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"Ingrid" had this to say:

It turned out great! I used Trader Joe's Coconut Cream (not milk), it has an emulsifier in it, so I just shook the can really well and it was uniformly thick when I poured it. The Clafoutis may be a little more compressed than normal, but I've not made one before. It rose in the oven, but did deflate some after it cooled. I looked it up and what I've read said that is normal, is it? I've read that is should have a flan-like texture, and mine does. I baked at 325 for 35 minutes, then switched my oven to convection, still at 325, for another 10 minutes. It is beautiful and golden on top! I'm just now having some leftover for breakfast, with a dollop of coconut cream and a sprinkling of toasted pecans. This will be my go-to dessert for guests, it couldn't be easier! I'm going to experiment with hazelnut flour, and dark chocolate chunks instead of fruit. You've create a monster!

---Reply posted by Cindy on 7/28/2017
Ingrid, did you ever try it with dark chocolate chunks? How'd that turn out?

I've made this a few times now with blackberries & with peaches. I've learned it's best when cooked very well done. I'm disappointed if I take it out when it is just a little brown - the texture is too egg like. Best cooked very well done! But I digress, chocolate results?
---Reply posted by DJ on 6/2/2016
Yep! The emulsifier helps. When reading your original comment, I assumed you were more of a Paleo type and assumed that your coconut milk probably didn't have an emulsifier. The emulsifier will definitely help to keep it from breaking (but won't altogether stop it, if the emulsion is pushed too hard or the fat to liquid ratio is knocked too far out of whack). In any event, it sounds like a winner. I'm thrilled it worked and I'm glad you enjoyed it! :-)