Coconut quindim
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Coconut quindim

By Jennifer Joyce

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

  • Prep:15 mins
    Cook:30 mins
    plus chilling
  • Easy

Nutrition per serving

  • kcal 471
  • fat 35g
  • saturates 22g
  • carbs 28g
  • sugars 27g
  • fibre 3g
  • protein 9g
  • salt 0.1g

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

  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.

  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.

  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.

  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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