Step 1

Preheat the oven to 375°F (190°C). Adjust the oven rack to the middle position. Line a 12-cup muffin tin with 11 paper cupcake liners and, if desired, coat the liners with the nonstick vegetable spray oil.

Step 2

In a small bowl, dissolve the cornstarch in 1/4 cup milk.

Step 3

In a food processor, shred the coconut flakes for 30 seconds.

Step 4

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.

Step 5

Ladle the custard into the paper cups, filling each 1/4 inch from the top. Make sure to stir the custard frequently to keep the coconut evenly distributed. You’ll be able to fill 10 to 11 liners.

Step 6

Bake for 25 to 30 minutes, until the coconut is nicely toasted. Cool completely in the muffin tin before serving. Originally published March 10, 1999.