I think I’m going to cook my way through South Africa’s House and Leisure food issue. This was the second (of four now) recipes I’ve tried and they’ve all been incredible. Maybe I’ll make it a series on here or something. I will say, the one downside to cooking from local magazines and books is that most units of measure are in grams! It wouldn’t be that big of a deal if grams were used to measure volume, like cups, because there’s an app for that. But grams measure weight, and I’d rather not invest in a kitchen scale since I’ve got a perfectly good one back in the US. I’ve had to do a lot of Googling to get these recipes right, but here’s one of my favorites, using cups, just for you.
A clafoutis was a new food to me before this. Honestly, I’m still not sure how to pronounce it (cluh-foo-tee? Where’s the emphasis?). Name aside, it is delicious. It’s a cross between a custard and a pancake. It’s not super sweet, so you’re welcome to add a little extra sugar. I thought the powdered sugar and whipped cream took care of this nicely, but it’s up to you!
Grease an 8 inch baking dish of some kind. I only have a very large baking dish in my collection here, so I used my cake pan and it worked wonderfully. Then sprinkle some of the raspberries in the dish.
Start the batter out with eggs and sugar. The beginnings to any great baked creation.
Whip it up until it’s nice and frothy.
Then add vanilla, salt, and coconut milk and whisk ‘er up.
Last but not least, baking powder and flour.
Pour the batter over the raspberries and arrange more raspberries on top of the batter. The coconut milk makes this smell so delicious.
Then into the oven for 45 minutes to an hour. I know, I know. It’s an awful long time to wait for something sweet. The delicious coconutty smell doesn’t help, either.
Sprinkle on some powdered sugar, top with some whipped cream and fresh raspberries, and dive right in. This is great for dessert or for breakfast. Totally justifiable as either.
I feel like I need to host brunch just so I can make this again and serve it with mimosas.
Like I said, add more sugar if you’re really looking for something sweet. I like this just the way it is, though.
Oh, and let me know if you figure out how to pronounce “clafoutis”.
Raspberry and Coconut Clafoutis
- Butter, softened
- 1 1/2 cups raspberries
- 3 eggs
- 1/3 cup sugar
- 1 1/4 cups coconut milk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/3 cup flour
- 1/2 tsp baking powder
- Preheat your oven to 350 degrees F (180 degrees C). 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.
- Add the eggs and sugar to a mixing bowl and beat until foamy and lighter in color.
- Add the coconut milk, salt, and vanilla and whisk to incorporate.
- Add the flour and baking powder and whisk thoroughly until smooth and there are no clumps.
- Pour the batter over the raspberries in the baking dish. Arrange the rest of the raspberries on top of the batter.
- Bake for 45 minutes to 1 hour, or until the edges are golden.
- Sprinkle with powdered sugar and serve with whipped cream and fresh raspberries.