Fourth of July

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
  • 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
  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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  • Erin McDowell
    Erin McDowell
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.