Instructions

1. Preheat the oven to 350°F (175°C) and set aside a 9-inch round cake pan.
2. In a large bowl, whisk together the egg yolks and 1 cup of sugar until well combined and a pale yellow color.
3. Add the shredded coconut, melted butter, vanilla extract, and water to the egg yolk mixture. Mix until smooth and well combined.
4. In a small saucepan over medium heat, melt the remaining 1/2 cup of sugar, stirring constantly, until it turns golden brown to make the caramel. Be careful not to burn the sugar.
5. Pour the caramel into the prepared cake pan, swirling to evenly coat the bottom.
6. Gently pour the quindim mixture on top of the caramel layer in the pan.
7. Place the cake pan in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the cake pan. This method, known as a 'bain-marie', ensures gentle and even cooking of the dessert.
8. Bake for 40 minutes, or until the quindim is set and golden on top.
9. Remove from the oven and let it cool completely at room temperature.
10. Refrigerate for at least 2 hours, or overnight for best results, before serving. This allows the quindim to fully set.
11. To serve, carefully run a knife around the edges of the pan and invert the quindim onto a serving plate. Enjoy this sweet taste of Brazil!