Try this sweet twist on a pupusa recipe that turns gluten-free corn flour into a quick dessert treat. Pupusas are a traditional Latin American dish of corn tortilla filled with cheese, beans, peppers and meat, but you can use any combo of ingredients you like to cook pupusas, including sweet ingredients to make a variety of delicious dessert pupusas.
What you need for Dessert Pupusas
CORN FLOUR and warm water to create the dough
CINNAMON
BROWN SUGAR and/or POWDERED SUGAR
PEANUT BUTTER crunchy or creamy
CHOCOLATE CHIPS plus whatever other sweet filling you like!
OIL for cooking
for the creamy topping:
plain GREEK YOGURT
MAPLE SYRUP
and top the dessert pupusa with a sprinkling of
POWDERED SUGAR and
FRESH FRUIT
How to make a Dessert Pupusa Recipe
This pupusa dessert is super easy and almost foolproof. I’m not going to use ingredient amounts, because it’s really all to taste. Check here for current Corn Flour pricing on Amazon.
- In a bowl, combine corn flour, sugar, and cinnamon. For measurements, it will be hard to make a bad ratio, just follow your heart. If you must have something to work with, try 1 cup of flour with 2 Tbsp of sugar and 1 Tbsp of cinnamon, but really, you can use twice as much sugar and cinnamon and it will still taste great. It’s dessert! Nobody wants to do math! The dough is easy to make, and the pupusas can be any size you like.
- To make the corn dough you simply combine the corn flour mixture with warm water and mix by hand until you achieve a doughy consistency. If the dough is too dry, add more water, and if it’s too wet, add more flour.
- Mix in a large ball and then divide into smaller golf ball sizes.
- Flatten each ball into a flat disc shape and spread lightly with peanut butter.
- Add chocolate chips, or any flavor chips, or meltable candies. Marshmallows? Sure! Although I find it to chewy with marshmallow, but you might love it!
- Close the flat flour disc around the peanut butter and fillings and shape into a ball again.
- Now flatten the ball, but with the fillings now inside. If some of the filling peeks through, it’s no big deal. A little leakage is fine.
- Heat a skillet and about 1 Tbsp of coconut oil on medium low heat.
- When the oil is heated, add each pupusa to the skillet and cook 1-2 minutes on each side. The longer they cook the crunchier the pupusa will get, because it’s corn flour just the same as used to make tortillas. Cook lightly to make a soft cookie consistency, or cook longer for a crunch.
- After cooking, set pupusas aside on a paper towel.
- For the creamy topping, I simply combine a rich Greek yogurt with Maple syrup, and sometimes I even use maple syrup to make the pupusa dough instead of sugar. Mix the yogurt and syrup well, and that’s it. Or simply use whipped cream!
- To serve, place a dollop of cream on each pupusa. If desired, top with sliced fruit and a sprinkling of powdered sugar. This will make the desert look extra fancy pants with very little effort.
Give this sweet dessert pupusas recipe a try and let me know what you think, and bon appétit! And for a savory version, check out this Traditional Pupusa Recipe.
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–Chef Buck