Cherry Coconut Clafouti
Yield: 6-8 servings

This puffy, custardy dessert originated in the French country side. Its texture is part custard, part souffle... but you don't have to worry about it falling! I've added coconut milk and agave nectar (I'm sure the French would scoff) for a cooling, naturally sweet taste. It's a cinch to create - less the pitting of the cherries - and makes an elegant, light summer treat.

8 ounces (about 2 cups) sweet cherries, pitted and halved
3 large eggs
1 egg yolk
1 cup coconut milk
1/3 cup agave nectar
1/2 teaspoon almond extract
1/4 teaspoon salt
1/4 cups unbleached flour
Grated coconut (optional) for garnish
Date sugar (optional) for garnish

Preheat the oven to 375º. Butter a 9- or 10-inch glass pie dish and scatter the cherries evenly over the bottom of the dish.

Beat the eggs, egg yolk, coconut milk, agave nectar, almond extract and salt in a medium bowl until well blended. While beating, slowly sprinkle the flour over the egg mixture until smooth.

Pour the mixture over the cherries and bake 30 minutes, until a knife inserted in the center of the custard comes out clean. Cool completely before dusting with the optional grated coconut and date sugar.

©2006 Copyright Alison Anton - All rights reserved.