This post is also available in: Español (Spanish)
Oh I simply love making my friend Fatima’s Coconut custards because it truly brings so many good memories back. Fatima was my friend Michelle’s mom, now resting in peace, and she is also missed by many people. Tina, as most of us used to call her, was originally from the Azores, and she was a fantastic cook. Moreover, Tina was one of those people that knew how to entertain guests, she could really put a GREAT SHOW in the kitchen. This Coconut Custard recipe is one of those island’s recipes she proudly used to make all the time, and today, I want to dedicate this “Pasteis de Coco” blog entry to her:
“Tina, onde você quiser que esteja, isso vai para você na sua memória! Descansa em paz!”
AuthorPapeoByPepiCategorySweet Recipes
Preheat oven to 375 F
Adjust the oven rack to the middle position
Line a 12-cup muffin tin with 11 paper cupcake liners and , if desired, coat the inside of the liners with non-stick vegetable spray.
In a small bowl dissolve the cornstarch with 1/4 cup of milk.
In a large bowl, and either by hand, with a blender or your Thermomix, stir the eggs, and sugar together. For Thermomix users:
**THERMOMIX: Time: 20 Seconds/Speed 3
Add the cornstarch mixture, the remaining milk, the coconut, melted butter, and lemon extract. For Thermomix users:
**Thermomix: Time: 60Seconds/Speed: 3 1/2.
Pour the custard into the paper cups, filing each 1/4 inch from the top.
Make sure to stir the custard frequently as you are filling the cups to keep the coconut well distributed.
Bake 25-30 minutes or until the coconut is nicely toasted.
Ingredients
Directions
Preheat oven to 375 F
Adjust the oven rack to the middle position
Line a 12-cup muffin tin with 11 paper cupcake liners and , if desired, coat the inside of the liners with non-stick vegetable spray.
In a small bowl dissolve the cornstarch with 1/4 cup of milk.
In a large bowl, and either by hand, with a blender or your Thermomix, stir the eggs, and sugar together. For Thermomix users:
**THERMOMIX: Time: 20 Seconds/Speed 3
Add the cornstarch mixture, the remaining milk, the coconut, melted butter, and lemon extract. For Thermomix users:
**Thermomix: Time: 60Seconds/Speed: 3 1/2.
Pour the custard into the paper cups, filing each 1/4 inch from the top.
Make sure to stir the custard frequently as you are filling the cups to keep the coconut well distributed.
Bake 25-30 minutes or until the coconut is nicely toasted.
Fantastic tribute to a woman who gave so much to so many. May her love live on forever through her recipes. Thank you Pepi! We love you!