Dairy-Free Quindim
Indulge in the tropical sweetness of this Dairy-Free Quindim, a Brazilian-inspired dessert that’s delightfully rich yet free from traditional dairy. Perfectly golden and creamy, this recipe transforms the classic quindim into an allergy-friendly version using coconut milk and shredded coconut, creating a luscious texture and a bold, aromatic coconut flavor. With a glossy caramelized top and a melt-in-your-mouth interior, these individual desserts are baked using a gentle water bath to ensure perfect consistency in every bite. The recipe is simple to prepare, requiring just basic pantry staples and a muffin pan or silicone mold for easy portioning. Serve your dairy-free quindim at room temperature for an elegant finish to any meal or as a crowd-pleasing treat at gatherings. Whether you’re dairy-free or simply a lover of tropical flavors, this unique take on Brazilian quindim is sure to impress!
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Recipe Information
Ingredients
- 200 grams sugar
- 60 milliliters water
- 100 grams unsweetened shredded coconut
- 200 milliliters coconut milk
- 6 yolks large eggs
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 tablespoon neutral oil
- 30 grams sugar
Instructions
Preheat your oven to 350°F (180°C).
In a small saucepan, add 200 grams of sugar and 60 milliliters of water. Cook over medium heat, stirring often, until the sugar has dissolved and the mixture reaches a thick syrup consistency. Set aside to cool slightly.
In a medium bowl, mix the shredded coconut and coconut milk together. Let it soak for about 5 minutes.
In a separate large bowl, whisk the egg yolks slightly until they are smooth. Add the 200 grams of sugar syrup and continue to whisk until well combined.
Stir in the vanilla extract and pinch of salt into the egg mixture.
Add the soaked coconut to the egg mixture and stir until fully incorporated.
Grease a non-stick muffin pan or glossy silicone mold with a tablespoon of neutral oil, ensuring each cavity is well-coated. Sprinkle a small amount of sugar (30 grams) in each cavity to help create a caramelized top.
Pour the quindim mixture into the prepared cavities, filling each about two-thirds full.
Place the muffin pan into a larger baking dish with high sides. Pour hot water into the baking dish until it reaches halfway up the sides of the muffin pan, creating a water bath.
Carefully transfer the water bath and muffin pan into the preheated oven. Bake for 40 to 45 minutes, or until the tops are golden, and a toothpick inserted into the center comes out clean.
Remove the muffin pan from the water bath and let cool completely to facilitate easy removal.
Once cooled, run a thin knife along the edges to help release each quindim from the mold. Invert onto a plate, allowing the caramelized top to be the crown of the dessert.
Serve at room temperature and enjoy the delightful, aromatic flavors.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 274.4 g | 100% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 251.2 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
