Quindim

Preheat the Oven

Preheat your oven to 350°F (175°C).

Prepare the Caramel

In a small saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a golden brown caramel color.

Carefully pour the caramel into the bottom of a flan mold or individual ramekins, tilting the mold to evenly coat the bottom. Set aside to cool and harden.

Prepare the Custard Mixture

In a large mixing bowl, combine the sweetened condensed milk, coconut milk, egg yolks, grated coconut, vanilla extract, and melted butter.

Whisk until the mixture is smooth and well combined.

Pour the Mixture

Carefully pour the custard mixture over the set caramel in the flan mold or ramekins.

Bake in a Water Bath

Place the mold or ramekins in a larger baking dish. Add hot water to the baking dish, coming halfway up the sides of the mold or ramekins.

Bake in the preheated oven for about 40-50 minutes, or until the custard is set and a knife inserted into the center comes out clean.

Cool and Unmold

Remove the custard from the oven and let it cool in the water bath for 10 minutes.

Transfer the mold or ramekins to a wire rack to cool completely.

Once cool, refrigerate for at least 4 hours or overnight.

Serve

To unmold, run a knife around the edges of the custard to loosen it. Place a serving plate over the top of the mold or ramekins and invert to release the quindim.