Last Updated on September 5, 2021 by Chef Mireille
Brazilian cuisine is one of my favorites. It has quite a diverse cuisine with a fusion of the Portuguese colonizers, African slaves, native AmerIndians and European ex-pats. My favorite Brazilian regional cuisine is the food from its eastern coast in the state of Bahia, where descendants of the African slaves reside, as well as artisans. I’ve already demonstrated samples of Bahia cuisine in Xin Xin de Galinha.
This is one of the most popular desserts in all of Brazil, available at every corner bakery. It is super easy to put together, with just 3 ingredients.
Despite the high quantity of egg in Quindim, the eggs are not overpowering in this luscious creamy Coconut Custard.
If you need an easy and quick dessert, this is it!
It only requires 3 ingredients. Can any gluten free dessert recipe be easier than this!
- grated coconut
How to make Quindim
- Make the custard.
- Bake in the oven using double boiler method.
This pudding has a gelatinous texture.
Brazilian Coconut Custard
- 6 egg yolks
- 6 tablespoons sugar + extra for sprinkling
- 6 tablespoons freshly grated coconut or dessicated
- Preheat oven to 350 F. Spray 3 ramekins well with non stick spray or grease well with butter. Sprinkle a little sugar on the bottom.
- Pass the egg yolks through a fine strainer. Add sugar and whisk for a few minutes. Add coconut and mix to combine. Divide evenly into the 3 ramekins.
- Place in a large casserole dish. Add boiling water into the casserole dish until it comes up about 3/4 up the side of the ramekins. (this is easier to do if you add the water after you place the dish in the oven).
- Bake for 30 minutes. Remove from oven and leave to cool for about 10 minutes.
- Using a small rubber spatula or a knife, run it along the perimeter of the pudding in the ramekin. Invert onto a plate and serve.
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