Desserts
Mango-Orange Clafouti with coconut milk
It's hard to fathom there’s anything easier than a fruit crisp or cobbler, but this country-French favorite with a Southeast-Asian twist — Mango-Orange Clafouti with coconut milk — wins that honor. It’s fancier, too.
You might think since clafouti is somewhat egg-heavy, that it’s only meant for a special breakfast or brunch. But, with its tender, almost custard-like texture and seasonal fruit, this makes it the quintessential simple summer dessert.
Ingredients
COMBINE:
BRUSH:
Test Kitchen Tips
Fresh peaches or thawed and drained frozen mangoes or peaches will work in this recipe, too.
Before measuring the canned coconut milk, be sure to whisk it together until smooth.
Instructions
Preheat oven to 400° with rack in middle position.
Combine mangoes and orange juice; macerate 15–20 minutes, then strain.
Brush a 9-inch deep-dish pie plate with 1 Tbsp. butter; heat in oven while blending batter.
Blend remaining 5 Tbsp. butter, coconut milk, eggs, flour, ⅓ cup sugar, zest, vanilla, and salt in a blender until batter is smooth and frothy.
Pour half the batter into heated pie plate. Place mangoes in a single layer over batter; top with remaining batter. Combine 2 tsp. sugar and cinnamon; sprinkle over batter.
Bake clafouti until center is set and slightly browned, 25–30 minutes. Let sit at least 15 minutes before serving.
Before measuring the canned coconut milk, be sure to whisk it together until smooth.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 150
% Daily Value*
Total Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 93mg 31%
Sodium 178mg 7%
Carbs 25g 8%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.