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    Welcome to my world: cuisine, trends, well-being,... and I decided to share all this with you!
    Chrystelle
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Rum and coconut cherry clafoutis

1 June 2022

The cherry season is in full swing and the harvest is often very successful and to avoid wasting any of them, the solution is to bake them and make a good clafoutis! This year, I wanted to change from the traditional recipe which is slightly vanilla and I turned to a little more exotic flavors. I liked this version so much that I’m happy to give you the recipe of my rum coconut cherry clafoutis 🙂

Preparation: 10 min | Cooking time: 40 minutes | Total time: 50 minutes

Ingredient:

  • 500g of cherries approximately.
  • 70g of sugar + 20g for the mould (I use xylitol = sugar from the bakery, see below)
  • 100g of flour
  • 20g coconut powder
  • 4 eggs
  • 280g milk (soy milk for me)
  • 15g of rum
  • coconut oil for the mold (or butter if you prefer)

Xylitol

It is a natural sugar, most often derived from birch bark. Its main advantage is that it is about half as caloric as conventional sugar and has a very low glycemic index.

Préparation:

Rum and coconut cherry clafoutis
recipe preparation

1/ Preheat the oven to 180°c.

2/ Oil the baking pan with coconut oil (or butter if you don’t have any) then sprinkle with sugar (about 20g) I also sprinkled with coconut powder it’s optional.

3/ Spread the cherries in the mould.

4/ In a bowl (or your blender), add the sugar, flour, coconut powder and salt. Mix well if you don’t have a mixer, then add the eggs and milk gradually as well as the rum and mix well.

Rum and coconut cherry clafoutis
recipe preparation

5/ Pour the mixture over the cherries and bake for 40 minutes at 180°c.

6/ Optional: After baking, sprinkle with sugar and let cool.

Tip: You can replace the cherries with other fruits such as apricot, pear, …

Rum and coconut cherry clafoutis
Bon appétit !
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  • About

    Welcome to my world: cuisine, trends, well-being,... and I decided to share all this with you!
    Chrystelle
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