Quindão Large Coconut Custard
A classic Brazilian oversized coconut flan known for its brilliant golden shine and rich, velvety texture.
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Ingredients
- 12 large Egg yolks, passed through a fine sieve
- 2 cups Granulated sugar
- 1 1/2 cups Unsweetened shredded coconut
- 200 ml Coconut milk
- 2 tablespoons Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 tablespoon Butter for greasing the mold
- 2 tablespoons Sugar for dusting the mold
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a large ring mold generously with butter, then coat with sugar.
- 2
In a large bowl, mix the shredded coconut with the coconut milk and let it sit for 10 minutes to rehydrate.
- 3
Gently pass the egg yolks through a fine-mesh sieve into a separate bowl to remove the membranes; do not stir or force them through.
- 4
Add the sugar, melted butter, vanilla extract, and salt to the egg yolks, stirring gently until the sugar is dissolved.
- 5
Fold the hydrated coconut mixture into the egg yolk mixture until just combined, avoiding creating air bubbles.
- 6
Pour the mixture into the prepared ring mold and place the mold inside a larger roasting pan filled with hot water (bain-marie).
- 7
Bake for 50 to 60 minutes, or until the top is golden and the custard is firm to the touch but still slightly jiggly.
- 8
Allow the Quindão to cool completely at room temperature, then refrigerate for at least 4 hours before carefully unmolding onto a plate.
Nutrition per Serving
415
Calories
6g
Protein
52g
Carbs
22g
Fat
2g
Fiber
48g
Sugar
45mg
Sodium
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