Coconut quindim

Prepare

1. 🥄step 1
2. 🔥Heat oven to 180C/160C fan/gas

Steps

1. 🔥Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter.
2. 🧂Sprinkle with the caster sugar to coat.
3. 🍳step 2

Prepare

1. 🧂In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla.

Cook

1. 🍳Pour into ramekins and place in a large roasting tin in the oven.

Steps

1. 🫇step 3

Cook

1. 🍽️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.
2. 🌿Bake for 30-35 mins until the tops are golden.

Steps

1. 🌿Take the ramekins out of the water and leave to cool for 5 mins.
2. ✨step 4
3. 🥄Chill for 4 hrs and then run a knife around the edge.

Serve

1. ✨Place a plate on top and turn out the quindims to serve.