Coconut Clafoutis with Red Berries

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The East Made Easy


Heat Level

Blue pepperGray pepperGray pepper




  • Butter to grease the dish 
  • 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)


  1. Preheat oven to 400 F (200 C).
  2. Butter a gratin dish and place your berries in it. Set aside.
  3. In a large bowl, briskly mix together the eggs and coconut sugar.
  4. 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.
  5. Bake for 35-40 min. Serve slightly warm, or allow to cool before serving.