Can You Grill Dessert? We Tried It With Dulce de Leche (And It Was Worth It)
“Can you grill dessert?”
That’s one of those eternal questions that sparks deep debates in our kitchen—right up there with “Is mofongo Puerto Rican or Dominican?” or “What would happen if you mixed tres leches with flan?” (Spoiler: we did that too. Meet our tres leches flan—and yes, it’s as wild and creamy as it sounds. You can check it out here.)
So, when the question of grilled dessert came up, we did what we always do: turned curiosity into an experiment.
We had the grill, the ingredients, and the spirit of discovery that has gotten us into delicious trouble before. (Exhibit A: our Grill Capacity Challenge, where we found out just how many chorizos a grill can handle.)
But grilling dessert? That felt like uncharted territory. We’ve grilled fruit before—hello, Grilled Summer Pineapple—but a full-on dessert? That was new ground, even for us.
Choosing Our Sweet Subject: Panqueques de Dulce de Leche
If we were going to test whether you can grill dessert, it had to be something worth the risk. Something messy, indulgent, and undeniably Latin at heart. The choice was obvious: panqueques de dulce de leche.
Now, if you’ve never had them, panqueques de dulce de leche are basically Latin America’s crepe obsession made even better—soft, buttery crepes filled with creamy, caramelized dulce de leche. They’re the kind of dessert that makes you think, “Just one more won’t hurt,” until you realize you’ve eaten four and need a nap.
Plus, we had a theory: if pancakes and crepes can be made on a griddle, then why not on a grill? Imagine making several at once over an open flame, with that faint smoky aroma curling around the dulce de leche. It sounded brilliant. It also sounded like potential chaos.
Dulce de Leche: A Love Letter (and a Temperature Debate)
Before we get to the results, let’s pause for a little dulce de leche appreciation. Because truly, dulce de leche deserves its own paragraph.
This creamy, caramelized milk spread is synonymous with comfort across Latin America, especially in the Southern Cone—Argentina, Uruguay, and Chile. You’ll find it in pastries, alfajores, ice creams, and, yes, panqueques. Everyone claims their version is the best (and honestly, they’re all right).
There’s also an ongoing debate about the “right” serving temperature for dulce de leche panqueques:
- Team Hot: swears by piping-hot crepes that melt the dulce de leche instantly into a lava flow of caramel goodness (and sometimes your palate).
- Team Warm: prefers gently warmed crepes so the dulce de leche stays creamy and thick instead of running wild across the plate.
As for us? We’ll let you guess which camp won this time—but let’s just say we’re still fanning our tongues.
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The Experiment: Grilling Panqueques de Dulce de Leche
We started with our classic Dulce de Leche Crepes recipe for the batter—nothing fancy, just flour, milk, eggs, and a touch of sugar. Then came the grill setup.
We fired up the grill using wood (because flavor comes from fire, not shortcuts), greased the grates, and placed a large sheet pan on top to act as our “griddle.” A little butter to prevent sticking, a ladle of batter, and suddenly we were in business.
The smell was incredible. The crepes cooked evenly, taking on a faint smokiness you just can’t get from a stovetop. Once golden, we transferred them to a plate, spread generous spoonfuls of dulce de leche, and rolled them up like edible presents.
The Verdict: Can You Grill Dessert? Absolutely.
The result? Pure joy. The crepes were soft but slightly crisped on the edges, and the dulce de leche was nothing short of divine.
We learned two things that day:
- You can absolutely grill dessert. In fact, you should.
- Dulce de leche makes everything better—especially when it’s kissed by a bit of smoke and heat.
Would we do it again? Definitely. And next time, we might take it even further: grilled dulce de leche bananas, grilled dulce de leche s’mores… maybe even dulce de leche empanadas (hey, don’t tempt us).
So, can you grill dessert? We say yes—and if it involves dulce de leche, you might never go back to the oven again.
COCINA Tip: How to Grill Dulce de Leche Desserts Like a Pro
If our dulce de leche panqueques inspired you to fire up the grill, here’s what we learned from our (deliciously messy) experiment:
1. Mind the Heat
Medium heat is your sweet spot. Too hot and the crepe batter cooks before it spreads; too low and you’ll end up with gummy, uneven results. Think slow and steady — you want a golden edge, not a charred one.
2. Use a Flat Surface
A cast-iron skillet or a thick sheet pan on top of the grill works wonders. It gives you even heat without direct flame contact — the key to keeping that dulce de leche smooth and creamy.
3. Butter Is Your Best Friend
Generously grease your pan or plate before each pour. It prevents sticking and adds that irresistible buttery flavor that makes grilled desserts shine.
4. Timing Is Everything
Remove the panqueques before they crisp up completely. Once off the grill, spread your dulce de leche while they’re still warm enough to melt it slightly. Too hot and it’ll ooze everywhere; too cool and it won’t blend.
5. Try These Other Sweet Experiments
- Grilled bananas with dulce de leche drizzle
- BBQ peaches with dulce de leche and crushed nuts
- Toasted pound cake topped with warm dulce de leche sauce
Because, let’s be honest — once you open that jar, it’s hard to stop.
Next BBQ Challenge: What’s the Right Temp for Grilling a Steak?
We’ve grilled desserts, we’ve grilled 44 chorizos at once, and now — we’re going straight for the holy grail: the perfect steak.
Ask ten grill masters what the right temperature is, and you’ll get at least fifteen different answers. Medium-rare? Hot and fast? Slow and smoky? Everyone swears their way is the only way.
So we decided to do what we always do: fire up the grill and find out for ourselves. We’ll test every method — thermometer in hand — to see which temp really brings out that smoky crust and juicy center.
And yes, we’ll probably argue about it halfway through (we already are).
Stay tuned for our Steak Temperature Showdown, coming soon to wearecocina.com.
Until then, keep your tongs ready and your dulce de leche close — you never know when dessert might end up back on the grill. 🔥