Coconut quindim
If you are looking for a reliable dessert recipe, this Coconut quindim is one to keep: 6 ingredients, 4 simple steps, ready in roughly under an hour. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Easy
Ingredients
- 2 tbsp Butter
- 10 Egg Yolks
- 100 g Caster Sugar
- 300 ml Coconut Milk
- 50 g Desiccated Coconut
- 1 tsp Vanilla Extract
Method
- Heat oven to 180C/160C fan/gas 4. Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter. Sprinkle with the caster sugar to coat.
- In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla. Pour into ramekins and place in a large roasting tin in the oven.
- Pour water into the roasting tin to three-quarters up the ramekins so it acts like a bain marie or water bath for the quindim. Bake for 30-35 mins until the tops are golden. Take the ramekins out of the water and leave to cool for 5 mins.
- Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.
Tips for the best Coconut quindim
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Coconut quindim recipe easy to make?
It is rated easy: 6 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Can I make Coconut quindim ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for egg yolks?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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