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Coconut quindim

Coconut quindim

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A star rating of 4.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Makes 4 small cakes

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

Nutrition: per serving
NutrientUnit
kcal471
fat35g
saturates22g
carbs28g
sugars27g
fibre3g
protein9g
salt0.1g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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Overall rating

A star rating of 4.5 out of 5.4 ratings
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