Recipe Pina colada tres leches : Easy, Special and Delicious
Recipe Pina colada tres leches : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Pina colada tres leches. This Recipe Pina colada tres leches : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Pina colada tres leches was necessary 8h 35m, cook 2h 40m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Pina colada tres leches
What makes this tropical tres leches the best? The fluffy coconut cake is soaked overnight in 3 different types of milk – including sweetened condensed – and white rum, then is topped with cream, dried pineapple flowers and lime and mint sugar!
Thank you for reading this Recipe Pina colada tres leches : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Pina colada tres leches with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Pina colada tres leches. This Recipe Pina colada tres leches : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Pina colada tres leches was necessary 8h 35m, cook 2h 40m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Pina colada tres leches
What makes this tropical tres leches the best? The fluffy coconut cake is soaked overnight in 3 different types of milk – including sweetened condensed – and white rum, then is topped with cream, dried pineapple flowers and lime and mint sugar!
18 Ingredients
190g (1 1/4 cups) plain flour
1 1/4 tsp baking powder
20g (1/4 cup) desiccated coconut
4 eggs, separated
1 tsp vanilla extract
270g (1 1/4 cups) caster sugar
80ml (1/3 cup) milk
185ml (3/4 cup) evaporated milk
185ml (3/4 cup) coconut milk
1 lime, juiced
2 tbsp white rum
500ml thickened cream
Flaked coconut, toasted, to serve
Dried pineapple flowers
1/2 medium pineapple, peeled, green leaves reserved
Lime and mint sugar
1/2 cup loosely packed fresh mint leaves, plus extra, to serve
2 tbsp white sugar
Finely grated rind of 1 lime
Select all ingredients
7 Method Steps
Preheat the oven to 170C/150C fan forced. Lightly grease a 5cm-deep, 22.5 x 33cm ovenproof baking dish. Line the base and 2 long sides with baking paper, allowing the long sides to overhang.
Sift the flour and baking powder into a large bowl. Stir in the coconut. Use an electric beater to beat the egg yolks, vanilla and 215g (1 cup) sugar in a bowl on high for about 2 minutes or until the sugar dissolves and the mixture is thick and pale. Use a large metal spoon to fold in the flour mixture and the milk in alternating batches.
Use a clean electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining 55g (1/4 cup) sugar, 1 tbs at a time, whisking constantly until sugar dissolves and the mixture is thick and glossy. Fold into the flour mixture in 2 batches. Spoon into the prepared pan. Smooth the surface. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool for 10 minutes before inverting onto a baking tray with sides. Remove paper. Cool until just warm. Use a skewer to pierce holes over the surface of the cake.
Combine the condensed milk, evaporated milk, coconut milk, lime juice and rum in a jug. Slowly pour the mixture over the warm cake. Cover and place in fridge overnight.
For the dried pineapple flowers, preheat the oven to 120C/100C fan forced. Place a large wire rack over a large baking tray. Use a sharp knife or mandoline to cut pineapple into 2mm-thick slices. Place on the wire rack. Dry pineapple in oven for 1 1/2-2 hours, until slices are dry to touch. Working quickly, press warm slices into 80ml (1/3 cup) muffin pan holes. Set aside for 1 hour to set ‘flowers’.
For lime and mint sugar, pound mint in a mortar and pestle to make a smooth paste. Stir in sugar and lime rind until combined.
Transfer cake to a serving platter. Beat the cream until firm peaks form. Spread over cake. Top with pineapple flowers, a few pineapple leaves, lime and mint sugar, extra mint leaves and coconut.
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Thank you for reading this Recipe Pina colada tres leches : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Pina colada tres leches with your social media like IG, FB and WhatsApp.
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