Gluten-Free Coconut Tres Leches Recipe

Love Latin food? Mexican food? What about delicious desserts? If you answered YES to all three of those questions you are going to love this recipe to make homemade coconut tres leches. While it does take quite some time to prepare, your efforts will be well-rewarded!!! This recipe is gluten-free!

Today’s Recipe is courtesy of Zone Manhattan.

Zone Manhattan’s Coconut Tres Leches Recipe

Cake (if making from scratch, see ingredients below)

Coconut Milk
Soy Milk
1/2 and ½= Sweeten to taste
Coconut Flakes
Ricotta – ½ C
Tofu – ½ C
Lemon
Coconut Flakes
Champagne Mangos- 1
Raspberry- 1

Cut Cake into 2 ½ inch rings. Combine coconut milk and soy milk and a touch of ½ and ½ add Splenda, lime zest and vanilla extract. On serving plate, Pour liquid over cake and let sit 20 min. You want the liquid to soak into the cake. Before Serving add a little more liquid to fill the plate. Combine Ricotta and Tofu in food processer. Add vanilla and lime zest and Splenda puree smooth, and add around edge of cake. Dice Mango and sprinkle with a little lime zest and juice. Spoon this into the middle of the cake. Top with Coconut Flakes and Raspberry.

*Cake (ingredients and directions)

2 C Soy Flour
1 c Canola Oil
13 Eggs
2 C Almond Flour
.75 Tbsp. Baking Powder
.75 Tbsp. Baking Soda
½ C Coconut Milk (unsweetened)
½ C Coconut Flakes
1 C bag Splenda
2 Tbls. Vanilla
Zest of 1 lemons

Combine all dry ingredients in mixer. Combine all wet ingredients and add into dry mixture. Blend until combined. Fold in whipped egg whites. Divide onto 8-inch nonstick pan sprayed with Pam. Bake for 12 minutes at 350. Check and continue at 2 minute intervals until knife in center comes away clean.

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