Coconut Tres Leche

Serves makes 8

Time 30 minutes plus soaking

Ingredients

250g ground almonds 

250g coconut milk 

220g caster sugar 

5 free range eggs

15g baking powder 

Butter, for brushing

For the Tres Leche Sauce

400ml coconut milk 

300ml condensed milk

300ml thickened cream

Method

Preheat the oven to 180°C. Brush your molds with butter.

Beat the eggs until pale and fluffy, add the coconut milk and mix on low speed of your blender. Add the dry ingredients and mix until a smooth batter mixture. Add to your small molds and bake at 180°C for about 12-15 minutes.

For the tres leche sauce, bring your condensed milk and cream to the boil, before adding in your coconut milk. Leave to simmer before removing from the heat. 

Once your cakes have slightly cooled using a small skewer or cocktail stick make some tiny holes in the cake. Pour the sauce over the cakes and allow the tres leche milk to infuse the whole way through. Top it up with more sauce after 30 minutes or so. 

Serve at room temperature.