Coconut Tres Leches recipe from Steve Lindner
By FBWorld Team

For those looking for delicious dishes that won't overwhelm our waistlines, here is a quick and easy Coconut Tres Leches recipe from Steve Lindner, go-to healthy chef and founder of Zone Manhattan and the team at bistro MD.

Zone Manhattan's Coconut Tres Leches

*Note: this is gluten free!

Ingredients:
Cake (if making from scratch, see ingredients below)
Coconut Milk
Soy Milk
1/2 and 1/2= Sweeten to taste
Coconut Flakes
1/2 cup Ricotta
1/2 cup Tofu
Lemon
Coconut Flakes
1 Champagne Mangos
1 Raspberry

Procedures:
1. Cut Cake into 2 1/2 inch rings.

2. Combine coconut milk and soy milk and a touch of 1/2 and 1/2 add Splenda, lime zest and vanilla extract.

3. On serving plate, Pour liquid over cake and let sit 20 min. You want the liquid to soak into the cake. Before Serving add a little more liquid to fill the plate.

4. Combine Ricotta and Tofu in food processer. Add vanilla and lime zest and Splenda puree smooth, and add around edge of cake.

5. Dice Mango and sprinkle with a little lime zest and juice. Spoon this into the middle of the cake. Top with Coconut Flakes and Raspberry.

Cake

Ingredients:
2 cups Soy Flour
1 cup Canola Oil
13 Eggs
2 cups Almond Flour
.75 tbls. Baking Powder
.75 tbls. Baking Soda
1/2 cup Coconut Milk (unsweetened)
1/2 cup Coconut Flakes
1 cup bag Splenda
2 tbls. Vanilla
Zest of 1 Lemons

Procedures:
1. Combine all dry ingredients in mixer.

2. Combine all wet ingredients and add into dry mixture. Blend until combined.

3. Fold in whipped egg whites.

4. Divide onto 8-inch nonstick pan sprayed with Pam. Bake for 12 minutes at 350. Check and continue at 2 minute intervals until knife in center comes away clean.