Description Edit


Ingredients Edit

Directions Edit

  • Preheat oven to 325° F.
  • Mix the egg yolks, egg whites, milk and corn starch well with a spoon and pass mixture through a strainer.
  • Add Sugar, then coconut.
  • Let mixture rest for a few minutes to melt Sugar well.
  • butter mini-muffin tins well and add quindim mixture to each one.
  • Place tins in a shallow roasting pan and add enough hot water to come about two-thirds up the sides of the tins.
  • Bake in the center of the oven until top turns golden brown.
  • Make sure your water doesn't dry out, though!
  • Cool for 15 minutes, invert and unmold into pretty paper cups

Other Links Edit

See also Edit

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