10 egg yolks
1 whole egg
1 1/4 cups (250g) sugar
1/4 cup (60ml) melted butter
1 cup (100g) shredded coconut
1/4 cup (60ml) coconut milk
Butter and sugar for greasing the pan
Set oven to 350°F (180°C). Grease ramekins with butter and dust with sugar.
Whisk egg yolks and whole egg together until smooth. Add sugar, butter, and coconut. Stir well until combined.
To get a smooth texture, strain the mixture through a fine sieve.
Pour the mixture into the molds, filling to the rim.
Place molds in a baking dish and fill the dish with hot water. Bake for 30-40 minutes until the tops are firm and golden.
Once baked, remove the quindim from the molds and cool completely. Chill it in the fridge or serve at room temperature.