Ingredients;
150g almond powder (7.35g)
50g desiccated coconut (4.65g)
150g butter, melted (zero)
&
500g mascarpone (12.5g)
100m coconut cream (1.9g)
100ml heavy cream (3.4g)
4 eggs (2g)
vanilla pod/seeds (trace)
31.8g total carbs (& 4894 cals & 479g fat);
10 slices = 3.18g carbs / 489 cals / 48g fat
12 slices = 2.65g carbs / 407 cals / 40g fat
14 slices = 2.27g carbs / 349 cals / 34g fat
Method;
Firstly, top tip. With a decent quantity of butter, my baking paper is terrible for lifting the flan out the tin, it gets so soggy! So I fold some kitchen foil and place under - reusable, don't bin it!
Melt the butter and mix in the desiccated coconut and almond powder.
Smooth into your flan tin.
Mix the remaining ingredients in a bowl until smooth.
Pour into the base.
Give the flan tin a couple of gentle taps on your worktop, to remove any air bubbles and also to encourage the mixture to the sides.
Cook at 180℃ for 40 mins, if you feel it needs more time to set, add an extra 10 mins.
Leave to cool.
Refrigerate once cool, overnight is always best (sorry, lol).
Enjoy!
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