By Meeta K. Wolff
Prep Time: 30 minutes
Total Time: 1 hour 15 minutes
450 - 500 g cherries (either pitted or not)
295 ml coconut milk
155 g cococnut blossom sugar or brown sugar
4 large eggs
70g coconut flour
1 ½ tsp. vanilla extract
pinch of sea salt
Butter, for greasing the pan
about 2 teaspoons semolina, for dusting the pan
Preheat the oven to 190 degrees C and position a rack in the middle. Butter a 24 cm round baking tin and dust it lightly with the semolina. Shake out any excess. Place all the cherries in one layer into the tin.
In a food processor or a blender combine coconut milk, sugar, eggs, coconut flour, vanilla extract and sea salt and blend until the mixture is smooth - this should take about a minute. Stop in between and scrap the sides of the container.
Slowly pour over the cherries, trying not to disturb them too much. Bake for 30-40 minutes until the custard is puffed and golden brown and a tester inserted into the center comes out clean. Serve at room temperature with some powdered sugar dusted on top if desired.