Coconut Quindim

Steps

1. Preheat the oven to 180°C (160°C fan) or gas mark 4. Generously butter four 175ml ramekins or dariole moulds, then coat them with caster sugar.
2. In a medium bowl, sift the egg yolks and combine them with coconut milk, caster sugar, desiccated coconut, and vanilla extract. Stir until well mixed, then pour the mixture into the prepared ramekins.
3. Place the ramekins in a large roasting tin and fill the tin with water until it reaches three-quarters up the sides of the ramekins, creating a bain-marie effect. Bake for 30-35 minutes until the tops are golden.
4. Remove the ramekins from the water and let them cool for about 5 minutes. After cooling, refrigerate for 4 hours. To serve, run a knife around the edges and invert onto a plate to release the quindims.