What do you need:

• 4egg (ren) 
• 240 ml full-fatcoconut milk ( 3.8 khd Fair Trade)
• 15 grams ofGreensweet Extra Sweet (0 khd or other sweetener of your choice)
• 100 grams ofalmond flour ( 5 khd Pit & Pit)
• a good pinch ofvanillafresh from a pod or extract
• 2 pinches ofsalt 
• butteror coconut oil for greasing
• 250 gramsblueberry and raspberry (16.25 khd (AH frozen)
• Greensweet icingfordustingor ground coconut or almond flakes.

This is how you make it:

1. Preheat the oven to 175 degrees and grease a low diameter 28 cm quiche tin.
2. Mix all ingredients, except for the (frozen) fruit and powdered sugar (Greensweet icing), briefly with a whisk. Pour the batter into the bowl and spread the fruit over it. Frozen fruit can be used in the batter when frozen.
3. Bake the clafoutis for 30 minutes until light brown or until done. Check the doneness with a skewer. Let rest in the mold for 5 minutes. Then deposit on a plate.
4. Just before serving, sprinkle with Greensweet icing, with or without a scoop of ice cream. And then ... close your eyes and enjoy!

Source / photo: KoolhydraatarmRecept.nl