Cooking Time
30 mins
Total Time
40 mins
To
4

Preparation

  1. Separate the whites from the yolks. The egg whites will not be used in this recipe, but you can save them to prepare a meringue or an egg white pudding.

  2. In a bowl, place the sugar and butter. Mix well and then add the yolks.

  3. Continue mixing with the help of a whisk. Add the coconut milk and grated coconut. Mix everything until it is very homogeneous.

  4. Pour this mixture into molds greased with butter and sprinkled with sugar.

  5. Bake in the oven, preheated to 110ºC, in a bain-marie, for 30 minutes. The quindins must be blushing.

  6. Remove the quindins from the oven and, when they are warm, place a tray over the molds and turn them over. The secret is to not unmold them either hot (as the quindins will break) or cold (as they may not release).