Raspberry and Coconut Clafoutis
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You'll love this nectarine dessert recipe. The texture and flavor of the nectarines are enhanced by the lemon, and as bars, they're great for a group.
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– 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
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Ingredients
Ingredients
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.
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Add the eggs and sugar to a mixing bowl and beat until foamy and lighter in color.
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Add the coconut milk, salt, and vanilla and whisk to incorporate.
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Add the flour and baking powder and whisk thoroughly until smooth and there are no clumps.
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Pour the batter over the raspberries in the baking dish. Arrange the rest of the raspberries on top of the batter.
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Bake for 45 minutes to 1 hour, or until the edges are golden.
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Sprinkle with powdered sugar and serve with whipped cream and fresh raspberries.
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