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Dessert

Quindim (Brazilian Coconut Flan)

Prep:
30 m
Cook:
0 m
Ready in:
30 m
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INGREDIENTS
Servings: 4
Unsalted butter
 2 tbsps, softened
Egg yolks 
10
Caster sugar
 ½ cup
Coconut milk
1 ¼ cups
Desiccated coconut
7 tbsps
Pure vanilla extract
 1 tsp
DIRECTIONS
  1. Pre-heat oven to 350°F/180°C/Gas Mark 4.
  2. Smear the insides of 4 ramekins with butter. Sprinkle with caster sugar.
  3. Press egg yolks through a wire sieve into a medium bowl. Add coconut milk, sugar, desiccated coconut, and pure vanilla extract. Mix well, divide evenly between the ramekins, place them into an oven-proof pan, pour water into the pan to three-quarters up the ramekins. Put the construction into the oven.
  4. Bake for half an hour or until the tops are golden. Take the ramekins out of the pan; set aside to cool (about 5 minutes).
  5. Place the ramekins in the fridge; chill for 4 hours before serving. Let the quindims loose by running a knife around the edges. Cover the top of each ramekin with a plate. Turn the construction upside down to place the quindim on the plate. Repeat for each of the remaining ramekins and serve.
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