|80 ml||coconut milk|
|5 ml||vanilla — extract|
|2||eggs — large|
|60 ml||coconut flour|
|80 ml||xylitol — granules|
|250 ml||mixed berries|
|cream — whipped, to serve|
|fresh mint — to garnish|
Preheat the oven to 180°C.
Whisk the milk, coconut milk, vanilla and eggs together. Add in the coconut flour and xylitol and whisk until smooth.
Add the batter to a medium-sized baking dish and scatter the berries on top.
Bake for 35-40 minutes until the batter has set. Serve it hot or cold with dollops of whipped cream and garnish with mint, if you prefer.
You can use one type of berry or a selection of them all mixed together. If using frozen berries, make sure they are properly defrosted before using them.
Keep an eye on the clafoutis after it has been baking for 20 minutes as it might need less or more cooking time than stated depending on the size of your baking dish.
Recipe reprinted with permission of Illanique van Aswegen.