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–+ servings

Quindim

Quindim is a delicious Brazilian dessert that originates from the northeastern region of the country. It is a sweet and creamy treat that is made primarily with sugar, egg yolks, coconut, and sometimes a touch of butter.
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Prep Time 30 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine Brazilian
Servings 4 servings
Calories 646 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a saucepan, combine the sugar and water over medium heat. Stir until the sugar has completely dissolved. Remove from heat and let the syrup cool.
  • In a mixing bowl, combine the grated coconut and egg yolks. Mix well until the ingredients are fully incorporated.
  • Slowly pour the cooled syrup into the coconut and egg yolk mixture, stirring constantly. Make sure the syrup is well combined with the mixture.
  • Grease your desired molds with butter (if using) to prevent the quindim from sticking.
  • Pour the mixture into the greased molds, filling them up to about ¾ full.
  • Place the molds in a baking dish and fill the dish with hot water, creating a water bath.
  • Carefully transfer the baking dish to the preheated oven and bake for approximately 30-35 minutes, or until the quindim is set and has a golden color on top.
  • Once baked, remove the quindim from the oven and let it cool to room temperature.
  • Once cooled, refrigerate the quindim for at least 2 hours before serving. This will allow it to firm up and develop its flavors.
  • To serve, gently loosen the sides of the molds with a knife and invert the quindim onto a plate. The beautiful golden side should be facing up.
Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 646kcal (32%)Carbohydrates: 84g (28%)Protein: 9g (18%)Fat: 33g (51%)Saturated Fat: 23g (144%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 486mg (162%)Sodium: 41mg (2%)Potassium: 229mg (7%)Fiber: 5g (21%)Sugar: 78g (87%)Vitamin A: 655IU (13%)Vitamin C: 0.5mg (1%)Calcium: 73mg (7%)Iron: 2mg (11%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

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