youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Quindim - Tip for Great Sundays Dessert

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

Quindim is sort of marriage: portuguese and african culinary. Something like Carmem Miranda (she was born in Portugal and rised in Brazil). A "sweet" based coconut and egg.

Quindim is sort of marriage: portuguese and african culinary. Something like Carmem Miranda (she was born in Portugal and rised in Brazil). A "sweet" based coconut and egg.

Ingredients

Serves: 4-6

Metric Cups

For the Quindim

  • 500 grams desiccated coconut
  • 500 grams sugar
  • 100 grams unsalted butter (melted)
  • 30 grams egg yolks

For the Greasing of the Small Moulds

  • 100 grams unsalted butter (melted)
  • 125 millilitres sugar

For the Quindim

  • 18 ounces desiccated coconut
  • 18 ounces sugar
  • 4 ounces unsalted butter (melted)
  • 1 ounce egg yolks

For the Greasing of the Small Moulds

  • 4 ounces unsalted butter (melted)
  • ½ cup sugar

Method

Quindim - Tip for Great Sundays Dessert is a community recipe submitted by Diamante and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix the coconut with sugar. Add the melted butter and take to refrigerator for 4 hours.
  • Take the mixture from the refrigerator and add the egg yolks. Mix well.
  • Grease the small moulds with melted butter and sprinkle with sugar. Add the mixture.
  • In a baking dish with water, put the mould in, take it to oven about 170C. Bake until it’s firm and golden brown. Take from the forms while still warm.
  • Take to refrigerator for some hours, or next day *TIP, important I guess: pass the egg yolks through a colander, that´s to take of that peel (that peel, coat, don´t smell good) **OR a big mould like pudding, but NOT too high, meaning "don´t fill up more than 4 cm, just to guarantee a good baking
  • Mix the coconut with sugar. Add the melted butter and take to refrigerator for 4 hours.
  • Take the mixture from the refrigerator and add the egg yolks. Mix well.
  • Grease the small moulds with melted butter and sprinkle with sugar. Add the mixture.
  • In a baking dish with water, put the mould in, take it to oven about 170C. Bake until it’s firm and golden brown. Take from the forms while still warm.
  • Take to refrigerator for some hours, or next day *TIP, important I guess: pass the egg yolks through a colander, that´s to take of that peel (that peel, coat, don´t smell good) **OR a big mould like pudding, but NOT too high, meaning "don´t fill up more than 4 cm, just to guarantee a good baking
  • Tell us what you think