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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.

  • 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)
  1. Preheat the oven to 180°C.
  2. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved.
  3. Add the flour and whisk until smooth.
  4. Pour the batter into a cast iron skillet or pie pan.
  5. Now add your mangosteen pieces.
  6. Bake until the clafoutis is beautifully puffed and golden, 30–35 minutes.
  7. Dust with icing sugar and serve immediately.

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