Coconut Fig Clafoutis
1 lb fresh figs, trimmed and quartered
1 cup light coconut milk
1/4 cup heavy cream
1/3 cup sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
1/2 cup flour
1/4 cup sugar (optional, if fruit is not sweet)
Coconut Sugar Topping
1/2 cup coconut flakes
2 tablespoons sugar
Preheat the oven to 350 degrees.
In the jar of the blender, place the coconut milk, heavy cream, sugar, eggs, vanilla extract, salt and flour (Julia recommends following this precise order). Blend at high speed for 1 minute. Strain into a bowl or pitcher and set in the refrigerator while preparing the ramekin dishes. This can also be done the night before.
Butter 6-8 ramekin dishes and place on a baking sheet. Pour a little batter into each (about 1/2 inch) and place into oven for about 5 minutes. Remove from oven, and arrange the figs in each ramekin, sprinkle a little sugar on the fruit, then pour remaining batter over the figs. Return the ramekins into the oven and bake for about 35 minutes, or until the clafoutis has puffed and turned a golden brown.
Meanwhile, toast the coconut flakes in a medium skillet over medium heat, stirring frequently. When the coconut is golden, stir in the sugar and set aside.
Remove from oven. The clafoutis will collapse. Sprinkle coconut sugar over each and serve while warm.