Coconut quindim

Ingredients

• Sugar 100 g
• Butter 2 tbsp
• Eggs 10
• Coconut milk 300 ml
• Desiccated coconut 50 g
• Vanilla extract 1 tsp

Method

1. Heat oven to 180C/160C fan/gas 4.
2. Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter.
3. Sprinkle with the caster sugar to coat.
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. 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.
6. Bake for 30-35 mins until the tops are golden.
7. Take the ramekins out of the water and leave to cool for 5 mins.
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.