Classic Brazilian Quindim

Ingredients

• 12 large Egg yolks, passed through a fine sieve
• 1.5 cups Granulated sugar
• 1 cup Unsweetened desiccated coconut
• 200 ml Coconut milk
• 2 tablespoons Unsalted butter, melted
• 1 teaspoon Vanilla extract
• 1 pinch Salt
• 1 tablespoon Butter for greasing the molds
• 2 tablespoons Extra sugar for coating the molds
• 1 liter Hot water for the water bath

Instructions

1. 1

   In a large bowl, mix the shredded coconut with the coconut milk and let it sit for 10 minutes to rehydrate.

2. 2

   Gently stir in the melted butter and the 1.5 cups of sugar until well combined.

3. 3

   Add the sieved egg yolks, vanilla extract, and salt to the coconut mixture, stirring very gently to avoid creating air bubbles.

4. 4

   Let the batter rest for at least 30 minutes at room temperature; this allows the coconut to rise to the top, creating the signature two-layer texture.

5. 5

   Generously grease a ring mold or individual ramekins with butter and coat thoroughly with granulated sugar, tapping out the excess.

6. 6

   Pour the mixture into the prepared molds and place them inside a larger baking pan filled with hot water (bain-marie) reaching halfway up the sides.

7. 7

   Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until the tops are golden and the custard is set.

8. 8

   Allow to cool completely at room temperature, then refrigerate for at least 4 hours before carefully unmolding onto a plate.