Soft Coconut-Lime Clafoutis with Golden Pineapple and Salted Macadamia Crumble
An original, fragrant dessert featuring a creamy coconut-lime clafoutis batter with butter-golden pineapple pieces, topped with a crunchy macadamia crumble and a touch of sea salt. Serve warm or at room temperature.
Ingredients
- 300 g Fresh pineapple, small diced (for saltear)
- 40 g Unsalted butter (divided)
- 70 g Brown sugar (divided)
- 80 g Wheat flour (for the dough)
- 3 units Eggs (at room temperature)
- 240 ml Coconut milk (whole, without sugar)
- 120 ml Heavy cream (for a textura more sedosa)
- 60 g Granulated sugar (for the dough)
- 2 cditas Lime zest (finely grated)
- 15 ml Lime juice (freshly squeezed)
- 5 ml Vanilla extract
- 1 g Fine salt (for the dough)
- 70 g Macadamia nuts (chopped gruesas)
- 30 g Wheat flour (for the crumble)
- 25 g Unsweetened shredded coconut (for the crumble)
- 1 g Flaky sea salt (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Lightly grease a 22 cm (8.5 to 9-inch) round or square baking dish with a little of the butter.
- 2
In a skillet over medium heat, melt 20 g (about 1 1/2 tbsp) of the butter. Add the diced pineapple and 20 g (about 1 1/2 tbsp) of the brown sugar. Cook for 4 to 5 minutes, until the pineapple looks golden and juicy. Add the lime juice, stir for 30 seconds more, and remove from the heat.
- 3
Spread the golden pineapple and its juices in the prepared baking dish.
- 4
For the crumble, combine the chopped macadamias, 30 g (1/4 cup) wheat flour, shredded coconut, the remaining 20 g (about 1 1/2 tbsp) butter, and the remaining 50 g brown sugar in a bowl. Rub with your fingertips until irregular crumbs form. Set aside.
- 5
In another large bowl, whisk the eggs with the granulated sugar until smooth and slightly airy, 1 to 2 minutes. Add the 80 g (2/3 cup) wheat flour, fine salt, lime zest, vanilla, coconut milk, and heavy cream. Mix until you have a smooth, pourable batter.
- 6
Pour the batter over the pineapple in the dish. Scatter the macadamia crumble evenly over the top.
- 7
Bake at 180 °C / 350 °F for 28 to 32 minutes, until the center is just set with a slight wobble and the edges are golden.
- 8
Remove from the oven and let rest for 10 minutes. Finish with the flaky sea salt just before serving to highlight the coconut, lime, and pineapple flavors.
- 9
Serve warm or at room temperature in generous portions.
Chef tips
If your pineapple is very ripe, slightly reduce the brown sugar. For a more delicate texture, avoid overmixing the batter once the flour is added.
Substitutions
You can replace macadamias with cashews or chopped almonds, though the flavor profile will change. Heavy cream can be replaced with more coconut milk for a lighter result, though it will still be delicious.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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