Quindim Recipe | Receita Quindim
Place the shredded coconut in a large bowl and pour the coconut milk on top. Mix well and let stand for 10 minutes.
In another bowl, add the sugar and egg yolks. Beat with a handheld mixer until foamy.
Add the melted butter, lemon juice and coconut mixture. Mix well
Butter individual ramekins or muffin tins and cover the bottom and edges with sugar. Add a little more sugar at the bottom.
Pour the mixture into the molds and let stand 10 minutes at room temperature.
Place molds in a bigger baking dish and pour hot water in the bottom to make a water bath.
Cook in the water bath for 50 minutes until golden brown on top or until an inserted toothpick comes out clean.
Allow to cool before inverting the quindim onto little plates to serve. Do not invert the quindim until cool or it will break apart.