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Desserts | Vegetarian

Coconut quindim

This popular Brazilian dessert is great for your liver, memory, cells and heart

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Coconut quindim recipe
Serves:
4
Preparation:
15 Mins
Cooking:
30 Mins
Low FODMAP:
No
Allergens:
Sulphur dioxide, Nuts, Milk, Lactose, Eggs
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What are the health benefits of Coconut quindim?

This popular Brazilian dessert is great for your liver, memory, cells and heart. Pronounced keen-DEEN the name quindim comes from the Bantu language, and originally meant “the gestures, demeanour, or humour that is characteristic of adolescent girls.”

 

Find out more

 

Ingredients

Method

Ingredients

100g caster sugar, plus extra for coating nutritional information
100g caster sugar, plus extra for coating
300ml coconut milk nutritional information
300ml coconut milk
50g desiccated coconut nutritional information
50g desiccated coconut
200g/10 egg yolks nutritional information
200g/10 egg yolks
6ml/1 tsp vanilla extract nutritional information
6ml/1 tsp vanilla extract
30g/2 tbsp soft unsalted butter nutritional information
30g/2 tbsp soft unsalted butter
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat oven to 180C/160C fan/gas 4. 
2) Grease 4 ramekins, liberally with the soft butter. Sprinkle with the caster sugar to coat.
3) In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla. 
4) Pour into ramekins and place in a large roasting tin in the oven.
5) Pour water into the roasting tin to three-quarters up the ramekins so it acts like a water bath for the quindim. 
6) Bake for 30-35 mins until the tops are golden. 
7) Take the ramekins out of the water and leave to cool for 5 mins.
8) Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.

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