Gluten Free Coconut Mango Clafoutis

Gluten Free Coconut Mango Clafoutis Recipe

Clafoutis (pronounced klah-foo-tee) is traditionally a French dessert which consists of black cherries baked in a custardy batter. I love to make clafoutis for three reasons:

1. It is easily made gluten free
2. It is dead simple to make
3. I love to say clafoutis – it makes me feel all French and sophisticated

It is not exactly cherry season so I decided to change up my clafoutis recipe with some mango and coconut instead. Caribbean with a French accent, sort of like St. Barts.

Coconut is featured in three ways in this Gluten Free Coconut Mango Clafoutis recipe – coconut milk, coconut flakes, and Wholesome Sweeteners Coconut Palm Sugar. I couldn’t be bothered peeling and pitting mangos so I just used frozen mango chunks which I thawed first. I threw in a dash of rum and voila! Easy, tasty, gluten, dairy, and refined sugar free, and the best part is that what wasn’t eaten for dessert made an excellent breakfast the next day!
Gluten Free Coconut Mango Clafoutis Recipe

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Gluten Free Coconut Mango Clafoutis
Print Recipe

Gluten Free Coconut Mango Clafoutis Recipe

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Servings: 6 people
Calories: 273kcal
Author: Gluten Free & More


  • Gluten free non-stick cooking spray
  • ½ cup plus 1 tablespoon Wholesome Sweeteners Coconut Palm Sugar
  • 3 cups frozen mango chunks thawed
  • 3 large eggs
  • cups full fat coconut milk shake can before measuring
  • ¼ cup corn or tapioca starch
  • 3 tablespoons rum optional
  • 1 tablespoon agave or honey
  • ½ teaspoon kosher salt
  • ½ cup coconut flakes toasted


  • Preheat oven to 425 degrees. Spray a 10-inch round baking dish or deep dish 9 inch pie plate with cooking spray. Sprinkle in 1 tablespoon of coconut sugar, tilt around to coat the pan with sugar and tap out any excess. Place the mango chunks all around the bottom of the prepared dish.
  • In a blender, combine the remaining coconut sugar, eggs, coconut milk, corn or tapioca starch, rum, agave or honey, and salt. Blend until smooth and then let sit for 5 minutes.
  • Place the coconut flakes in a dry skillet and toast over medium heat until browned.
  • Pour the batter over the mangos, sprinkle on the coconut flakes and bake for 30 minutes or until the top is browned and the batter is set. Let cool and serve.


Nutrition Facts
Gluten Free Coconut Mango Clafoutis Recipe
Amount Per Serving
Calories 273 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 15g75%
Cholesterol 81mg27%
Sodium 236mg10%
Potassium 345mg10%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 14g16%
Protein 5g10%
Vitamin A 1030IU21%
Vitamin C 30.9mg37%
Calcium 33mg3%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Agave Coconut Coconut Sugar Custard Dairy Free Easy Mango Rum
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