Name: Raspberry And Coconut Clafoutis
Yield: 4 servings
Ingredients: 1-1/2 cup Fresh Raspberries, Divided Use; 3 Eggs; 1/3 cups Sugar; 1-1/4 cup Coconut Milk; 1/4 teaspoons Salt; 1/2 teaspoons Vanilla Extract; 1/3 cups Flour; 1/2 Tablespoons Baking Powder; Butter, Softened, For Greasing Your Pan; Powdered Sugar, For Sprinkling On Top Of The Finished Cake; Optional For Serving: Whipped Cream And More Fresh Raspberries

Servings: 4 persons

1-1/2 cup Fresh Raspberries, Divided Use
3 Eggs
1/3 cups Sugar
1-1/4 cup Coconut Milk
1/4 teaspoons Salt
1/2 teaspoons Vanilla Extract
1/3 cups Flour
1/2 Tablespoons Baking Powder
Butter, Softened, For Greasing Your Pan
Powdered Sugar, For Sprinkling On Top Of The Finished Cake
Optional For Serving: Whipped Cream And More Fresh Raspberries

1
1. Preheat your oven to 350 F. Using a little bit of softened butter (or cooking spray), grease an 8-inch baking dish. Arrange 1/2 cup of the raspberries in the bottom of the dish.
2
2. Add the eggs and sugar to a mixing bowl and beat until foamy and lighter in color.
3
3. Add the coconut milk, salt, and vanilla and whisk to incorporate.
4
4. Add the flour and baking powder and whisk thoroughly until smooth and there are no clumps.
5
5. Pour the batter over the raspberries in the baking dish. Arrange the rest of the raspberries on top of the batter.
6
6. Bake for 45 minutes to 1 hour, or until the edges are golden.
7
7. Sprinkle with powdered sugar and serve with whipped cream and fresh raspberries.
8
Adapted from House and Leisure (houseandleisure.co.za).

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Raspberry And Coconut Clafoutis

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