Place the shredded coconut in a bowl and sprinkle with warm water.
Mix gently, then let stand for 5 minutes.
Pour the powdered sugar, butter, egg yolks, and shredded coconut (with its water if not all of it has been absorbed) into the bowl of your blender. Blend everything together for about 2 minutes.
Lightly butter the molds and coat with powdered sugar.
Pour in the mixture.
Bake the quindim in a water bath for 50 minutes in your oven at 180°C (350°F).
At the end of baking, leave to cool completely to room temperature, before gently removing from the molds, loosening the edges with a knife.
Refrigerate the quindim for at least 2 hours before serving.
Serve the quindim well chilled, accompanied by a red fruit coulis.
