Traditional Brazilian Quindim Recipe

Traditional Brazilian Quindim Recipe

Ingredients:

10 Egg Yolks (they had to remove the film and the smell of eggs)

2 Whole Eggs

200g (approx. 1 cup) Granulated Sugar

100g Shredded Coconut (unsweetened is best)

1 tbsp Melted Unsalted Butter (cooled)

Optional: A splash of coconut milk or water to hydrate the coconut

Instructions:

Prepare the Coconut: In a bowl, mix the shredded coconut with the sugar and melted butter. If using dry coconut, you can add a little water or coconut milk to hydrate it for 10-15 minutes.

Sieve the Yolks: Gently pass the egg yolks through a fine sieve into a separate bowl. Do not rub the sieve; just let them drip through to avoid any "eggy" taste.

Combine: Gently whisk the sieved yolks and the 2 whole eggs into the coconut and sugar mixture until fully incorporated. Avoid over-whisking to prevent air bubbles.

Prep Molds: Grease molds heavily (or a large ring mold) with butter and sprinkle with sugar. This ensures a glossy finish.

Resting: Let the mixture rest in the molds for about 30 minutes. The coconut will naturally float to the top, creating the signature two-layer effect (glossy top, coconut base).

Bake: Place the molds in a water bath (bain-marie). Bake in a preheated oven at 180°C (350°F) for about 30 to 45 minutes, or until the top is golden and firm to the touch.

Unmold: Allow them to cool until warm (not cold) before carefully unmolding. You can run a thin knife around the edges to help release them.