Portuguese Coconut Custard Tarts - Pastéis De Coco

Step 1

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.

Step 2

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

Step 3

In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand.

Step 4

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.

Step 5

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.)

Step 6

Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.