Coconut and raspberry clafoutis

Ingredients

for 4 servings

• Eggs150 g (5.3 oz)
• Coconut milk200 g (7.1 oz)
• Unsweetened shredded coconut50 g (1.8 oz)
• Erythritol35 g (1.2 oz)
• Raspberries60 g (2.1 oz)

Directions

1. Preheat the oven to 180 °C (356 °F) (fan) and butter a baking dish.
2. Beat the eggs with the erythritol until the mixture is frothy.
3. Add the coconut milk and the unsweetened shredded coconut, then whisk to an even batter.
4. Spread the raspberries over the base of the buttered dish, then pour the batter gently over the top.
5. Bake for 30 minutes, until the clafoutis is set in the centre and lightly golden at the edges.
6. Leave to cool slightly before serving, warm or at room temperature.