Mamon Tres Leches - Offbeat Copycat Recipe
This Mamon Tres Leches is a copycat recipe from the restaurant Offbeat in Manila. You can make it at home just by using your favorite premade Mamon and soak it in coconut milk. Finish it off by topping it off with fresh whipped cream and a drizzle of Patis Caramel.
Servings: 8 Servings
Equipment
- Whisk
- Bowl
- 8 Small Serving Bowls
Ingredients
- 8 Butter Mamon
- 1 Can Coconut Milk (400ml)
- 1 Can Coconut Condensed Milk (320ml)
- 8 oz Heavy Cream ¼ cup for soak, the rest for whipping
- ¼ Cup Coco Jam
- ¼ Teaspoon Patis (Fish Sauce)
Instructions
- Combine the can of coconut milk, condensed coconut milk and ¼ cup of heavy cream. Wish until smooth.
- Place each of the mamon in its own serving bowl. Then poke all the mamon with the pointy end of a chopstick. Make sure there are holes all over. Pour about ¼ cup of the coconut mixture all over the poked mamon. Make sure it spills over the top and that it goes over all the holes. Cover and leave to chill in the refrigerator overnight.
- Just before serving place a clean bowl and whisk in the freezer for about 10 minutes. Take it out and pour in the rest of the heavy cream. Beat for about 5-8 minutes until it starts to hold its shape. Don't overheat or else the cream will turn into butter chunks. Place in the refrigerator to chill until serving.
- To make the patis caramel place ¼ cup of coco jam in a small bowl and add ¼ teaspoon of patis. Stir to combine and taste. Add more patis if needed to your taste.
- To serve, take the chilled Mamon Tres Leches out of the refrigerator along with the whipped cream. Top with about 2 tablespoons of cream and drizzle with the patis caramel.