If you’re looking for a simple summer recipes for dessert (or breakfast!), search no more, this dairy-free coconut cherry clafoutis is perfect! It’s one of the easiest recipes with only a few ingredients, and yet so tasty and delicious. By making a few substitutions, like switching white flour for wholegrain spelt flour, using nut milk instead of dairy, and using very low sugar, you can feel good about what you’re eating too!
Making classic French recipes always holds a special place in my heart since I lived for 5 years in France as a kid, and shared many special memories in the kitchen with my late grand-mother. I remember picking cherries with her in her backyard, and sneaking a bunch of cherries at the same time, until my tummy was achy. Good times.
I made this a few weeks ago for dessert, but it was so good that I couldn’t wait to have it for breakfast the next morning. haha I added extra berries, a drizzle of maple syrup, and was really tempted to whip up some coconut cream, but I didn’t want to wait any longer. 😉
On a sidenote, I still have a hard time believing it, but I’m done nutrition school! I just wrote my final board exam a couple of days ago. This was a 12-month intensive program, and I’m very glad I did it, but also very glad it’s over because I’m tired! I don’t know where the past year went, it went so fast that it’s a big blur! Now I have to wait 6-8 weeks to know the result, but I feel confident. I think. 😉
I cannot wait to offer you more help in your health journey, and I’m glad you’re here to share it together!
For now, back to this delicious recipe that you can whip up in no time for your next weekend brunch.
Dairy-Free Coconut Cherry Clafoutis
This Coconut Cherry Clafoutis is a healthy guilt-free dessert. Best of all, it's entirely dairy-free!
- 5 organic free-range eggs
- 2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 1/3 cup unbleached organic sugar
- 3/4 cup sprouted spelt flour (regular spelt flour works well too)
- 14 oz full fat coconut milk (1 can, about 398 ml)
- 2 cups pitted organic cherries (fresh or frozen)
- organic icing sugar (optional)
- Pre-heat your oven to 400F.
- In a mixing bowl, whisk the eggs until light and fluffy, mix in the vanilla, almond extract and sugar.
- Add the coconut milk, and mix well.
- Add the flour and mix in with the whisk, so that there is no clumps.
- Put the pitted cherries into a 10" round baking dish, and pour the mixture over it.
- Bake at 400F for about 50-60 minutes, or until fully cooked and golden on top.
- Remove from oven, and let cool down until room temperature before eating.
- Sprinkle icing sugar on top before serving (optional).
- Can be made the day before and stored, covered, in the fridge.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 240kcal | Fat: 13g | Saturated fat: 10g | Cholesterol: 102mg | Sodium: 46mg | Potassium: 223mg | Carbohydrates: 23g | Fiber: 2g | Sugar: 12g | Protein: 6g | Vitamin A: 170% | Vitamin C: 2.9% | Calcium: 29% | Iron: 2.8%
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Margaret@Kitchen Frau says
I looooove making and eating clafoutis – it’s a comfort food in our family. And I love the use of coconut milk – will work great for a few of my dairy-free eaters! Thanks. Lucky you, to have lived in France – even as a child. You must have some wonderful memories. (In my next life I want to spend my childhood in France 🙂 )
Thank you! There are pros and cons to any place, but yes, lots of fond memories 🙂 I’m so happy to hear that clafoutis is a regular in your house, it’s such an easy and versatile dessert.
Looking at the pictures I would have assumed this had dairy in it for sure. So glad it’s dairy-free and it was very tasty!
The classic version does have dairy in it. Glad you liked this one!
Marie-Pierre Breton says
Nice version with spelt flour! I’m also intrigued by the cherry coconut mix which is a new one for me. Lovely way to finish dinner.
Thanks! It’s really tasty! The coconut flavour is very subtle, most people might not even know. Definitely an easy summer dessert to make.
Alexandra | Occasionally Eggs says
Congratulations on finishing!! This is so beautiful and even though cherry season is over here, I think it would be just as delicious with plums or other stone fruits. Such a lovely recipe.
Thank you! I can’t believe it’s been a year since I finished school! and you’re right, this would be delicious with any kind of stone fruits.
Dana Sandonato says
This is so pretty! I’ve never had clafoutis before, but I’m on a cherry kick right now so I’d be alllllll over this.
You have to try it, it’s honestly so easy to make (the longest is prepping the cherries) and tastes so yummy. I eat it for dessert and breakfast the next day! 🙂
mahasty ziemer says
I’m afraid the cooking time is not accurate. It tok only 35 minutes to get golden/brown in my completely new and accurate oven.
I’ve made this a few times and the cooking time was always within the range for me, but I’m sorry that it wasn’t the same for you. Perhaps your new oven is convection (cooks a lot faster)? Sadly every oven can be different, no matter the age, that’s why most recipes always say a cooking time along with the phrase “OR until cooked/golden, etc.”. At least you were on top of it and didn’t burn it, and I hope you enjoyed it! 🙂