O MELHOR QUINDIM DA VIDA!!! | SOBREMESA PRÁTICA E FÁCIL

coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Unsweetened flakes reduce sugar content while maintaining flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor, while margarine is often less expensive.

Pass the egg yolks through a sieve to remove the membrane, breaking them slightly to let them drain without stirring.

Add 1 tablespoon of margarine to the egg yolks and melt it in the microwave until just melted, then mix well.

Add 50 g of grated coconut and 225 g of refined sugar to the mixture and mix until homogeneous.

Pour in 200 ml of coconut milk and mix everything well, then let it rest for the coconut to hydrate.

Grease individual 7 cm diameter by 3 cm height ramekins with margarine, coating the bottom and sides completely.

Sprinkle refined sugar over the greased ramekins to ensure they are fully coated, which helps them release easily later.

Fill the ramekins with the mixture using a ladle, ensuring an even distribution of coconut, yielding about five substantial quindins.

Place the ramekins in a baking dish and add water to the dish, filling it to about 1/3 the height of the ramekins for a water bath.

Preheat the oven to 180°C (350°F) and bake for about 50 minutes, checking to ensure the water does not evaporate during baking.

After 50 minutes, check for doneness; the quindins should be lightly golden and firm to the touch.

Carefully remove the ramekins from the water bath and let them cool slightly before inverting them onto a plate.

Run a knife around the edges of each quindin to loosen it before inverting.

Let the quindins cool completely, or refrigerate overnight for a denser, creamier texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens