Fourth of July

Cherry Coconut Clafoutis

Name: Cherry Coconut Clafoutis
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 6-8
Cuisine: American
Ingredients: 1 1/2 cups whole milk (345 g); 1/2 cup sugar (100 g); pinch salt; 1 vanilla bean, halved and scraped; 3 eggs (171 g); 3 tablespoons all purpose flour (23 g); 2 cups cherries, pitted (206 g); 1 cup toasted coconut (113 g)

by: Erin Jeanne McDowell

June 22, 2010

0 Ratings

Prep time 15 minutes
Cook time 20 minutes
Serves 6-8

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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 Jeanne McDowell

What You'll Need

Ingredients

Directions

Coat an eight inch pie pan with butter and granulated sugar.
In a medium saucepan, heat the milk, half the sugar, the salt, and the vanilla until just about to boil.
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.
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.
Dust with confectioner’s sugar and serve warm or at room temperature.

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starryidash
AntoniaJames
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Erin Jeanne McDowell

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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5 Reviews

starryidash 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)

Erin J. 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

Erin J. 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!