Coconut Custard Tarts
Ingredients
- 2 tbs cornstarch
- 1 cup milk
- 1 cup shredded coconut sweetened
- 3 large eggs
- 1 cup sugar
- 2 tbs unsalted butter , melted
- 1/4 tsp lemon extract
Instructions
- Preheat the oven to 375°F (190°C). Adjust the oven rack to the middle position. Line a 12-cup muffin tin with 10 paper cupcake liners.
- Dissolve the cornstarch in 1/4 cup milk.
- In a food processor, shred the coconut flakes for 30 seconds.
- In a large bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, the remaining milk, the coconut, melted butter, and lemon extract, stirring well after each addition.
- Ladle the custard into the paper cups, filling each 1/4 inch from the top. (Make sure to stir the custard frequently as you’re filling the cups to keep the coconut well distributed.)
- Bake for 25 to 30 minutes, until the coconut is nicely toasted. Cool completely in the muffin tin before serving.
Notes
Coconut Custard Tarts
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