It’s Sunday afternoon, it’s hot, and you have a pineapple that’s been sitting on the counter for three days. This clafoutis is exactly for that. Twenty minutes of work, the oven does the rest.
Ingredients :
- Pineapple — Fresh or canned, both work. If using canned, drain it thoroughly — place it in a colander for a good ten minutes. Excess juice will prevent the batter from setting properly. Fresh, choose a ripe one: it should smell fragrant at the base, and the leaves in the center should pull out easily.
- Shredded coconut — Get the unsweetened version if you can find it. It goes into the batter and also over the fruit before baking. During baking, it toasts slightly — that’s what gives that aroma that fills the kitchen from the twentieth minute.
- Heavy cream — Full-fat, at least 30% butterfat. The lighter version gives a flatter, less creamy result. This is really not the time to skimp on cream.
- Vanilla sugar — The store-bought packet works perfectly. If you have vanilla extract or coconut extract on hand, half a teaspoon substitutes perfectly — and coconut extract enhances the tropical flavor even more without overdoing it.
