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. :)