This is one of the many Brazilian treats I make regularly. 🍮 Usually, I make a single-mold version called "Quindão" in the Instant Pot using the high-pressure setting rather than the steam function. 💨 I use the egg rack as a trivet and cover the pan with aluminum foil. 🍳 It only takes 30 minutes, plus the time for a natural pressure release. ⏲️
I grease the pan with butter and sprinkle a generous amount of demerara sugar, which creates a tasty syrup and gives it that glossy finish. ✨
I don't use the egg whites. 🥚 To keep the coconut really moist, I mix it with the butter and sugar, cover it with plastic wrap, and let it rest for an hour. 🥥
