teaspoon almond extract (optional) or 1/2 teaspoon vanilla extract (optional)
Serving Size: 1 (734) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 71 g38 %
Total Fat 7.9 g12 %
Saturated Fat 5.4 g27 %
Cholesterol 65.3 mg
Sodium 58.3 mg
Dietary Fiber 0.4 g1 %
Sugars 24 g96 %
Protein 3 g
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.