1 pound plus 1/3 cup sugar, divided
2 cups water
2 tablespoons butter, plus more for coating pan
12 egg yolks
21/2 cups grated coconut*
2 tablespoons raisins or,
6 strawberries cut in half
1 cup strawberry couli
* Do not use commercially packaged sweetened coconut. However, you may use frozen grated coconut.
1 Preheat the oven to 375 degrees F.
2 Place 1 pound sugar and water in a saucepan and slowly simmer over low heat. Do not stir the mixture but rather let it sit and cook until you obtain a thick syrup. (Use a dessert fork and lift some of the syrup: you should see very heavy drops falling from the tines of the fork.)
3 Add 2 tablespoons butter to the syrup and let it cool completely.
4 Pass the egg yolks through a sieve or strainer. When the syrup is cold, add the egg yolks to the syrup and mix gently. Fold in the coconut until it is totally mixed. Let rest for 2 hours.
5 Coat a spring form pan with butter and sprinkle with 1⁄3 cup sugar. Shake well to eliminate the excess.
6 Pour the batter into the pan and bake in a double bath for 1 hour. Let cool and then turn it over onto a serving plate.
7 Distribute the raisins evenly around the top of the Quindim or decorate with the couli and the halved strawberry.