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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 2. Dissolve the cornstarch in 1/4 cup of the milk. Set aside. | 3. In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand. | 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. | 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.) | 6. Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
milk	1	cup		148.84	11.6632	7.686	7.9788
coconut	1	cup	sweetened flaked	283.2	12.184000000000001	2.6639999999999997	26.791999999999998
egg	3			214.5	1.08	18.84	14.265
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
butter	2	tablespoons	unsalted melted	171.0	7.857	5.343	14.4
lemon extract	1/4	teaspoon		0.235	0.08	0.0075	0.0015
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.