Golden Coconut Quindim Recipe

Preheat your oven to 350°F (175°C) and generously grease six 4-ounce ramekins with softened butter, then coat the inside of each with a thin layer of granulated sugar, tapping out any excess.

In a medium bowl, combine the shredded coconut and coconut milk, letting it sit for about 10 minutes so the coconut fully absorbs the liquid and softens.

Pass the egg yolks through a fine-mesh sieve into a separate bowl without pressing down on the yolks, which helps remove the membrane and prevents a strong egg odor.

Whisk the sugar, melted butter, vanilla extract, and a pinch of salt into the strained egg yolks until the mixture is uniform and smooth.

Gently stir the hydrated coconut mixture into the egg yolk batter until just incorporated, then pour the mixture evenly into the prepared ramekins.

Place the ramekins inside a large baking pan and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins to create a water bath.

Bake for 45 to 50 minutes, or until the custard is firm around the edges but still slightly jiggly in the center and the top is lightly golden.

Remove the ramekins from the water bath and cool to room temperature, then chill in the refrigerator for at least 4 hours before running a thin knife along the edges and flipping them onto dessert plates.