Description
A tropical twist on the classic tres leches dessert, featuring moist coconut-lime sponge soaked in three milks, topped with a fluffy torched meringue cloud.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1/2 cup sweetened shredded coconut
- Zest of 2 limes
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup coconut milk
- 2 tbsp fresh lime juice
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup superfine sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour 8 ramekins or oven-safe cups.
- In a bowl, whisk flour, baking powder, and salt. In another bowl, beat egg yolks with 3/4 cup sugar until pale. Stir in milk, vanilla, coconut, and lime zest. Fold in dry ingredients.
- Beat egg whites with cream of tartar until soft peaks. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Gently fold into batter. Divide among cups and bake 20-25 minutes until golden.
- Mix evaporated milk, condensed milk, coconut milk, and lime juice. Poke warm cakes with a fork and slowly pour milk mixture over each. Chill 2 hours.
- For meringue, beat egg whites and cream of tartar to soft peaks. Gradually add superfine sugar, beating to glossy peaks. Spoon onto cups and torch until golden.
Notes
You can customize the seasonings to taste.