Grease a <quantity>32<unit>cm</unit></quantity> x <quantity>10<unit>cm</unit></quantity> baking pan with melted butter

Dust with enough caster sugar to coat all the sides of the pan. Remove the excess sugar

Add <quantity>400<unit>g</unit></quantity> of egg yolks and <quantity>550<unit>g</unit></quantity> of caster sugar to a large bowl. Whisk until well combined and pale yellow in color

Add <quantity>115<unit>g</unit></quantity> of melted butter and whisk to combine

Add <quantity>160<unit>g</unit></quantity> of deseeded passion fruit pulp

Add <quantity>135<unit>g</unit></quantity> of unsweetened shreded coconut

Preheat the oven to <temperature>110<unit>°C</unit></temperature>

Transfer the yolk and passion fruit mixture to the prepared pan

Cover the pan with aluminum foil

Fill a large pan with water up to two fingers high. Place the baking pan with the egg yolk mixture carefully inside

Bake the quindim for 1h. It'is fully baked when the batter under the coconut layer shows a slight resistance when pierced with a toothpick, indicating that it's no longer liquid. Let it cool down completely

Turn the quindim all at once onto a plate to unmold it. If needed, run a knife around the mold to ensure it's loosened. The pasion fruit quindim is ready

Serve it and impress. Enjoy!