Tres Leches Dessert
Prep time
Cook time
Total time
This Tres Leches Dessert is 100% Paleo, gluten-free, grain-free and dairy-free! A wonderful Latin American staple that your family and friends will love!
Recipe type: Dessert
Cuisine: Latin American
Serves: 8 Tres Leches Dessert Cake Pieces
  1. Preheat oven to 325 F. Grease 7" x 11" baking dish with ghee and set aside.
  2. In a bowl, mix cashew meal, arrowroot flour and sea salt. Set aside.
  3. Place ghee in a heat proof dish and microwave for about 20 seconds, or until melted. Set aside.
  4. Separate the eggs, placing the egg whites in a standing mixer's bowl and the yolks in the bowl with the ghee. To the bowl with the yolks and ghee, add in honey, vanilla extract and lemon juice; whisk until incorporated. Pour this mixture into the bowl with the flours; whisk until batter is smooth.
  5. Using the whisk attachment of your standing mixer, beat the egg whites until soft peaks are formed. Add baking soda into the cake batter, and immediately beat in a third of the egg whites to lighten the batter. Fold in the remainder of the egg whites.
  6. Pour batter into pre-greased baking pan, and bake for 40 minutes. Let cool completely.
  7. Once cake has cooled completely, use a fork to puncture holes everywhere in the cake. You want holes everywhere, so that the milk mixture can soak in and wet the cake.
  8. To a blender, add Paleo Condensed Milk, Paleo Evaporated Milk and unsweetened carton coconut milk, and blend on high until well combined. Pour a third of the milk mixture directly on top of the cake and let the cake absorb it completely; once absorbed, pour half of the remainder milk mixture and let it absorb; pour all the remainder milk mixture (it almost seems like it won't fit, but it does, it will all get absorbed eventually) and refrigerate cake overnight.
  9. To finish off the cake, use a spatula to decorate the cake with the Meringue. Refrigerate until ready to serve and slice into 8 servings.
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