Imperial Sugar
Imperial Sugar

Coconut Quindim

Coconut Quindim Imperial



  1. Preheat oven to 350°F. Lightly coat a 12-count muffin pan with butter.
  2. Place a fine wire mesh strainer over a large bowl. Pass egg yolks through a fine wire mesh using a rubber spatula to remove egg yolk skin.
  3. Remove strainer, add sugar, coconut milk, coconut extract, and salt. Whisk to combine.
  4. Stir in coconut flakes.
  5. Spoon into prepared muffin pan and fill about 3/4 full.
  6. Carefully place muffin pan into a larger roasting pan. Then place both in oven and fill with water halfway up side of muffin pan.
  7. Bake for 25-30 minutes or until quindim are set and a toothpick inserted comes out clean. Tops should be light and golden brown.
  8. Carefully remove from water bath and allow to cool for 5 minutes.
  9. Run a knife gently around edges to help loosen. Place a baking sheet over muffin tin and carefully invert quindim. Chill until ready to serve.
  10.  Combine coconut flakes and brown sugar and sprinkle over the top just before serving. 
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.