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Coconut Cherry Clafouti

We adapted this Clafouti from Julia Child’s recipe to be dairy-free, by making it with Andre Prost Coconut Milk. We also added flaked coconut for an extra indulgence. It makes a delightful breakfast or dessert.

10 minutes to assemble
7-8 minutes first bake
40-45 minutes second bake


4 for breakfast
6 for dessert

1 1/4 cups Andre Prost Coconut Milk (found in the baking aisle)
1/2 cup all-purpose flour
1/3 cup plus 3 tablespoons sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1-12 oz package frozen cherries* or 2 1/2 cups fresh pitted cherries, when in season
3 tablespoons sweetened coconut flakes
Garnish: confectioners’ sugar
*We liked the convenience of frozen dark sweet cherries (no sugar added) so we could make this any time of the year.
Step 1
Preheat oven to 350°F. Grease a 7 cup baking dish or 9 inch pie plate.
Step 2
Add Coconut Milk, flour, 1/3 cup of sugar, eggs, vanilla and salt to a blender. Blend until smooth. Pour a 1/4 inch layer of batter into bottom of prepared dish. Reserve remaining batter.
Step 3
Place dish in oven and bake for 7-8 minutes, or until batter is set but not baked through. Remove from oven, leaving oven on.
Step 4
Evenly press cherries into soft-set batter. Sprinkle cherries with remaining 3 tablespoons sugar, and then top with coconut flakes. Pour remaining batter evenly over cherries.
Step 5
Bake 40-45 minutes or until clafouti is puffed and browned. A knife inserted in center should come out clean.
Step 6
Dust with confectioner’s sugar and serve warm.