Low Sodium Quindim
Indulge in the velvety sweetness of Low Sodium Quindim, a luscious Brazilian dessert reimagined for a healthier twist. Crafted with tropical coconut milk, unsweetened shredded coconut, and a touch of vanilla, this recipe is intentionally low in sodium but rich in flavor, making it perfect for those aiming to reduce their intake without compromising indulgence. The creamy custard is baked in a water bath for an irresistibly silky texture, while the golden coconut topping offers a delicate chew. With just 15 minutes of prep and simple pantry staples, this gluten-free delight is ideal for any occasion. Serve warm or at room temperature to savor every spoonful of this guilt-free tropical treat!
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Recipe Information
Ingredients
- 8 large Egg yolks
- 1 cup Granulated sugar
- 1 cup Unsweetened shredded coconut
- 200 ml Coconut milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Begin by greasing 8 small ramekins thoroughly with the unsalted butter. This will prevent the Quindim from sticking and ensure easy removal.
In a large mixing bowl, whisk the egg yolks until they become smooth and pale. You may strain the yolks to remove their membranes for a silkier texture, though this step is optional.
Add the granulated sugar to the yolks and continue whisking until the mixture is well combined and slightly thickened.
Incorporate the unsweetened shredded coconut into the yolk and sugar mixture. Stir until evenly distributed.
Slowly add the coconut milk, stirring continuously to create a homogeneous blend.
Mix in the vanilla extract, ensuring it's evenly incorporated into your batter.
Pour the mixture into the prepared ramekins, filling each about three-quarters of the way full to allow for expansion during baking.
Place the ramekins in a large baking dish and fill with hot water until the water reaches halfway up the sides of the ramekins. This water bath helps cook the Quindim evenly.
Carefully transfer the baking dish into the preheated oven and bake for 45 minutes or until the tops are golden and the centers are just set.
Remove from the oven and allow to cool slightly before running a knife around the edges of each ramekin to loosen the Quindim.
Invert each ramekin onto a serving plate and give it a gentle shake or tap to release the Quindim.
Serve the Low Sodium Quindim warm or at room temperature. Enjoy the creamy, tropical delight with reduced sodium.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1538 mg | 513% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 244.0 g | 89% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 221.3 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 223 mg | 17% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 824 mg | 18% | |
*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.
