And the Oscar for Best Dessert goes to…..

Banana Golden Raspberry Coconut Clafoutis!

::wild applause and standing ovation::

This is a definite star!

I very seldom will pick up a berry out of season.  February just isn’t Raspberry Month.  But I saw some golden raspberries yesterday and decided to make an exception.

I’m glad I did!

I’ve been making clafoutis for quite a while now… It’s one of the most simple of desserts yet has an abundance of flavor.

The classic clafoutis hails from France and is made with cherries.  But it’s the type of dessert that just lends itself to absolutely anything.  I’ve done peaches, pears, strawberries, apricots… You seriously can use anything – as tonight’s version proves.

Tonight’s dessert combination came about because I wanted to make a clafoutis but had no milk in the house and couldn’t be bothered to head a mile down the road to get some.

Enter a can of coconut milk…

Raspberry and coconut sounded good, but I also had one getting-riper-by-the-minute banana that needed using up.  Waste not, want not, right?!?  The three flavors were a natural combination.

Banana Golden Raspberry Coconut Clafoutis

  • 4 eggs
  • 1/2 cup granulated sugar
  • 1 can coconut milk
  • 1/2 cup all purpose flour
  • 1 tbsp vanilla
  • Pinch of salt
  • 1 banana
  • 1 pint raspberries
  • white chocolate


Preheat oven to 375°.

Butter 10″ pie plate and sprinkle with 1 tbsp granulated sugar.

Arrange fruit in bottom of pie plate.

Beat eggs and sugar until frothy.  Add flour, salt, and vanilla and mix until smooth.  Add coconut milk and mix until smooth.

Carefully pour batter over fruit and bake about 35 minutes or until knife in center comes out clean.

Top with melted white chocolate.


Traditionally served warm, I prefer them cold.  What can I say?!?

This really was a flavor-combination that rocked.