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Imperial Sugar

Coconut Quindim

Coconut Quindim Imperial

Prep Time:

5m

Bake/Cook Time:

30m

Yield:

Serves 12

Want to add a little international flair to your dessert repertoire? Quindim is a traditional sweet, custard-like dessert from Brazil that's made primarily from egg yolks, sugar, and shredded coconut. The name "quindim" is derived from the word "kintiti," which means "yellow" in the African Bantu language. The dessert has a vibrant yellow color and a smooth, creamy texture. We baked this Quindim in a muffin tin to give it a distinct round shape. The tin is also baked in a water bath to ensure an extra creamy custard.

Quindim is traditionally served chilled and is often enjoyed as a dessert on its own or as a complement to other sweets, such as cakes or fruit salads. The dessert is popular throughout Brazil and is frequently found in restaurants and bakeries. Quindim is a delicious and unique dessert that showcases the influence of African, Portuguese, and indigenous culinary traditions in Brazilian cuisine. Its smooth texture, sweet taste, and vibrant appearance make it a beloved treat among locals and visitors alike.

Ingredients

3 tablespoons unsalted butter at room temperature
12 egg yolks, room temperature
1 cup Imperial Sugar Extra Fine Granulated Sugar
3/4 cup coconut milk
1 teaspoon coconut extract
1/4 teaspoon salt
1 1/2 cups sweetened coconut flakes
1/4 cup sweetened coconut flakes, optional topping
2 tablespoons Imperial Sugar Light Brown Sugar, optional topping

Directions

Preheat oven to 350°F. Lightly coat a 12-count muffin pan with butter.
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.
Remove strainer, add sugar, coconut milk, coconut extract, and salt. Whisk to combine.
Stir in coconut flakes.
Spoon into prepared muffin pan and fill about 3/4 full.
Carefully place muffin pan into a larger roasting pan. Then place both in oven and fill with water halfway up side of muffin pan.
Bake for 25-30 minutes or until quindim are set and a toothpick inserted comes out clean. Tops should be light and golden brown.
Carefully remove from water bath and allow to cool for 5 minutes.
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.
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.