Anolon Academy

Coconut and Pandan clafoutis

By Philippa Sibley

Ingredients

For the caramel-

  • 300ml coconut milk
  • 2 pandan leaves
  • 1 vanilla bean split and scraped
  • 100g liquid glucose
  • 100gm caster sugar
  • 50gm coconut sugar
  • 50gm coconut butter

For the “clafoutis”-

  • 115g coconut sugar
  • 80gm coconut flakes (ground)
  • 10gm flour
  • 2 eggs
  • 3 yolks
  • 260ml thickened cream

For method, watch Philippa making the video in Anolon’s classes section