📝 About This Recipe
A jewel of Brazilian confectionery, Quindim is a brilliant yellow coconut custard that boasts a glossy, mirror-like finish and a dual-textured soul. Originating from the fusion of Portuguese egg-based sweets and African coconut influences, this dessert offers a rich, velvety top and a chewy, toasted coconut base. It is a celebration of simplicity and decadence, delivering a tropical sweetness that melts elegantly on the tongue.
🥗 Ingredients
The Custard Base
- 12 large Egg yolks (passed through a fine-mesh sieve; do not rub the solids through)
- 1 1/2 cups Granulated sugar (superfine sugar works best for a smooth texture)
- 1 cup Unsweetened desiccated coconut (finely shredded)
- 1/2 cup Full-fat coconut milk (canned, shaken well before measuring)
- 2 tablespoons Unsalted butter (melted and cooled to room temperature)
- 1 teaspoon Vanilla extract (optional, for a modern aromatic touch)
- 1 pinch Salt (to balance the intense sweetness)
The Mold Preparation
- 2 tablespoons Unsalted butter (softened, for greasing the molds generously)
- 1/4 cup Granulated sugar (for coating the molds to ensure a high-gloss finish)
For Serving
- 10-12 pieces Fresh mint leaves (for a pop of green color)
- 1 cup Fresh tropical fruit (sliced mango or passion fruit pulp)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Prepare a large roasting pan that can act as a water bath (banho-maria) for the custard molds.
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2
Generously grease 10-12 individual silicone or metal ramekins with softened butter. Be thorough; every millimeter must be covered to prevent sticking.
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3
Coat the inside of each greased mold with granulated sugar, tapping out the excess. This step is crucial for the signature glossy, 'glassy' exterior of the Quindim.
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4
In a medium bowl, combine the desiccated coconut and coconut milk. Let it sit for 10 minutes so the coconut hydrates and softens.
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5
Place the egg yolks in a fine-mesh sieve over a clean bowl. Pierce the yolks with a knife and let them drip through naturally. Do not scrape the sieve; this removes the chalazae and membranes which cause a 'fishy' egg smell.
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6
Add the 1 1/2 cups of sugar, melted butter, salt, and vanilla (if using) to the strained egg yolks. Whisk gently by hand until the sugar is dissolved, but do not beat air into the mixture.
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7
Fold the hydrated coconut mixture into the egg yolk mixture until just combined. The coconut will naturally float to the top of the molds, creating the crust.
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8
Pour the mixture into the prepared ramekins, filling them about 3/4 of the way to the top.
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9
Place the ramekins into the roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins.
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10
Bake for 50-60 minutes. The Quindim is ready when the tops are golden brown and the custard feels set but still has a slight, firm jiggle in the center.
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11
Remove the ramekins from the water bath and let them cool completely at room temperature. Once cool, refrigerate for at least 4 hours, or preferably overnight.
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12
To unmold, run a thin knife carefully around the edge of each ramekin. Invert the mold onto a serving plate and give it a firm tap. The Quindim should slide out, revealing its brilliant, glossy yellow top.
💡 Chef's Tips
Passing the yolks through a sieve without scraping is the secret to a dessert that smells like coconut, not eggs. Always use a water bath (bain-marie) to ensure the custard cooks evenly without curdling or cracking. For the glossiest finish, use plenty of butter and sugar in the molds; don't be tempted to use cooking spray. If the Quindim is stubborn when unmolding, dip the bottom of the ramekin in warm water for 30 seconds to loosen the butter. You can substitute desiccated coconut with fresh grated coconut for an even more authentic, juicy texture.
🍽️ Serving Suggestions
Serve chilled with a dollop of tart passion fruit pulp to cut through the sweetness. Pair with a strong, hot Brazilian 'cafezinho' (espresso) for a classic afternoon treat. Garnish with a thin slice of lime or a sprig of mint for a refreshing visual contrast. Accompany with a glass of chilled sparkling wine or a late-harvest Riesling. Place the Quindim on a bed of crushed toasted macadamia nuts for extra crunch.