📌 Pineapple Coconut Clafoutis

Posted 11 May 2026 by: Admin #Recipes

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Servings

6 to 8 servings

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.

Final result — A golden brown pineapple coconut clafoutis, melting in the center and sprinkled with coconut — proof that an exotic dessert can be as simple as it is spectacular.

The surface is golden like light caramel, slightly cracked on the edges. Underneath, the center still trembles a little when you put the dish on the table — that’s normal, it’s even what we’re after. It smells of lightly toasted coconut and warm fruit. The texture, between a dense flan and a soft cake, holds together in one spoonful.

Why you’ll love this recipe

✓15 minutes of prep, really : No mixer, no bain-marie, no special technique to master. A whisk, a bowl, and it’s in the oven.

✓The texture is honestly very good : Neither dry nor liquid. The center remains melting and creamy, the edges cook slightly more — you get both in every spoonful.

✓Hot or cold, it works : Warm out of the oven is comforting. The next morning cold from the fridge, it’s almost better — the coconut has soaked into the batter.

✓Nothing hard to find in the ingredient list : Pineapple, eggs, flour, milk, cream, shredded coconut. You probably already have almost all of these somewhere in your kitchen.

Ingredient Notes

Ingredients

Everything you need for this tropical clafoutis: fresh pineapple, eggs, flour, milk, cream, and shredded coconut — nothing superfluous.

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.

Pineapple first, and take the time to dry it well

Preheat the oven to 180°C and butter your dish. While the oven is heating, prepare the pineapple. Cut it into even pieces — not too thin, otherwise they disappear into the batter. If using canned pineapple, squeeze the pieces between your hands before placing them in the dish — you’ll feel how much juice still comes out. Spread the pieces in an even layer on the bottom, then sprinkle a little shredded coconut over the top. Off you go.

The batter comes together in no time

In a large bowl, whisk the eggs with the sugar and vanilla sugar until the mixture lightens slightly and forms small bubbles on the surface. Add the flour and the pinch of salt, mix until smooth. Then pour in the milk, cream, and melted butter in a stream while continuing to whisk gently. The batter should be fluid, almost like slightly thick crêpe batter. Fold in the shredded coconut last — it will slightly thicken the consistency. Gently pour over the pineapple without disturbing the fruit.

Don’t touch anything for 35 minutes

Bake in the middle of the oven and leave it alone. Resist the urge to open the door too early. Around 28-30 minutes, you can peek — the top should be a light caramel golden color, not dark brown. If your oven runs hot, check at 25 minutes. The surface will crack slightly on the edges. It smells of toasted coconut and fruit gently caramelizing, and you’ll have a hard time waiting.

Take it out when the center still trembles a little

This is the most important moment. When you gently shake the dish and the center still moves slightly, like a flan not quite set, it’s ready. No need to wait until it’s completely firm — it will continue to cook out of the oven for a few minutes. Let it cool for at least ten minutes before serving. Dust with powdered sugar and a little shredded coconut just before bringing to the table. Warm, the clafoutis cuts cleanly and the pineapple pieces remain juicy.

Tips & Tricks

The next day, cold from the fridge, it’s often even better — the coconut has had all night to hydrate in the batter, the texture becomes denser and creamier
You can replace the heavy cream with the same amount of coconut milk for an even more pronounced flavor — the texture will be slightly softer but very good
If your oven heats unevenly, rotate the dish halfway through baking — the clafoutis is flexible enough for that without risk of falling

Close-up — The spoon sinks into a creamy, trembling interior dotted with juicy pineapple pieces and coconut — exactly what you expect from a successful clafoutis.

FAQs

Can I use canned pineapple instead of fresh?

Yes, absolutely. Canned pineapple works very well and simplifies preparation. The key is to drain it well before use: place the pieces in a colander for at least ten minutes, then squeeze them lightly between your hands. Excess juice will prevent the batter from setting properly and give a too-liquid clafoutis.

My clafoutis is still wobbly when it comes out of the oven — is that normal?

Yes, that’s exactly what we’re looking for. A clafoutis that trembles slightly in the center when coming out of the oven will continue to cook for a few more minutes out of the oven. If it’s completely firm when it comes out, it will be too dry after cooling. Trust the wobble.

Can I make this clafoutis ahead of time?

Not only can you, but it’s even recommended. Made the day before and kept in the refrigerator, the clafoutis develops a denser and creamier texture — the coconut hydrates in the batter overnight. Sprinkle with powdered sugar and coconut just before serving, not before.

What can I substitute for heavy cream?

Full-fat coconut milk (same amount, 100ml) is the best substitute here — it reinforces the tropical flavor and gives a slightly softer but equally pleasant texture. Avoid light coconut milk or thick canned coconut cream, which would unbalance the batter’s consistency.

What dish should I use and what size?

A rectangular gratin dish or a round dish 24 to 26 cm works perfectly. The important thing is that the dish is not too deep: a batter thickness of 3 to 4 cm allows even cooking. In a too-tall dish, the center takes much longer to set.

How should I store leftovers and can I freeze this dessert?

In the refrigerator in an airtight container, the clafoutis keeps for up to 3 days. It can be eaten cold directly or reheated 8-10 minutes at 150°C. Freezing is possible for up to a month: cut into individual portions, wrap each piece well in plastic wrap, and thaw in the refrigerator the night before.