Let me state the obvious here: this isn’t the prettiest dessert at the party. What it lacks in looks it makes up for in the minimal effort/high level of fanciness department, which is a department that I completely made up, but is very important to me. It’s super easy (one bowl), but it seems super fancy (has a French name). I adapted this recipe ever-so-slightly from my friend Dan’s recipe for Berry Clafoutis and was inspired to make a cookie flavored clafoutis by this Chocolate Chip Cookie Clafoutis from Big Girls Small Kitchen.
As I’ve experimented more with clafoutis (clafoutis science!), I’ve found that I think I prefer them made with canned coconut milk. I couldn’t say definitively why this is, so it’s not REALLY science, but I think the coconut milk has an ideal thickness and fat level to produce a really evenly textured, rich baked custard. There’s a fantastic caramel apple clafoutis in the book Small Plates, Sweet Treats that helped cement my coconut milk/clafoutis theory.
We’re used to clafoutis as a summer dessert (the classic version is studded with cherries), but with the addition of warm spices and molasses, this one has a place at your fall table as well.
- 1/2 cup sugar
- 1/3 cup brown rice flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- pinch salt
- 2 eggs
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 cup full-fat, canned coconut milk
- 3 red, sweet plums, halved and thinly sliced
- Powdered sugar, for serving
- Preheat oven to 400.
- In a large bowl, whisk together the sugar, brown rice flour, cinnamon, ginger, cloves, and salt.
- Add the eggs, molasses, and vanilla extract. Whisk until a thick, smooth batter forms.
- Gradually add the coconut milk, whisking until fully incorporated.
- Pour the batter into a greased pie plate.
- Gently place the plums into the batter. I like to fan them a little as you see above.
- Bake at 400 for 25 minutes until the edges are slightly brown and the middle is set.
- Let cool to room temperate and sprinkle with powdered sugar if desired.
- Refrigerate any unused portion.
About autumn
Autumn Giles is the creator of Autumn Makes & Does and the co-host of the Alphabet Soup Podcast.
{ 12 comments… read them below or add one }
I love the gingerbread-plum combo. This sounds awesome!
This looks so decadent and delicious. I can’t wait to give this a try!
OMGILOVETHIS!! I used to eat plums with crushed gingerbread cookies on top.. true story.. I know this is all kinds of wonderful.
This sounds wonderful! I really like the minimal effort/high level fancy food category myself, ha. That’s why I love galettes so much! I have yet to make a clafoutis (gasp!) but this might be the one to send me in the kitchen 🙂
Thanks, Nicole! I think I was intimidated by them for quite a while too. But, once I took the plunge it didn’t take long for them to make it into regular rotation.
How is that not the prettiest dessert at the party? All those beautiful rows of fruit…yes please. 🙂
Thanks, Eileen 😉
I am a major clafoutis person! I’m excited to try this because I’ve only ever eaten very traditional pear or cherry versions.
Looks delicious!! Question – as someone who greatly dislikes any hint of coconut, how much does the coconut milk come through? I’m thinking of substituting a yogurt/cream combo, but as a clafouti novice, I’m not sure how that would play.
This looks amazing! And I’m so glad you got scientific and recommended coconut milk because this means I can now serve clafoutis to my dairy-free husband.
Is the brown rice flour only due to an avoidance of gluten? I am assuming I could use AP flour as well? Thanks. It sounds so yummy!
yes, Katie. Although I of course haven’t tested the recipe with wheat flour, imagine that substitution would work great. Thanks! 🙂