Quindim
- Melted butter, for the ramekins
- 1/2 cup sugar, plus more for the molds
- 4 large egg yolks
- 1/4 cup canned coconut milk
- 2 tbsp desiccated coconut
- Grated fresh coconut, toasted, to serve
- Four 4 oz (120ml) ramekins
- Preheat the oven to 350F (180C).
- Butter the insides of four 4 oz (120ml) ramekins and coat with sugar, tapping out the excess.
- Whisk the sugar and egg yolks until light and creamy.
- Add the coconut milk and desiccated coconut; mix well.
- Divide among the ramekins.
- Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides.
- Bake for about 25 minutes, until set.
- Remove from the pan and cool briefly.
- Run a knife around the inside of each ramekin to loosen the custard.
- Invert onto individual dessert plates.
- Refrigerate until chilled, about 3 hours.
- Serve chilled.
butter, sugar, egg yolks, coconut milk, coconut, fresh coconut, ramekins
Taken from www.cookstr.com/recipes/quindim (may not work)