If you are looking for an elegant and flavorful dessert, quindim is the perfect choice! This traditional Brazilian treat is famous for its custard-like texture, sweet flavor, and an irresistible hint of coconut. The recipe we are sharing today is simply the best you’ll ever taste, with professional tips to ensure your quindim comes out perfect—no eggy aftertaste and with that signature golden, glossy finish. Let’s check out the step-by-step guide!
Ingredients:
- 1/2 cup (approx. 50g) sweetened or unsweetened shredded coconut
- 1/2 cup (125ml) whole milk
- 10 large egg yolks
- 3.5 tbsp (50g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- Unsalted butter for greasing
- Sugar for dusting
- 1 tsp white vinegar (for the bain-marie water)
How to Make Quindim:
1. Hydrating the Coconut: Start by hydrating the shredded coconut. Place the 1/2 cup of shredded coconut in a bowl and add 1/2 cup of milk. Stir well and let it sit for 10 minutes. This ensures the coconut softens and integrates perfectly into the custard.
2. Preparing the Egg Yolks: While the coconut hydrates, separate the 10 egg yolks from the whites. Quindim uses only yolks, so save the whites for another recipe. To avoid a strong egg taste, it is essential to strain the yolks. Place them in a fine-mesh sieve and gently break them with a spoon, shaking the sieve to let the liquid pass through. Do not press the yolks forcefully with the spoon, as this might push the membranes through, which gives the dessert an eggy flavor.
3. Mixing the Ingredients: Add the strained egg yolks, 3.5 tbsp of unsalted butter, and 1 cup of sugar to the coconut mixture. Whisk everything together thoroughly for about 3 to 4 minutes. You can use an electric mixer to make this easier, but whisking by hand works perfectly as well.
4. Preparing the Molds: Grease your quindim molds with butter and dust them with sugar. This helps release the quindim easily and gives it a glossy, caramelized finish. If you have specific quindim molds, use them—they are rounded and create a beautiful shape. However, standard mini-tart or muffin tins work well too.
5. Baking in a Bain-Marie: Place the molds in a deep baking pan. Add about 1 liter (approx. 4 cups) of hot water to the pan to create a bain-marie, ensuring the water reaches about halfway up the sides of the molds. A pro tip: add a few drops of vinegar to the water to prevent the aluminum molds from darkening. Bake in a preheated oven at 390°F (200°C) for 45 to 50 minutes, or until the tops are golden brown.
6. Unmolding: After baking, remove the quindims from the oven and let them cool slightly. It is important to unmold them while they are still warm to prevent them from breaking. Run a thin knife or spatula around the edges and flip the molds; the quindim should release easily.
7. Finishing Touches: Once unmolded, you can place each quindim in a decorative paper liner. If serving at home, you can skip this step, but if you are planning to sell them, the paper liners add a professional, bakery-style touch.
Pro Tips:
- Use Quality Coconut: Coconut is a key ingredient, so choose high-quality shredded coconut. If you can find fresh coconut, it’s even better, but dried works perfectly.
- Mind the Yolks: Straining the yolks is crucial to remove that “eggy” smell and taste. Don’t rush this step!
- Bain-Marie is Key: The water bath ensures the custard cooks evenly without curdling. Make sure the water is hot when you place it in the oven.
- Oven Temperature: 390°F (200°C) is ideal to get that beautiful golden top. Keep an eye on it if your oven runs hot.
- Proper Molds: For a professional presentation, use aluminum quindim molds and serve them in colorful paper liners.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Before serving, let them sit at room temperature for a few minutes to regain their soft, silky texture.
Prep Time:
- Hydrating coconut: 10 minutes
- Mixing batter: 10 to 15 minutes
- Baking (bain-marie): 45 to 50 minutes
- Total time: Approximately 1 hour and 15 minutes
Yield:
This recipe yields about 10 to 12 individual quindims, depending on the size of the molds used.
Fun Facts About Quindim:
- Portuguese Origins: Quindim has roots in traditional Portuguese egg-based desserts brought to Brazil during colonization. However, in Brazil, coconut replaced the almonds used in the original Portuguese recipes.
- Meaningful Name: The word “quindim” comes from the Kimbundu language (Angola) and means “dengo” or “charm.” The name perfectly suits this delightful, charming dessert.
- Party Essential: Quindim is a staple at Brazilian parties, especially weddings and birthdays, known for its glossy look and mild flavor.
Now that you know all the secrets to making the best quindim, follow these steps and surprise everyone with this delicious, traditional Brazilian dessert!