Quindim (Large Version)

Ingredients

• 236.59 mlFresh finely grated coconut
• 354.88 mlSugar
• 3 tbspMelted butter

Directions

1. 1

   Melt the butter in the microwave for 20 seconds and stir to make it uniform.

   1 min
2. 2

   In a large bowl, mix the coconut and sugar by hand, rubbing them together until it forms a moist, sandy texture.

   5 min
3. 3

   Add the melted butter and mix again. Cover with plastic wrap and let rest in the refrigerator for 1 hour.

   60 min

Ingredients

• 15 unitEgg yolks

Directions

1. 1

   Separate the yolks from the whites using a sieve over a bowl. Pierce the yolks with a fork and let the liquid flow through the sieve. Pass the back of a spoon gently over the sieve to speed up the process without pressing too hard.

   10 min
2. 2

   Remove the coconut mixture from the fridge, add the sieved yolks, and mix with a silicone spatula until incorporated. Do not beat the mixture to avoid making it opaque.

   5 min
3. 3

   Let the mixture rest at room temperature for 30 minutes while the oven preheats.

   30 min

Ingredients

• q.b.Butter (for greasing)
• 2 tbspSugar (for dusting)
• 1656.12 mlWater (for water bath)

Directions

1. 1

   Preheat oven to 180°C. Generously grease an 18cm diameter bundt pan with butter and dust it with sugar.

   10 min
2. 2

   Pour the mixture into the pan. Place the pan on a folded dishcloth inside a baking tray, then fill the tray with boiling water until it covers half of the mold.

   5 min
3. 3

   Bake for about 1 hour and 30 minutes until the surface is slightly golden and dry. Test with a toothpick; it should have slight resistance.

   90 min
4. 4

   Remove from oven and let cool in the water for 30 minutes before unmolding.

   30 min