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 chop the coconut flakes for 30 seconds, or chop well by hand.
- 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.
- 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.)
- 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 | 427.77 Kcal (1791 kJ) | ||
| Calories from fat | 146.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.27g | 25% | |
|---|---|---|---|
| Cholesterol | 157.82mg | 53% | |
| Sodium | 85.94mg | 4% | |
| Potassium | 208.44mg | 4% | |
| Total Carbs | 65.14g | 22% | |
| Sugars | 53.05g | 212% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 7.35g | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 102.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 236.78 Kcal (991 kJ) | ||
| Calories from fat | 81.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 25% | |
|---|---|---|---|
| Cholesterol | 87.35mg | 53% | |
| Sodium | 47.57mg | 4% | |
| Potassium | 115.38mg | 4% | |
| Total Carbs | 36.06g | 22% | |
| Sugars | 29.36g | 212% | |
| Dietary Fiber | 0.55g | 4% | |
| Protein | 4.07g | 15% | |
| Iron | 0.6mg | 6% | |
| Calcium | 56.6mg | 10% | |
* 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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