Coconut Quindim
This is a traditional Brazilian baked dessert, a rich and creamy coconut custard known as quindim. It is baked in a water bath to achieve a delicate, set texture, then chilled thoroughly before being turned out for serving. The result is a sweet, golden treat with a pronounced coconut flavour, similar to a flan but with a distinctive texture from the desiccated coconut.
Ingredients
- 2 tbsp soft butter
- 10 egg yolks
- 100g caster sugar plus extra for coating
- 300ml coconut milk
- 50g desiccated coconut
- 1 tsp vanilla extract
Method
- Set your oven to 180C/160C fan/gas 4. Use the soft butter to grease four ramekins or dariole moulds, each with roughly 175ml capacity. Dust the buttered surfaces with a coating of caster sugar.
- Press the egg yolks through a sieve into a medium bowl. Combine them with the coconut milk, sugar, desiccated coconut, and vanilla extract. Divide this mixture among the prepared ramekins and position them inside a large roasting tin.
- Carefully pour water into the roasting tin until it reaches about three-quarters of the way up the sides of the ramekins, creating a bain marie. Bake for 30-35 mins until the surfaces are a golden colour. Remove the ramekins from the water and allow them to cool for 5 mins.
- Refrigerate the quindims for 4 hrs. To serve, slide a knife around the inner edge of each ramekin. Invert a plate over the top and turn out the custard cakes.
Nutrition (per serving)
Calories471 kcal
Fat35 g
Saturates22 g
Carbs28 g
Sugars27 g
Fibre3 g
Protein9 g
Sodium40 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisinebrazilian
