Quindins de Iaiá

Beat the 15 egg yolks with 1¼ lb sugar until pale and thick, approximately 8-10 minutes, using an electric mixer or whisk.

Fold in the 2 cups grated coconut into the egg yolk mixture until evenly distributed.

In a separate clean bowl, beat the 2 egg whites until stiff peaks form, then gently fold into the coconut mixture to preserve airiness.

Mix the corn starch with the milk to create a smooth slurry and gently fold into the batter.

Preheat the oven to 350°F (175°C) and lightly butter individual ramekins or muffin tins to prevent sticking.

Spoon the mixture into the prepared molds, filling each about three-quarters full.

Bake in the preheated oven for 30-35 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and cool in the molds for 5 minutes before carefully turning out onto a wire rack to cool completely.