This delicious coconut custard dessert was created in Brazil but has it's roots in Portuguese cuisine. The use of egg yolks and custards is characteristic of many Portuguese sweets and pastries and the addition of coconut is a brilliant Brazilian twist. I love how the coconut separates from the custard and settles on the bottom. This dish is also known as Quindao which means it was baked in a ring mold (instead of individual ramekins) and is served in slices. This is a rich dessert so you may want to lighten it up by serving it with fruit and/or freshly whipped cream with a hint of vanilla. Enjoy!
1/2 cup sugar plus extra for preparing ramekins
1 tablespoon unsalted butter, very soft and divided in half
6 egg yolks
1 whole egg
1/2 cup coconut milk
100gr flaked sweetened coconut
1 teaspoon vanilla
pinch of salt
25 gr flaked sweetened coconut, toast
1. Pre-heat the oven at 375F.
2. Using 1/2 the butter, generously grease 4 (1 cup) ramekins. Sprinkle the ramekins some sugar on the bottom and along the sides.
3. In the bowl of an electric mixer, add the eggs yolks and whole eggs. Beat and slowly add the 1/2 cup sugar. Continue to beat until the eggs are thick and pale.
4. Continue to beat and add butter, coconut milk, vanilla, salt and flaked (untoasted) coconut. Divide the mixture between the 4 ramekins.
5. Place the ramekins in a roasting pan and fill the pan half way up the sides of the ramekins with boiling water. Cover the pan with foil. Bake 15-20 minutes (check on them after 15 minutes) or until the custard is set and a toothpick comes out clean. Remove the ramekins from the hot water and allow them too cool for 15 minutes. Carefully unmold them while they are still a little warm and allow them to cool completely. Serve these topped with toasted coconut.