Classic Brazilian Quindim
A bright yellow, glossy baked custard dessert made primarily from egg yolks, sugar, and shredded coconut.
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Ingredients
- 12 large Egg yolks, passed through a fine sieve
- 1 1/2 cups Granulated sugar
- 1 cup Unsweetened desiccated coconut
- 200 ml Coconut milk
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 tablespoon Butter for greasing the molds
- 2 tablespoons Extra sugar for coating the molds
- 1 liter Hot water for the water bath
Instructions
- 1
In a large bowl, mix the shredded coconut with the coconut milk and let it sit for 10 minutes to rehydrate.
- 2
Gently stir in the melted butter and the 1.5 cups of sugar until well combined.
- 3
Add the sieved egg yolks, vanilla extract, and salt to the coconut mixture, stirring very gently to avoid creating air bubbles.
- 4
Let the batter rest for at least 30 minutes at room temperature; this allows the coconut to rise to the top, creating the signature two-layer texture.
- 5
Generously grease a ring mold or individual ramekins with butter and coat thoroughly with granulated sugar, tapping out the excess.
- 6
Pour the mixture into the prepared molds and place them inside a larger baking pan filled with hot water (bain-marie) reaching halfway up the sides.
- 7
Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until the tops are golden and the custard is set.
- 8
Allow to cool completely at room temperature, then refrigerate for at least 4 hours before carefully unmolding onto a plate.
Nutrition per Serving
210
Calories
4g
Protein
28g
Carbs
11g
Fat
1g
Fiber
26g
Sugar
25mg
Sodium
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