Tropical fruit clafoutis

Serve up a lusciously tropical dessert with Simon Rimmer's wonderfully simple version of a classic French treat
By Simon Rimmer
Tropical fruit clafoutis
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes plus cooling
  • Effort: easy



  • 450 g exotic fruits, (mango, pineapple, passion fruit, banana), prepared
  • 60 ml Malibu
  • 100 ml milk
  • 150 ml whipping cream
  • 1 vanilla pod
  • 4 eggs
  • 150 g caster sugar
  • 20 g plain flour
  • salt
  • sugar, for sprinkling
  • lightly whipped cream, to serve


1. Place the prepared exotic fruit in a bowl. Sprinkle the coconut liqueur over the fruit and leave for half an hour.

2. In a saucepan, bring the milk, cream, and vanilla pod to the boil. Remove from direct heat and allow to cool slightly.

3. In a bowl, beat together the eggs and caster sugar. Whisk in the flour and salt.

4. Strain in the hot milk mixture and beat well, forming a smooth batter.

5. Butter a 23 x 25 cm ovenproof dish and sprinkle with sugar. Add the tropical fruit and pour over the batter.

6. Bake for 25 minutes.

7. Allow to cool and serve with lightly whipped cream.

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