10 Best Filipino Desserts in the Philippines 2024 | Buying Guide Reviewed by Nutritionist-Dietitian

When one thinks of a Filipino dessert, it's impossible to miss halo-halo. It's basically the ultimate dessert for Pinoys, especially during the summer. Seriously, have you ever met someone who doesn’t like it? It has everything that you’re looking for in a dessert — it's filling, has just the right amount of sweetness, and is not lacking in ingredients. 

Halo-halo, which translates to “mix-mix,” derived its name from the process of mixing it first before eating. However, the preparation may differ based on preference. But you'll know that it’s halo-halo when you see shaved ice, milk, and colorful ingredients like macapuno, red beans, nata de coco, langka, and leche flan on top.

If you ever find yourself craving this dessert, Milky Way Café is the right place to go. They’ve been making this since the 1960s, and it remains a crowd-pleaser until now. Each tall parfait glass contains 20 ingredients that are all made in-house. With the fine and smooth ice and generous servings of ingredients, you are in for an out-of-this-world experience!

When you serve leche flan, expect it to be gone within a few minutes. This is probably the lumpiang shanghai of desserts. Every visitor has their eyes locked on it. This fan-favorite dessert is our spin on crème caramel. It has the right balance of richness and creaminess that will surely satisfy your sweet tooth.

Its origins can be traced back to the Spanish colonial era. Since egg whites were used in building churches, there was a surplus of egg yolks. And being the resourceful people that we are, we turned it into a sweet delicacy. However, our flan is heavier than its Western counterparts, considering we use more egg yolks and condensed milk in our recipe. 

When leche flan is concerned, Conti’s has got your back! This shop has the perfect flan to bring to your family’s potluck, as it is not too heavy nor too light. It will definitely please everyone's palate, even your picky tita who doesn’t like sweets. What sets this dessert apart is the burnt caramel that goes well with the custard. 

Ube is like the matcha of the Philippines. It is a local flavor that is starting to get the attention of foodies around the world. It has a striking color and a unique flavor profile. Some describe it as mellow and nutty with hints of vanilla, while others say it tastes creamy and coconutty. Despite the many ube-infused food that we came up with, nothing beats the classic ube halaya. 

This is one of the stars in special occasions like Noche Buena and Media Noche. When making this dessert, you should prepare your arms to constantly mix purple yam, evaporated milk, condensed milk, coconut milk, butter, and sugar until they reach a thick and creamy consistency. But worry not, since you don’t need to get sore arms just to taste ube halaya.

Good Shepherd has exactly what you need to satisfy your cravings with their ube jam. This Baguio gem stands out from the rest because of its rich flavor and smooth and creamy texture. The secret is using quality purple yams that the Good Shepherd sisters source from local farmers in the city. This results in a dessert that'll keep you coming back for more!

If there’s a panghimagas we can proudly call our own, it’s kakanin. From the texture to the flavor, everything about it screams Pinoy-made. The name came from two Tagalog words: “kain” (to eat) and “kanin” (rice). Since we Filipinos love our rice, we came up with a dessert that contains sweets made from glutinous rice and milk.

Contrary to popular belief, kakanin is not just one type of sticky rice dessert. This sweet treat comes in various types like puto, kutsinta, sapin-sapin, and bibingka. It is also served in a bilao and is wrapped in banana leaves. Social gatherings like fiestas wouldn’t be complete without these dense, pudding-like sticky treats.

To achieve its delightful flavors and colors, preparing kakanin is often time-consuming. Lucky for you, Dolor’s Kakanin exists! This Malabon-based shop has been serving this native delicacy for a long time now. Their assorted kakanin contains biko, ube kalamay, kamoteng kahoy, kutsinta kalamay, and mais kalamay. And if that’s not enough, the outer layer is a three-layered sapin-sapin!

If there’s anything that we Filipinos love aside from rice, it’s coconut. With the abundance of coconut trees in the country, of course, we Pinoys will make something delectable out of them. As a result, buko pandan salad emerged. 

Buko pandan salad is a refreshing dessert made from shredded young coconut, pandan-flavored gelatin cubes, and cream. Its bright flavor derived from pandan will surely satisfy your sweet tooth without being over the top. It is best served chilled, especially on a hot summer day.

While buko pandan is easy to make, you can never go wrong with trusted shops like Nathaniel’s Bakeshop. The name Nathaniel is basically synonymous with this dessert. This Pampanga-based shop’s version is loved for its subtle sweetness that is even more delicious when eaten frozen like ice cream.

For a small-sized dessert, pichi-pichi is very filling. A few bites ought to make you rub your tummy with satisfaction. This sticky treat that hailed from Quezon Province is a fan-favorite dessert as well as a merienda. Additionally, they also make for an exciting pasalubong. Because what better way to show appreciation to your loved ones than through delicious food?

Pichi-pichi comes in different shapes and sizes. Even the toppings vary according to one's preference. But its ingredients, namely freshly grated cassava, water, and sugar, remain constant. The resulting mixture is steamed until it reaches a firm and glutinous consistency. It is then rolled into either cheese or coconut for added texture.

Before Lola Nena’s doughnuts came into the picture, there was pichi-pichi. Their take on this chewy delicacy was based on a family recipe passed on from previous generations. With this dessert, you get to enjoy a well-balanced flavor that brings out the best in cassava. For more texture, shreds of slightly salty cheese are added on top. 

You’ll know it’s summer when you see markets vibrant with hues of yellow. With the scorching heat, there is no other better panghimagas than a sweet and refreshing mango float. Home to the sweetest mangoes in the world, it only makes sense that we have the most delectable and addicting mango-based dessert. 

On special occasions, especially during the holiday season, expect refrigerators filled with Tupperwares containing mango floats. And expect them to be gone easily too! It's no wonder why, considering this cold and creamy dessert makes for a filling treat that complements whatever ulam you just had. 

This mouthwatering delicacy is even tastier with Mary Grace Cafe's take on it. Mango Bene consists of layers of meringue with custard cream and fresh mangoes in between. The mixture of crunchy and creamy textures and the just-right sweetness are a sure way to leave you wanting more. Trust us, a single serving wouldn't be enough!

With its complex flavor and texture, Brazo de Mercedes is a dessert that you wouldn't want to miss out on! It contains heavy custard that is enveloped in a fluffy meringue and dusted with powdered sugar. The name of this dessert means “arm of Our Lady of Mercy" — a fitting name for a delightful treat that'll make you thank the heavens for it!

Just like other Filipino desserts, its origins can also be traced back to Spanish colonialization. With the surplus of egg yolks, the fusion of soft meringue and yema custard found their way into our plates — and, of course, our hearts! Although the same can't be said for our blood sugar, it's a guilty pleasure that we can indulge in every once in a while.

Sure, you have tried the classic Brazo de Mercedes roll. But have you tried it frozen? The Sweet Life by Ange has a chilly take on this delicacy. They even added graham crust and French vanilla ice cream for that extra crunch and sweetness! And if you want to take it up a notch, you can always try their ube luxe variant with freshly-made ube halaya and ube ice cream.

Another holiday favorite, Maja Blanca, is a Filipino dessert that looks unassuming with its color. But once you taste it, you’ll find yourself craving for more. It is primarily made from coconut milk; hence it is also called coconut pudding. It has a consistency of gelatin and a delicate yet aromatic flavor. Commonly, it is served with kernel corns to enhance the taste.

The Spanish term maja blanca translates to “white delicacy” in English. This dessert is very simple to make— all you need is coconut milk and cornstarch. You just have to make sure that the coconut milk is cooked well to release its flavor and aroma. Additionally, it has to be mixed constantly to achieve a soft and smooth texture. 

For a more convenient option, you can always buy this delectable food item online. We recommend getting one from Majalicious Kitchenette. This humble shop started gaining popularity recently because of this dessert. It has become a bazaar staple because of its delicate flavor with the right amount of sweetness. If you want something new, their other flavors are also worth a try.

Among the many products that we produce, banana is one that we take pride in. We are graced with their widespread availability and variety. Each one has a distinct taste, but only plantain, commonly known as saba, has a flavor profile that complements savory dishes and desserts well. One of our favorite takes on this fruit is minatamis na saging.

Minatamis na saging can be both a merienda and dessert. It is best served with tapioca pearls and crushed ice. The soft and mildly sweet plantain goes well with the chewy sago and the crunch from the ice. Just imagine how refreshing and filling that is on a hot summer day. Doing so makes us crave for one! The good thing is, Iceberg has what we need.

Iceberg doesn’t seem to run out of ideas when it comes to making our favorite cold desserts even more delicious! Just look at this saba con hielo that is further enhanced with the addition of langka. The combination of these local fruits produces a distinctive flavor that is made even more luscious with the caramel taste from the brown sugar.