Grease a <quantity>20<unit>cm</unit></quantity> diameter 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

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

Add <quantity>160<unit>ml</unit></quantity> of coconut milk and whisk to combine

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

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

Transfer the yolk mixture to the greased pan

Cover the pan with aluminum foil

Fill a large pan with <quantity>1<unit>in</unit></quantity> of water. Carefully place the baking pan with the egg yolk mixture inside

Bake for 1h. The quindim will be fully baked when the batter beneath the coconut layer offers a slight resistance when pierced with a toothpick. Let it cool down completely

Turn the pan onto a plate to unmold the quindim. If needed, run a knife around the mold to ensure it's loose. The quindim is ready

Pair it with a nice cup of coffee and enjoy!