100 g of gluten free coconut flour Molino Rossetto
320 g of sugar
60 g of butter
Let dissolve 40g of butter in a pot. Mix eggs and shaken yolks with 30g of sugar, add melted butter and mix. Add coconut flour and mix for some minutes until it becomes homogenous. Put some butter in 8 molds, and put remaining sugar on them and fill them with coconut compound. Put molds in a pan and add hot water until half of the pan. Cook in the ventilated oven at 170°C for 25 minutes and check the cooking. Remove from the oven and let cool and then put quindim on plates. Serve them with some melted chocolate.