South America: A recap of 'Mouth Watering Desserts from the World'

South America introduced me to new dessert ingredients and the use of caramel pudding like using maize flour with coconut milk to make Majarete, followed by caramelized milk jam called as Dulce de Leche, and the steamed version of Dulce de Leche in a flan called as Quesillo; Desamargado de Limon again resembled the Indian lemon pickle, but again it was a new ingredient to be in a dessert. The European bonanza ended with coco nutty dessert called as Cocada and Queijadinha, where the former is a sweetmeat and the latter is a muffin.