Coconut Tres Leches


It’s time for Secret Recipe Club.

This month I actually noticed my secret food blogger, because ya know…she’s only a current contestant on Master Chef!

I know, get excited.

If you frequently watch Master Chef like me (and secretly wish to get yelled at by Gordon Ramsay), you would have recognized this lady right off the bat.

Yep, it’s Hetal, the food blogger behind Pretty Polymath.

I have been pretty glued to the television as I see Hetal, week after week, rock out dishes in the kitchen.

Oh ya, not to mention, she’s a vegetarian and can cook a tasty piece of meat.

That’s talent.

I was ecstatic to learn that Hetal is a food blogger, just like all of us.

Plus, her recipe index is an absolute dream, with  both sweet and savory dishes, as well as traditional Indian dishes representative of Hetal’s cultural background.

Of course, I chose a dish that spoke to my heart.

I’m sure that I’ve mentioned that I’m absolutely crazy over coconut.

Enter my all-time favorite dessert to make…Coconut Tres Leches.

I love how the cake has this “melt in your mouth” texture after it has been left to seep up the flavors of the three milk combination.

I make this all of the time for my older cousin and I who share a love of coconut.

He’s a model, but we don’t eat on the model diet.

However, for his birthday last year, I made a paleo version.

It was the best paleo thing I have ever made…he had no idea!

Then I told him and he was amazed.

So, here we go y’all.


This cake is absolutely sinful.


In all the right ways.


The cake is tender and soaks up the flavors of the three milks, vanilla, and maple syrup evenly.


Not to mention, because the cake if refrigerated, it is almost like an ice cream cake, perfect for these hot summer days.


The coconut whipped cream is cool and creamy.

The cinnamon, well…you can’t have tres leches without cinnamon.


Plus, trust me on the toasted coconut…it adds the perfect little crunchy to all of those creamy, cool factors.


Do the macarena, say ole, and dive in.

Coconut Tres Leches
Recipe type: Cake, Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 9
A fluffy coconut flour cake soaked in "3 milks" and topped with a coconut whipped cream. Gluten-free, paleo, nut-free.
  • For the cake:
  • 3 large egg whites
  • 2 large eggs
  • 1 c. unsweetened, vanilla coconut milk
  • ⅓ c. pure maple syrup
  • 1 T. pure vanilla extract
  • ¾ c. coconut flour
  • 2 t. baking powder
  • ½ t. baking soda
  • ½ t. salt
  • For the "3 milk" mixture:
  • ¼ c. full-fat coconut milk
  • ¼ c. unsweetened, vanilla coconut milk
  • ¼ c. fat-free evaporated milk (I used more full-fat coconut milk for paleo)
  • 2 T. pure maple syrup
  • For the coconut whipped cream:
  • 11 oz. carton full-fat coconut milk, refrigerated over night
  • 1 t. pure vanilla extract
  • 2 T. Truvia or granulated stevia
  • For topping:
  • ground cinnamon, as needed
  • toasted unsweetened flaked coconut, as needed
  1. For the cake, preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, whisk the egg white, eggs, coconut milk maple syrup, and vanilla until frothy.
  3. Stir in the coconut flour, baking powder, baking soda, and salt until smooth.
  4. Pour the batter into the prepared pan and bake for 30-35 minutes or until lightly golden brown.
  5. Let the cake cool and use a fork to prick the top of the cake, making tiny holes for the 3 milk soak.
  6. For the 3 milks mixture, combine all ingredients until smooth.
  7. Pour the mixture over the cake and let the mixture seep through the cake.
  8. Refrigerate the cake overnight.
  9. For the coconut whipped cream, combine all ingredients in a small mixing bowl until smooth.
  10. Remove the cake from the refrigerator and top with the coconut whipped cream.
  11. Slice into 9 even squares and dust with cinnamon and top with toasted coconut if desired.


It’s back.

 It’s that time of year again…let pumpkin season roll in.

I always get super excited when I walk into the supermarket and see barrels upon barrels of assorted squash.

My brain goes wild.

I think pumpkin pie, pumpkin butter, yesterday I saw a pumpkin vinaigrette! Whaaaaaat?

I’m going to try and make my own version before purchasing the store bought version.

I like to challenge myself that way.

The weather here is slightly cooler this week and I am loooooving it.

Plus, my supermarket has a barrel of fresh cinnamon scented pone cones at the entrance and I love the sense of “fall” it brings.

I can’t wait to decorate for Christmas.

Too soon?


Let’s talk pumpkin.


I can’t believe that the pumpkin bread batter ever makes it to the actual pan. I put a banana in this one too!


Let’s take this one over the top with pumpkin whipped cream.


It’s made with coconut milk cream from the top of the can.


 I’ve been using it as coffee creamer…absolute heaven.


Oh yes, it’s serious.




Pumpkin Banana Bread with Pumpkin Whipped Cream
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
A melt in your mouth, fluffy pumpkin bread, sweetened w/ banana, and topped w/ a pumpkin whipped cream. Gluten-free, paleo, nut-free.
  • For the bread:
  • 1 large, ripe banana, mashed
  • ¼ c. pure canned pumpkin
  • ¼ c. unsweetened coconut milk
  • ¼ c. extra-virgin olive oil (or melted coconut oil)
  • 4 large eggs
  • ½ t. pure vanilla extract
  • ½ c. granulated stevia
  • ½ c. coconut flour
  • 1 t. ground cinnamon
  • ½ t. baking soda
  • For the pumpkin whipped cream:
  • 1 can full-fat coconut milk, refrigerated
  • ¼ c. granulated stevia
  • 2 T. maple syrup
  • 2 T. pure canned pumpkin
  1. For the bread, preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the banana through the stevia, mixing until smooth.
  3. Stir in the coconut flour, cinnamon, and baking soda.
  4. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  5. Let the bread cool completely, cut into 9 even squares.
  6. For the whipped cream:
  7. Open the can of coconut milk and scoop the "cream" off of the top of the can, discard the liquid of use for something else.
  8. Put the coconut cream in a small mixing bowl and whisk together with the remain ingredients until smooth. Chill in the refrigerator.
  9. Place a large dollop of fresh pumpkin whip on top of each square of pumpkin bread.


No more turkey.

Sorry for being M.I.A.

My only excuse is Thanksgiving.

Period. End.

I cooked and baked my little bitty heart out.

Oh, and I’m still feasting on leftover turkey, stuffing, cranberry sauce, and sweet potato casserole.

It’s a shame that Thanksgiving isn’t year round’.

But then it wouldn’t be any fun not to be able to look forward to gaining 10 pounds at one meal.

I definitely wore my stretchy leggings on turkey day and ate to my heart’s content.

The dessert table was insane.

I stil want dessert.

Let’s lighten it up.

We are gonna put full-fat coconut milk in our banana bread.


Because we all need a little fat in our diet.


Oh the heavens.


If there is one thing that I can’t live without it’s coconut.


Toasted coconut is just the icing on the cake.


The coconut milk in this banana bread adds a creamy, melt in your mouth, pound cake like texture.


To make things even fancier we jazz this sucker up with a coconut yogurt maple glaze.


We are just gonna call this like it is…


a coconut milk banana pound cake.


Because I’m pretty positive this is what a pound cake is supposed to be.




up and dripped out.


Coconut Milk Banana Pound Cake
Recipe type: Cake, Bread, Snack, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Thick, creamy coconut milk gives this banana cake a dense, yet buttery like texture. Top with a coconut milk maple glaze. Gluten-free, paleo, refined sugar-free, nut-free.
  • For the cake:
  • 3 ripe bananas, mashed
  • 1 c. full-fat coconut milk
  • 2 large egg whites
  • ¾ c. granulated stevia
  • ¼ c. + 3 T. coconut flour
  • 2 T. honey
  • ¼ t. ground cinnamon
  • pinch of salt
  • For the glaze:
  • 6 oz. coconut milk yogurt
  • 1 T. pure maple syrup
  • 2 t. full-fat coconut milk
  • Optional Topping:
  • ½ c. of unsweetened, flaked coconut, toasted in oven at 350 degrees F for 5 minutes.
  1. For the cake, preheat the oven to 350 degrees F. Grease a loaf pan with cooking spray.
  2. In a large mixing bowl, combine all of the ingredients until thoroughly combined.
  3. Pour the batter into the prepared pan.
  4. Bake for 1 hour or until lightly golden and a toothpick inserted into the center of the cake comes out clean. Let cool completely before removing and glazing.
  5. For the glaze, in a small mixing bowl, whisk all of the ingredients together until smooth.
  6. Drizzle the glaze over the cooled cake.
  7. Top with optional toasted coconut.
  8. Slice and serve.
Nutrition Information
Serving size: 8 Calories: 142 Fat: 4.9g Saturated fat: 4.4g Carbohydrates: 22g Sugar: 12g Sodium: 61mg Fiber: 4.7g Protein: 4.2g



Y’all…I’m about to put some crazy ingredients(es) up in your chocolate pudding.

But it’s chocolate so that’s good.

It’s Friday, go crazy.

I do what I want on Friday’s.

I put some coconut milk up in this pudding.


That’s not even crazy.

Enter pumpkin.


Yes, I just Thanksgiving-fied your chocolate pudding.


Then we top this chocolate bowl of goodness off w/ some toasted coconut.


Only because toasted coconut is my life.


Andddddd if I’m gonna have chocolate, I’m gonna have coconut.


I mean…..duh.


I’m not even joking when I say this stuff is so good that it slapped me silly.


I put a drizzle of melted coconut cream (from the top of the canned coconut) on top.


This is real life…fo reaaalz.


It’s like an Almond Joy in pudding form.


Seven days until I wear my stretchy pants, yell at the Dallas Cowboy football game, and eat my body weight in stuffing until I can’t talk.


Heck yes.

Pumpkin Chocolate Pudding w/ Toasted Coconut
Recipe type: Dessert, Pudding
Cuisine: American
Prep time: 
Total time: 
Serves: 2
Creamy, chocolate pudding w/ pumpkin as the secret ingredient. Made w/ silky smooth coconut milk, maple syrup, and topped w/ crisp, toasted coconut flakes. GF, vegan, paleo, refined sugar-free.
  • ¼ c. pure pumpkin puree
  • ¼ c. unsweetened cocoa powder
  • ¼ c. pure maple syrup
  • ½ c. + 2 T. full-fat coconut milk
  • 1 t. pure vanilla extract
  • ¼ c. unsweetened coconut flakes, toasted
  • coconut cream (scrape this off of the top of the canned coconut milk and reserve for topping), optional
  1. Place all of the ingredients, except for the toasted coconut in a large food processor, blend until smooth.
  2. Pour into two individual baking ramekins and serve chilled topped w/ toasted coconut and a dollop of coconut cream.
Nutrition Information
Serving size: 2 Calories: 198 Fat: 7.6g Saturated fat: 6.9g Unsaturated fat: .6g Carbohydrates: 35.5g Sugar: 28g Sodium: 21.3mg Fiber: 4.5g Protein: 3.5g