page_title: Colombian cuisine
section_title: Desserts and sweets
hierarchical_section_title: Colombian cuisine / Dishes and foods / Desserts and sweets
caption_attribution_description: A Tres leches.
context_page_description: Colombian cuisine is a compound of the culinary traditions of the six main regions within the country. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
context_section_description: Arequipe (Colombia's version of the Dulce de Leche, a milk caramel.)
  Arroz con leche (Sweetened rice with milk).
  Brevas en dulce - candied figs in syrup or arequipe.
  Cocadas - baked coconut confection, similar to macaroons.
  Enyucado cake that has grounded cassava
  Flan type of custard dessert
  Bocadillo guava paste
  Leche asada, similar to flan but less sweet, made with condensed milk.
  Manjar blanco a boiled, creamy, milk-based spread, thicker than arequipe and sometimes used as a pastry filling.
  Mazamorra white maize drink
  Melado, a thick syrup derived from panela.
  Merenguitos, little hardened meringue "cookies"
  Milhoja similar to Mille-feuille or Napoleon (literally means thousand layers)
  Natilla, a Colombian derivation of the Spanish custard natillas, made with milk and cornstarch and spices but without eggs.
  Pastel de Gloria  is a puff pastry containing guava jelly or guava paste and sometimes cheese inside, sprinkled with granulated sugar
  Postre De Natas, Milk based Colombian pudding literary means milk skin dessert
  Torta Maria Luisa Orange cake and between layers any berries jam Decorated with icing sugar, there are various variations around South America
  Tres leches cake, 3 milk cake there are various variations around South America
caption: Tres leches cake
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