Plum Clafoutis {Gluten-Free + Refined Sugar-Free}

A simple, elegant summer dessert, this plum clafoutis is gluten-free and made with unrefined organic coconut palm sugar. Serve with vanilla ice cream or coconut whipped cream.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 195kcal

Author Tessa

Ingredients

1 pound red or black plums cut in half with pits removed
2 tablespoons unsalted butter melted, plus more for greasing baking dish
½ cup organic coconut palm sugar
3 large eggs
1 cup unsweetened coconut milk full fat
1 teaspoon pure vanilla extract
¼ cup arrowroot flour cornstarch works here as well
Unrefined powdered sugar for dusting optional, see Note below

Instructions

Preheat oven to 400 degrees. Grease 9-inch baking dish with butter.
Place plums skins down in buttered baking dish. Set aside.
In a large bowl, whisk eggs and coconut palm sugar until combined. Add coconut milk, vanilla extract and melted butter. Whisk until well blended. Gradually whisk in arrowroot flour until batter is smooth.
Pour batter over plums in baking dish being careful not to disrupt plums too much. Some plums will float to the top. Bake for about 30 minutes until lightly browned and center seems set.
Allow clafoutis to cool for 5-10 minutes before serving. Serve warm or refrigerate in a covered container. Sprinkle with powdered sugar before serving. Pairs well with vanilla ice cream or coconut whipped cream.

Notes

Adapted from Pastry Affair

To make your own unrefined powdered sugar, simply combine 1 cup organic coconut palm sugar and 1 to 2 tablespoons arrowroot flour in a blender. Blend until mixture is light and powdery. Store in an airtight container.

Nutrition