Bienmesabe

[5] In Panamanian cuisine, bienmesabe is a dessert dish prepared using milk, rice and panela (unrefined whole cane sugar), which is slow cooked.

[11] In Puerto Rican cuisine, bienmesabe is a sweet syrup prepared using coconut milk, egg yolk, rum and sugar.

[14] There are other variants that incorporate traditional elements of regional cuisines, such as loche, custard apple or lucuma in Lambayeque.

[15][16] Bienmesabe antequerano is prepared in a marzipan cake form, which has a soft texture and is topped with sugar.

[17] Bienmesabe is a popular dessert in the cuisine of the Canary Islands, where it is served with cat's tongue biscuits.

[28] A sweet sponge cake version that is soaked in a mixture of egg yolks and coconut milk exists as well.