1lb (500 g) red berries (for example, raspberries and blackberries)
5 eggs
3/4 cup (150 g) coconut sugar
2/3 cup (100 g) flour
1 can (398 ml) Blue Dragon Coconut Milk
1/2 cup (125 mL) 35% cream
3 tablespoons (45 mL) Parrot Bay (coconut-flavoured Caribbean rum)
Instructions
Preheat oven to 400 F (200 C).
Butter a gratin dish and place your berries in it. Set aside.
In a large bowl, briskly mix together the eggs and coconut sugar.
Mix in the flour, then gradually add the coconut milk, 35% cream, and Parrot Bay, continuing to mix until smooth and creamy. Pour into the dish over the berries.
Bake for 35-40 min. Serve slightly warm, or allow to cool before serving.