Coconut Quindim

Instructions

1. 1

   Preheat Oven and Prepare Ramekins

   5 min

   Set your oven to preheat at 180°C (160°C for fan ovens) or gas mark 4. While the oven heats, take four 175ml ramekins or dariole moulds and generously grease them with butter. After buttering, sprinkle caster sugar inside each ramekin to coat the sides evenly, ensuring a sweet crust forms during baking.

2. 2

   Mix Ingredients Thoroughly

   8 min

   In a medium mixing bowl, sift the egg yolks to remove any lumps, then add the coconut milk, caster sugar, desiccated coconut, and vanilla extract. Use a whisk to combine the ingredients until the mixture is smooth and well-blended, with no streaks remaining. Then, carefully pour this mixture into the prepared ramekins, filling them evenly.

3. 3

   Create Bain-Marie and Bake

   ~2.5 hr

   Arrange the filled ramekins in a large roasting tin. Carefully pour hot water into the tin until it reaches about three-quarters up the sides of each ramekin, creating a bain-marie to ensure even cooking. Place the roasting tin in the oven and bake for 30 to 35 minutes, or until the tops of the quindims are a beautiful golden brown and slightly puffed up.

4. 4

   Cool and Chill Before Serving

   5 min

   After baking, carefully remove the ramekins from the water bath using tongs or a kitchen towel to avoid burns. Allow them to cool at room temperature for approximately 5 minutes. Once slightly cooled, transfer the ramekins to the refrigerator and chill for at least 4 hours. To serve, run a knife around the edges of each quindim and gently invert onto a plate to release them.