Quindim (gluten-free coconut custard)

This has a texture similar to flan.

1 C water
3/4 C sugar
1 t vanilla
1 T butter
12 egg yolks
1 C dried coconut (unsweetened)

Preheat oven to 350 F.

Boil a quart of water and butter a muffin pan. Dust the muffin pan with powdered sugar.

In a small saucepan (you can also use the microwave) bring the cup of water to a boil with the sugar and vanilla. Simmer for 5 minutes and remove from heat. Stir in the butter and allow to cool.

In a larger bowl, beat the egg yolks and stir in the coconut. Pour the sugar mixture over this and mix it up. Fill the muffin pans about three-quarters full — this will probably make about nine, if your muffin pans are the usual size.

Set a large, rimmed cookie sheet on your oven rack and pour the quart of boiling water into it. Set the muffin pan on top and bake for 22 minutes.

Remove the muffin pan to a rack and cool for 5 minutes. Loosen the custards with a spatula or thin knife, then invert the whole thing onto another cookie sheet or tray.