Coconut Tres Leches & Homemade Whipped Cream

Although I am a media person by day, I consider myself a self-proclaimed foodie and when it comes to exploring my passion of all things culinary, I usually confine my posts to my other, foodie blog: For the Love of Food. In this case, this easy to make recipe is too delicious, too effortless and too wonderful not to share here. 

Over the Thanksgiving holiday I was tasked with whipping together the entire Thanksgiving feast and although I am quick to call myself a gourmand, I would never go so far as to call myself a chef. Yet, the dinner turned out phenomenal and of the many dishes that I somehow managed to prepare this dessert proved one of the most popular. Of course, credit is given where deserved and this recipe comes from my mother who, in this foodie's opinion, is the best chef I know.

Foodie or not, chef or not-if you can read a recipe, you can cook and so I'm sharing this recipe with you, just in time for the holidays.

Coconut Tres Leches 

What You'll Need:

• 1 loaf of store bought yellow pound cake
• 1 (14-ounce) can sweetened condensed milk
• 1 can evaporated milk (not nonfat)
• 1 can unsweetened canned coconut milk
• Pinch of salt
• 1 1/2 cups heavy whipping cream
• 1 tsp vanilla extract
• 1 tablespoon powdered sugar
• shredded sweetened coconut 
• raspberries and blueberries 

Directions:

1. Cut the top and sides off the pound cake to make it an even rectangle, then slice it in half lengthwise.
2.  Combine and whisk all liquids and salt  in a bowl.  Pour a little of this mixture into a  baking pan.
3.  Place one of the pound cake slices in the pan, and with the tines of a fork, poke holes in it.
4.  Pour some of the mixture all over on cake.
5.  Place the second slice of pound cake atop the first,  repeat the poking and  pouring
6.  Place plastic wrap tightly over cake and press gently into quick, so the liquid distributes entirely through the cake.
7.  Place cake in refrigerator overnight.
8.  Toasting coconut: Spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until lightly browned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl and let it cool.

Homemade Whipped Cream

Forget store bought whipped cream, with three simple ingredients you can whip together a healthier, easier whipped cream to use for whatever you desire. For this Tres Leches recipe, you will be whipping together homemade whipped cream, here's how:

What You’ll Need:

• vanilla extract
• powdered sugar
• heavy cream

What to Do:

1. Combine heavy cream with a tbsp of powdered sugar and a dash of vanilla extract
2. Whisk the combination until it thickens (about 2-3 minutes) and looks similar to above
3. When ready to serve, cover the tres leches in whipped cream and garnish with berries and toasted coconut flakes
4. Enjoy!