Quindim Brazilian coconut egg yolk dessert

For quindim separate the yolks from the whites and in a bowl stir them with sugar until smooth. Mix in the melted lukewarm butter and finely grated coconut.

Let the finished mixture rest for 15 minutes so the coconut soaks up moisture and all the flavors blend nicely.

Grease small molds or a muffin tin with butter and dust them with sugar. Fill them with the mixture almost to the rim.

Place the molds in a deep roasting pan, pour hot water halfway up their height and bake in a water bath at 160 °C for about 35 minutes, until the top turns golden and the dessert firmly holds its shape.

Let the baked dessert cool completely and then carefully turn it out onto a plate. The glossy coconut side flips to the top.