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.
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.
Preheat oven to 400° with rack in middle position.
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.
% Daily Value*
Total Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 93mg 31%
Sodium 178mg 7%
Carbs 25g 8%
*Percent Daily Values are based on a 2,000 calorie diet.