Cherry and Peach Clafoutis: An Easy and Rustic Casual French Dessert Recipe - Upgraded

Cherry Coconut Clafouti

Clafouti originated in the French country side. Its texture is part custard, part souffle, part cake all in one ... but you don't have to worry about it falling. It's a cinch to create - less the pitting of the cherries - and makes an elegant, light summer treat or a decadent breakfast.

The original recipe contains lots of sugar, white flour and milk. This one is all upgraded by switching out those inflammation causing ingredients to coconut milk, almond flour and coconut/date sugar. Enjoy! 

cherry clafouti

Ingredients:
8 ounces (about 2 cups) sweet cherries, pitted and halved
3 large eggs
1 egg yolk
1 cup coconut milk
1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1/4 cups almond flour or coconut flour (Bob's Red Mill)
Date sugar or coconut crystals (optional) for garnish

Directions:
Preheat the oven to 375º. Butter a 9- or 10-inch glass pie dish and scatter the cherries evenly over the bottom of the dish.

Beat the eggs, egg yolk, coconut milk, vanilla extract and salt in a medium bowl until well blended. While beating, slowly sprinkle the flour over the egg mixture until smooth.

cherry clafouti2
Pour the mixture over the cherries and bake 30 minutes, until a knife inserted in the center of the custard comes out clean. Cool completely before dusting with the optional grated coconut and date sugar or coconut crystals.

I like to make this in the summer and bring it with us to the beach in the cooler. It is a great treat that is tasty even when it is cold. 

cherry clafouit3

Peach Clafouti

Yields: 6-8 servings

Ingredients:
2 cups of peaches, pitted and sliced
3 large eggs
1 egg yolk
1 cup coconut milk (Native Forest or Natural Value brand in can)
1/2 tsp pure vanilla extract
1/4 tsp sea salt or pink salt
1/4 cups almond flour
Date sugar or coconut crystals (optional) for garnish

Directions:
Preheat the oven to 375º. Butter a 9- or 10-inch glass pie dish and scatter the peaches evenly over the bottom of the dish.

Beat the eggs, egg yolk, coconut milk, vanilla extract and salt in a medium bowl until well blended. While beating, slowly sprinkle the flour over the egg mixture until smooth.

Pour the mixture over the peaches and bake 30 minutes, until a knife inserted in the center of the custard comes out clean. Cool completely before dusting with the optional grated coconut and date sugar.


Note: This will work great with cherries (my favorite, you can use frozen ones, too!), plums and other stone fruit. It is super delicious with Italian prune plums, which reach their peak in September. But it will work with any summer fruit 

It can be made up to one day in advance, and refrigerate. 



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