For Quindim, mix coconut and milk and let stand for a while.
Cream the very soft butter with the powdered sugar and gradually add the yolks and eggs one at a time. Gently mix in the cocosette-milk mixture, but do not beat.
Butter dessert cups and sprinkle with sugar. Fill two-thirds full with coconut-egg mixture.
Place the ramekins on a deep baking tray and fill the tray with hot water so that the ramekins are halfway in the water bath. Then bake in the preheated oven at 180 °C for about 35 minutes until golden brown.
Remove the ramekins from the water bath and allow to cool. Turn out the quindims from the mold and serve.
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