Pear, Almond and Coconut Flognarde
1/4 c almond flour
2 Tbsp water
2-3 Tbsp honey, divided
1 tsp vanilla extract
1/2 tsp almond extract
2 pears, sliced thinly
1/4 c shredded coconut, unsweetened and lightly toasted
1/4 coconut milk
Preheat oven to 350F.
In a small bowl, combine the eggs, almond flour, water, 1 Tbls honey and extracts. Refrigerate for at least 15 minutes while you prepare the remaining ingredients.
Arrange the pears in a 9" round dish and top with the toasted coconut. Drizzle with 1-2 Tbls honey.
Pour the chilled custard over the fruit and drizzle with coconut milk. Sprinkle with nutmeg and bake for 35 to 40 minutes, until mostly set (you just want the very center to be wobbly). Cool and serve.