Sweet Like Quisqueya: 4 Dominican Desserts You Can Make (or Taste in Samaná)
The Flavors of Home
In the Dominican Republic, dessert isn’t just about sugar—it’s about moments. A creamy spoonful after lunch, a treat shared during a beach afternoon, or a cake lovingly made for a celebration.
Here are 4 Dominican classics you might taste while staying with us—or try making at home when you miss the island.
“In every spoonful, a story; in every bite, a little bit of home.”
1. Flan de Leche (Dominican Caramel Custard)
Flan is a beloved dessert across Latin America with Spanish colonial roots. But Dominicans gave it their own cozy twist—creamier, often with coconut, and always made en casa. It’s the star of Sunday lunches and special dinners.
Ingredients:
1 cup sugar (for caramel)
1 can sweetened condensed milk (14 oz)
1 can evaporated milk (12 oz)
4 large eggs
2 tsp vanilla extract
Pinch of salt
Instructions:
Caramelize sugar in a pan until golden. Pour into mold and tilt to coat the bottom. Let it set.
Blend remaining ingredients until smooth. Pour into mold over caramel.
Bake in water bath (bain-marie) at 350°F (175°C) for ~1 hour.
Chill, invert, and serve with love.
Fun Fact: Some abuelas say the flan only sets just right when made with good vibes and a quiet kitchen.
2. Arroz con Leche (The Comfort Pudding)
This cinnamon-infused rice pudding has been a Dominican staple for generations. It’s often served during cooler months or to soothe the soul after a long day. Every family makes it a little different—but always with a warm touch.
Ingredients:
1 cup short-grain rice
4 cups water
1 cinnamon stick
½ can sweetened condensed milk
1 can evaporated milk
½ tsp vanilla
Pinch of salt
Ground cinnamon for garnish
Instructions:
Cook rice with cinnamon stick and water until soft.
Add both milks, salt, and stir gently over low heat until creamy (~20 min).
Add vanilla, remove from heat, and let sit.
Serve warm or chilled with cinnamon on top.
Fun Fact: In some families, arroz con leche is the first dessert a child learns to cook—with an abuela supervising closely, of course.
3. Jalao ( The No-Bake Coconut Candy)
Jalao is a rustic candy born from simplicity: coconut, honey, and ginger. It’s sold on the streets, passed around at family gatherings, and often snuck into schoolbags wrapped in wax paper.
Ingredients:
2 cups grated coconut
1 cup honey (or dark cane syrup)
½ tsp grated ginger
Pinch of salt
Instructions:
Heat honey and ginger in a pot until bubbly.
Add coconut and cook, stirring, until sticky and thick.
Let cool slightly. Shape into balls with greased hands.
Cool completely before serving.
Cultural Note: Jalao is often gifted during small celebrations or wrapped in palm leaf cones at traditional fairs.
4. Habichuelas con Dulce (The Holy Dessert)
This unique sweet bean dessert is only Dominican. Made during Lent, it reflects a deep blend of Taino, Spanish, and African culinary influences. It's symbolic, seasonal, and deeply nostalgic for locals.
During Lent, especially in the week leading up to Easter, Dominican kitchens come alive with the scent of cinnamon, cloves, and creamy sweet beans. It’s a communal dish—shared with neighbors, brought to friends, and eaten for days.
Ingredients:
1 lb red kidney beans (boiled and blended smooth)
4 cups milk (can mix whole + coconut milk)
1 can condensed milk
1 cup sugar (to taste)
½ tsp salt
1 tsp cinnamon
6 cloves
½ cup raisins
1 cup sweet potato (peeled, diced small)
Milk cookies (for topping)
Instructions:
Blend cooked beans with 1 cup milk. Strain for smooth texture.
Add all remaining milk, sweet potato, and spices in a large pot. Simmer slowly.
Stir in sugar and condensed milk. Add raisins last.
Simmer until thick and creamy (~45 min).
Chill and serve with milk cookies on top.
Fun Fact: Some people freeze habichuelas con dulce and eat it like ice cream. Others swear it’s best warm. Either way—you’re Dominican if you argue about it.
Dominican desserts aren’t just about ingredients. They’re about abuelas and holidays, patience and love, laughter in the kitchen and quiet moments after lunch. They carry the flavor of our history, our resilience, and our joy.
We don’t just want you to visit Samaná—we want you to taste it, feel it, and remember it. Whether it's a surprise jalao after dinner, a slice of arepa with your café, or just a sweet story shared over breakfast, these traditions live on here—one spoonful at a time.
So if you’re curious, hungry, or just in need of something a little homemade and heartfelt… You’re already halfway here.
