Coconut Tres Leches

Y’all.

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.

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This cake is absolutely sinful.

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In all the right ways.

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

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

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The coconut whipped cream is cool and creamy.

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

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

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Do the macarena, say ole, and dive in.

Coconut Tres Leches
Author: 
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.
Ingredients
  • 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
Instructions
  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.

MANGIA!!!

Peanut Butter & Jelly Coffeecake

It’s Friday.

Fist pump.

We’ve got breakfast.

Kicked up a notch.

My favorite sandwich as a child (and now) was of the peanut butter and jelly variety.

I loved me some toasted bread, crunchy spread, and smuckers grape jelly.

Oh yes.

I would even get creative and as a snack, I would toast a tortilla on the gas stove, then spread on some peanut butter, butter, and shake on a little cinnamon.

Double yes.

We just made peanut butter and jelly breakfast-style.

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PB & J Coffee Cake

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Y’all.

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I’m pretty sure this is what heaven tastes like.

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Well, at least in my peanut butter and jelly heaven.

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Mhhhhm.

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This is the ultimate

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breakfast treat.

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I’m doing the peanut butter and jelly dance for sure.

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P.S. It’s also great for dessert with a drizzle of melted chocolate on top.

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But I wouldn’t know anything about that.

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😉

Peanut Butter & Jelly Coffee Cake
Author: 
Recipe type: Breakfast/Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
The classic peanut butter and jelly comes together in the perfect breakfast treat! It's sweetened with dates and topped with a streusel topping. Gluten-free, refined sugar-free, grain-free.
Ingredients
  • For the cake:
  • 12 Medjool dates, pitted and soaked in water overnight
  • ½ c. creamy peanut butter, all-natural, plus extra for drizzling
  • 2 large eggs, at room temperature
  • 1 t. pure vanilla extract
  • ¼ c. granulated stevia
  • ¼ c. coconut flour
  • ¼ t. baking soda
  • ¼ t. salt
  • ¼ c. peach marmalade, or any other preserves or jam that you prefer, plus extra for drizzling
  • For the streusel topping:
  • 3 T. coconut flour
  • 3 T. crunchy peanut butter, all-natural
  • ¼ c. granulated stevia
  • 2 T. melted coconut butter
Instructions
  1. Preheat the oven to 350 degrees F. Grease a square baking dish with cooking spray.
  2. Drain the dates and place them in a large food processor.
  3. Process on high until a smooth date paste forms.
  4. In a large mixing bowl, combine the date paste, peanut butter, eggs, vanilla, and stevia until smooth.
  5. Stir in the coconut flour, baking soda, and stevia until incorporated.
  6. Pour the batter into the prepared pan.
  7. Place the jam evenly over the batter and use a toothpick or knife to run the jam throughout the cake batter in a swirl-like pattern.
  8. For the topping, combine all ingredients in a small mixing bowl until a semi-crumbly mixture forms.
  9. Drop the mixture evenly over the top of the batter.
  10. Bake for 30-35 minutes or until lightly golden.
  11. Let cool slightly, cut into even squares and serve topped with an extra drizzle of peanut butter and jam.

MANGIA!!!

Chewy Peanut Butter Cacao Brownies

 Sometimes I just get these ideas in my head.

But then, snap, they are gone in an instant.

It’s almost like when you are dreaming and wake up and say to yourself, “Wow, that was a pretty crazy dream, I better remember that,” but then you have forgotten it by the time you wake up in the morning.

Luckily, I have gotten better at making notes of my ideas.

This one was a pretty good idea.

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 Then again, I’m 100% positive that peanut butter and chocolate are a great idea.

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Smash-bang brownie!

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These brownies were a total shot in the dark.

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They turned out super chewy on the inside, with a slightly crisp top.

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Plus, they are completely flour-less.

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Oh, and I added a thin glaze of coconut butter.

Mhhhhhm

Chewy Peanut Butter Cacao Brownies
Author: 
Recipe type: Dessert, Brownies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A dense, flour-less, chewy peanut butter cacao brownies made without flour! Gluten-free, grain-free, refined sugar-free.
Ingredients
  • 8 oz. bag cacao nibs
  • 1 c. smooth peanut butter, (I used all-natural)
  • 1 large egg
  • 1 t. pure vanilla extract
  • ¼ c. pure maple syrup
  • ½ t. salt
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. Place the cacao nibs in a large food processor and process on high until a cacao like flour forms.
  3. In a large mixing bowl, combine the peanut butter, egg, vanilla, maple syrup, and salt until smooth.
  4. Stir in the cacao flour until combined.
  5. Spread the brownie mixture into the prepared pan and bake for 20-25 minutes.
  6. Cut into squares and serve!

MANGIA!!!

Almond Lime Cake with Honey Lime Frosting

 Y’all.

I’m on a cake kick.

I know it’s pretty much 100+ degrees outside right now, but when I want cake, it’s got to be had.

We can make cake summer-ish.

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Because ya know, who doesn’t love a almond cake soaked in lime juice

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and a sweet honey lime cream cheese frosting.

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Oh yes, cream cheese frosting is my one and only frosting option.

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Seriously…we’ve chatted about this before.

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 I’m just a cream cheese frosting purist.

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 🙂

Almond Lime Cake w/ Honey Lime Frosting
Author: 
Recipe type: American
Cuisine: Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A almond/coconut cake soaked in lime juice and topped with a sweet honey lime cream cheese frosting. Gluten-free, grain-free.
Ingredients
  • For the cake:
  • ½ c. coconut oil, melted
  • 3 large eggs, at room temperature
  • 1 t. pure vanilla extract
  • ¾ c. coconut sugar
  • ½ c. unsweetened vanilla coconut milk
  • 1½ c. almond flour
  • ½ c. coconut flour
  • 1 t. baking soda
  • ½ t. salt
  • 1 small lime, juiced
  • For the frosting:
  • 4 oz. cream cheese, softened
  • ¼ c. pure honey
  • juice of one small lime
Instructions
  1. For the cake, preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In a large bowl, combine the coconut oil, eggs, vanilla, sugar, and coconut milk until smooth.
  3. Stir in the almond flour, coconut flour, baking soda, and salt.
  4. Pour the batter into the prepared pan.
  5. Bake for 30-35 minutes or until lightly golden.
  6. Let the cake cool slightly, poke the top of the cake with a fork.
  7. Pour the lime juice evenly over the cake and allow the juice to seep through.
  8. For the frosting, place everything in a large mixing bowl and mix on high until smooth.
  9. Cut the cake into squares and spread each with a good helping of frosting.

MANGIA!!!

Coconut Banana Bread with Strawberry Swirled Mascarpone Frosting

 There are some days where I’m all about paleo and I want all the grain-free desserts and all the protein I can stuff into my mouth at once.

But, then I’m knocked back down to earth and because I am only human, temptation takes over my body and sometimes I just want some freaking cream cheese, or a jar of peanut butter, or a Reese’s Peanut Butter cup.

I won’t even mention my biggest vice, Blue Bell, because, well…we all know where they stand right now.

And it’s not in my grocery freezer aisle.

I mean, is there any reason to have cobblers or crisps when there is no Blue Bell to be had?

I’m beginning to think this was a conspiracy derived by Ben and Jerry’s.

My life would be perfect if Blue Bell showed back up around Fourth of July.

Homemade Vanilla, pllleaaaaaaase save me!

Back to cream cheese.

I love the Italian version of cream cheese…mascarpone cheese…it’s a bit creamier and sweeter and it’s amazing slathered on just about anything.

Including banana bread.

We’ve got a mash up combo today of grain-free, paleo banana bread, and “i don’t give a crap I need this in my life” mascarpone frosting swirled with strawberry jam.

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Yes, please!

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Mhhhhhhm.

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🙂

Coconut Banana Bread with Strawberry Swirled Mascarpone Frosting
Author: 
Recipe type: Dessert, Quick bread, Frosting
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Banana bread stuffed with flaky coconut and topped with a sweet mascarpone frosting swirled with strawberry jam. Gluten-free, grain-free, paleo-ish.
Ingredients
  • 2 overripe bananas, mashed
  • 2 large eggs, at room temperature
  • 2 Tbsp. coconut butter, slightly melted
  • 1 t. pure vanilla extract
  • 2 Tbsp. vanilla coconut milk yogurt, unsweetened
  • 1 c. granulated stevia
  • ½ t. baking soda
  • ½ c. coconut flour
  • ½ c. unsweetened flaky coconut
  • For the mascarpone frosting:
  • 1 8 oz. container of Mascarpone cheese, at room temperature
  • ½ c. powdered sugar
  • ½ c. strawberry preserves, all-natural
Instructions
  1. For the bread, preheat the oven to 350 degrees F. Grease a loaf pan with cooking spray. In a large mixing bowl, combine the bananas, eggs, coconut butter, vanilla, coconut milk yogurt, and stevia until smooth.
  2. Stir in the baking soda and coconut flour.
  3. Fold in the coconut.
  4. Pour batter into the loaf pan and bake for 30 minutes or until golden.
  5. Let cool completely before frosting.
  6. For the frosting, combine the mascarpone and powdered sugar in a stand mixer fitted with a paddle attachment.
  7. Beat until smooth.
  8. Swirl in the strawberry jam.
  9. Slice banana bread and top with frosting.

MANGIA!!!