2 Tbsp. cornstarch
1 cup milk
1 cup sweetened shredded coconut
3 large eggs
1 cup sugar
2 Tbsp. butter, melted
¼ tsp. lemon extract

Preheat the oven to 375 degrees. Adjust the rack to the middle position. Line a 12 cup muffin tin with liners. Dissolve the cornstarch in ¼ cup of milk. Set aside. In a food processor fitted with a metal blade shred the coconut flakes for 30 seconds. In a large 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 ¼ 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.