Nectarine clafoutis with coconut milk


Serves 6

  • 1/2 kg very ripe nectarines
  • 2 tbsp rum
  • 125 g coconut milk
  • 25 g water
  • 3 eggs
  • 60 g corn starch
  • vegetable oil
  • 60 g unrefined sugar
  • 1/2 vanilla pod


Wash the nectarines and chop into 8 segments, leaving the skin on. Arrange in a lightly oiled heat-resistant dish, splash with the rum and dust with 1/2 a tablespoon of sugar.

Whisk the eggs with the coconut milk, the rest of the sugar, the starch and the vanilla seeds until the mixture is smooth. Pour into the heat-resistant dish over the nectarines. Bake in the oven at 180°C for around 30 minutes. Serve your clafoutis flan warm.

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