Quindim

1. 1

   Preheat the oven to 350F (180C).

2. 2

   Butter the insides of four 4 oz (120ml) ramekins and coat with sugar, tapping out the excess.

3. 3

   Whisk the sugar and egg yolks until light and creamy.

4. 4

   Add the coconut milk and desiccated coconut; mix well.

5. 5

   Divide among the ramekins.

6. 6

   Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides.

7. 7

   Bake for about 25 minutes, until set.

8. 8

   Remove from the pan and cool briefly.

9. 9

   Run a knife around the inside of each ramekin to loosen the custard.

10. 10

    Invert onto individual dessert plates.

11. 11

    Refrigerate until chilled, about 3 hours.

12. 12

    Serve chilled.

No additional tips available.