Pre-heat the oven and grease a 25cm baking dish with coconut oil.
Remove the stalks from cherries and pit them, then lay them into the greased dish in one layer.
Sift the flours together with the sugar and salt in a large mixing bowl. Make a well in the middle and whisk in the eggs until thick and smooth.
In a measuring jug stir together the lemon zest, vanilla extract and coconut milk then pour into the rest of the batter whisking well until smooth.
Pour the batter over the cherries then bake for 35-40 minutes until the clafoutis is set but still a little wobbly in the centre.
Dust the icing sugar over the top and serve warm. Amazing with ice cream.
This recipe suggests pitting the cherries first which makes the recipe more child friendly. However if you don't pit then you do get a little extra almondy flavour from the cherry pits, and it is so much quicker!