This traditional Portuguese dessert is light and airy with just the right amount of sweetness. No one believes it’s made with just 3 ingredients!

Growing up in the Azores, Portugal, it was nearly impossible to go to a gathering where people brought food and this “sand pudding” was not included on the dessert table. Serving this sweet in a big glass bowl with a soup ladle is the most traditional image in my mind, but you can definitely dress it up and serve in individual bowls or glasses for an elevated touch.

Portuguese Sand Pudding

contains gluten and dairy

Gather:

1 (7 oz) package of Maria cookies*

1 pint (2 cups) heavy whipping cream

1 (14 oz) can sweetened condensed milk

Prepare:

1. Crush the cookies into a fine dust. You can do this in the food processor, blender, or even by putting the cookies into a gallon bag and using a rolling pin to break them up.
2. Using an electric mixer and whisk attachment, beat the heavy whipping cream for 3-5 minutes until medium-soft peaks form.
3. Add the can of sweetened condensed milk to the cream and beat for 2-4 minutes longer until medium-stiff peaks form.
4. In your serving vessel(s) of choice, layer the cream and cookies in thin tiers until you run out of both. You want cream to be the first layer at the bottom and cookies the final layer on the top. (You can use a piping bag for the cream if you’re using small containers or desire precision. I use a large ice cream scoop to move the cream from the mixer to the serving bowl, a rubber spatula to spread it, and a small ladle to sprinkle the cookies.)
5. Cover the bowl with plastic wrap or an airtight lid and leave in the fridge for at least 4 hours – even better if you can make it the day before and leave it overnight.
6. Optional: Top with toasted coconut before serving

*Common brands that carry Maria cookies in the US are Goya, Conchita, Iberia, Gullon. When I can’t find any of those, I use a 10 oz roll of Burton’s Rich Tea Biscuits which are available at my local Publix. What you’re looking for is a dry, crumbly, lightly sweet biscuit/cookie to crumble. I’m curious to experiment with chocolate biscuits or Lotus Biscoff cookies for a ginger twist.

All credit for this recipe goes to Jeremiah Duarte Bills at Leite’s Culinaria, a great resource for Portuguese recipes!