Cherry Coconut Clafoutis

June 22, 2010

Author Notes: I made this for my parents the first time they came to visit me when I'd gone away to college - I love the combination of creamy custard with the sweet and tart cherries.Erin McDowell

Serves: 6-8

Ingredients

  • 1 1/2 cups whole milk
  • 1/2 cup sugar
  • pinch salt
  • 1 vanilla bean, halved and scraped
  • 3 eggs
  • 3 tablespoons all purpose flour
  • 2 cups cherries, pitted
  • 1 cup toasted coconut
In This Recipe

Directions

  1. Coat an eight inch pie pan with butter and granulated sugar.
  2. In a medium saucepan, heat the milk, half the sugar, the salt, and the vanilla until just about to boil.
  3. In a large bowl, mix the eggs, remaining sugar, and flour until combined. When the milk is heated, pour some into the egg mixture to temper, mixing constantly. Add the remaining milk, and continue to mix until combined.
  4. Place the cherries and coconut in the base of the pie pan. Pour the warm custard over the cherries. Bake at 350 degrees until the custard has set, about 20 minutes.
  5. Dust with confectioner’s sugar and serve warm or at room temperature.

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Reviews (5) Questions (0)

5 Reviews

Ashley L. July 6, 2018
I used almond milk here and am going on ~30 minutes of baking at 350 degrees; unfortunately it is still not set. Just as a heads up for anyone looking to similarly substitute.
 
AntoniaJames June 23, 2010
Gorgeous! Really like the addition of the toasted coconut, and the use of the vanilla bean. Sounds so delicious! Saved to my recipes!! ;o)
 
Author Comment
Erin M. June 24, 2010
Thanks! I love coconut, and I think the sweetness goes so well with the sour cherries!
 
julia_pon June 23, 2010
Thank you for the recipe. It inspired me to try it on my own. Here is my response: http://juliasculinarysecrets.blogspot.com/2010/06/cherry-coconut-clafoutis-or-few-words.html
 
Author Comment
Erin M. June 23, 2010
Yum! I love the idea of using unpitted cherries - I'd heard of it, but never tried it - I'm going to have to try your adaptation now!