Clafoutis À La Coco (Cherry and Coconut Casserole)

Grease a baking dish with butter. Preheat the oven to 220 °C.

Wash, stem and pit the cherries, leaving some whole and set aside for garnish. Mix the rest with sugar and coconut liqueur and set aside, covered.

Separate the eggs. Beat egg whites with salt until stiff peaks form. Beat yolks with butter and sugar until fluffy. Mix in curd cheese, coconut flakes and flour with vanilla pulp. Stir in the cherries and finally fold in the beaten egg whites loosely.

Pour the mixture into the pan, sprinkle with the remaining butter flakes and bake on sight until golden brown.

Sprinkle with powdered sugar and coconut flakes, garnish with fresh cherries and serve warm.

Preparation Tip:

For a particularly decorative version, stick some of the whole cherries with stems into the top of the mixture, possibly wrap the stems with aluminum foil (otherwise they will char too much) and bake the casserole according to the recipe.

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