- Preheat the oven to 180°C.
- In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved.
- Add the flour and whisk until smooth.
- Pour the batter into a cast iron skillet or pie pan.
- Now add your mangosteen pieces.
- Bake until the clafoutis is beautifully puffed and golden, 30–35 minutes.
- Dust with icing sugar and serve immediately.
Mangosteen Clafoutis
Recipe by Jo Feehan
Basic clafoutis batter is made with caster sugar and plain flour but I have swapped them out for coconut sugar and flour to give the batter a caramel colour and slightly more richness to the flavour. I make a clafoutis in a black cast iron skillet because it retains the heat well but you can certainly use individual ramekins, a tart mould, or a pie tin.
When you bake a clafoutis, it will puff up like a little soufflé, browned on the edges, but creamy within. Try to serve it immediately, because it will inevitably fall and deflate—but don’t worry: this will happen and it's just as delicious anyway.
Ingredients
- 1 cup full cream milk
- 3 eggs
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1/2 cup coconut flour
- 5 mangosteens, peeled and sectioned
- Icing sugar (to dust on after cooking)
