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

1. Preheat the oven to 350F (180C).
2. Butter the insides of four 4 oz (120ml) ramekins and coat with sugar, tapping out the excess.
3. Whisk the sugar and egg yolks until light and creamy.
4. Add the coconut milk and desiccated coconut; mix well.
5. Divide among the ramekins.
6. Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides.
7. Bake for about 25 minutes, until set.
8. Remove from the pan and cool briefly.
9. Run a knife around the inside of each ramekin to loosen the custard.
10. Invert onto individual dessert plates.
11. Refrigerate until chilled, about 3 hours.
12. Serve chilled.

butter, sugar, egg yolks, coconut milk, coconut, fresh coconut, ramekins

Taken from www.cookstr.com/recipes/quindim (may not work)