Yoribang
DessertBrazilianFree to use

Quindim

Little shiny yellow coconut custards, rich with egg yolks. A Bahian classic.

Serves 12

Prep 20 min

Cook 40 min

Quindim
Photo: Tamorlan, CC BY 3.0, via Wikimedia Commons
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Ingredients

  • 1 tablespoon butter, softened, for the molds
  • 1 tablespoon sugar, for the molds
  • 1 cup sugar
  • 1 1/2 cups shredded unsweetened coconut
  • 8 egg yolks
  • 1 egg white
  • 2 tablespoons melted butter
  • 1/2 cup coconut milk

Steps

  1. Step 1. Heat the oven to 350°F. Grease 12 muffin cups with the softened butter and coat with the sugar.

  2. Step 2. Mix the sugar, coconut, yolks, egg white, melted butter, and coconut milk until combined.

  3. Step 3. Fill the cups 3/4 full and set in a roasting pan with hot water halfway up the sides.

  4. Step 4. Bake for 35 to 40 minutes until set and golden on top (170°F). Cool completely and unmold. They form a coconut base and a custard top.

Where this recipe comes from

Yoribang Brazilian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Brazilian dishes. Tapioca flour, cassava flour, palm oil (dendê), and passion fruit pulp are sold at Latin or international grocery stores. Brazilian meals often pair rice and beans with a meat, greens, and a farofa.