Go Back
Three dessert tacos standing up side by side.

Dessert Tacos

These whimsical dessert tacos are packed with playful details—waffle cone shells, chocolate puffed rice “beef,” fruit salsa, and vibrant matcha buttercream “guac”—for a sweet twist on taco night that’s as fun to make as it is to eat.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Servings: 6 tacos
Course: Dessert
Ingredients Method Video

Ingredients
  

Waffle Cone "Taco Shell"
  • 90 g all-purpose flour
  • ½ tsp kosher salt
  • ¼ tsp ground cinnamon
  • 86 g powdered sugar
  • 14 g powdered sugar
  • 3 large egg whites room temperature
  • 70 unsalted butter melted and cooled
Chocolate "Ground Beef"
  • 100 g semisweet chocolate chips
  • 75 g heavy whipping cream
  • 1 tbsp Corn syrup
  • 100 g chocolate puffed rice cereal such as Cocoa Pebbles
Fruit "Salsa"
  • 1 lb Assorted fresh fruit such as strawberries, kiwi, blueberry, mango, etc.
  • 85 g Apricot or strawberry jam
Stabilized Whipped Cream "Sour Cream"
  • 1 cup heavy whipping cream cold
  • 1 tbsp Instant vanilla pudding mix
Matcha Buttercream "Guacamole"
  • 2 large egg whites
  • 110 g granulated sugar
  • 200 g unsalted butter at room temperature, cut into approx. 1” cubes
  • 1 tsp Vanilla extract
  • 1 tbsp Matcha powder
Coconut "Cheese"
  • 45 g shredded coconut sweetened or unsweetened as desired
  • orange gel food colouring or red and yellow

Method
 

Taco Shell
  1. Whisk 90 g all-purpose flour, ½ tsp kosher salt, ¼ tsp ground cinnamon, and the 86 g powdered sugar in a medium bowl.
  2. Using an electric mixer on medium-high speed, beat 3 large egg whites and remaining 14 g powdered sugar to stiff, fluffy peaks.
  3. Fold dry ingredients into egg white mixture until just blended. Fold in 70 unsalted butter and mix until all is incorporated.
  4. Scoop about 2 tbsp.–1/4 cup of batter at a time onto a preheated waffle cone iron and cook until golden brown, about 3 minutes.
  5. While still warm, drape over the spine of a book about 1” thick, lined with a piece of parchment paper. Leave until cool and firm. Repeat with the remaining batter.
  6. Store in an airtight container until ready to use.
"Ground Beef"
  1. Place 100 g semisweet chocolate chips in a heat proof bowl. In a separate bowl or saucepan, heat 75 g heavy whipping cream either in the microwave or on the stove until hot but not boiling.
  2. Pour the cream and 1 tbsp Corn syrup over the chocolate, and allow to sit for 1–2 minutes until the chocolate begins to melt. Whisk the cream and chocolate together until completely smooth and glossy.
  3. Leave to cool at room temperature for 15–20 minutes, before gently folding in 100 g chocolate puffed rice cereal.
  4. Leave at room temperature until ready to assemble the tacos.
Fruit Salsa
  1. Dice 1 lb Assorted fresh fruit into pieces about 1/2” in size.
  2. Heat up the 85 g Apricot or strawberry jam until runny. If desired, you can strain the jam to remove any seeds.
  3. Gently fold the jam into the diced fruit. Refrigerate until ready to assemble tacos.
Stabilized Whipped Cream
  1. Whip 1 cup heavy whipping cream and 1 tbsp Instant vanilla pudding mix to stiff peaks.
  2. Refrigerate until ready to use, then transfer to a piping bag fitted with a large round tip.
Matcha Buttercream
  1. Whisk 2 large egg whites and 110 g granulated sugar in a metal or glass stand mixer bowl until combined.
  2. Set the bowl over a pot of barely-simmering water, and whisk continually until the mixture is very warm and the sugar crystals have dissolved (about 7–8 minutes).
  3. Transfer to the stand mixer, and whip with the whisk attachment on medium high speed until the meringue cools down and reaches stiff peaks, 5–10 minutes.
  4. Add 200 g unsalted butter one piece at a time, waiting for each piece to disappear into the meringue before adding the next one. Don’t worry if the buttercream appears curdled at one point, by the time you add all the butter it should be fine.
  5. Add 1 tsp Vanilla extract and 1 tbsp Matcha powder, and whip until smoothly incorporated. Transfer to a piping bag fitted with a large star tip. Ideally, make this just before assembling the taco
Coconut "Cheese"
  1. Place 45 g shredded coconut in a ziploc sandwich bag. Add 3–4 drops of orange gel food colouring, or 3 drops yellow and 1 drop red. Close the bag tightly.
  2. Squish the coconut and food colouring together until evenly coloured. Adjust with more food colouring if you want a more saturated colour.
  3. Open the bag to dry and set aside until ready to assemble tacos.

Video