Toasted Coconut Tres Leches
Yields: 12 to 14 servings
  • 2 (12-ounce) bags King’s Hawaiian Sweet Rolls, cubed
  • 3 cups whole milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup sweetened flaked coconut, toasted
  • Crème Anglaise (recipe follows)
  • Garnish: raw shaved coconut
  1. Preheat oven to 350°. Spray 8-ounce ramekins with cooking spray.
  2. Arrange half of cubed bread on a large rimmed baking sheet. Bake until toasted, about 15 minutes. Let cool.
  3. In a large bowl, whisk together milk, condensed milk, cream, and extracts. Gently fold in all cubed bread and coconut. Divide mixture among prepared ramekins.
  4. Bake until puffed and browned, 45 to 55 minutes. Let stand for 10 minutes before serving warm with a drizzle of Crème Anglaise. Garnish with coconut, if desired.
Recipe by Louisiana Cookin at