Pasteis de Coco

Ingredients

2 T cornstarch
1 cup milk
1 cup shredded, sweetened coconut
3 large eggs
1 cup sugar
2 T unsalted butter, melted
1/4 t lemon extract

Directions

1) Move oven rack to middle; preheat to 375. Put 10 cupcake liners in the tin.
2) Dissolve the cornstarch in 1/4 cup of the milk.
3) In a large mixing bowl, stir 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.
4) Ladle the custard into the cups, stopping 1/4 inch from the top. Stir frequently to keep coconut well-mixed.
5) Bake for 30 minutes.