Ingredients

29.58 ml cornstarch
236.59 ml milk, whole or 236.59 ml low fat
236.59 ml sweetened flaked coconut
3 large eggs
236.59 ml granulated sugar
29.58 ml unsalted butter, melted
1.23 ml lemon extract
2.46 ml almond extract (optional) or 2.46 ml vanilla extract (optional)
Directions
Preheat the oven to 375F (190C). Adjust the rack to middle position. Line a 12-c
up 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. (NO
TE: 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 compl
etely in the tin before serving.