Mango-Coconut Clafoutis

We had left over coconut milk and left over whipping cream, so why not make a clafoutis? The real problem was that I didn't actually know what a clafoutis technically was-- should have read Wiki beforehand-- so I bought too much mango and filled up my dish and consequently it was too liquidy, but whatever! It was delicious all the same. I had some extra batter that I used to fill some ramekins with strawberries and make extra clafouti and those were even more delicious than the mango kind. Plus this was all very very easy as you just have to throw everything in the blender. Next time the Robber wants coffeecake for breakfast (we made this on a Saturday morning) I will make him a clafoutis instead (although because he is the Robber he likes coffeecake better). Oh well. What is nice about this is you can probably swap out the coconut milk for real milk or additional cream and the mangos for any old fruit you want. Voila! Clafoutis.

From the NYTimes:

http://www.nytimes.com/interactive/2011/09/11/magazine/mag-11eatpie.html?ref=magazine#Mango-Coconut_Clafoutis

Ingredients:

3/4 C. heavy whipping cream

3/4 C. coconut milk

1/2 C. sugar

3 eggs

1/3 C. flour

1/2 tsp. cinnamon (I doubled this of course)

1/2 tsp. vanilla (could try almond or coconut extract!)

1 lb. mangoes, peeled and cut into chunks

Directions:

1. Combine heavy cream, coconut milk, sugar, eggs, flour, vanilla extract and cinnamon in a blender; blend until smooth.

2. Put mangos in a buttered and floured 8- or 9-inch pan. (I used a pie pan, maybe a cake pan would have been better as it would have been deeper and thus held my extra fruit.)

3. Pour the batter over the mangos.

4. Bake at 350 for 40 minutes. Serve warm or cold. (We ate it with a little extra sweetened condensed milk sprinkled over the top. Some toasted coconut would be nice with this as well.)