- 8egg yolks sieved
- ½cup caster sugar
- 3tablespoons butter melted
- ½cup coconut milk
- 1cup grated or shredded coconut fresh or dry
For the bottom of the molds:
- 2tablespoons butter soft
- ⅓cup caster sugar
Step 1 – Place the coconut in a large bowl and pour the coconut milk on top. Mix well and let stand for 5 minutes.
Step 2 – In a blender, add the sugar, butter, coconut mixture and egg yolks. Mix for 2 minutes.
Step 3 – Preheat oven to 350°F / 175°C.
Step 4 – Generously apply butter in each mold and cover the bottom and edges with sugar edges. Add a little more sugar at the bottom.
Step 5 – Pour the mixture into the molds and let stand 10 minutes at room temperature. Cook in a water bath for 50 minutes.
Step 6 – Allow to cool before unmolding.