A soft baked custard of young coconut, milk and eggs, with raisins and cinnamon, often topped with almonds or meringue.
The name is Dutch — klapper for coconut, taart for tart — and the dish is a colonial-era cake that stayed in Manado long after the Dutch left. Young coconut flesh is folded into a custard of milk, eggs, sugar, butter and a little flour, and baked until just set.
Raisins and cinnamon are usual, and some add a splash of rum; it's served in its dish or in small cups, and it's the thing people take home from Manado.