Quindim
Indulge in the irresistible charm of Quindim, a Brazilian coconut custard dessert that’s as dazzling as it is decadent. This recipe combines the creamy richness of egg yolks with the tropical sweetness of unsweetened shredded coconut, creating a silky, sunshiny treat with a glossy surface and golden hue. Enhanced with a hint of vanilla and balanced by a pinch of salt, Quindim offers a perfect blend of flavors and textures. Baked using a bain-marie for its signature velvety consistency, this dessert is a showstopper for dinner parties or a delightful conclusion to any meal. Easy to prepare and beautifully presented, Quindim brings the flavors of Brazil to your table with just a handful of pantry staples. Serve chilled or at room temperature to savor its luxurious, melt-in-your-mouth appeal! Perfect for lovers of coconut desserts and unique international cuisine.
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Recipe Information
Ingredients
- 250 grams granulated sugar
- 100 grams unsweetened shredded coconut
- 30 grams unsalted butter, melted
- 12 pieces large egg yolks
- 2 pieces whole eggs
- 1 teaspoon vanilla extract
- 1 pinch pinch of salt
- 60 milliliters water
- 1 tablespoon softened butter, for greasing
- 2 tablespoons sugar, for dusting molds
Instructions
Preheat your oven to 180°C (350°F).
In a small saucepan over medium heat, combine 250 grams of granulated sugar with 60 milliliters of water. Stir until the sugar dissolves completely, then remove from the heat and let it cool slightly.
In a large bowl, mix the cooled sugar syrup with 100 grams of unsweetened shredded coconut. Stir in 30 grams of melted unsalted butter, 1 teaspoon of vanilla extract, and a pinch of salt.
In a separate bowl, gently whisk 12 large egg yolks and 2 whole eggs until combined. Try not to create too many bubbles.
Gently fold the egg mixture into the coconut mixture until well combined.
Grease a 12-cup muffin tin or small individual molds with 1 tablespoon of softened butter, then dust them with 2 tablespoons of sugar. Tap out any excess sugar.
Pour the quindim mixture into the prepared molds, filling them about 3/4 full.
Place the molds in a larger baking pan and fill the pan with enough hot water to reach halfway up the sides of the molds, creating a bain-marie.
Carefully transfer the baking pan to the preheated oven.
Bake the quindim for about 50-60 minutes, or until the tops are firm and golden with a slight jiggle in the middle.
Remove from the oven and let them cool in the water bath for about 10 minutes.
Once cooled, run a knife around the edges and invert the molds onto a plate to release the quindins.
Serve chilled or at room temperature and enjoy the silky coconut delight.
Nutrition Facts
Calories |
2844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2676 mg | 892% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 308.8 g | 112% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 284.5 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 359 mg | 28% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 956 mg | 20% | |
*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.
