When I think of Carlota de Café, I can almost hear the sound of spoons clinking against Grandma’s old ceramic cups. Coffee was her daily ritual, and dessert was her love language. Growing up in our Michoacán kitchen, she would let me dip Maria cookies into her café de olla while telling stories of her childhood. That simple act sparked my love for coffee-flavored desserts, and eventually, this creamy Carlota de Café became one of my favorite family traditions. Unlike the classic Carlota de Limón Grandma used to make for summer gatherings, this coffee version feels richer, more comforting—perfect for those cozy evenings when you need a sweet pick-me-up.
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Carlota de Café – Creamy No-Bake Mexican Coffee Dessert
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours (chill time included)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Mexican
- Diet: Vegetarian
Description
Creamy no-bake Mexican dessert with coffee-soaked Maria cookies and a rich whipped filling.
Ingredients
2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
3 tbsp instant coffee or ½ cup brewed coffee
1 tsp vanilla extract
2 packages Maria cookies
Cocoa powder or chocolate shavings for garnish
Instructions
1. Whip heavy cream in a chilled bowl until soft peaks form.
2. Mix condensed milk, evaporated milk, coffee, and vanilla extract. Fold into whipped cream.
3. Dip Maria cookies quickly into cooled coffee.
4. Layer cookies and cream in a glass dish, finishing with cream on top.
5. Chill for at least 4 hours or overnight.
6. Garnish with cocoa powder or chocolate before serving.
Notes
For a boozy twist, add a splash of Kahlúa to the coffee.
Keep refrigerated for up to 4 days; freeze individual portions for up to 2 weeks.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 45mg
Table of Contents
Table of Contents
Why Carlota de Café is the Perfect No-Bake Dessert
What I love about Carlota de Café is how effortlessly it brings people together. It’s one of those no-bake Mexican desserts that tastes like you spent hours making it, even though it comes together in minutes. Layers of coffee-soaked Maria cookies and creamy whipped filling chill into a silky, dreamy dessert that feels as indulgent as flan but way easier to make. I often serve it alongside other favorites like Churro Cheesecake or a slice of Easy Mini Chocoflan when friends come over. If you love the deep flavor of Mexican coffee and the nostalgia of family-style sweets, this recipe will win you over. And the best part? No oven required, making it the perfect treat for busy moms like me who still want a dessert that tastes like tradition.
Ingredients for the Perfect Carlota de Café
Simple Ingredients, Big Flavor
One of the reasons I adore Carlota de Café is how simple the ingredients are. You probably have most of them in your pantry already. Here’s everything you need to create this creamy, coffee-flavored dessert:
Ingredients:
- 2 cups heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 3 tablespoons instant coffee or ½ cup strong brewed coffee (cooled)
- 1 teaspoon vanilla extract
- 2 packages Maria cookies (or about 40 cookies)
- Optional: cocoa powder or shaved chocolate for garnish
This combination creates a sweet, silky mixture with the perfect coffee kick. I prefer instant coffee for convenience, but if you’re a coffee lover, use freshly brewed espresso for a deeper flavor.
Tips for Choosing the Best Coffee and Cookies
The secret to an unforgettable Carlota de Café is quality coffee and perfectly layered cookies. If you can find Mexican café de olla or a dark roast with cinnamon notes, your carlota will taste amazing. Dip each Maria cookie quickly into the coffee; soaking them too long can make the layers soggy instead of firm and creamy. For a fun twist, swap half the coffee with a splash of Kahlúa or add a hint of cinnamon to mimic the flavors of Mexican Flan.
Another great tip is to refrigerate your mixing bowl before whipping the cream—this helps it hold its peaks better, giving your dessert a lighter, mousse-like texture. If you can’t find Maria cookies, graham crackers are a decent substitute, but they’ll slightly change the authentic Mexican flavor.
Once you gather these ingredients, you’re just a few steps away from assembling a dessert that looks impressive and tastes like childhood memories.
How to Make Carlota de Café – Step-by-Step
Layering for Creamy Perfection
The magic of Carlota de Café lies in its simple layering. Once you whip the creamy coffee mixture, the rest is just arranging cookies and chilling. Follow these steps to create that perfect coffee-infused dessert:
Step 1 – Whip the Cream
In a chilled mixing bowl, whip 2 cups of heavy cream until soft peaks form. This gives your dessert its airy texture.
Step 2 – Mix the Coffee Cream
In a separate bowl, combine sweetened condensed milk, evaporated milk, instant coffee (or brewed coffee), and vanilla extract. Gently fold this mixture into the whipped cream until smooth and fluffy.
Step 3 – Prepare the Cookies
Quickly dip each Maria cookie into cooled coffee. Don’t soak them too long; a quick dunk keeps them firm enough to hold the layers.
Step 4 – Layer the Dessert
In a rectangular glass dish, arrange one layer of dipped cookies. Spread a generous layer of the coffee cream mixture over the cookies. Repeat until you run out of cream, finishing with a smooth cream layer on top.
Chill Time for the Best Flavor
Step 5 – Chill and Set
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer it chills, the better the flavors meld, giving you that rich, coffee-forward taste similar to Easy Mini Chocoflan but with less effort.
Step 6 – Garnish and Serve
Before serving, dust the top with cocoa powder or sprinkle with shaved chocolate for a café-style finish. Slice into squares and serve cold. Each bite has that perfect balance of creamy sweetness and coffee depth—just like the desserts Grandma used to make.
Serving, Variations, and Storing Your Carlota de Café
Best Ways to Serve This Coffee Dessert
Carlota de Café is best served cold, straight from the fridge. I love cutting it into neat squares and serving it on small dessert plates with a sprinkle of cocoa powder or a drizzle of chocolate syrup for extra richness. If you’re entertaining, garnish with chocolate shavings or a dollop of whipped cream—it instantly elevates this humble no-bake dessert. Pairing it with a strong cup of café de olla or a glass of cold brew enhances the coffee notes beautifully. It’s also a great make-ahead option for dinner parties, much like Mexican Flan, because it tastes even better after a night in the fridge.
Fun Variations and Storage Tips
One of my favorite things about Carlota de Café is how easy it is to customize. For an adults-only version, replace a tablespoon of coffee with Kahlúa or Bailey’s for a subtle boozy twist. You can also experiment by adding a layer of crushed nuts or caramel drizzle between the cream layers. If you love fruity flavors, add a thin layer of banana slices for a mocha-banana vibe—though purists might prefer keeping it classic.
For a lighter version, swap the heavy cream for Greek yogurt or coconut cream; it won’t be as rich, but it’s a great option for those watching calories. Speaking of which, if you’re curious about calories, I’ll cover that in the FAQ section.
When it comes to storage, keep your Carlota de Café covered in the refrigerator for up to 4 days. The cookies continue to soften, making the dessert even creamier with time. If you want to store it longer, freeze individual portions in airtight containers for up to 2 weeks—just thaw in the fridge overnight before serving.
FAQs About Carlota de Café
Is there a no-bake version of carlota?
Yes! In fact, Carlota de Café is a no-bake dessert, just like its cousin, Carlota de Limón. The cookies soften in the creamy mixture as it chills, so you don’t need an oven at all. It’s one of the easiest Mexican desserts you can make at home.
How does carlota get its flavor?
The rich flavor of Carlota de Café comes from the combination of coffee-soaked Maria cookies and the creamy mixture of sweetened condensed milk, evaporated milk, and whipped cream. For extra depth, use a bold coffee or add a splash of Kahlúa for a hint of boozy sweetness.
What exactly is carlota dessert?
Carlota is a traditional Mexican layered dessert made with Maria cookies and a creamy filling. While the classic version uses lime, this coffee variation transforms it into a smooth, tiramisu-like treat. Think of it as a Mexican twist on layered cakes, similar in indulgence to Churro Cheesecake.
How many calories are in carlota de café?
A typical serving of Carlota de Café (about 1/8 of a standard dish) contains around 280–320 calories, depending on the type of cream and milk used. Using lighter ingredients like coconut cream or reduced-fat condensed milk can slightly lower the calorie count.
Conclusion
If you’re craving a dessert that’s creamy, rich, and full of coffee flavor, Carlota de Café is a must-try. It’s quick to prepare, requires no baking, and tastes even better the next day. Whether you serve it alongside other Mexican favorites like Easy Mini Chocoflan or enjoy it on its own, this dessert is pure comfort in every bite. Make it for your next family gathering—you might just start a new tradition.
