How to Cook Quindim

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.

Separate the yolks from the whites of 15 eggs, discarding the whites or saving them for another use.

Using a kitchen sieve, strain the yolks to remove the 'skin' to avoid egg smell in the dessert.

In a bowl, mix 1/2 cup of sugar with the egg yolks using a whisk for about 3-4 minutes until well combined.

Add 1/2 cup of coconut milk to the mixture and stir.

Add 5 tablespoons of grated coconut to the mixture and stir.

Add 1 teaspoon of liquid vanilla or 0.5 grams of powdered vanilla to the mixture and whisk again.

Grease a round cake container with butter.

Sprinkle sugar in the greased container to prevent sticking.

Pour the egg mixture into the container.

Prepare a water bath by placing the container in a larger dish filled with hot water, ensuring the water reaches halfway up the sides of the container.

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).

Bake in the oven for approximately 40 minutes, checking for doneness.

After baking, let the dessert cool for 2 hours in the fridge before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens