Quindim

Method

Heat the sugar and water together in a saucepan over medium heat, stirring until the sugar dissolves completely, then remove from heat and allow to cool slightly. In a large bowl, beat the egg yolks with a wooden spoon until pale and creamy, then fold in the desiccated coconut, melted butter, cinnamon, and the cooled sugar syrup until well combined. Pour the mixture into a well-buttered muffin tin with 12 cups, filling each about three-quarters full. Bake in a preheated oven at 180°C for 25-30 minutes until the tops are golden brown and a crust forms whilst the inside remains soft and custard-like. Remove from the oven and allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.