Clafoutis (pronounced klah-foo-tee) is traditionally a French dessert which consists of black cherries baked in a custardy batter. I love to make clafoutis for three reasons:
1. It is easily made gluten free
2. It is dead simple to make
3. I love to say clafoutis – it makes me feel all French and sophisticated
It is not exactly cherry season so I decided to change up my clafoutis recipe with some mango and coconut instead. Caribbean with a French accent, sort of like St. Barts.
Coconut is featured in three ways in this dessert, coconut milk, coconut flakes, and Wholesome Sweeteners Coconut Palm Sugar. I couldn’t be bothered peeling and pitting mangos so I just used frozen mango chunks which I thawed first. I threw in a dash of rum and voila! Easy, tasty, gluten, dairy, and refined sugar free, and the best part is that what wasn’t eaten for dessert made an excellent breakfast the next day!
Gluten Free Coconut Mango Clafoutis Recipe
Gluten free non-stick cooking spray
½ cup plus 1 tablespoon Wholesome Sweeteners Coconut Palm Sugar
3 cups frozen mango chunks, thawed
3 large eggs
1½ cups full fat coconut milk, shake can before measuring
¼ cup corn or tapioca starch
3 tablespoons rum, optional
1 tablespoon agave or honey
½ teaspoon kosher salt
½ cup coconut flakes, toasted
Preheat oven to 425 degrees. Spray a 10-inch round baking dish or deep dish 9 inch pie plate with cooking spray. Sprinkle in 1 tablespoon of coconut sugar, tilt around to coat the pan with sugar and tap out any excess. Place the mango chunks all around the bottom of the prepared dish.
In a blender, combine the remaining coconut sugar, eggs, coconut milk, corn or tapioca starch, rum, agave or honey, and salt. Blend until smooth and then let sit for 5 minutes.
Place the coconut flakes in a dry skillet and toast over medium heat until browned.
Pour the batter over the mangos, sprinkle on the coconut flakes and bake for 30 minutes or until the top is browned and the batter is set. Let cool and serve.
A gluten free recipe that serves 6
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