Coconut Cherry Clafouti


  • 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.

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. Preheat oven to 350°F. Grease a 7 cup baking dish or 9 inch pie plate.
  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.
  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.
  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.
  5. Bake 40-45 minutes or until clafouti is puffed and browned. A knife inserted in center should come out clean.
  6. Dust with confectioner's sugar and serve warm.

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