Name: Ethnée de Vienne’s Coconut Milk and Mango Clafoutis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups (375 ml) coconut milk, lukewarm; 2/3 cup (150 ml) sweetened condensed milk; 1/2 cup (125 ml) unbleached all-purpose flour; 3 eggs, lightly beaten; 3 tablespoons (45 ml) dark rum; A pinch of salt; 2 1/2 cups (625 ml) mango, peeled and cut into large dice; 1 teaspoon (5 ml) ground cinnamon

Ingredients

- 1 1/2 cups (375 ml) coconut milk, lukewarm
- 2/3 cup (150 ml) sweetened condensed milk
- 1/2 cup (125 ml) unbleached all-purpose flour
- 3 eggs, lightly beaten
- 3 tablespoons (45 ml) dark rum
- A pinch of salt  
- 2 1/2 cups (625 ml) mango, peeled and cut into large dice
- 1 teaspoon (5 ml) ground cinnamon

Preparation

- With the rack in the middle position, preheat the oven to 220 ºC (425 ºF). Butter and flour a 30 x 23-cm (12 x 9-inch) baking dish.
- In a large bowl, combine all the ingredients except for the mango and cinnamon. Pour into the prepared dish and evenly place the mango on top.
- Bake for 25 to 30 minutes or until the clafoutis has puffed up. Sprinkle with the cinnamon. Serve warm or at room temperature.

Ethnée de Vienne’s Coconut Milk and Mango Clafoutis

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Ingredients

Preparation

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