Ingredients for Tres Leches Taco Boats:
Mini Taco Boats - 1 1/2 oz package
Unsalted butter - 3 tbsp. (melted)
Granulated sugar - 4 tbsp. (divided)
Ground cinnamon - 1 tsp.
Yellow cake mix - 1 box
Sweetened condensed milk - 1/3 cup
Heavy cream - 1 cup (divided)
Whole milk - 1/3 cup
Cherries - 12
Canned pineapple - 1/4 cup (chopped)
Method of preparing the Tres Leches Taco
Boats:
Preheat the oven to 350°F. In a small bowl, combine the cinnamon and
2 tbsp sugar. Brush the bottoms of each mini taco boat with butter and
sprinkle with the cinnamon mixture.
Place the boats in a 9”x13” baking
dish in 3 rows of 4 taco boats each.
Prepare the cake mixture as per instructions and pour approximately
1/4 cup batter into each taco boat.
Place in the oven and bake for 20
minutes, or until a toothpick inserted in the center comes out clean.
Remove from baking dish and cool on a cooling rack placed over a
sheet pan.
While they’re cooling, combine the sweetened condensed milk,
1/3 cup heavy cream, and the whole milk.
Stir until well mixed.
With a fork, prick the tops of the muffins all over and evenly spoon
the milk mixture over the tops of each.
In a mixing bowl, combine the remaining heavy cream and 2
tablespoons of sugar.
Mix at a high speed until stiff peaks form.
Frost
the muffins with whipped cream, and garnish with a sprinkle of cinnamon,
chopped pineapple, and a cherry.
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