Denise says:

This dessert is made using coconut milk, a delicious way of making a dessert non dairy. There are several brands on the market and if you are concerned about the calorie content, the low fat one is a great option.
Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The colour and rich taste of the milk can be attributed to the high oil content and sugars. It should not be confused with coconut water (coconut juice), which is the naturally-occurring liquid found inside a coconut. Once opened, cans of coconut milk must be refrigerated, and are usually only good for a few days. Coconut milk should never be left at room temperature, as the milk can sour and spoil easily.
When in season use fresh red fruits like blueberries, raspberries, blackcurrants and blackberries rather than frozen variety.

This can be made in advance and eaten hot, cold or warm. It is delightful with ice cream, sorbet or yogurt (use soya yogurt for a parev option).

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: 6 people

Ingredients:

1 tablespoon vegetable oil
500g frozen red fruits – thawed
6 tablespoons golden caster sugar or soft brown sugar
85g plain flour
1 tablespoon ground cinnamon
4 eggs
400ml coconut milk
2 teaspoons baking powder

Icing sugar – to dust

Method

1) Pre –heat the oven to 200 C/ 400 F/ Gas mark 6.
2) Grease a 24 cm round ovenproof dish with vegetable oil.
3) Drain the frozen fruits well. Toss the berries in 4 tablespoons of sugar and then spread in an even layer in the greased ovenproof dish.
4) Mix the flour, baking powder, cinnamon and remaining 2 tablespoons of sugar in a bowl.
5) Whisk the eggs and coconut milk into the flour mixture to make a smooth batter.
6) Pour the batter slowly over the fruit.
7) Bake for 40 – 45 minutes or until set.

To serve the stylish way: Dust with icing sugar just before serving.
Tagged in: Coconuts, Dairy, Desserts, Dinner Party, French, Red Fruits, Shabbat, Yom Tov