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Coconut Tres Leches

I started making tres leches because it is my neighbor's favorite thing and I like her. I started with Martha Stewart's recipe which is a great jumping off point -- but it is not as juicy as a traditional tres leches, which you will find resting in a shallow lake of sweet milk. So I adjusted up for that, and here I have swapped in some coconut, some lime (because it is one of coconut's BFFs) and I used Tahitian vanilla which is a bit more floral than Mexican (but if you can't find it, go with whatcha got). It's rich and milky and coconutty and good. Ask the neighbors.
9 Servings -
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Servings:9  | Calories:564 | Total Fat:40g  | Chol:191mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 40g
62 %
Sat Fat 27g
135 %
Total Carb 45g
15 %
Fiber 2g
8 %
Sugars 24g
Cholesterol 191mg
64 %
Sodium 271mg
11 %
Protein 9g
19 %
42% Others combined
30% Heavy whipping cream
14% Can coconut milk
12% Sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 1/4 cup all-purpose flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (1 stick), plus more for the pan
1 tablespoon honey
5 large eggs
3/4 cups sugar, plus 2 tablespoons
1 teaspoon vanilla
One 13 1/2 ounce can coconut milk
One ounces 14 ounce can sweetened condensed milk
1 1/2 cup whole milk
1 pint heavy whipping cream
Zest from 1 lime
1 cup sweetened shredded coconut

Directions : View recipe directions on
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