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Coconut Tres Leches (Dairy-Free, Gluten-Free)

Coconut Tres Leches Cake (paleo, gluten-free and dairy-free) by Ashley of MyHeartBeets.com

Coconut Tres Leches (Dairy-Free, Gluten-Free)

4.95 from 18 reviews
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Homemade Condensed Coconut Milk:

Whipped Coconut Cream

  • 1 13.5 ounce can of coconut cream (or the cream from the top of a can of full-fat coconut milk)
  • Maple Syrup to taste

Optional Topping


  • Preheat oven to 350F.
  • Mix the dry cake ingredients together in a large bowl using a hand mixer. Add the wet ingredients to the bowl and mix until well combined.
  • Pour into an 8x8 greased, parchment-lined dish.
  • Bake at 350F for 30 minutes.
  • Meanwhile, make the condensed coconut milk by bringing the coconut milk to a boil. Then, add the maple syrup and reduce to a simmer for 30 minutes or until the mixture thickens. Keep a close eye on this so it doesn’t boil over!
  • Once the cake is done, allow it to cool on a wire rack, then poke the top of the cake with a fork or wooden skewer. Make a lot of holes!
  • Slowly pour the condensed coconut mixture over the cake (take your time with this) so that the milk soaks into the holes in the cake.
  • Refrigerate the cake for at least 30 minutes before serving.
  • Spread coconut whipped cream on top if desired.

Whipped coconut cream:

  • Place a can of coconut milk in the refrigerator overnight. This will cause the cream to separate from the milk.
  • Place the cream and maple syrup into a bowl and whip with a hand-mixer until fluffy. If you have a stand mixer, you can also use that to whip the cream until fluffy.
  • Place the whipped cream in the fridge until you’re ready to frost the cake.

Optional Topping:

  • Bake the coconut flakes at 350F for 2-3 minutes or until lightly toasted.
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