Prep 10 mins
Cook 30 mins
This rich little dessert is a cross between a custard and a macaroon. Adapted from David Leite, leitesculinaria.com
- 2 tablespoons cornstarch
- 1 cup milk, whole or 1 cup low fat
- 1 cup sweetened flaked coconut
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1⁄4 teaspoon lemon extract
- 1⁄2 teaspoon almond extract (optional) or 1⁄2 teaspoon vanilla extract (optional)
- Preheat the oven to 375°F (190°C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 paper cupcake liners.
- Dissolve the cornstarch in 1/4 cup of the milk. Set aside.
- In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand.
- In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon and other extract, stirring well after each addition.
- Ladle the custard into the paper cups, filling to 1/4 inch from the top. (NOTE: Make sure to stir frequently to keep the coconut well distributed.)
- Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.
These are pretty delicious. The only issue I have with them is: they rose really beautifully (and i expected them to sink, of course) but they sunk in quite considerably. :/ Not pretty at all. But tasty nonetheless, a little on the sweet side. Goes well with hot tea.
What a lovely custard momaphet. It was certainly worth the extra effort. We really enjoyed this simple coconut treat. The flavor was outstanding. I chopped the coconut by hand, it didn't take long. The combination of almond and lemon extract works perfectly in this dish. My tarts had a thin light coating of coconut and a beautiful custard underneath. Thanks for sharing this recipe, that has gone into my keeper box. Made for Pac. :)
Very nice dessert, more macaroon than custard, but definitely a little of both. Very simple to toss together, too. I used my Magic Bullet to chop the coconut (no food processor), which worked perfectly. I went with the almond extract, and I didn't realize until it was too late that I was out of lemon extract, so I subbed orange extract instead. They smelled very eggy when they were baking, but they didn't come out tasting eggy to me, just nice and coconutty. Thanks for posting! Made for ZWT 5 Spain and Portugal