Name: Coconut quindim
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 4 small cakes
Cuisine: Brazilian
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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Coconut quindim

Coconut quindim

Jennifer Joyce

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Makes 4 small cakes

Easy

Prep: 15 mins

Cook: 30 mins

plus chilling

A star rating of 4.6 out of 5.5 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal471
fat35g
saturates22g
carbs28g
sugars27g
fibre3g
protein9g
salt0.1g

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.

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A star rating of 4.6 out of 5.5 ratings

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