I love herb infused desserts to enjoy with my daily latte. Lately I have been on a Mediterranean/Middle Eastern kick with pistachios and mangos inspiring a lot of my creations. Plus mangos are in season here in Florida and our fridge has been over flowing with the tasty fruits. So today I decided to make a Tres Leches Cake (which means 3 milks) but use coconut milk and gluten free flour instead. The last 3 years, I have had a precious box of saffron that I have been hording in my kitchen decided it was high time to open it up and put some of that precious herb in my latest delicacy. Saffron, also known as sunshine spice, is thought to help brighten the mood and be a rich source of antioxidants. It has a long history of being used by ancient Egyptian physicians in 1600BC. Part of the reason this spice is so special is the process of which it is harvested. Farmers harvest individual stigmas by hand from the autumn crocus when they bloom during a 3 week window in the fall. It takes roughly 75,000 flowers to produce a pound of saffron! Talk about a magical spice!