Clafoutis or Flognarde (blackberry and coconut milk)

According to wikipedia, clafoutis is made with cherries, while ones made with other fruits; are called ‘flognarde’. It’s supposed to be something in between a cake and custard. I tried using a Donna Hay recipe for Plum Clafoutis but I had only two eggs (called for three), no heavy cream and blackberries instead of plums. So with two eggs and a can of coconut milk I manage to make something clafouti-like; it’s on the creamy custard side but still holds it’s shape (not runny).

Blackberry Coconut Clafoutis (or Flognarde)

• 1 can (14oz) coconut milk (full fat)
• 2 eggs
• 1 tsp almond extract
• 1/3 cup flour
• 1/3 cup sugar
• 1 pint blackberries (fresh or frozen)
• organic shortening or butter for greasing pan
• sugar to coat pan

Preheat oven to 350º. Mix everything (except blackberries) till smooth. Grease a pan (I used an 8in square glass dish, but a large oval baking dish would be prettier), add about 2 tablespoons of sugar to the dish and swirl it around to coat. Pour batter into dish, and stud with blackberries. Bake for 40-45min till top is browned.

        Fresh organic blackberries aren’t on sale yet, and frozen ones work great here.

-L