20+ Healthy And Easy Dessert Recipes For Kids To Make

People of all ages usually enjoy desserts. However, when it comes to children, relishing desserts knows no ritual, tradition, or time. They simply love eating desserts because they are sweet and sapid.

So here we bring you some easy-to-make, attractive, and flavorsome dessert recipes for kids from countries such as the US, Italy, India, Mexico, and Indonesia, to name a few. These recipes are simple yet so delectable that your children will surely enjoy eating them.

Scrumptious Desserts For Children

Here are some delectable desserts you and your child can make together at home.

American and Caribbean dessert recipes

1. Apple pie

You will need:

For the pie base:

• Double crust pie pastry
• 1 egg white (beaten)
• 2tsp coarse sugar
• 1tsp unsalted butter

For the filling:

• 6 cups of apples (peeled and sliced)
• ½ cup dates puree
• 3tbsp flour
• 1tbsp lemon juice
• ½ tsp ground cinnamon

How to make:

1. Preheat the oven to 425°F (218°C). Grease a pie pan with butter and set it aside.
2. Combine the apple slices, dates puree, flour, lemon juice, and cinnamon powder in a large bowl. Gently toss the ingredients and set the bowl aside.
3. Now, line a pie pan with pastry dough and fill it with the apple filling. Roll out the top crust and place it over the pie. Seal the edges and remove any excess dough.
4. In a small bowl, combine the egg white and two teaspoons of water and keep it aside. Then, make four to five slits in the top crust using a sharp knife. Brush the crust with the egg mixture and sprinkle some sugar.
5. Bake the pie for 15 minutes. Then, reduce the heat to 375°F and bake it for another 35 to 40 minutes until the crust turns golden.
6. Once the pie is ready, serve warm with ice cream of choice for a delectable snack.

2. Peanut butter brownie

You will need:

• 1 cup oats flour
• ¼ cup unsweetened cocoa powder
• ¾ cup non-dairy milk
• ¾ cup unsweetened peanut butter
• ¾ cup coconut sugar
• ⅔ cup vegan chocolate chips
• 5tbsp water
• 2tbsp flaxseed powder
• 1tsp vanilla bean paste
• ½ tsp baking powder
• ½ tsp salt

How to make: 

1. Preheat the oven to 350°F (176°C).
2. Combine the flaxseed powder and water in a small bowl. Mix well and set aside for five minutes to thicken.
3. Meanwhile, whisk the oats flour, cocoa powder, baking powder, and salt in a large bowl until well combined. Then, form a well in the center of the bowl and add the non-dairy milk, peanut butter, coconut sugar, vanilla extract, and flaxseed mixture. Mix well until a thick batter forms.
4. Fold the chocolate chips and pour the batter into a greased baking tin, spreading evenly with a spatula. Bake for around 20 to 22 minutes.
5. Once done, transfer the baking tin to a wire rack to cool. Cut the brownie into three to four-inch-thick slices and serve. Store the remaining brownies in an airtight container at room temperature for up to five days.

3. Tres leches cake

You will need:

• 2 cups whole milk
• 1 cup all-purpose flour
• 1 cup coconut sugar
• 1 cup heavy whipping cream
• ½ cup unsalted butter
• 1tsp baking powder
• ½ tsp vanilla bean paste
• 1 can (14oz) sweetened condensed milk
• 1 can (12fl oz) evaporated milk
• 5 eggs

How to make:

1. Preheat the oven to 350°F (176°C).
2. Sift the flour and baking powder into a bowl and set it aside.
3. In another bowl, combine the cream, butter, and sugar until the mixture turns fluffy. Add the eggs and vanilla bean paste.
4. Slowly add the butter mixture to the flour mixture and mix well. Then, pour the batter into a greased baking pan.
5. Bake for around 30 minutes until the toothpick comes out clean when pierced through the center of the cake. Then cool it on a wire rack.
6. Meanwhile, combine the whole milk, condensed milk, and evaporated milk. Mix well and pour over the top of the cake, followed by the whipping cream.
7. Serve immediately and let your children enjoy this mouth-watering delicacy.

4. Texas sheet cake

You will need:

• 1 cup spelt flour
• ¾ cup granulated sugar
• ¼ cup yogurt
• ¼ cup cooking oil
• ¾ cup water
• 4tbsp unsweetened cocoa powder
• 2tbsp mixed nuts (almonds, pecans, and cashews – chopped)
• 2tsp pure vanilla bean paste
• ½ tsp kosher salt
• ½ tsp baking soda
• Frosting as desired

How to make:

1. Preheat the oven to 350°F (176°C). Grease a jelly roll pan with cooking spray, and set it aside.
2. In a large mixing bowl, combine the spelt, cocoa powder, salt, mixed nuts, and baking soda.
3. In a separate bowl, whisk together the water, sugar, yogurt, oil, and vanilla bean paste to form a smooth, semi-thick paste.
4. Pour the paste into the dry ingredients and mix well to form a smooth batter. Next, pour the batter into the greased pan.
5. Bake for around 18 to 19 minutes until a toothpick inserted into the center of the cake comes out clean.
6. Spread the frosting on the cake and serve immediately with homemade ice cream.

5. Microwave brownie

You will need:

• 3tbsp almond flour
• 2tbsp coconut sugar
• 2tbsp dairy-free chocolate chips
• 1tbsp unsweetened cocoa powder (plus one extra teaspoon)
• 1tbsp unsweetened almond milk
• 1tbsp olive oil
• ½ tsp vanilla extract
• 1 egg yolk

How to make:

1. Pour the almond flour, cocoa powder, and coconut sugar into a microwaveable mug or ramekin and mix well.
2. Add the almond milk, olive oil, vanilla extract, and egg yolk and mix well with a fork.
3. Stir in the chocolate chips and microwave for about 45 seconds. Serve warm with ice cream.

6. Low-fat pumpkin flan

You will need:

• 1 can (15oz) pumpkin puree
• 1 cup white sugar
• ⅓ cup coconut sugar
• 4 eggs
• 2tbsp hulled pumpkin seeds (toasted)
• 2tbsp water
• 1tsp cinnamon powder
• ¼ tsp salt
• ⅛ tsp ground cloves
• ⅛ tsp ginger powder
• A pinch of allspice powder
• A pinch of ground mace
• 1 vanilla bean (split and deseeded)
• 1¾ cups low-fat milk

How to make: 

1. Preheat the oven to 300°F (148°C). Place eight ramekins in a large baking dish and keep them aside.
2. Stir the white sugar and water in a saucepan over medium heat for about ten minutes until it forms a dark amber caramel. Divide the caramel among the ramekins and set them aside.
3. Whisk the eggs, cinnamon, salt, cloves, ginger, allspice, mace, and coconut sugar together in a bowl. Stir in the pumpkin puree until you get a smooth puree.
4. In a saucepan, heat the milk on medium-low heat until it starts to bubble and steam. Remove from the heat and soak the vanilla bean seeds and pod in the milk for ten minutes.
5. Slowly strain the hot milk mixture and pour it into the egg mixture. Whisk continuously to form a thin custard.
6. Evenly divide the custard among the ramekins, leaving a one-fourth-inch space at the top.
7. Fill the baking dish with hot water reaching halfway up the sides of the ramekins. Then, cover the dish with aluminum foil.
8. Bake for around 45 to 50 minutes until the flan is just set. Once done, remove the ramekins from the hot water and set them aside to cool. Cover and refrigerate for at least four hours.
9. Once the ramekins cool down, invert each of them on a separate plate and release the flan. Garnish with toasted pumpkin seeds and serve!

7. Vegan peach cobbler

You will need:

For the peach filling:

• 4 cups frozen peaches (thawed and sliced)
• ¼ cup pure maple syrup
• 1tbsp cornstarch
• ½ tsp cinnamon powder

For the gluten-free cobbler topping:

• 1 cup all-purpose gluten-free flour
• ¼ cup coconut palm sugar
• ¼ cup vegan butter
• ¼ cup non-dairy milk
• ¾ cup almond flour
• 1tsp baking powder
• 1 vegan egg
• A pinch of salt

How to make:

1. Preheat the oven to 400°F (204°C).
2. Add the peach slices, maple syrup, cornstarch, and cinnamon to a baking dish. Toss well to combine and then set aside.
3. In a separate bowl, mix the almond flour, gluten-free flour, baking powder, coconut sugar, salt, and egg. Next, add the vegan butter and cut with a knife to make the mixture crumbly.
4. Pour in the non-dairy milk and mix well until combined. Then, form three-inch patties with the dough and layer them over the peach filling.
5. Bake for around 25 minutes until the cobblers turn brown and the filling begins bubbling.
6. Once done, serve with a dollop of non-dairy ice cream while the cobbler is still warm. Enjoy!

8. Banana foster

You will need:

• 2 ripe and firm bananas (halved lengthwise)
• ½ cup peanuts
• ¼ cup coconut sugar
• ¾ cup water
• 2tbsp unsalted butter
• 1tbsp lemon juice
• ½ tsp cinnamon powder

How to make: 

1. Melt the butter in a skillet on medium-low heat. Stir in the coconut sugar and cinnamon, and cook the mixture while stirring continuously for around five to ten minutes until it forms a syrup.
2. Lightly sprinkle the banana with a few drops of lemon to prevent them from browning. Place the banana slices in the skillet. Reduce the flame and cook the mixture until the banana slices melt and form a paste.
3. Add water and continue beating for a few minutes so that the mixture dilutes. Cook for around five to ten minutes over medium-high heat until it turns dark and thick.
4. Add the peanuts and stir the mixture for an additional five minutes until the bananas cook. Then, remove the skillet from the heat.
5. Serve the banana foster with vanilla ice cream or any ice cream of your choice.

9. Scotcheroos

You will need:

For the crispy peanut butter layer:

• 2 cups crispy rice cereal
• ½ cup peanut butter
• ½ cup brown rice syrup
• ¼ cup pure maple syrup
• 1tsp vanilla bean paste
• ⅛ tsp salt

For the chocolate layer:

• 8oz dark chocolate chips
• 2tbsp mixed nuts (almonds, pecans, and macadamia nuts – toasted and finely chopped)
• 2tsp coconut oil

How to make:

1. Line a 9×9-inch square pan with parchment paper and set it aside.
2. Pour the cereal into a bowl and keep it aside.
3. Add the peanut butter, brown rice syrup, and maple syrup to a saucepan and melt on low heat (don’t bring it to a boil). Remove from the heat and stir in the vanilla bean paste and salt.
4. Pour this sauce over the cereal and stir well until everything combines. Then, add the mixture to the pan and pat it down using a spoon until leveled and compact.
5. To prepare the chocolate layer, heat the chocolate chips and coconut oil in a pan on low heat until the chocolate melts into a smooth sauce.
6. Pour the chocolate sauce over the cereal and spread it evenly using a spatula. Garnish with chopped mixed nuts and freeze for at least an hour. Slice and serve this drool-worthy dessert as a snack or after dinner.

10. Tembleque (Puerto Rican-style coconut pudding)

You will need:

• 4 cups unsweetened, full-fat coconut milk (two 14oz cans)
• ½ cup cornstarch
• ½ cup coconut sugar
• ¼ tsp salt
• Cinnamon powder for garnish
• Coconut flakes (toasted)

How to make: 

1. Mix the cornstarch, sugar, and salt in a saucepan over low heat.
2. Whisk in the coconut milk and let the mixture simmer over medium-low heat while constantly stirring for around six to seven minutes until it thickens.
3. Once the mixture looks cooked through, remove the saucepan from the heat and pour into individual ramekins.
4. Let the pudding cool down slightly before placing it in the refrigerator for at least one hour. Garnish with cinnamon powder and toasted coconut flakes and serve.

European dessert recipes

11. French mousse

You will need:

• 1 cup pure passion fruit concentrate (unsweetened)
• 14oz can condensed milk
• ¾ cup heavy cream
• 1tbsp pecans (chopped)
• 1tbsp whipped cream for garnish
• Fresh passion fruit pulp for garnish

How to make: 

1. Blend the passion fruit concentrate and condensed milk until smooth using a blender or food processor.
2. Add the heavy cream and continue blending until well mixed. Now, pour the mixture into ramekins and refrigerate for four to five hours.
3. Before serving, garnish with passion fruit pulp, whipped cream, and pecans. Experiment with the ingredients to make mousse with different seasonal fruits.

12. Mango parfait

You will need:

• 1 cup unsweetened, low-fat Greek yogurt
• ½ cup mango pulp
• ¼ cup pineapple (diced into small pieces)
• ¼ cup granola

How to make: 

1. Combine the yogurt and mango pulp in a bowl.
2. Pour half of the mango yogurt into a serving glass and layer it with granola and pineapple pieces.
3. Repeat the process with the remaining pulp and pineapple pieces. Serve immediately.

13. Strawberry and kiwi tart

You will need:

• 1 pie crust (softened)
• 1 cup unsweetened, low-fat Greek yogurt
• 1 cup fresh strawberries (halved)
• 8oz reduced-fat sour cream
• 1 box vanilla instant pudding and pie filling mix (serves 4)
• 4tbsp orange marmalade
• 2 kiwifruits (peeled and thinly sliced)

How to make:

1. Bake the pie crust as directed on the pack. Once golden brown, set it aside to cool for around 30 minutes.
2. Combine the yogurt, sour cream, pudding, pie mix, and half of the orange marmalade in a bowl using a wire whisk until well combined.
3. Pour the mixture into the cooled pie crust and top it with strawberries and kiwifruit.
4. Now, microwave the remaining marmalade uncovered on “high” for five to ten seconds until melted. Brush it over the fruits and refrigerate the tart for around an hour until it sets.

14. Churros

You will need:

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup water
• ½ cup whole milk
• 4 large eggs
• 8tbsp unsalted butter
• 1tsp brown sugar
• 1tsp cinnamon
• ¼ tsp salt
• Canola oil for frying

How to make:

1. Combine the water, milk, butter, brown sugar, and salt in a saucepan. Bring the mixture to a boil over medium heat while stirring constantly.
2. As it begins boiling, remove the pan from the heat and quickly stir in the flour. Return the pan to heat and stir constantly for two minutes to cook the flour partially.
3. Transfer the mixture to a large mixing bowl and beat it on medium speed for two minutes using an electric mixer.
4. Add the eggs to the mixture, one at a time, and beat until the dough is smooth and forms a thick ribbon when pulled up.
5. Next, heat the oil in a frying pan over medium-high heat.
6. Meanwhile, transfer the dough to a pastry bag fitted with a large star tip. Pipe thick lines of dough into the oil and fry each side for two minutes until golden brown. Transfer to a paper towel-lined plate, and once they’ve cooled down, roll them in cinnamon sugar before serving.

15. Kirschenmichel (bread pudding)

You will need:

• 8 whole grain bread slices with seeds (cubed)
• 250ml non-dairy milk
• 55g coconut sugar
• 50g canned sour cherries (drained)
• 50g fresh blueberries
• 15g ground chia seeds (white)
• 1tbsp brown sugar
• 1tsp vanilla bean paste
• 1tsp unsalted butter
• ½ tsp cinnamon powder
• ½ tsp nutmeg powder
• ¼ tsp sea salt

How to make:

1. Preheat the oven to 392°F (200°C). Grease a baking dish with butter and set it aside.
2. Whisk the milk, coconut sugar, chia seeds powder, cinnamon powder, nutmeg powder, vanilla bean paste, and salt in a large bowl. Let the mixture sit for around five minutes.
3. Next, toss the bread slices in the mixture so that each slice is well coated. Transfer the slices to the baking dish, and sprinkle with cherries and brown sugar.
4. Bake for 25 to 30 minutes until the pudding is set and golden brown. Remove from the oven, add the blueberries, and set it aside to cool before serving.

16. Meringue

You will need:

• 4 egg whites
• ¼ tsp cream of tartar
• ¼ cup sugar

How to make: 

1. Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper and set it aside.
2. Pour the egg whites into a bowl and whip until smooth and glossy. Add the cream of tartar and one tablespoon of sugar at a time, beating until the sugar is well mixed.
3. Drop a tablespoonful of meringue batter on the baking sheet. Repeat with the remaining batter.
4. Bake for around ten minutes until golden. Cool before serving.

17. Trifle

You will need:

For the custard:

• 425ml double cream
• 4 large egg yolks
• 25g golden caster sugar
• 1tbsp corn flour
• 1tsp vanilla bean paste

For the filling:

• 5 trifle sponges (cut into halves lengthwise)
• 2 ripe bananas (sliced)
• 275g fresh or frozen raspberries
• 2tbsp seedless raspberry jam

For the topping:

• 275ml double cream
• 50g almonds (toasted)

How to make: 

1. Spread the raspberry jam on one side of each halved trifle sponge and join the halves together to make a sandwich. Cut each sponge into three portions.
2. Arrange these pieces around the bottom and sides of the serving bowl and set the bowl aside.
3. Pour the double cream in a saucepan over low heat. Heat it to the point that it begins to simmer and turn off the heat.
4. Next, combine the egg yolks, sugar, corn flour, and vanilla. While constantly whisking, pour the heated double cream into the egg yolk mixture. Mix well and pour this mixture into the saucepan.
5. Place the saucepan over low heat and stir constantly until it thickens. Once done, transfer the mixture to a bowl and cover it with plastic wrap. Set aside until the custard cools completely.
6. Arrange the raspberries over the sponges and mash them using a fork. Scatter banana slices over them and pour the custard.
7. Spread whipped cream over the custard and sprinkle almonds over the top. Cover with plastic wrap and refrigerate until ready to serve.

Asian dessert recipes

18. Mizu yokan (Japanese dessert)

You will need:

• 1½ cups anko (sweet azuki red bean paste)
• 1¼ cups water
• 1 cup brown sugar
• 2tsp kanten or agar-agar (vegan gelatin powder)

How to make:

1. In a large bowl, soak the dried kanten in water for an hour until it softens.
2. Once soft, drain it and squeeze out the excess water. Tear the kanten into small pieces with your hands.
3. In a medium pan, add the kanten pieces to the water and boil over medium heat while stirring constantly. Turn the heat down to low and simmer until the kanten dissolves completely.
4. Add the sugar and stir well. Then add the anko and stir constantly until it dilutes completely. Continue simmering the mixture until it thickens, and then remove from the heat.
5. Pour the mixture into a shallow, rectangular container and allow it to cool. Then, refrigerate it to turn firm.
6. Cut the mizu yokan into small blocks and serve.

19. Moong dal halwa (Indian porridge)

You will need:

• 2 cups whole fat milk
• 1 cup moong dal (washed and soaked overnight)
• 1 cup sugar
• ½ cup clarified butter (ghee)
• 1tbsp semolina (rava)
• ½ tsp cardamom powder
• 5 cashews (chopped)
• 5 almonds (chopped)

How to make:

1. Blend the moong dal into a slightly coarse paste and set it aside.
2. In a large skillet, heat the clarified butter on medium heat. Add one tablespoon of semolina and roast on a low flame until it turns aromatic.
3. Next, add the moong dal paste and stir for around 20 minutes until the clarified butter is absorbed and the mixture develops a crumbly texture.
4. Then, add the milk and stir continuously until all the milk is absorbed. Now, add the sugar and continue stirring for around 60 minutes until the ghee starts to separate from the mixture, which turns golden brown.
5. Finally, add the cashews, almonds, and cardamom powder. Mix well and serve.

20. Tubtim Krob (Thai dessert)

You will need:

• 4½ cups filtered water
• 2 cups crushed ice
• 2 cups jicama (cubed)
• 1½ cups coconut milk
• 1 cup jackfruit (thinly sliced)
• 1 cup frozen raspberries (thawed)
• 1 cup tapioca flour
• 2tbsp sugar
• ¼ tsp salt

How to make:

1. Crush the raspberries in a bowl with a spoon to get a thick pulpy juice. Soak the jicama cubes in the raspberry juice for 30 minutes until they turn red.
2. Meanwhile, mix the coconut milk, sugar, and salt in a saucepan. Place the mixture on low heat until the sugar and salt dissolve. Then, set it aside to cool.
3. Next, drain the jicama cubes using a strainer. Add some jicama cubes to a small amount of tapioca flour and coat the cubes well. Sift off the excess flour and set these cubes in another bowl. Repeat until all the jicama cubes are coated with tapioca flour.
4. In a small pan, boil around four cups of water. As it begins to boil, add a few scoops of the jicama cubes to it. Cook until the water boils and the cubes float to the surface.
5. Scoop the cubes out of the water and place them in ice-cold water. Repeat the process with the remaining cubes.
6. Transfer some cubes to a bowl and top them with crushed ice and jackfruit slices. Pour some coconut milk over it and serve.

21. Pisang goreng (Indonesian sweet)

You will need:

• 100g rice flour
• 2tsp sugar
• ½ cup water
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ⅛ tsp turmeric powder
• 6 ripe saba bananas (sliced lengthwise)
• Canola oil for frying

How to make:

1. Heat the oil in a pan over medium heat for deep frying.
2. Meanwhile, whisk the rice flour, baking soda, baking powder, sugar, salt, turmeric powder, and water into a smooth batter.
3. Now, coat the banana slices with the batter and deep-fry for about three to four minutes until they turn golden brown and crispy.
4. Place them on a wire rack to drain the excess oil and serve immediately with a dip of choice.

Satiate your child’s sweet tooth by preparing the delectable treats shared in this post. These easy-to-make delicacies are guaranteed to be mouth-watering, but as they are high in calories, portion control is important while feeding them to children.

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Swati Patwal is a clinical nutritionist and toddler mom with over eight years of experience in diverse fields of nutrition. She started her career as a CSR project coordinator for a healthy eating and active lifestyle project catering to school children. Then she worked as a nutrition faculty and clinical nutrition coach in different organizations. Her interest in scientific writing… more