It’s cherry season! During my last visit to the farmer’s market I was thrilled to see a number of stalls were selling fresh cherries. Since I find it incredibly hard to resist those rosy bing cherries and blushing Rainiers, I bought a rather big bag of both. Usually I would be content to eat the cherries as they were—fresh and delicious—but I’ve seen so many magazine recipes and blog posts featuring cherry desserts lately that I thought I should be a little more creative. Perhaps it is just the name, but the recipes I’d seen for cherry clafouti (pronounced kla-foo-TEE) were particularly intriguing.
Aside from pitting the cherries, making the clafouti was very easy. I had most of the ingredients on hand, except for the milk and cream called for in the original recipe. But since I’ve been using coconut milk as a replacement for milk and cream in other desserts, I thought I’d give it a try for this recipe too. I was hoping a little bit of the coconut flavor would come through in this dish, but the dominate flavor was from the sweet cherries and the egg in the custard.
I dug into one of the individual-sized clafouti shortly after they came out of the oven and enjoyed it so much that I had to have another. Unfortunately the clafouti were not as good after they had been refrigerated, so if you make this recipe serve it to a crowd and finish it the same day you bake it.
Adapted from Bon Appétit, June 2011
- 1 pound fresh cherries, stemmed and pitted
- 1¼ cups lite coconut milk
- 4 large eggs
- ½ cup all-purpose flour
- ½ cup sugar
- ¼ teaspoon lemon extract (or ¾ teaspoon fresh lemon zest)
- ¾ teaspoon vanilla extract
- ¾ teaspoon salt
- Powdered sugar
Preheat oven to 375°F. Butter 8 2/3 or 3/4-cup ramekins and divide the cherries into the 8 dishes.
Bring the coconut milk to a simmer in a small pot over medium heat and set aside. Combine eggs, flour, sugar, lemon extract, vanilla, and salt in a medium bowl and whisk to blend. Gradually whisk in the warm coconut milk. Whisk the mixture until smooth. Divide the mixture evenly into the 8 ramekins.
Bake clafouti for 30 minutes or until it is set and the top is golden brown. Dust with powdered sugar before serving.
Tasty Easy Healthy Green Recipe Ratings:
|Recipe Report Card||Notes About Recipe Ratings|
Three Chefs (Average Tastiness)
|We loved the cherries in this dish, but didn’t love the eggy taste and texture|
Four Easy Chairs (“ABC, Easy as 123…”!)
|As I mentioned above, pitting the cherries can take a little while, but the recipe comes together pretty quickly after that.|
One Apple (This Might Take A Year Off Your Life!)
|There is fruit in this dessert, but there is also a fair amount of sugar and fat.|
Four Leaves (Mother Earth Approved)
|The cherries were local and organic and most of the other ingredients were organic. Sadly, I don’t think there are any organic and local sources for coconut milk around here.|