July 14, 2013

Cherry & Coconut Clafoutis

Summer is in full swing in the British Isles – it’s hot and beautiful. I will keep this post short to get back sit in the sun in my garden, but not before I share with you my twist on the traditional French cherry clafoutis. Cherry clafoutis is an unmissable pud of early summer, celebrating the arrival of cherries. To keep the stones in the cherries or not to keep them in, that is the question! Some argue that keeping them in preserves the flavours of the cherries; other would rather not have to spit them out while eating. I have chosen to leave them in, but try for yourself and see what you prefer. As for my twist: I used coconut milk as well as coconut flour for an exotic touch. The coconut flour made it a bit grainier than it would usually be, but this was not unpleasant at all.


Cherry & Coconut Clafoutis – serves 6
• 15g coconut oil + extra to grease
• 250g cherries
• 200ml coconut milk
• Seeds of 1 vanilla pod
• 2 eggs
• 50g rapadura sugar
• 65g coconut flour

1. Preheat the oven to 210°C.
2. Grease 6 ramequins with coconut oil. Place the cherries at the bottom of the ramequins.
3. Place the coconut milk, 15g coconut oil and vanilla seeds in a small saucepan. Gently bring to the boil and then take off the heat.
4. In a large bowl, mix the eggs with the sugar. Add the coconut flour and mix well. Finally, add the warm milk and mix well with a whisk.
5. Pour over the cherries in the ramequins. Place in the oven for 20-25 min until cooked through.
6. Leave to cool down for a bit before serving.
Tip: you can easily double the quantities and make a bigger clafoutis, cooking it in a medium sized oven dish instead

Clafoutis Cerises – Noix de Coco – pour 6 personnes
• 15 d’huile de noix de coco + 1 noix pour graisser
• 250g de cerises (dénoyautées ou non)
• 200ml de lait de coco
• Graines d’une gousse de vanille
• 2 œufs
• 50g de sucre rapadura
• 65g de farine de noix de coco

1. Préchauffer le four sur 210°C.
2. Graisser 6 ramequins avec de l’huile de noix de coco. Disperser les cerises au fond des ramequins.
3. Mettre le lait de coco, 15g d’huile de noix de coco et les graines de vanille dans une petite casserole. Porter à ébullition et retirer du feu.
4. Dans un saladier, mélanger les œufs avec le sucre. Ajouter la farine de noix de coco et bien mélanger.Enfin, ajouter le contenu de la casserole et bien mélanger.
5. Répartir dans les ramequins. Mettre au four pour 20-25min jusqu’à ce que les clafoutis soient cuits.
6. Laisser refroidir avant de servir.
Truc : vous pouvez facilement doubler les quantités pour faire un grand clafoutis – cuisez le alors dans un plat à four de taille moyenne.

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