recipe · 0 min · serves 4

Coconut quindim

Ingredients

• 2 tbsp butter
• 10 egg_yolk_unit egg yolk
• 100g white sugar
• 300ml coconut milk
• 50g desiccated coconut
• 1 tsp vanilla extract

Method

1. step 1
2. Heat oven to 180C/160C fan/gas 4. Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter. Sprinkle with the caster sugar to coat.
3. step 2
4. In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla. Pour into ramekins and place in a large roasting tin in the oven.
5. step 3
6. Pour water into the roasting tin to three-quarters up the ramekins so it acts like a bain marie or water bath for the quindim. Bake for 30-35 mins until the tops are golden. Take the ramekins out of the water and leave to cool for 5 mins.
7. step 4
8. Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.