Exotic clafloutis

D-5 before baby number 2 is officially due! Last time I was cooking before I was due, I did not have time to finish as we had to head to the hospital and my apricot jam ended up in the trash when I came home 5 days later. This time I’m only going for quick recipes, so nothing gets wasted.

As I’m typing the recipe, I also realize how much I’ve been free styling : changing fruits, removing ingredients and adding some. So this clafoutis is also now sort of my baby. Ingredients

  • 3 bananas
  • 400ml coconut milk unsweetened ( 1 can )
  • 340g canned pineapple in their own juice or 250g fresh pineapple
  • 3 eggs
  • 2-3 slices of bread ( I replaced with 80g of corn flour )
  • 150g fresh cream
  • 150g milk ( I skipped the milk since I did not use the bread, to balance on texture )
  • 200g sugar
  • 1 Lime : peel and juice
  • 100g grated coconut
  • 2 tbsp aged rum ( optional… but recommended ! )


  1. Heat the oven to 200 C or 390 F
  2. Lightly grease a gratin dish, remove the crust and cut the slices of bread into 12mm sticks. Lay them evenly on the bottom of the dish so that it’s completely covered. ( I skipped the bread ). Peel the bananas, cut them and lay them on top of the bread. Same with the pineapple slices ( mangos chunks for me ).
  3. In a bowl, beat the eggs and sugar until the sugar has melted. Add the coconut milk, ( corn flour if no bread ), fresh cream, milk, lime peel and juice and the rum.
  4. Pour the mix over the fruits in the gratin dish. Dust with the grated coconut and bake for 30 minutes.

This recipe comes from Le Pain Quotidien recipe book.