With Cinco de Mayo just a couple days away, my mind has been on all things Mexican food. When it comes to Mexican desserts, Tres Leches takes the cake! Seriously though, tres leches is without a doubt one of the best Mexican desserts that I’ve ever had. Think: a dense cake soaked with sweet, sweet milk and then topped with sweet cream. Does it get any better? Yes, yes it does. My gluten-free and dairy-free coconut tres leches is (in my totally not-so-humble opinion) better than its dairy-filled counterpart. Okay, that’s a bold statement. It is different because of the ingredients I use, but honestly – I like it better and so does my non-gluten-free husband, Roby. Oh and tres leches just so happens to be one of his favorite desserts. For my tres leches (three milks) cake I use coconut milk, homemade condensed coconut cream AND coconut whipped cream – which makes for one extremely decadent cake. While this gluten-free tres leches is very sweet, it’s not cloying. The coconut whipped cream is lightly sweetened and complements the cake. It’s light, but also rich. It’s basically awesome. Mmmm, see how the condensed coconut cream seeps into the cake? This is not a nut-free recipe but for those of you with nut allergies, try making one of my coconut flour cakes (plain or chocolate) and using that as a base. I’m really tempted to try this with my chocolate coconut flour cake – yummm chocolate tres leches! Happy Cinco de Mayo, friends! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
