How to Make the Brazilian Coconut Egg Custards Called Quindim | Food & Wine Cooks | Food & Wine

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.

Grease muffin tins with butter.

Press 12 egg yolks through a strainer into a bowl.

Add sugar, frozen unsweetened shredded coconut, butter, and a pinch of salt to the bowl.

Incorporate the egg yolks in four small amounts into the mixture.

Whisk 2 egg whites until stiff peaks form, about 1-2 minutes.

Fold the egg whites into the batter until fully incorporated.

Ladle the batter into the greased muffin tins, filling them not quite full.

Place the muffin tins into a baking pan and add boiling water halfway up the sides of the tins.

Bake in a preheated oven at 350°F for about 30 minutes.

Let the quindim sit for an hour before unmolding.

Use an offset spatula to help unmold the quindim, tapping if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens