For those looking for delicious dishes that won’t overwhelm our waistlines, here is a quick and easy Coconut Tres Leches recipe from Steve Lindner, go-to healthy chef and founder of Zone Manhattan and the team at bistroMD.


Zone Manhattan’s Coconut Tres Leches
*Note: this is gluten free!


  • Cake (if making from scratch, see ingredients below)
  • Coconut Milk
  • Soy  Milk
  • 1/2 and ½= Sweeten to taste
  • Coconut Flakes
  • Ricotta – ½ C
  • Tofu – ½ C
  • Lemon
  • Coconut Flakes
  • Champagne Mangos- 1
  • Raspberry- 1


  1. Cut Cake into 2 ½ inch rings.
  2. Combine coconut milk and soy milk and a touch of ½ and ½ add Splenda, lime zest and vanilla extract.
  3. On serving plate, Pour liquid over cake and let sit 20 min.  You want the liquid to soak into the cake.  Before Serving add a little more liquid to fill the plate.
  4. Combine Ricotta and Tofu in food processer.  Add vanilla and lime zest and Splenda puree smooth, and add around edge of cake.
  5. Dice Mango and sprinkle with a little lime zest and juice.  Spoon this into the middle of the cake.  Top with Coconut Flakes and Raspberry.

*Cake (ingredients and directions)

  • 2 C Soy Flour
  • 1 c Canola Oil
  • 13 Eggs
  • 2 C Almond Flour
  • .75  Tbsp. Baking Powder
  • .75 Tbsp. Baking Soda
  • ½ C Coconut Milk (unsweetened)
  • ½ C Coconut Flakes
  •  1 C bag Splenda
  • 2 Tbls. Vanilla
  • Zest of 1 lemons

Method: Cooking

  1. Combine all dry ingredients in mixer.
  2. Combine all wet ingredients and add into dry mixture. Blend until combined.
  3. Fold in whipped egg whites.
  4. Divide onto 8-inch nonstick pan sprayed with Pam. Bake for 12 minutes at 350. Check and continue at 2 minute intervals until knife in center comes away clean.