Vegan Quindim
Discover the magic of Brazilian desserts with this Vegan Quindim recipe, a plant-based twist on the traditional coconut custard treat. Bursting with tropical flavor, this vegan version uses shredded coconut, creamy coconut milk, and a hint of vanilla to achieve its signature richness, while turmeric adds a beautiful golden hue. Crafted with agar-agar for that perfect, gelatin-like texture, it's baked in a water bath for even cooking and a melt-in-your-mouth finish. Ready in just an hour, this easy yet impressive dessert is ideal for sharing and makes a show-stopping addition to any table. Enjoy it chilled for a refreshing, naturally dairy-free indulgence that’s gluten-free and full of flavor!
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Recipe Information
Ingredients
- 150 grams shredded unsweetened coconut
- 200 ml coconut milk
- 50 grams fine cornmeal
- 200 grams caster sugar
- 50 ml coconut oil
- 1 teaspoon vanilla extract
- 0.25 teaspoon turmeric powder
- 1 teaspoon agar-agar powder
- 100 ml water
- 0.25 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F).
Lightly grease a muffin tin or molds with a small amount of coconut oil to prevent sticking.
In a small saucepan, combine 100 ml of water and 1 teaspoon of agar-agar powder. Stir well, bring to a boil over medium heat, then simmer for 2 minutes until the agar-agar dissolves completely.
In a large mixing bowl, combine the shredded coconut, coconut milk, cornmeal, caster sugar, coconut oil, vanilla extract, turmeric, and salt. Mix well until all ingredients are unified.
Add the dissolved agar-agar solution to the coconut mixture, ensuring even distribution.
Distribute the mixture evenly among the prepared muffin tin or molds, filling each about 3/4 full. Tap the molds gently on the counter to eliminate air bubbles.
Place the muffin tin or molds in a larger baking dish and add water to the outer pan, creating a water bath for even baking.
Bake the quindim in the preheated oven for about 40 to 45 minutes, or until the tops are golden and slightly firm to the touch.
Remove from the oven and allow the quindim to cool completely in the molds.
Once cooled, gently run a knife around the edges and invert to remove the quindim from the molds.
Serve chilled for the best texture and flavor.
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 125.1 g | 626% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 225.6 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 717 mg | 15% | |
*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.
