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Quindim is one of the most traditional and beloved sweets in Brazilian cuisine, known for its firm and creamy texture, with a strong coconut flavor and a soft touch of vanilla. Originating from the colonial period, quindim is a true delicacy that combines the sweetness of sugar with the richness of eggs and coconut. If you are looking for a typical sweet to prepare at home, quindim is the perfect choice to please everyone. Check out the simple and delicious recipe to prepare this classic of Brazilian cuisine!
Ingredients:
- 6 egg yolks
- 1 whole egg
- 200g sugar
- 100g grated coconut (preferably dried)
- 100ml coconut milk
- 1 teaspoon vanilla extract (optional, but adds flavor)
- 2 tablespoons melted butter
- 1 pinch of salt
- Margarine or butter to grease the molds
Directions:
- Preparing the Cream: Start by separating the egg yolks from the whites. In a large bowl, place the 6 egg yolks and the whole egg. Add the sugar and beat well with a whisk or fork until the mixture is smooth and the sugar is completely dissolved. There is no need to beat until foamy, just mix well.
- Mixing the Dry and Liquid Ingredients: Then add the grated coconut, coconut milk, vanilla essence (if using), melted butter and a pinch of salt. Mix everything well until you get a smooth, even cream. The dough should be quite liquid, which is normal for quindim.
- Greasing the Molds: Grease the molds (preferably small ones, suitable for quindim) with butter or margarine and sprinkle a little sugar. This will help the quindim to come away from the mold when it is ready and will give it a caramelized touch.
- Putting the Mixture into the Molds: Pour the quindim mixture into the greased molds, leaving a space of about 1 cm from the edge to avoid overflowing during cooking.
- Baking the Quindim: Preheat the oven to 180°C. Place the cupcake liners in a baking dish with water (bain-marie) to ensure that the quindim bakes evenly and becomes creamy. Bake for about 40 to 50 minutes or until the quindim is firm and golden on the surface. To test if it is ready, insert a toothpick into the center; it should come out clean.
- Letting it cool: After baking, remove the quindims from the oven and let them cool completely in the molds. The quindims tend to come away from the sides a little as they cool, making it easier to remove from the molds.
- Unmolding and Serving: When completely cool, run a knife around the edges of each mold to release the quindim. Carefully turn the molds over onto a plate and remove the quindim. Serve immediately or refrigerate for a few hours for an even firmer, colder texture.
Tips for a Perfect Quindim:
- Sift the egg yolks: To avoid any residue of shell or film, strain the egg yolks before mixing them with the other ingredients.
- Use quality coconut milk: Coconut milk gives quindim a fundamental flavor, so choose a good quality, natural coconut milk.
- Well-made bain-marie: The bain-marie is essential for the quindim to bake evenly, without the top burning while the center is still raw.
- Let it cool completely: The quindim must cool completely so that it sets properly. Served cold, it has an even softer texture.