Quindim is a traditional dessert from Bahian cuisine with Portuguese origins, known for its rich combination of egg yolks, sugar, and grated coconut. This recipe, adopted by African slaves in Brazil during the 17th century, offers a flan-like texture with the unique touch of coconut. While fresh coconut is preferred,...
Ingredients
egg yolks12
sugar2cups
water (as needed)
grated coconut2cups
butter2tbsp
Nutrition (per serving)
Calories
155.3kcal (7.77%)
Protein
0.5g (1.06%)
Carbs
11.0g (4.01%)
Sugars
10.9g (21.8%)
Healthy Fat
3.6g
Unhealthy Fat
9.2g
% Daily Value based on a 2000 calorie diet
How to make Quindim
- Step 1
Pass the egg yolks through a sieve or strainer (non-metallic) and place them in a bowl.
- Step 2
Combine the sugar and enough water to cover it in a saucepan. Heat over medium heat and cook until it reaches a thick syrup consistency.
- Step 3
Once the syrup has cooled, add the egg yolks, butter, and grated coconut. If using fresh coconut, add it directly. If using dried coconut, hydrate it first with a little water until tender.
- Step 4
Caramelize individual molds, such as small muffin tins.
- Step 5
Mix the batter well and distribute it evenly among the prepared molds.
- Step 6
Preheat the oven to 180°C (350°F). Place the molds in a water bath (bain-marie) and bake until the mixture sets and achieves a flan-like consistency.
- Step 7
Allow the quindims to cool slightly before unmolding.
Nutrition (per serving)
Nutrition (per serving)
Calories
155.3kcal (7.77%)
Protein
0.5g (1.06%)
Carbs
11.0g (4.01%)
Sugars
10.9g (21.8%)
Healthy Fat
3.6g
Unhealthy Fat
9.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If fresh coconut is unavailable, use dried coconut and hydrate it with water until tender for the best texture.
Ensure the syrup cools before mixing it with the egg yolks to prevent curdling.
Caramelizing the molds adds a rich flavor and helps with easy unmolding.
Serve the quindims in paper liners for an elegant presentation.
FAQS
Can I use dried coconut instead of fresh coconut?
Yes, you can use dried coconut. Make sure to hydrate it with water until tender before using it in the recipe.
Why do I need to strain the egg yolks?
Straining the egg yolks removes any impurities and ensures a smooth texture for the quindim.
What is the purpose of the water bath (bain-marie)?
The water bath helps the quindim cook evenly and prevents it from drying out, giving it a flan-like consistency.
Can I make this recipe without caramelizing the molds?
Caramelizing the molds adds flavor and helps with unmolding, but you can skip it if preferred. However, the texture and flavor may differ slightly.
How should I store leftover quindim?
Store leftover quindim in an airtight container in the refrigerator for up to 3 days. Serve chilled for the best taste.
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