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Ingredients
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Base Ingredients
For Greasing
Method
Preparation
Preheat the Oven
Preheat your oven to 180°C (350°F). This ensures that the custard cooks evenly.
Prepare the Ramekins
In a small bowl, mix 1 tablespoon of softened butter with 1 tablespoon of granulated sugar. Use this mixture to generously grease the insides of your ramekins. This will help the quindim to release easily after baking.
Mixing Ingredients
Combine the Coconut and Egg Yolks
In a large mixing bowl, combine 200g of unsweetened grated coconut with 6 large egg yolks. Mix well until the coconut is evenly distributed.
Add Sweetened Condensed Milk and Sugar
Add 1 can of sweetened condensed milk and 150g of granulated sugar to the mixture. Stir until fully combined and the sugar is dissolved.
Melt the Butter
In a small saucepan, melt 2 tablespoons of butter over low heat. Once melted, add the butter to the coconut mixture and stir until well combined.
Baking
Fill the Ramekins
Pour the coconut mixture evenly into the prepared ramekins, filling each about 3/4 full.
Cool and Serve
Once baked, remove the ramekins from the water bath and allow them to cool at room temperature. Once cooled, refrigerate for at least 2 hours before serving. To serve, gently run a knife around the edges and invert onto a plate.