Quindim (Brazilian Coconut Egg Custards)

foodandwine.com

Gab

12 large egg yolks

1 ¾ cups granulated sugar or light brown sugar

6 ounces frozen unsweetened shredded coconut (about 1 ½ loosely packed cups), thawed

2 tablespoons unsalted butter, melted, plus softened butter for greasing muffin tin

¼ teaspoon kosher salt

2 large egg whites

Hot water, as needed

Directions at foodandwine.com

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