Quindim is a popular Brazilian baked dessert made from sugar, eggs and coconut. It is dense, intensely sweet and very addictive! While Dora Silva brushes her moulds with glucose syrup for added sweetness and shine, you could also use melted butter or cooking spray.
- 12 egg yolks
- 440 g (2 cups) sugar
- 250 ml water
- 100 g shredded coconut
- 2 tbsp butter, melted
- 1 tsp vanilla essence
- glucose syrup or butter, for lining the tins
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 1 hour
Preheat the oven to 180°C. Combine the ingredients other than the glucose syrup in a bowl and mix well.
Spread a thin layer of glucose syrup in the bottom of eight 250 ml individual baking moulds. Add the custard to three-quarters full. Bake the custards in a water bath for around 20 minutes.
Make sure they are cool before turning out. Serve cold.