17 Travel-Inspired Desserts: Make a Sweet from Each 'Places to Go in 2026' List

Make the world (and your kitchen) sweeter in 2026: 17 destination-inspired desserts

Want the flavor of faraway places without the airfare? You’re not alone. Between busy schedules, budgeting points and planning trips using The Points Guy’s 2026 recommendations, home cooks want reliable, accessible recipes that capture a destination’s spirit—fast. This guide turns The Points Guy’s top 17 places to go in 2026 into 17 travel-inspired desserts and sweet cocktails you can make at home, with practical sourcing notes, time-saving swaps and plating tips for busy foodies and dinner hosts in 2026.

Top takeaways (read first)

• Easy wins: 10–30 minute treats for weeknights (mango sticky rice, skyr pots, matcha parfait).
• Make-ahead stars: pastries and custards that improve after refrigerating (pastéis de nata, malva pudding, tres leches).
• Sourcing in 2026: pandan, lucuma, skyr and rice gin are widely available online and at specialty grocers—see per-recipe sourcing notes.
• Trends to watch: plant-forward sweets, fermented dairy (skyr/kefir), sustainable chocolate, and heritage spice revivals.

“Food is the quickest passport to a place.” — A culinary way to use your points without leaving home.

How this list is organized

Below are 17 destination-desert pairings inspired by The Points Guy’s 2026 picks. Each entry includes: why it fits the place, a home-cook-friendly recipe (yields and timing), quick technique tips, and sourcing notes with substitutions for 2026 pantry realities.

1. Lisbon — Pastéis de Nata (Portuguese custard tarts)

Why it fits

Lisbon’s cafés are synonymous with warm, flaky pastéis de nata—spot-on for weekend baking.

Quick recipe (makes 8)

• Prep: 20 min • Bake: 20–25 min
• Ingredients: 1 sheet puff pastry (shop-bought), 3 egg yolks, 70g sugar, 200ml whole milk, 1 tsp vanilla, 1 tbsp flour, zest of 1 lemon, 1 tbsp butter.

1. Line a muffin tin with rounds of puff pastry; chill 10 minutes.
2. Whisk milk, sugar, flour and lemon zest in a saucepan until warm. Temper into yolks, then cook gently until slightly thickened. Stir in butter and vanilla; strain.
3. Fill pastry cases ¾ full and bake at 240°C/465°F until caramelized on top (20–25 min).

Sourcing & swaps

Puff pastry: use all-butter varieties for best flavor; frozen is fine. For a vegan option, try coconut custard with coconut milk and agar agar.

2. Tokyo — Matcha Parfait

Why it fits

Tokyo’s parfait culture mixes textures: cream, mochi, sweet beans and matcha—ideal for a layered dessert.

Quick recipe (serves 2)

• Prep: 10 min
• Ingredients: 250ml vanilla yogurt or whipped cream, 2 tsp ceremonial-grade matcha, 2 tbsp sweet adzuki beans (canned), 2 small mochi or rice cake cubes, crushed biscuits or granola, honey.

1. Whisk matcha into a spoonful of hot water to make a smooth paste; fold into half the cream/yogurt.
2. Layer matcha cream, adzuki, mochi, granola and remaining cream in tall glasses. Drizzle honey and dust matcha on top.

Sourcing notes

Matcha: in 2026, look for single-origin ceremonial matcha from Japan at specialty tea shops or online. For budget, culinary-grade matcha works fine in parfaits.

3. Reykjavik — Skyr & Arctic Berry Pots

Why it fits

Iceland’s skyr is thick and yogurt-like—perfect with bright local berries or frozen wild blueberry compote.

Quick recipe (serves 2)

• Prep: 10 min
• Ingredients: 400g skyr (or Greek yogurt), 150g mixed berries (fresh or frozen), 2 tbsp honey, 1 tbsp lemon juice, granola to finish.

1. Warm berries with honey and lemon until jammy; cool.
2. Spoon skyr into pots, layer with berry compote and granola.

Sourcing & 2026 trends

Skyr: widely stocked in 2026 supermarkets and online, prized for high protein and low sugar—fit for health-conscious dessert trends.

4. Oaxaca — Mexican Chocolate Pots de Crème

Why it fits

Oaxacan chocolate combines roasted cacao, cinnamon and sometimes chiles—rich, earthy desserts translate well to pots de crème.

Recipe (makes 4)

• Prep: 10 min • Bake: 35–40 min in a bain-marie
• Ingredients: 200ml heavy cream, 100ml milk, 100g dark chocolate (single-origin or Mexican-style), 2 eggs + 2 yolks, 25g sugar, pinch cinnamon, optional pinch chile.

1. Heat cream, milk and spices until steaming; pour over chopped chocolate and whisk until smooth.
2. Whisk eggs and sugar, temper in hot chocolate mix. Strain into ramekins and bake in a water bath at 160°C/320°F until just set (35–40 min).

Sourcing

Mexican chocolate: brands like Ibarra or single-origin Oaxacan bars bring authentic notes; 2026 chocolate markets emphasize traceability—look for farm-to-bar labels.

5. Cape Town — Malva Pudding with Warm Custard

Why it fits

South Africa’s malva pudding is a sticky sponge soaked in buttery syrup—comforting and exceptional for make-ahead dinners.

Recipe (serves 6)

• Prep: 15 min • Bake: 30 min
• Ingredients: 200g sugar, 2 eggs, 200ml milk, 200g flour, 1 tsp baking soda, 1 tbsp apricot jam, 50g butter. Syrup: 200ml cream, 100g butter, 100g sugar, 1 tbsp lemon juice.

1. Beat sugar and eggs until pale; add jam and melted butter. Fold in flour and baking soda with milk. Bake at 180°C/350°F for ~30 min.
2. Heat syrup ingredients, pour warm syrup over just-baked pudding to soak. Serve with custard or ice cream.

Cooking tip

This pudding keeps well and improves overnight—perfect for hosting without last-minute stress.

6. Hoi An/Hanoi (Vietnam) — Pandan Coconut Chiffon Cake

Why it fits

Pandan’s fragrant, grassy notes are quintessential in Southeast Asian desserts; chiffon keeps it light and tropical.

Quick recipe (8–10 slices)

• Prep: 20 min • Bake: 28–32 min
• Ingredients: 120g cake flour, 4 eggs (separated), 100g sugar (split), 60ml pandan juice (or 2 tsp pandan paste + water), 40ml coconut milk, 40ml neutral oil, 1/2 tsp cream of tartar.

1. Mix yolks, pandan, coconut milk and oil with sifted flour and half the sugar.
2. Whisk egg whites with cream of tartar and remaining sugar to stiff peaks, fold into batter gently.
3. Bake in a tube or loaf pan at 170°C/340°F until springy.

Sourcing & 2026 pantry notes

Pandan: fresh leaves are seasonal; use pandan paste or homemade pandan-infused extract. For a cocktail spin, note Bun House Disco’s pandan-infused gin trend (see pandan negroni inspiration) — pandan continues to be a 2026 favorite in both sweets and cocktails.

7. Copenhagen — Cardamom & Honey Rye Cookies

Why it fits

Nordic desserts favor spices like cardamom and dense, rye-forward textures—cookies bridge European pastry and pantry-friendly bakes.

Quick recipe (makes ~20)

• Prep: 15 min • Bake: 10–12 min
• Ingredients: 125g butter, 100g sugar, 1 egg, 150g flour, 50g rye flour, 1 tsp ground cardamom, 2 tbsp honey.

1. Cream butter and sugar, add egg and honey, fold in flours and cardamom. Chill 15 min, scoop and bake at 180°C/350°F.

Sourcing

Rye flour: now sold in mainstream supermarkets; cardamom pods are best freshly cracked for intensity.

8. Buenos Aires — Dulce de Leche Flan

Why it fits

Argentinian desserts lean on dulce de leche—rich, caramelized milk works beautifully in creamy flans.

Recipe (serves 6)

• Prep: 10 min • Bake: 45–50 min
• Ingredients: 400ml condensed milk, 200ml evaporated milk (or equivalent milk & cream), 3 eggs, 150g dulce de leche, 50g sugar for caramel.

1. Caramelize sugar in a pan, coat ramekins. Whisk milks, eggs and dulce de leche; strain and pour. Bake in bain-marie at 160°C/320°F until set.

Sourcing & swaps

Dulce de leche: store-bought jars are fine; make your own by simmering a can of condensed milk in a water bath (2026 home cooks still love this hack—use a pressure canner alternative with caution).

9. Marrakech — Orange Blossom Semolina Cake (Basbousa)

Why it fits

North African desserts layer semolina texture with floral orange blossom and sticky syrup—simple and intoxicating.

Recipe (serves 8)

• Prep: 10 min • Bake: 30 min
• Ingredients: 250g semolina, 100g sugar, 100g yogurt, 75g butter, 1 tsp baking powder, syrup: 150g sugar, 100ml water, 1 tbsp orange blossom water.

1. Mix cake ingredients into a batter, smooth into baking dish, score into diamonds and bake at 180°C/350°F until golden.
2. Pour cooled syrup (with orange blossom) over hot cake to soak.

Sourcing

Orange blossom water: available at Middle Eastern grocers or online; rosewater is an alternative but tone will shift.

10. Santorini — Greek Yoghurt with Honey & Toasted Almonds

Why it fits

Simple, clean Mediterranean desserts highlight excellent yogurt, good honey and toasted nuts—easy to assemble and travel-evocative.

Quick recipe (serves 2)

• Prep: 5 min
• Ingredients: 400g thick Greek yoghurt, 4 tbsp thyme or pine honey, 50g toasted almonds, lemon zest.

1. Divide yogurt into bowls, drizzle honey, scatter almonds and finish with zest.

From a sustainability lens

In 2026, specialty honeys (single-flower, traceable) are highly sought—support small producers where possible.

11. Istanbul — Pistachio Baklava Cups

Why it fits

Turkish-style baklava uses pistachio, phyllo and a citrusy syrup—make it approachable in muffin-sized cups.

Recipe (makes 12 cups)

• Prep: 20 min • Bake: 20 min
• Ingredients: 12 sheets phyllo, 150g chopped pistachios, 100g butter, syrup: 150g sugar + 100ml water + splash lemon.

1. Brush phyllo layers into muffin tin to make cups, fill with pistachio and butter, bake at 180°C/350°F until golden.
2. Pour warm syrup over hot cups.

Sourcing

Pistachios: in 2026 look for roasted, lightly salted—or raw if you prefer to control salt and roast briefly yourself for fresher flavor.

12. New Orleans — Café au Lait Beignets

Why it fits

Light fried dough, dusted in sugar and served hot—beignets are the city’s comfort-food emblem.

Recipe (makes ~12)

• Prep: 20 min (plus rise) • Fry: 2–3 min per batch
• Ingredients: 250g flour, 2 tbsp sugar, 1 tsp yeast, 150ml warm milk, 1 egg, oil for frying, powdered sugar.

1. Make a soft dough, let rise 1 hour. Cut into squares, fry at 180°C/350°F until puffed and golden, dust with powdered sugar.

Pro tip

Serve with a small cup of strong coffee or café au lait to recreate the full New Orleans experience at home.

13. Lima — Lucuma Ice Cream

Why it fits

Peru’s lucuma is a sweet, caramel-like fruit perfect for ice cream and trending among 2026 home gelato makers.

Quick (no-churn) recipe (serves 6)

• Prep: 10 min + freeze
• Ingredients: 400ml condensed milk, 600ml whipping cream, 4–6 tbsp lucuma powder or purée.

1. Whip cream to soft peaks, fold in condensed milk and lucuma until smooth. Freeze 6 hours.

Sourcing

Lucuma powder: more available internationally by 2026—buy from reputable producers for pure fruit powder (no fillers).

14. Edinburgh — Whisky & Honey Sticky Toffee Pudding

Why it fits

Scottish whisky adds depth to sticky toffee puddings—great for cozy winter menus and gift-bake plans.

Recipe (serves 6)

• Prep: 15 min • Bake: 30–35 min
• Ingredients: 200g dates (chopped), 200ml hot water, 1 tsp baking soda, 100g butter, 150g sugar, 2 eggs, 200g flour, toffee sauce: butter, cream, brown sugar, splash whisky.

1. Soak dates in hot water with baking soda. Cream butter and sugar, add eggs and flour, fold in dates. Bake at 180°C/350°F.
2. Warm toffee sauce, stir in whisky and serve over pudding.

Sourcing & 2026 note

Whisky: small-batch and cask-age transparency are 2026 priorities—select a dram you enjoy sipping.

15. Singapore — Pandan & Coconut Panna Cotta (Southeast Asia meets Europe)

Why it fits

Singapore’s fusion scene makes pandan-coconut panna cotta a natural cross-cultural dessert—silky, fragrant and serviceable for dinner parties.

Recipe (serves 4)

• Prep: 10 min + chill
• Ingredients: 400ml coconut milk, 100ml cream, 3 gelatine leaves (or agar), 3 tbsp sugar, 2 tbsp pandan juice or paste.

1. Bloom gelatine, heat coconut & cream with pandan and sugar, whisk in gelatine, pour into molds and chill until set.

Sourcing & swaps

Agar: for vegan panna cotta, swap gelatine with agar—follow packet ratios for firm set.

16. Vienna — Viennese Fingers (Classic European tea biscuits)

Why it fits

Vienna’s pastry heritage shows in buttery, melt-in-the-mouth biscuits—Viennese fingers are elegant and simple to pipe.

Recipe (makes 20)

• Prep: 15 min + chill • Bake: 12–15 min
• Ingredients: 130g very soft butter, 50g icing sugar, ½ tsp vanilla extract, 170g plain flour, 1 tbsp milk, melted chocolate for dipping.

1. Cream butter & sugar, mix in vanilla and milk, fold in flour. Pipe fingers on a tray, chill then bake at 160°C/320°F until just set. Dip ends in melted chocolate.

Technique tip

Use a large open star nozzle to pipe easily; the little milk keeps the dough pipeable without losing structure (per pastry pros in 2025–26).

17. Kerala — Coconut Jaggery Payasam (Indian rice pudding)

Why it fits

Kerala’s sweets use coconut and jaggery—this creamy payasam is fragrant with cardamom and flexible for vegan diets.

Quick recipe (serves 4)

• Prep: 10 min • Cook: 25 min
• Ingredients: 100g short-grain rice, 500ml coconut milk, 50–75g jaggery (to taste), 1 tsp cardamom powder, toasted cashews.

1. Simmer rice in water until soft, add coconut milk and jaggery, simmer until thickened. Finish with cardamom and nuts.

Sourcing

Jaggery: widely available at Indian grocers or online—pick block jaggery and break it down for a less processed sweetener compared to refined sugar.

Advanced strategies and 2026 dessert trends

Across these recipes, a few practical strategies will keep your travel-dessert nights efficient and authentic:

• Build layers ahead: Many parfaits, custards and syrups improve after resting—prepare sauces and compotes a day ahead.
• Ingredient hubs: Specialty items (pandan, lucuma, skyr) are now mainstream online—order from reputable vendors for traceability and freshness.
• Plant-forward swaps: Coconut- and nut-based milks work in most custards and ice creams in 2026 without major texture loss if thickeners (agar, arrowroot) are adjusted.
• Flavor-forward small-batch chocolate: Use ethically sourced, single-origin chocolate for desserts inspired by cacao regions (Oaxaca, Lima).

Equipment shortcuts for home cooks

• Immersion blender: great for pandan infusion, lucuma purée and smooth custards.
• Silicone molds & nonstick tins: speed up release and cleanup for panna cotta, filo cups and chiffon cake.
• Online spice grinders: fresh-ground cardamom or roasted pistachios lift flavor dramatically.

Make a night of it: pairing and presentation ideas

Turn these desserts into a themed tasting evening with small portions (2–3 bites each). Mix one pastry, one chilled item and one fried or syrup-soaked treat per guest. For cocktails, revisit pandan in 2026: try a pandan-infused spirit (rice gin works well, as seen in recent cocktail trends) with vermouth or citrus for a sweet-savoury match to many of these desserts. For presentation, consider mood lighting and display tricks—smart lamps and small LED spotlights make plated desserts look pro.

Final notes — why this matters in 2026

Travel resumes to new highs in 2026, but many of us still want to savor destinations at home—either as a preview before a trip booked with points or as a way to relive memories. The culinary world is embracing sustainability, transparency and heritage flavors; using these desserts as your passport brings not just flavor but context. Use traceable ingredients, respect cultural origins and adapt recipes with sensitivity—those practices make your at-home travel desserts taste better and mean more.

Try one tonight

Pick a destination from The Points Guy’s 2026 favorites and start small: a matcha parfait for a weeknight, a pandan chiffon for your weekend brunch, or a malva pudding for Sunday supper. Save this guide, tag us with your creations and tell us which destination you’re baking next.

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