Coconut Tres Leches with Peanut Brittle | Vegan

Coconut Tres Leches with Peanut Brittle | Vegan

Photo of Coconut Tres Leches Cake made with Copra's Organic Coconut Nectar
Ingredients Brittle

  • 3 oz white sugar
  • 3 oz water
  • 3 oz peeled peanuts
  • 1 oz white sesame

Instructions Brittle

  • Step 1. Make a simple caramel with sugar and water.
  • Step 2. Once it’s golden add the peeled peanuts and sesame seeds. Mix it well.
  • Step 3. Carefully pour the mixture into a parchment lined tray and let it cool down in room temperature.
  • Step 4. When it’s completely cold, break it into pieces with the help of a heavy pan or measuring cup.


Photo of a tres leches cake soaked in coconut milk and Copra's organic coconut nectar

Ingredients Cake

  • 8 oz all purpose flour
  • 4 oz coconut flakes
  • 4 oz caster sugar
  • 4 oz coconut yogurt
  • 4 oz coconut oil

Instructions Cake

  • Step 1. Pre-heat your oven at 360F.
  • Step 2. Combine all wet ingredients and sugar in a large bowl.
  • Step 3. Once everything is homogeneously combined add the flour and coconut flakes. Mix it well. 
  • Step 4. Pour the batter into a parchment paper lined or non-stick tray.
  • Step 5. Bake it at 360F for 25 minutes. 


Coconut tres leches covered with coconut cream and Copra's organic coconut nectar

Ingredients Tres Leches

Instructions Tres Leches

  • Step 1. Heat up the coconut milk in the microwave for 1 minute.
  • Step 2. Add the coconut nectar, condensed coconut milk and vanilla extract to the coconut milk and whisk.
  • Step 3. While the cake still warm poke holes on the cake with the help of. A fork. Then pour the flavored hot milk onto the cake.
  • Step 4. Cover with a reusable cover and let it rest in the fridge for 2 hours or overnight.
  • Step 5. Remove the cake from the fridge, then top it off with whipped coconut cream.
  • Step 6. Garnish with the crushed peanut brittle and enjoy!


Coconut tres leches made with organic coconut nectar and homemade peanut brittle

Watch the step by step video below

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Ivy, the in house chef at Copra Coconuts' kitchen.

Ivy is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.

Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.

Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.

If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.

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