1 - step 1 Heat oven to 180C/160C fan/gas 4.

2 - Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter.

3 - Sprinkle with the caster sugar to coat.

4 - step 2 In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla.

5 - Pour into ramekins and place in a large roasting tin in the oven.

6 - step 3 Pour water into the roasting tin to three-quarters up the ramekins so it acts like a bain marie or water bath for the quindim.

7 - Bake for 30-35 mins until the tops are golden.

8 - Take the ramekins out of the water and leave to cool for 5 mins.

9 - step 4 Chill for 4 hrs and then run a knife around the edge.

10 - Place a plate on top and turn out the quindims to serve.