Coconut quindim

Name: Coconut quindim
Prep time: 4 h 22 min
Cook time: 35 min
Total time: 4 h 57 min
Yield: 4 servings
Cuisine: Brazil
Ingredients: 2 tbsp butter; 10 egg yolks; 3 ½ oz superfine sugar; 1 ¼ cups coconut milk; 1 ¾ oz desiccated coconut; 1 tsp vanilla extract

A weekend Brazil dessert. Ready in about 4 hours 57 minutes. Difficulty: more effort.

4 hr 22 minPrep (about)
35 minCook (about)
4 hr 57 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

1 ½ tbsp butter
8 egg yolks
2 ⅔ oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
¾ cup + 3 tbsp coconut milk
1 ⅓ oz desiccated coconut Shopping tip: Unsweetened shredded coconut (UK: desiccated).

Spices & seasonings (1): vanilla extract

¾ tsp vanilla extract

How to make it

Steps in our own plain words.

Turn the oven on to 350°F (325°F for a fan oven).
Rub 4 ramekins, around ⅔ cup + 1 tbsp capacity, or dariole moulds liberally using the soft butter.
Sprinkle with the caster sugar to coat.
Press your egg yolks through a wire sieve in a medium bowl.
Mix with vanilla, coconut, sugar and the coconut milk.
Pour into ramekins.
Place in a big roasting tin in the oven.
Pour water in your roasting tin to three-quarters up your ramekins so it acts like bain marie or water bath for your quindim.
Cook in the oven for 30-35 mins till the tops are golden.
Take the ramekins out of the water.
Leave to cool for 5 mins.
Chill for 4 hrs.
Run a knife around the edge.
Place a plate on top.
Turn out the quindims to serve.