Coconut quindim
personRecipeLibrary
Brazil Dessert recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicBrazil speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53477.
Provider record: TheMealDB meal 53477 · updated 2026-06-27 20:33:05
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 2 tablespoons Butter
- 10 Egg Yolks
- 100g Caster Sugar
- 300ml Coconut Milk
- 50g Desiccated Coconut
- 1 tsp Vanilla Extract
Directions
- 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.
- 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.
- 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.
- Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.