Quindim

Quindim is a luscious Brazilian dessert that embodies elegance and simplicity, perfect for coconut lovers seeking a taste of tropical indulgence. This baked custard combines rich, velvety egg yolks and shredded coconut with a hint of vanilla, creating a glossy, golden top and a delightfully chewy base. Prepared in individual portions and cooked in a bain-marie, Quindim boasts a luxurious texture that's both creamy and irresistibly smooth. With its vibrant flavors and stunning presentation, this dessert is ideal for festive occasions or as a unique sweet treat to wow your guests. Try serving Quindim chilled or at room temperature to savor its silky brilliance.

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 250 grams granulated sugar
• 100 grams unsweetened shredded coconut
• 30 grams unsalted butter, melted
• 12 pieces large egg yolks
• 2 pieces whole eggs
• 1 teaspoon vanilla extract
• 1 pinch pinch of salt
• 60 milliliters water
• 1 tablespoon softened butter, for greasing
• 2 tablespoons sugar, for dusting molds

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a small saucepan over medium heat, combine 250 grams of granulated sugar with 60 milliliters of water. Stir until the sugar dissolves completely, then remove from the heat and let it cool slightly.

Step 3

In a large bowl, mix the cooled sugar syrup with 100 grams of unsweetened shredded coconut. Stir in 30 grams of melted unsalted butter, 1 teaspoon of vanilla extract, and a pinch of salt.

Step 4

In a separate bowl, gently whisk 12 large egg yolks and 2 whole eggs until combined. Try not to create too many bubbles.

Step 5

Gently fold the egg mixture into the coconut mixture until well combined.

Step 6

Grease a 12-cup muffin tin or small individual molds with 1 tablespoon of softened butter, then dust them with 2 tablespoons of sugar. Tap out any excess sugar.

Step 7

Pour the quindim mixture into the prepared molds, filling them about 3/4 full.

Step 8

Place the molds in a larger baking pan and fill the pan with enough hot water to reach halfway up the sides of the molds, creating a bain-marie.

Step 9

Carefully transfer the baking pan to the preheated oven.

Step 10

Bake the quindim for about 50-60 minutes, or until the tops are firm and golden with a slight jiggle in the middle.

Step 11

Remove from the oven and let them cool in the water bath for about 10 minutes.

Step 12

Once cooled, run a knife around the edges and invert the molds onto a plate to release the quindins.

Step 13

Serve chilled or at room temperature and enjoy the silky coconut delight.

Nutrition Facts

Serving size	788.8 grams (788.8g)

Amount per serving	% Daily Value*
Calories	2844

Total Fat 163.80g	210%
Saturated Fat 102.20g	511%
Polyunsaturated Fat 0.00g
Cholesterol 2677mg	892%
Sodium 516mg	22%
Total Carbohydrate 308.80g	112%
Dietary Fiber 17.90g	64%
Total Sugars 284.50g
Protein 52.50g	105%

Vitamin D 305IU	1525%
Calcium 359mg	28%
Iron 11mg	61%
Potassium 956mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 7.2%

Carbs: 42.3%