Coconut Quindim

Quindim is vibrant yellow dessert from Brazil with a base made of egg yolks. Sweetened with coconut flakes and sugar quindim are baked in a water bath to ensure a creamy custard consistency. Topped with coconut flakes and brown sugar quindim is the sweetest ending to any meal. 

A dessert from Brazil quindim requires only a few ingredients and get their color from a base of egg yolks.

Quindim can be made in ramekins or in a cupcake tray and are baked in a water bath to ensure a creamy custard consistency.

Similar to flan in taste quindim can also be baked in a mold and sliced to serve.

Today I am sharing a coconut quindim sweetened by Imperial Sugar.

Fun recipes also made in collaboration with Imperial Sugar –

Peach Tres Leches Cake, all the peaches!

Blackberry Coconut Tamales, sweet tamales.

Blackberry Prosecco Cocktail  

Coconut Quindim

Quindim is vibrant yellow dessert from Brazil with a base made of egg yolks. Sweetened with flakes coconut and sugar quindim are baked in a water bath to ensure a creamy custard consistency. Topped with coconut flakes and brown sugar quindim is the sweetest ending to any meal. 

Serves 12

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

3 tablespoons butter at room temperature  

12 egg yolks, room temperature

1 cup sugar

3/4 cup coconut milk

1 teaspoon coconut extract

¼ teaspoon salt

1 1/2 cups sweetened coconut flakes

Topping, optional

1/4 cup sweetened coconut flakes

2 tablespoons brown sugar

Preheat oven to 350 degrees. Lightly coat a 12-count muffin pan with butter.

Place a fine wire mesh strainer over a large bowl. Pass egg yolks through a fine wire mesh using a rubber spatula to remove the egg yolk skin.

Remove strainer, add sugar, coconut milk, coconut extract and salt, whisk to combine.

Stir in coconut flakes.

Spoon into prepared muffin pan, fill about 3/4 full.

Carefully place muffin pan into a larger roasting pan, place in oven and fill with water to halfway up the side of muffin pan.

Bake for 25-30 minutes or until quindim are set, toothpick inserted comes out clean and tops are light and golden brown.

Carefully remove from water bath, allow to cool for 5 minutes.

Run a knife gently around the edges to help loosen. Place a baking sheet over muffin tin and carefully invert quindim. Chill until ready to serve.

Serve top with sugared coconut topping, optional.

Combine coconut flakes and brown sugar, use to top quindim.

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Coconut Quindim

Author: Vianney Rodriguez

Ingredients

• 3 tablespoons butter at room temperature
• 12 egg yolks room temperature
• 1 cup sugar
• 3/4 cup coconut milk
• 1 teaspoon coconut extract
• ¼ teaspoon salt
• 1 1/2 cups sweetened coconut flakes
• Topping optional
• 1/4 cup sweetened coconut flakes
• 2 tablespoons brown sugar

Instructions

1. Preheat oven to 350 degrees. Lightly coat a 12-count muffin pan with butter.
2. Place a fine wire mesh strainer over a large bowl. Pass egg yolks through a fine wire mesh using a rubber spatula to remove the egg yolk skin.
3. Remove strainer, add sugar, coconut milk, coconut extract and salt, whisk to combine.
4. Stir in coconut flakes.
5. Spoon into prepared muffin pan, fill about 3/4 full.
6. Carefully place muffin pan into a larger roasting pan, place in oven and fill with water to halfway up the side of muffin pan.
7. Bake for 25-30 minutes or until quindim are set, toothpick inserted comes out clean and tops are light and golden brown.
8. Carefully remove from water bath, allow to cool for 5 minutes.
9. Run a knife gently around the edges to help loosen. Place a baking sheet over muffin tin and carefully invert quindim. Chill until ready to serve.
10. Serve top with sugared coconut topping, optional.
11. Combine coconut flakes and brown sugar, use to top quindim.

Recipe Notes

Serves 12
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 40 minutes