RASPBERRY AND COCONUT CLAFOUTIS
Recipe Raphaella Frame-tolmie
300g raspberries 3 eggs 60g caster sugar 300ml coconut milk a pinch of salt ½t vanilla extract 60g plain flour ½t baking powder
Lightly grease a 22cm baking dish and arrange half of the raspberries inside it. Combine the eggs and sugar and beat until light and fluffy. Add the coconut milk, salt and vanilla extract, and whisk to combine. Sift in the flour and baking powder and whisk through for about a minute until smooth. Pour the batter into the baking dish, and scatter the remaining raspberries over the top. Bake at 180°C for 45 to 50 minutes, or until puffed and golden. Remove from the oven and dust with icing sugar if desired (the clafoutis will sink). Serve warm with scoops of vanilla ice cream.