Quindim (Brazilian Coconut Egg Custard Confection)

Preheat oven to 375°F.

In a mixing bowl, mix coconut and sugar.

Strain egg yolks and whole eggs through a fine-mesh strainer directly into the coconut and sugar mixture. Add butter to the mixture and stir well until everything is evenly distributed.

Prepare either 20 cups of a small muffin pan or 10 cups of a medium muffin pan by brushing melted butter along the bottom and the sides of the cups. Sprinkle scant amount of sugar in the bottom of the muffin cups, just enough to coat the bottom and sides in a consistent layer. Discard excess sugar.

Fill muffin cups ⅔ full with the egg and coconut mixture.

Create a bain marie (water bath) using a raised-lip cookie sheet with water. Place the muffin pan in the bain marie. Bake for 40–50 minutes or until coconut crust on top is a golden, toasted brown and the custard has set. Cool to room temperature then gently remove from muffin cups onto a container or into paper candy cups.

Chill before serving. Flavor is best when cold.