baking · vegetarian · gluten-free
Quindim (coconut egg custard)
Glossy golden Brazilian custards of egg yolks, sugar and coconut with a chewy coconut base.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Muffin tin.
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Method
-
1
Heat oven to 180°C (350°F); butter a 12-cup muffin tin and coat with sugar.
-
2
Strain yolks through a fine sieve and gently whisk in sugar, butter and coconut milk without making foam.
-
3
Stir in coconut and rest 15 minutes.
-
4
Fill the cups, set in a water bath and bake until set and glossy, 35–40 minutes.
-
5
Cool, chill and invert to unmold.
