Dairy-Free Coconut Nectarine Clafoutis
Prep time
Cook time
Total time
Firm nectarines will provide some tartness to cut through and balance this very rich batter, making it truly delectable!
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
  • ¼ cup coconut flour
  • ¼ cup toasted almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs
  • 2 tablespoons sugar
  • 1 cup plain dairy-creamer (Loanne used So Delicious Coconut Milk Creamer)
  • 2 tablespoon rum
  • 1 teaspoon vanilla
  • ¼ cup + 2 tablespoons sweetened (or unsweetened) coconut flakes, divided
  • 3 large, still firm but sweet nectarines, peeled, pitted and sliced*
  • 1 tablespoon powdered confectioners’ sugar
  1. Preheat your oven to 350ºF.
  2. In a small bowl, whisk the flours, baking powder, and salt together.
  3. In a mixing bowl, beat the eggs and sugar with an electric mixer until light. Add the creamer, rum and vanilla and beat another 3 minutes. with the mixer on low speed, gradually add the flour mixture. Fold in ¼ cup of the coconut.
  4. Liberally grease an 11-inch frying pan or pie pan. Arrange the nectarines in a circular pattern on the bottom. Pour in the batter.
  5. Bake for about 40 to 50 minutes or until the edges puff up and the top browns.
  6. Sprinkle the nectarine clafoutis with the powdered sugar and remaining 2 tablespoons of coconut. Best served warm.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-coconut-nectarine-clafoutis