Portuguese Coconut Custard Tarts - Pastéis De Coco

Ingredients

• 2 tablespoons cornstarch
• 1 cup milk, whole or 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 vanilla extract (optional)

Directions

1. 1

   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.

2. 2

   Dissolve the cornstarch in 1/4 cup of the milk. Set aside.

3. 3

   In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand.

4. 4

   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.

5. 5

   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.)

6. 6

   Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.