Preheat your oven to 350°F (175°C). Grease four individual ramekins or small moulds with butter and sprinkle sugar evenly on the sides and bottoms of each mould to create a delicate caramel-like coating as the quindim bakes. Set them aside.

In a large mixing bowl, whisk the egg yolks through a fine mesh strainer to remove any egg whites and create a smoother, custard like texture. This step is important for achieving the quindim’s glossy top and soft consistency.

Add the granulated sugar to the egg yolks, mixing thoroughly until the sugar has dissolved. This ensures an even sweetness throughout the custard without any graininess.

Stir in the melted butter, vanilla extract, and a pinch of salt. Whisk until the ingredients are fully incorporated, making sure the butter blends smoothly into the mixture, adding richness and depth to the flavour.

Next, gently fold in the shredded coconut, making sure it is evenly distributed throughout the mixture. The coconut adds texture and a classic tropical flavour to the quindim, making each bite a delicious contrast of smooth custard and tender coconut.

Carefully pour the custard mixture into the prepared moulds, filling them about 3/4 full. This allows enough space for the quindim to rise slightly while baking.

Place the filled moulds in a deep baking dish. Pour hot water into the baking dish, enough to reach halfway up the sides of the moulds, creating a water bath (bain-marie). This helps the custard cook gently and evenly, preventing the edges from overbaking while keeping the centre smooth.

Bake for about 30-40 minutes, or until the tops are golden and a toothpick inserted into the centre comes out clean. Once done, remove the moulds from the water bath and allow them to cool to room temperature before refrigerating for at least 2 hours.