Thai Coconut Tres Leches Dessert

Allergens

Eggs, Dairy (condensed milk and cream)

Ingredients

• 1 cup all
• purpose flour
• 1 teaspoon baking powder
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup coconut milk
• 2 large eggs, separated
• 3/4 cup sweetened condensed milk
• 1 cup coconut cream
• 1 teaspoon vanilla extract
• Fresh berries and toasted coconut flakes, for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the coconut milk and egg yolks, stirring until well combined.
3. In another bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the batter gently, until fully incorporated.
4. Pour the batter into the prepared cake pan and bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
5. In a large measuring cup, combine the sweetened condensed milk, coconut cream, and vanilla extract. Slowly pour this mixture over the cooled cake, allowing it to soak in for about 10 minutes.
6. Garnish with fresh berries and toasted coconut flakes before serving.

Chef’s Insight

The combination of sweetened condensed milk and coconut cream creates a rich, indulgent base for this unique dessert.

Notes

This dessert is best enjoyed chilled and within a few days of preparation.