Quindim

Directions

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.