A delicious dairy-free clafoutis to enjoy the cherry season
Ingredients for 6 persons
- 700 g of ripe cherries (gross weight)
- 200 ml of coconut milk
- 3 eggs
- 20g of grated coconut
- 80 g of flour
- 60 g of sugar
- 1 packet of vanilla sugar
- 1 teaspoon of vegetable margarine (or sunflower oil) to grease the mould. You can use butter for a more classic version, without lactose intolerance.
Pit the cherries and cut them in half. Put the fruit in a mixing bowl.
Add sugar and grated coconut, then mix. Set aside.
In a mixing bowl, beat the eggs with the vanilla sugar. Add the coconut milk and mix.
Gradually add the flour, stirring to avoid lumps.
Pour the preparation over the cherries. Mix.
Put your preparation in a greased baking dish.
Bake at 180 ° C / 375 ° F for 25 minutes.
Serve your Coconut Cherry Clafoutis warm, at room temperature or cold.