Gluten Free Coconut Mango Clafoutis

Gluten Free Coconut Mango Clafoutis


½ cup Big Tree Farms Coconut Sugar
3 cups frozen mango chunks, thawed
3 large organic eggs
1 can full fat coconut milk,
¼ cup corn or tapioca starch
2 tsp vanilla
1 tbsp Big Tree Farms Coconut Nectar
½ tsp kosher salt
½ cup coconut flakes, toasted


Preheat oven to 425°. Spray a 10” round baking dish or deep dish 9” pie plate with cooking spray. Sprinkle in 1 tablespoon of Organic Coconut Palm Sugar, tilt around to coat the pan with sugar and tap out any excess. Place the mango chunks all around the bottom of the prepared dish.

In a blender, combine the remaining Organic Coconut Palm Sugar, eggs, coconut milk, corn or tapioca starch, rum, agave or honey, and salt. Blend until smooth and then let sit for 5 minutes.

Place the coconut flakes in a dry skillet and toast over medium heat until browned.
Pour the batter over the mangos, sprinkle on the coconut flakes and bake for 30 minutes or until the top is browned and the batter is set. Let cool and serve.