Preparation Time: 15 mins  |  Cooking Time: 30 mins  |  To: 6-8 people

INGREDIENTS:

  • 500 g of sugar
  • 250 ml of water
  • 1 cinnamon stick
  • 300 g of grated coconut
  • 15 egg yolks
  • 200 g melted butter
  • butter (to grease the pan)
  • Sugar (to sprinkle the mold)

PREPARATION:

Add the water with the sugar and cinnamon stick in a pan and heat until it boils.

Preheat the oven to 200ºC (390ºF).

Add the boiling syrup to the coconut, stirring constantly.

Add the melted butter and mix everything very well.

Let it cool slightly and add the beaten egg yolks, mixing well.

Add the boiling syrup to the coconut, stirring constantly.

Add the melted butter and mix everything well.

Grease a mold with butter and sprinkle with sugar

Stir the coconut mixture a little and pour it into the mold.

Place the tray with the quindão in the oven, add boiling water until it covers the bottom and bake in a bain-marie, in the preheated oven at 200ºC, for around 30 minutes.

Once cooked, remove from the oven, let it cool slightly, run a knife around the shape and remove from the mold.