Preheat oven to 350 degrees. Lightly coat a 12-count muffin pan with butter.

Place a fine wire mesh strainer over a large bowl. Pass egg yolks through a fine wire mesh using a rubber spatula to remove the egg yolk skin.

Remove strainer, add sugar, coconut milk, coconut extract and salt, whisk to combine.

Stir in coconut flakes.

Spoon into prepared muffin pan, fill about 3/4 full.

Carefully place muffin pan into a larger roasting pan, place in oven and fill with water to halfway up the side of muffin pan.

Bake for 25-30 minutes or until quindim are set, toothpick inserted comes out clean and tops are light and golden brown.

Carefully remove from water bath, allow to cool for 5 minutes.

Run a knife gently around the edges to help loosen. Place a baking sheet over muffin tin and carefully invert quindim. Chill until ready to serve.

Serve top with sugared coconut topping, optional.

Combine coconut flakes and brown sugar, use to top quindim.