How to make it

  • 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.
  • Dissolve the cornstarch in 1/4 cup of the milk. Set aside.
  • In a food processor fitted with a metal blade shred the coconut flakes for 30 seconds.
  • 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 extract, stirring well after each addition.
  • Ladle the custard into the paper cups, filling to 1/4 inch from the top.
  • stir frequently to keep the coconut well distributed.)
  • Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.

Reviews & Comments 5

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    " It was excellent "
    annieamie ate it and said...
    What a perfect dessert! I was searching for a coconut tart and found your recipe. Its just want I was looking for. Thank you so much for sharing it.
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  • maggiehc 9 years ago
    I love coconut cream pie and these seem like a great way to take that flavor and make it into a bite-sized dessert. Thanks for the recipe!
    Was this review helpful? Yes Flag
  • wandawoo 9 years ago
    How many Tablespoons of Cornstarch?
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  • peetabear 9 years ago
    two of my favorite flavors, coconut and lemon.
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    " It was excellent "
    recipediva ate it and said...
    These are delicoius! Thanks for posting.
    Was this review helpful? Yes Flag

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