Jackfruit-Coconut Milk Clafoutis
Ingredients
- 1 tablespoon unsalted butter, melted
- 1 (20-ounce) can yellow jackfruit in syrup (sweet)
- 3 large eggs, at room temperature
- ¼ cup granulated sugar
- 1 (13-ounce) can full-fat coconut milk
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- Powdered sugar, for dusting
- Edible flowers, for garnish, optional
Method
- Position a rack in the middle of the oven and preheat to 350°F.
- Using a pastry brush, coat a 10-inch cast iron skillet or 10-inch cake round with the melted butter.
- Drain the jackfruit, reserving the syrup. Peel or tear the jackfruit into ¼-inch- strips and arrange in the bottom of the prepared skillet.
- In a large bowl, whisk the sugar and eggs together until the mixture is frothy. Add ½ cup of the reserved jackfruit syrup and whisk again. Whisk in the coconut milk, followed by the flour and salt until there are no lumps and the batter is smooth. Pour the mixture over the jackfruit and bake until the center is set and the edges are golden brown, 45 to 50 minutes. The clafoutis should be set and no longer liquid.
- Transfer to a wire rack to cool for at least 15 minutes or to room temperature before serving. The clafouti can also be refrigerated at this point.
- Using a fine mesh sieve, dust the powdered sugar over the top and garnish with edible flowers, if using, before cutting into slices. Store any leftovers in an airtight container in the fridge for up to 3 days.
I love Jacques Pépin’s apricot clafoutis recipe so much that I wanted to give it a tropical spin using some of my favorite Filipino ingredients including jackfruit and coconut milk. This custard dessert is easy to whip up and tastes delicious right out of the oven or, given some time to chill, and served at room temperature.