Portuguese Coconut-Custard Tarts (Pastéis De Coco)

Ingredients

• 2 tablespoons cornstarch
• 1 cup milk, DIVIDED
• 1 cup sweetened flaked coconut
• 3 large eggs
• 1 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon lemon extract

Directions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Adjust the rack to middle position.

3. 3

   Line a 12-cup muffin tin with 10 paper cupcake liners.

4. 4

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

5. 5

   In a food processor fitted with a metal blade shred the coconut flakes for 30 seconds.

6. 6

   In a large mixing bowl, stir the eggs and sugar together with a wooden spoon.

7. 7

   One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon extract, stirring well after each addition.

8. 8

   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.).

9. 9

   Bake for 25 to 30 minutes or until the coconut is nicely toasted.

10. 10

    Cool completely in the tin before serving.