What’s In a Name?
Coconut milk and coconut cream both have their place in the kitchen, but for this recipe, you’ll need the full-fat milk (avoid the “lite” or “light” varieties). Also skip coconut milk beverages, which are usually sold in cartons in the refrigerated section near the alternative milks such as almond milk, and opt for the cans instead.
- 2 cups cranberries (thawed if frozen)
- 1 tsp orange zest + 3 tbsp orange juice
- ⅓ cup + 2 tbsp coconut sugar, divided
- ¼ tsp sea salt, divided
- 3 large eggs, room temperature
- 1 cup BPA-free canned full-fat coconut milk
- 6 tbsp blanched almond flour
- 3 tbsp arrowroot starch
- 1 tsp pure almond extract
- ¼ cup sliced unsalted almonds
1. Preheat oven to 350ºF. Spray a deep- dish 9-inch pie plate or round cake pan lightly with cooking spray.
2. In a medium saucepan, combine cranberries, orange zest and juice, ⅓ cup coconut sugar and ⅛ tsp salt. Bring to a boil, stirring, until sugar is dissolved. Reduce heat to medium- low and cook, stirring occasionally, until cranberries soften, about 5 minutes. (The berries should still be mostly intact, not burst as with traditional cranberry sauce.) Let cool.
3. In a blender, combine eggs, coconut milk, remaining 2 tbsp coconut sugar, almond flour, arrowroot, almond extract and remaining ⅛ tsp salt; blend well.
4. Pour batter into pie plate. Using a slotted spoon, spread cranberry mixture evenly over batter, then drizzle remaining cranberry liquid. Sprinkle sliced almonds over top.
5. Bake until clafoutis is golden and just set, 25 to 30 minutes. Let cool slightly before serving.
- Serving Size: ⅛ of recipe
- Calories: 207
- Carbohydrate Content: 23 g
- Cholesterol Content: 70 mg
- Fat Content: 12 g
- Fiber Content: 2 g
- Protein Content: 5 g
- Saturated Fat Content: 6 g
- Sodium Content: 97 mg
- Sugar Content: 16 g
- Monounsaturated Fat Content: 4 g
- Polyunsaturated Fat Content: 1 g