High Protein Quindim
Indulge in the tropical decadence of High Protein Quindim, a modern twist on the classic Brazilian dessert that combines the rich flavors of coconut and egg yolks with an added protein boost. This recipe transforms the traditional quindim into a guilt-free treat by incorporating unflavored or vanilla whey protein isolate, making it perfect for fitness enthusiasts or those seeking a nourishing sweet bite. The silky custard-like texture is accented by the delightful chewiness of shredded coconut and the subtle creaminess of coconut milk. Baked gently in a bain-marie, these golden bites are a feast for both the eyes and the palate, making them ideal for dinner parties or post-workout indulgence. Ready in just over an hour and yielding 12 servings, these protein-packed quindims are best served warm or at room temperature, offering a high-energy dessert that doesn't compromise on flavor.
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Recipe Information
Ingredients
- 8 large egg yolks
- 2 large whole eggs
- 50 grams whey protein isolate (unflavored or vanilla)
- 200 grams granulated sugar
- 200 ml coconut milk
- 100 grams unsweetened shredded coconut
- 30 grams butter
- 10 grams butter (for greasing)
- 20 grams sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F).
Grease a muffin tin or small molds with 10g of butter and dust with 20g of sugar.
In a large mixing bowl, whisk together the egg yolks and whole eggs until thoroughly combined and frothy.
Add the granulated sugar and continue whisking until the mixture is smooth and the sugar begins to dissolve.
Slowly pour in the coconut milk, continuing to whisk to ensure a smooth mixture without lumps.
Melt 30g of butter and add it to the egg-sugar-milk mixture.
Gradually add the whey protein isolate, whisking constantly to incorporate it fully and prevent clumps.
Fold the shredded coconut into the mixture gently with a spatula, ensuring even distribution.
Pour the mixture into the prepared molds, filling each mold about three-quarters full.
Place the molds into a larger baking dish and pour hot water into the dish to create a bain-marie. The water should reach halfway up the sides of the molds.
Bake in the preheated oven for 45-50 minutes until the tops are golden and a skewer inserted into the center comes out clean.
Allow the quindims to cool slightly before unmolding onto a serving plate.
Serve warm or at room temperature as a delightful protein-rich dessert.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 92.2 g | 461% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1949 mg | 650% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 269.9 g | 98% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 242.5 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 451 mg | 35% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1313 mg | 28% | |
*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.
