Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.67 Kcal (756 kJ) | ||
| Calories from fat | 63.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 11% | |
|---|---|---|---|
| Cholesterol | 62.4mg | 21% | |
| Sodium | 56.76mg | 2% | |
| Potassium | 91.39mg | 2% | |
| Total Carbs | 27.37g | 9% | |
| Sugars | 25.22g | 101% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 2.99g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 40.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 246.27 Kcal (1031 kJ) | ||
| Calories from fat | 86.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.62g | 11% | |
|---|---|---|---|
| Cholesterol | 85.05mg | 21% | |
| Sodium | 77.36mg | 2% | |
| Potassium | 124.57mg | 2% | |
| Total Carbs | 37.31g | 9% | |
| Sugars | 34.38g | 101% | |
| Dietary Fiber | 0.66g | 2% | |
| Protein | 4.08g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 3% | |
| Calcium | 55.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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