Cocada is the epitome of coconut indulgence in Panama. This traditional treat is made from shredded coconut mixed with sugar, milk, and sometimes a hint of vanilla or cinnamon. The mixture is then cooked until it reaches a sticky, chewy consistency and formed into bite-sized balls or bars. Modern variations include ingredients like chocolate or nuts, but the classic version remains a favorite. Cicada can be found at street markets and bakeries throughout Panama, each offering a twist on this quintessential coconut delight.

Huevitos de Leche, or "little milk eggs," are a beloved Panamanian confection that melts in your mouth. Made from a simple mixture of milk, sugar, and sometimes a touch of vanilla, these tiny treats are rolled into small balls and often coated with powdered sugar. The preparation involves cooking the milk and sugar until it forms a thick, caramel-like paste, which is then shaped into the signature egg-like form. Huevitos de Leche are commonly found in local markets and are a popular gift to bring back from Panama.

Chicheme is a traditional Panamanian drink that blurs the line between beverage and dessert. Chicheme is thick, creamy, and utterly satisfying and is made from corn, milk, sugar, and spices like cinnamon and vanilla. It's typically served cold, making it a refreshing treat for hot days. Chicheme is deeply rooted in Panamanian culture and is often enjoyed during festivals and celebrations. You can find this unique treat at street vendors and local markets, where it's served in cups, ready to be savored on the go.

Manjar Blanco is Panama's answer to dulce de leche, a creamy caramel spread from sweetened condensed milk. It's a versatile ingredient in various desserts, from cakes and pastries to simple bread spreads. The rich, sweet flavor of Manjar Blanco makes it a favorite among Panamanians, who often incorporate it into their daily snacks. You can find jars of Manjar Blanco at local grocery stores or try it fresh in one of the many desserts at bakeries nationwide.

Raspados, a refreshing treat perfectly suited to Panama's tropical climate, is the local version of shaved ice with a unique twist. Vendors skillfully shave ice blocks into fine snow, then drench them with colorful, homemade syrups in flavors like tamarind, strawberry, or pineapple. What sets Raspados apart is the generous drizzle of condensed milk on top, adding a creamy sweetness that balances the fruity syrup. Best enjoyed from street carts, Raspados are a revitalizing delight that will leave you feeling invigorated.

Bocado de La Reina, or "Bite of the Queen," is a moist, dense cake made primarily from leftover bread, milk, eggs, and sugar. It's similar to bread pudding but with a unique Panamanian flair, often flavored with raisins, cinnamon, and a splash of rum. This dessert is a popular way to avoid food waste while creating something truly delicious. You'll find Bocado de La Reina in both homes and bakeries, where it's often served with a dollop of whipped cream or a sprinkle of powdered sugar.

Bienmesabe, which means "it tastes good to me," is a traditional coconut cream dessert that lives up to its name. It's a rich and creamy pudding made from coconut milk, sugar, egg yolks, and a hint of cinnamon. This dessert originates in Spain but has been embraced and adapted by Panamanians, who have made it their own with the abundant local coconut. Bienmesabe is often served chilled, making it a perfect treat to enjoy on a warm Panamanian day.

Cocaditas are mini versions of the classic Cocada, offering the same delicious coconut flavor in a more minor, portable form. These bite-sized treats are perfect for a quick snack or a sweet addition to your coffee break. Cocaditas are often found at local markets, sold by the dozen in small bags, making them easy to share with friends or family. Some variations include adding a cherry on top or mixing in other tropical fruits like pineapple or guava.

Bocadillo de Guayaba is a sweet treat made from guava paste. It is often paired with cheese for a perfect balance of sweet and savory. This dessert is shared throughout Latin America, but it's especially popular in Panama as a snack or dessert after a hearty meal. The guava paste is thick and chewy, offering a concentrated burst of tropical flavor in every bite. You can find Bocadillo de Guayaba in local markets, often wrapped in banana leaves or sold in small bars.

Flan de Coco is a creamy, coconut-infused version of the classic flan. This dessert combines coconut milk with eggs, sugar, and vanilla and is then baked in a caramel-lined mold. The result is a smooth, velvety flan with a tropical twist, perfectly balancing the rich caramel with the light coconut flavor. Flan de Coco is a favorite in Panamanian households and restaurants, and it is often served with a drizzle of extra caramel sauce on top.

Suspiros, translating to "sighs" in English, are light, airy meringue cookies that are as delightful as their name suggests. Made from whipped egg whites and sugar, they are baked until crisp on the outside but still soft and slightly chewy inside. Suspiros are often flavored with a hint of lemon or vanilla, adding a delicate touch to their sweetness. These meringue kisses are shared at bakeries and street vendors, offering a perfect little treat that's easy to enjoy on the go.

MazamOrra, a traditional corn-based dessert, is both hearty and sweet, offering a comforting taste of nostalgia. It's made by simmering corn with milk, sugar, and spices until it thickens into a porridge-like consistency. Sometimes, it's flavored with vanilla or coconut, adding a layer of richness. Orra is often enjoyed as a comforting dessert or even a light breakfast. In Panama, it's a beloved dish that connects the past with the present, reflecting the country's agricultural roots and its culinary creativity.

Turrón de Ajonjolí is a sesame seed candy with a delightful nutty flavor and crunchy texture. The candy is made by mixing toasted sesame seeds with caramelized sugar or honey and pressing the mixture into bars or bite-sized pieces. Turrón de Ajonjolí is both sweet and slightly savory, making it a unique treat that stands out among Panama's sweets. It's commonly found in markets and is a popular snack for holidays and special occasions.

Pesada de Nance is a traditional dessert made from the nance fruit, a small, yellow fruit with a distinctive flavor that's both sweet and tart. The dessert is prepared by cooking the nance fruit with sugar and sometimes a touch of cinnamon until it forms a thick, jam-like consistency. Pesada de Nance is often served with fresh cheese or cream, balancing the tartness of the fruit with a rich, creamy accompaniment. This dessert is a true Panamanian classic, offering a taste of the country's unique fruits and culinary traditions.