from grated coconut and brown sugar. The mixture is cooked over low heat until the sugar caramelizes and the coconut becomes sticky and chewy.

The name “Abukayo” comes from the Filipino word “abukado,” which means avocado. Although there are no avocados in this dessert, the name stuck and has become a beloved part of Filipino cuisine.

Ingredients:

• 1 cup of grated coconut
• 1 can of condensed milk
• 1/2 cup of sugar
• 1/4 cup of water

Instructions:

1. In a pan, mix together the grated coconut, condensed milk, sugar, and water.
2. Cook the mixture over medium heat, stirring constantly, until it thickens and becomes sticky.
3. Remove the pan from the heat and let it cool.
4. Once the mixture has cooled down, scoop it up and form it into small balls.
5. Serve the Abukayo balls on a platter or in a bowl, and enjoy!

28. Creamy caramel pudding

Creamy caramel pudding is a rich and indulgent dessert made from a mixture of eggs, sugar, milk, and vanilla extract. The mixture is poured into a caramel-lined mold and baked in a water bath until set. The resulting pudding is creamy and smooth, with a sweet caramel flavor.

Ingredients:

• 1 can of condensed milk
• 1 can of evaporated milk
• 6 egg yolks
• 1/2 cup of sugar
• 1 tsp of vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. In a saucepan, heat the sugar over medium heat until it melts and turns golden brown.
3. Pour the caramel into a 9-inch round baking pan, tilting the pan to spread the caramel evenly.
4. In a bowl, whisk the egg yolks until they are smooth.
5. Add the condensed milk, evaporated milk, and vanilla extract to the bowl and whisk until the mixture is well combined.
6. Pour the mixture into the baking pan with the caramel.
7. Place the baking pan in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish.
8. Bake for 45-50 minutes or until the pudding is set.
9. Remove from the oven and let it cool to room temperature.
10. Once cooled, refrigerate for at least 2 hours or overnight.
11. To serve, run a knife around the edge of the pudding and invert onto a serving plate.

29. Barquillos

Barquillos are a popular Filipino dessert that can be enjoyed any time of the day. These thin and crispy wafers are perfect for snacking, and they are often served with ice cream or other sweet treats.

Recipe

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup condensed milk
• 1/2 cup water
• 1/4 cup butter, melted
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the flour, sugar, and salt.
3. Add the condensed milk and water to the mixture and stir well.
4. Add the melted butter and mix until the batter is smooth.
5. Grease a baking sheet with cooking spray or butter.
6. Pour a tablespoon of batter onto the baking sheet and spread it into a thin circle using a spatula.
7. Bake the barquillos for 5-7 minutes or until they turn golden brown.
8. Remove the baking sheet from the oven and let the barquillos cool for a few minutes.
9. Using a spatula, carefully remove the barquillos from the baking sheet and roll them up into tubes.
10. Repeat the process until all the batter is used up.

30. S’mores

Who doesn’t love smores? This classic American treat has found its way into the hearts and stomachs of Filipinos too! In the Philippines, smores are often made with condensed milk, which is spread on the graham crackers before adding the roasted marshmallow and chocolate. This creates a sweet and creamy twist on the classic smores.

Ingredients:

• Graham crackers
• Chocolate bars
• Marshmallows
• Condensed milk

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Break the graham crackers into halves and place them on the baking sheet.
4. Top each graham cracker with a piece of chocolate.
5. Place a marshmallow on top of each chocolate piece.
6. Bake in the oven for 3-5 minutes, or until the marshmallows are golden brown.
7. Drizzle some condensed milk on top of the smores.

31. Munggo con hielo

Munggo con hielo is a cold dessert that is made from mung beans, shaved ice, and condensed milk. The mung beans are boiled until tender and then mixed with condensed milk. The mixture is then layered with shaved ice and additional condensed milk, creating a refreshing and sweet dessert that is often enjoyed during hot summer days. Munggo con hielo is a popular dessert in the Philippines and is often sold by street vendors.

Ingredients:

• 1 cup mung beans
• 1 can evaporated milk
• 1 can condensed milk
• 1 cup shaved ice
• 2 ripe bananas, sliced

Instructions:

1. Soak the mung beans in water for at least 2 hours, or overnight.
2. Drain the water from the mung beans and cook in a pot with 4 cups of water until the beans are soft.
3. Drain the excess water and let the beans cool.
4. In a bowl, mix the evaporated milk and condensed milk.
5. Place the shaved ice in a tall glass or bowl.
6. Add the cooked mung beans on top of the shaved ice.
7. Pour the milk mixture over the mung beans and ice.
8. Top with sliced bananas and serve immediately.

32. Mochi

Mochi is a Japanese dessert that has become popular in the Philippines. It is made from glutinous rice flour, sugar, and water, which is then molded into small balls and filled with sweet fillings like red bean paste or condensed milk. The mochi balls are often dusted with cornstarch to prevent sticking and are served as a sweet and chewy snack.

Ingredients:

• 2 cups glutinous rice flour
• 1/2 cup sugar
• 1 1/2 cups water
• Food coloring (optional)

Instructions:

1. In a mixing bowl, combine the glutinous rice flour and sugar.
2. Gradually add water while mixing until a smooth dough is formed.
3. Divide the dough into portions and add food coloring, if desired.
4. Flatten each portion and fill with your desired filling.
5. Pinch the edges to seal and shape into balls.
6. Steam the mochi for 10-15 minutes or until cooked through.
7. Serve and enjoy!

33. Sans rival

Sans Rival is a classic Filipino dessert that is loved by many. It is a layered cake made with buttercream, meringue, and chopped nuts. The name “sans rival” means “without rival” in French, and it is indeed a dessert that is hard to beat.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup white sugar
• 6 egg yolks
• 2 cups chopped cashews
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 6 egg whites
• 1/2 cup white sugar

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together butter and 1 cup sugar until light and fluffy.
3. Add egg yolks one at a time, beating well after each addition.
4. In a separate bowl, combine chopped cashews, flour, baking powder, and salt. Gradually add to the butter mixture, mixing until well combined.
5. In another mixing bowl, beat egg whites until stiff peaks form. Gradually add 1/2 cup sugar, beating until glossy.
6. Fold egg white mixture into the batter until just combined.
7. Divide batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow cakes to cool completely before assembling.
10. To assemble, spread buttercream between the layers of cake and sprinkle chopped cashews on top.

34. Brazo de Mercedes

This rolled cake is made with a soft and fluffy meringue and filled with a sweet and creamy condensed milk filling.

Ingredients:

• 8 egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup confectioners’ sugar
• 8 egg yolks
• 3/4 cup condensed milk
• 1 teaspoon vanilla extract
• 3 tablespoons butter

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla extract and confectioners’ sugar.
3. Spread meringue on a parchment paper-lined baking sheet.
4. In a large bowl, beat egg yolks and condensed milk until smooth. Stir in vanilla extract and butter.
5. Pour filling over meringue.
6. Bake for 20 minutes, or until golden brown.
7. Let cool completely.
8. Roll up, starting with the long side.
9. Dust with confectioners’ sugar.

35. Bukayo ice cream

Bukayo ice cream is a creamy and sweet dessert made from coconut milk, condensed milk, and bukayo, which is sweetened coconut meat. The mixture is churned in an ice cream maker until frozen and creamy.

Ingredients:

• 2 cups of coconut cream
• 1 cup of arnibal (sugar syrup)
• 1 cup of bukayo, chopped into small pieces

Instructions:

1. In a large mixing bowl, combine the coconut cream and arnibal. Mix well until the sugar syrup is fully incorporated into the coconut cream.
2. Add the chopped bukayo into the mixture and stir until evenly distributed.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream is done, transfer it to a freezer-safe container and freeze for at least 2 hours before serving.

36. Buko salad

Buko salad is a popular dessert in the Philippines that is made from young coconut meat, canned fruit cocktail, condensed milk, and cream. The ingredients are mixed together and chilled until cold, creating a sweet and creamy salad. Buko salad is often served during special occasions and celebrations and is a staple dessert in Filipino cuisine.

Ingredients:

• 1 can of fruit cocktail
• 1 can of pineapple chunks
• 2 cups of young coconut meat
• 1 can of condensed milk
• 1 cup of heavy cream
• 1 cup of mini marshmallows

Instructions:

1. Drain the fruit cocktail and pineapple chunks.
2. In a large mixing bowl, combine the fruit cocktail, pineapple chunks, young coconut meat, and mini marshmallows.
3. Pour in the condensed milk and heavy cream, and mix well.
4. Chill in the refrigerator for at least an hour before serving.

37. Pichi-pichi

Pichi-pichi is a sweet and chewy dessert made from cassava flour, sugar, and water. The mixture is steamed until cooked and then coated in grated coconut. The resulting dessert is soft and chewy, with a sweet flavor from the sugar and coconut.

Ingredients:

• 2 cups grated cassava
• 1 cup water
• 1 cup brown sugar
• 1/2 cup grated coconut
• 1/2 cup condensed milk
• 1 tsp. pandan extract
• 1/4 cup grated cheese

Instructions:

1. In a mixing bowl, combine the grated cassava, water, and pandan extract. Mix well.
2. Add the brown sugar and mix until fully dissolved.
3. Pour the mixture into a steamer lined with cheesecloth. Steam for 30-40 minutes or until fully cooked.
4. Remove from steamer and let it cool.
5. Cut the pichi-pichi into bite-sized pieces and roll them in grated coconut.
6. Drizzle with condensed milk and sprinkle grated cheese on top.

38. Napoleones

Napoleones is a layered pastry that is made from puff pastry, custard, and sugar glaze. The puff pastry layers are baked until crispy and then filled with custard. The pastry is then coated in sugar glaze, creating a sweet and flaky dessert.

Napoleones is a popular dessert in the Philippines that is sure to satisfy your sweet tooth. This flaky and creamy pastry is made with layers of puff pastry and sweet cream filling, topped with powdered sugar. It’s a perfect treat for any occasion, and it’s easy to make with condensed milk. Recipe #1

Ingredients:

• 1 package frozen puff pastry, thawed
• 1 can sweetened condensed milk
• 1 cup heavy cream
• 1/4 cup powdered sugar, plus more for dusting

Instructions:

1. Preheat the oven to 400°F.
2. Roll out the puff pastry and cut into 3-inch squares. Place on a baking sheet lined with parchment paper.
3. Bake for 12-15 minutes or until golden brown. Let cool.
4. In a mixing bowl, combine the sweetened condensed milk, heavy cream, and powdered sugar. Beat until stiff peaks form.
5. Spread the cream mixture on one square of puff pastry, then top with another square. Repeat until all the pastry squares are used.
6. Dust with powdered sugar and serve.

39. Bibingka

Bibingka is a traditional Filipino rice cake that is made with rice flour, coconut milk, and eggs. It is a popular street food in the Philippines, and it is also often served during special occasions, such as Christmas. Bibingka is a delicious and flavorful cake that is perfect for any time of day.

Ingredients:

• 1 cup rice flour
• 1/2 cup glutinous rice flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut milk
• 1/2 cup water
• 2 eggs
• 1/4 cup butter, melted
• 1/4 cup grated cheese
• 1/4 cup salted egg, sliced
• Banana leaves, cut into 8-inch squares

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine rice flour, glutinous rice flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together coconut milk, water, eggs, and butter.
4. Add the wet ingredients to the dry ingredients and whisk until smooth.
5. Grease a 9×13 inch baking pan with butter.
6. Line the baking pan with banana leaves.
7. Pour the batter into the prepared pan.
8. Sprinkle with cheese and salted egg.
9. Bake for 30-35 minutes, or until the cake is golden brown and cooked through.
10. Let cool slightly before serving.

40. Mocha chiffon cake Filipino style

Filipino mocha chiffon cake is a light and fluffy cake that is flavored with coffee and chocolate. The cake is made from a mixture of flour, sugar, eggs, oil, and baking powder, which is then flavored with instant coffee and cocoa powder. The resulting cake is light and airy, with a subtle coffee and chocolate flavor. Mocha chiffon cake is often served as a dessert or as a sweet treat with coffee.

Ingredients:

• 2 cups cake flour
• 1 1/2 cups sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 egg yolks
• 1/2 cup vegetable oil
• 3/4 cup strong brewed coffee
• 1 tsp vanilla extract
• 6 egg whites
• 1/2 tsp cream of tartar

Instructions:

1. Preheat oven to 325°F. Grease and flour two 9-inch cake pans.
2. In a large bowl, sift together flour, sugar, baking powder, and salt. Make a well in the center and add egg yolks, oil, coffee, and vanilla extract. Mix until smooth.
3. In a separate bowl, beat egg whites and cream of tartar until stiff peaks form.
4. Gently fold egg whites into the batter until fully incorporated.
5. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Cool cakes completely before frosting.

Mocha Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup cocoa powder
• 1/4 cup strong brewed coffee
• 1 tsp vanilla extract

1. In a large bowl, beat butter until creamy.
2. Gradually add powdered sugar, cocoa powder, coffee, and vanilla extract. Beat until smooth and creamy.
3. Frost cooled cake and enjoy!

41. Coconut macaroons

Coconut macaroons are a popular Filipino dessert that is both sweet and savory. These tiny treats are made with condensed milk, coconut flakes, and egg whites, which give them a chewy texture and a deliciously sweet taste. They are perfect for serving at any gathering or party.

Ingredients:

• 2 cups sweetened shredded coconut
• 1/2 cup condensed milk
• 2 egg whites
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded coconut, condensed milk, egg whites, vanilla extract, and salt. Mix well until the ingredients are fully blended.
3. Using a spoon or cookie scoop, form the mixture into small balls and place them on a baking sheet lined with parchment paper.
4. Bake the macaroons for 15-20 minutes, or until they are golden brown on the outside and soft on the inside.
5. Remove the macaroons from the oven and let them cool for a few minutes before serving.

42. Key Lime Pie

This classic American dessert has been given a Filipino twist by using condensed milk as a key ingredient. The tangy lime filling is perfectly balanced by the sweet and creamy condensed milk.

If you’re looking for a dessert that’s both tangy and sweet, then Key Lime Pie is perfect!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tablespoons unsalted butter, melted
• 3 egg yolks
• 1 can sweetened condensed milk
• 1/2 cup key lime juice
• 1 teaspoon lime zest
• Whipped cream, for serving

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
4. Bake for 8-10 minutes or until lightly browned. Remove from the oven and let cool.
5. In a separate mixing bowl, whisk together the egg yolks, condensed milk, key lime juice, and lime zest until well combined.
6. Pour the mixture into the cooled crust and bake for 15-20 minutes or until the filling is set.
7. Let the pie cool to room temperature, then chill in the refrigerator for at least 2 hours.
8. Serve with whipped cream on top.

43. Fruit Salad with Condensed Milk and Whipped Cream

This refreshing dessert is a staple in Filipino gatherings. It’s a medley of canned fruits, condensed milk, and whipped cream. It’s sweet, creamy, and fruity all at the same time.

Ingredients:

• 1 can of condensed milk
• 1 can of fruit cocktail
• 1 can of pineapple chunks
• 1 can of peaches
• 1 can of lychees
• 1 can of nata de coco
• 1 pack of all-purpose cream
• 1 cup of mini marshmallows

Instructions:

1. Drain the canned fruits and nata de coco and set aside.
2. In a mixing bowl, combine the condensed milk and all-purpose cream. Mix well.
3. Add the drained fruits and nata de coco to the mixing bowl. Mix well.
4. Add the mini marshmallows to the mixing bowl. Mix well.
5. Chill the mixture in the refrigerator for at least 30 minutes.
6. Serve chilled.

44. Butterscotch Pudding

Butterscotch pudding is a classic Filipino dessert. This creamy and sweet treat is made with condensed milk and brown sugar, giving it a rich and caramel-like flavor.

Ingredients:

• 1 cup brown sugar
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 4 cups milk
• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, combine the brown sugar, cornstarch, and salt. Gradually stir in the milk until smooth.
2. Add the condensed milk and egg yolks and whisk until well combined.
3. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 10-15 minutes.
4. Remove the pan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
5. Pour the pudding into individual serving dishes and chill for at least 2 hours before serving.

45. Puto Maya

Puto Maya is a sweet and sticky rice dessert that is popular in the Philippines. It is made with glutinous rice, coconut milk, and condensed milk, and is typically wrapped in banana leaves.

Ingredients:

• 2 cups glutinous rice
• 2 cups coconut milk
• 1 cup water
• 1 cup condensed milk
• 1 tsp salt
• Banana leaves for wrapping

Instructions:

1. Rinse the glutinous rice with water and drain.
2. In a pot, combine the glutinous rice, coconut milk, water, and salt. Mix well.
3. Cook over medium heat until the mixture thickens.
4. Add the condensed milk and mix well.
5. Continue cooking until the mixture becomes sticky.
6. Remove from heat and let it cool.
7. Cut banana leaves into small pieces and use them to wrap the puto maya.
8. Serve and enjoy!

46. Egg Pie

Egg pie is a classic Filipino dessert that is loved by many. This recipe is perfect for those who want a simple and easy egg pie recipe. It’s creamy, sweet, and has a perfect balance of flavors. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Ingredients:

• 1 pie crust
• 1 can condensed milk
• 4 egg yolks
• 1/4 cup sugar
• 1/4 cup water
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the condensed milk, egg yolks, sugar, water, and vanilla extract.
3. Pour the mixture into the pie crust and bake for 30-35 minutes or until the filling is set.
4. Remove from the oven and let it cool before serving.

47. Macarons

These delicate French cookies are given a Filipino twist by using condensed milk as a filling. The result is a sweet and creamy macaron that’s hard to resist.

Macarons are delicate and colorful French cookies that are perfect for any dessert table. They have a crispy outer shell with a soft and chewy center that melts in your mouth.

Ingredients:

• 1 3/4 cups powdered sugar
• 1 cup almond flour
• 3 egg whites
• 1/4 cup granulated sugar
• 1/4 cup condensed milk
• Food coloring (optional)

Instructions:

1. Preheat oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, sift together powdered sugar and almond flour.
3. In a separate bowl, beat egg whites until frothy. Gradually add in granulated sugar and continue to beat until stiff peaks form.
4. Gently fold the dry ingredients into the egg whites until just combined.
5. Add condensed milk and food coloring (if using) to the mixture and continue to fold until the batter is smooth and shiny.
6. Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheet.
7. Tap the baking sheet gently on a flat surface to release any air bubbles.
8. Let the macarons rest for 20-30 minutes until a skin forms on the surface.
9. Bake for 15-20 minutes until the macarons are set and have a slight foot on the bottom.
10. Let cool completely before filling and serving.

48. Matamis na Bao Alfajores

These sweet and crumbly cookies are a popular dessert in the Philippines and Latin America. They’re made with cornstarch, butter, and condensed milk. The addition of condensed milk gives these cookies a rich and creamy flavor.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 cup powdered sugar
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 egg yolk
• 1/2 cup matamis na bao (Filipino coconut jam)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup heavy cream
• 1/4 cup granulated sugar

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, whisk together the flour, cornstarch, powdered sugar, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and egg yolk until light and fluffy.
4. Gradually add the dry ingredients to the butter mixture and mix until just combined.
5. Form the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
6. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch.
7. Cut out the dough into circles using a 2-inch cookie cutter.
8. Place the cookies on a baking sheet lined with parchment paper.
9. Bake for 10-12 minutes, or until the edges are golden brown.
10. Let the cookies cool completely on the baking sheet.
11. To make the filling, combine the matamis na bao, cocoa powder, and heavy cream in a saucepan over low heat.
12. Cook, stirring constantly, until the mixture is smooth and thickened.
13. Remove from heat and let cool completely.
14. To assemble the alfajores, place a dollop of filling on the bottom of one cookie.
15. Top with another cookie and press together gently.
16. Dust the alfajores with granulated sugar.

49. Arroz con Leche

Filipino Arroz con Leche is a sweet rice pudding that is a popular dessert in the Philippines. It is made with white rice, milk, sweetened condensed milk, sugar, cinnamon, and salt. The rice is cooked in the milk until it is soft and creamy, and then the sweetened condensed milk, sugar, cinnamon, and salt are added. The mixture is simmered until it is thickened and smooth, and then it is served warm or chilled.

Ingredients:

• 1 cup white rice
• 4 cups whole milk
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup raisins (optional)

Instructions:

1. Rinse the rice in a fine mesh strainer until the water runs clear.
2. In a large saucepan, combine the rice, milk, sweetened condensed milk, sugar, cinnamon, and salt.
3. Bring to a boil over medium heat, then reduce heat to low and simmer, stirring occasionally, for about 30 minutes, or until the rice is cooked through and the mixture is thick and creamy.
4. Stir in the raisins, if using.
5. Serve warm or chilled.

50. Filipino Sweet Bread Rolls

Filipino sweet bread rolls are a popular dessert in the Philippines. These fluffy and soft rolls are perfect for serving as a dessert or snack. They are made with condensed milk, which gives them a rich and sweet flavor. They’re perfect for breakfast or as a snack.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/4 cup condensed milk
• 1/4 cup water
• 1 egg
• 1/4 cup butter, softened
• 1 tsp instant yeast

Instructions:

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. In a separate bowl, mix the condensed milk, water, egg, and butter.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Add the yeast and mix until well combined.
5. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1 hour.
7. Preheat the oven to 350°F.
8. Divide the dough into small pieces and shape them into rolls.
9. Place the rolls on a greased baking sheet and let them rise for another 30 minutes.
10. Bake the rolls for 15-20 minutes or until they are golden brown.
11. Serve warm with your favorite toppings.

51. Calamansi Cheesecake

This dessert combines the tangy taste of calamansi with the creamy goodness of cheesecake, making it a perfect treat for any occasion.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1/2 cup calamansi juice
• 1/4 cup all-purpose flour
• 1/2 tsp vanilla extract
• Whipped cream, for serving

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
4. In a large bowl, beat the cream cheese and sugar until smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the calamansi juice, flour, and vanilla extract.
7. Pour the mixture into the prepared crust.
8. Bake for 45-50 minutes or until the cheesecake is set.
9. Let the cheesecake cool completely before removing it from the pan.
10. Serve with whipped cream on top.

52. Panna Cotta

This Italian dessert has been given a Filipino twist by using condensed milk as a key ingredient. The creamy vanilla base is perfectly balanced by the sweet and rich condensed milk.

Panna Cotta is a classic Italian dessert that has become a popular treat in the Philippines. The best part about Panna Cotta is that it’s easy to make and requires only a few ingredients.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup milk
• 1/2 cup condensed milk
• 2 teaspoons unflavored gelatin
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, milk, and condensed milk.
2. Sprinkle the gelatin over the mixture and let it sit for 5 minutes to soften.
3. Heat the mixture over medium heat, stirring constantly, until the gelatin dissolves completely.
4. Remove from heat and stir in the vanilla extract.
5. Pour the mixture into ramekins or molds and chill for at least 4 hours or overnight.
6. To serve, run a knife around the edges of the ramekins and invert onto a plate.

53. Yema Doughnuts

Yema doughnuts are a popular Filipino dessert. They are made with a yeast dough that is filled with yema, a sweet custard made with condensed milk, eggs, and sugar. The doughnuts are then deep-fried until golden brown and dusted with powdered sugar. Yema doughnuts are a delicious condensed milk dessert that is perfect for any occasion.

Ingredients:

• 1 cup warm milk (105°F to 115°F)
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 3 cups all-purpose flour, plus more for dusting
• Vegetable oil, for frying
• Yema filling, for filling
• Powdered sugar, for dusting

Instructions:

1. In a large bowl, combine the warm milk and yeast. Let stand for 5 minutes, or until the yeast is foamy.
2. Stir in the granulated sugar, eggs, salt, and oil.
3. Gradually add the flour, stirring until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces.
7. Roll each piece of dough into a circle about 4 inches in diameter.
8. Place a spoonful of yema filling in the center of each circle of dough.
9. Fold the dough over the filling and pinch the edges together to seal.
10. In a large saucepan, heat 3 inches of oil over medium heat.
11. Fry the doughnuts in batches for 2-3 minutes per side, or until golden brown.
12. Drain the doughnuts on paper towels.
13. Dust with powdered sugar and serve.

54. Graham Cracker Pie

Graham Cracker Pie is a classic Filipino dessert that is easy to make and always a crowd-pleaser. This creamy and sweet pie is made with a graham cracker crust and a filling made with condensed milk, cream, and lemon juice.

This easy-to-make pie is a favorite in Filipino households.

Ingredients:

• 1 1/2 cups of graham cracker crumbs
• 1/3 cup of sugar
• 1/3 cup of melted butter
• 1 can of condensed milk
• 1/2 cup of heavy cream
• 1/2 cup of lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into a 9-inch pie dish and bake for 10 minutes.
4. In another bowl, mix the condensed milk, heavy cream, and lemon juice until well combined.
5. Pour the mixture into the baked crust and bake for another 15 minutes.
6. Let the pie cool down to room temperature before serving.

57. Mango Float

This no-bake dessert is made with layers of graham crackers, whipped cream, and fresh mangoes.

The addition of condensed milk makes this dessert even more delicious and creamy.

Ingredients:

• 4 cups heavy cream, chilled
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 package (18 ounces) graham crackers, crushed
• 4 ripe mangoes, peeled and sliced

Instructions:

1. In a large bowl, beat the heavy cream until soft peaks form.
2. Gradually add the sweetened condensed milk and vanilla extract, beating until stiff peaks form.
3. Spread a layer of the whipped cream in the bottom of a 9×13 inch baking dish.
4. Top with a layer of graham cracker crumbs.
5. Add a layer of mango slices.
6. Repeat layers, ending with a layer of whipped cream.
7. Cover and refrigerate for at least 4 hours, or overnight.
8. Serve and enjoy!