Quindim

🔥 Prep

• Separate the 10 egg yolks from the whites and place them in a mixing bowl.
• Measure out 2 cups of granulated sugar.
• Measure out 100 g of grated coconut.
• Measure out 1 tbsp of butter and melt it (either in microwave or saucepan).
• Prepare 6 ramekins by lightly greasing them with a bit of butter.

🔥 Cook

• 1. Preheat the oven to 180°C (350°F).
• 2. Whisk the egg yolks and sugar together until the mixture becomes pale and slightly thickened, about 2 minutes.
• 3. Stir in the grated coconut and melted butter until fully combined.
• 4. Pour the batter into the prepared ramekins, filling each about three‑quarters full.
• 5. Place the ramekins in a deep baking tray and pour hot water into the tray until it reaches halfway up the sides of the ramekins (water bath).
• 6. Bake in the preheated oven for 30-35 minutes until the tops are golden brown and a toothpick inserted near the center comes out clean.
• 7. Remove the tray from the oven and let the quindim cool at room temperature for 10 minutes.
• 8. Transfer the ramekins to the refrigerator and chill for at least 2 hours before serving.
• 9. To serve, run a thin knife around the edge of each ramekin and unmold the quindim onto a serving plate.

🔥 Serve

• Serve the quindim chilled, optionally garnished with a sprinkle of extra grated coconut or powdered sugar.
• Pair with fresh tropical fruit such as mango slices or passion fruit pulp.
• Enjoy alongside a cup of strong Brazilian coffee or tea.