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.