Coconut quindim

Coconut quindim

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Cooking time

Prep: 15 mins Cook: 30 mins plus chilling

Skill level

Easy

Servings

Makes 4 small cakes

A baked Brazilian dessert with creamy coconut set custard, similar to flan

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
471
protein
9g
carbs
28g
fat
35g
saturates
22g
fibre
3g
sugar
27g
salt
0.1g

Ingredients

  • 2 tbsp soft butter
  • 10 egg yolks
  • 100g caster sugar, plus extra for coating
  • 300ml coconut milk
  • 50g desiccated coconut
  • 1 tsp vanilla extract

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Method

  1. Heat oven to 180C/160C fan/gas 4. Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter. Sprinkle with the caster sugar to coat.
  2. In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla. Pour into ramekins and place in a large roasting tin in the oven.
  3. Pour water into the roasting tin to three-quarters up the ramekins so it acts like a bain marie or water bath for the quindim. Bake for 30-35 mins until the tops are golden. Take the ramekins out of the water and leave to cool for 5 mins.
  4. Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.

Recipe from bbcgoodfood.com, June 2014

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