Coconut quindim

Coconut quindim

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(1 ratings)

Prep: 15 mins Cook: 30 mins plus chilling


Makes 4 small cakes
A baked Brazilian dessert with creamy coconut set custard, similar to flan

Nutrition and extra info

Nutrition: per serving

  • kcal471
  • fat35g
  • saturates22g
  • carbs28g
  • sugars27g
  • fibre3g
  • protein9g
  • salt0.1g
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  • 2 tbsp soft butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 10 egg yolk
  • 100g caster sugar, plus extra for coating
  • 300ml coconut milk
  • 50g desiccated coconut
  • 1 tsp vanilla extract


  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.

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Comments (2)

amp1043's picture

Made this exactly as described in the recipe and very happy with the results. Now I have 10 eggs whites to use up...

amp1043's picture

Made this exactly as the recipe and very happy with the result. Now I have 10 egg whites to use up...

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