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Quindim is a traditional Brazilian dessert that offers a beautiful contrast of textures and flavours. This glossy, golden coconut custard has a bright, rich flavour that strikes the perfect balance between sweetness and creaminess.
With its distinctive bright yellow top and smooth, custard like bottom, Quindim is an indulgent treat that showcases the simplicity and elegance of Brazilian sweets. Whether served as a dessert at family gatherings or on special occasions, Quindim is a delicious and much loved part of Brazil‘s culinary heritage.
What Is Quindim?
Quindim is a baked custard made primarily from egg yolks, sugar, and shredded coconut. The dessert is typically prepared in small, individual moulds and, once baked, reveals a smooth, almost jelly like top with a slightly toasted coconut base. The vibrant yellow hue comes from the abundance of egg yolks, which also contribute to its rich, silky texture.
Despite its simple ingredients, Quindim delivers a luxurious mouthfeel. The top layer is glossy and smooth, melting on the tongue, while the coconut at the bottom adds a subtle bite and a tropical twist.
It’s typically served chilled, and its sweet, coconut infused flavour makes it irresistible for anyone who enjoys the combination of custard and tropical flavours.
Ingredients and Taste
The main ingredients of Quindim are eggs, sugar, butter, and coconut. The egg yolks are essential for achieving the dessert’s velvety texture, while the sugar brings the sweetness that balances the richness of the yolks.
Shredded coconut, often unsweetened, provides a natural tropical flavour that contrasts beautifully with the creamy custard. Some recipes also include a touch of vanilla or lemon zest to brighten the flavours and add a layer of complexity.
The taste of Quindim is delicate yet decadent. The rich custard is sweet but not cloying, with the coconut adding both flavour and texture. The combination of creamy and slightly chewy makes each bite satisfying, while the golden surface lends a smooth, glossy finish that feels luxurious on the palate.
The subtle caramelization that occurs during baking gives the dessert a deeper, more complex sweetness, making Quindim a delightful treat for any occasion.
A Taste of History
Quindim has its roots in the Afro-Brazilian culinary tradition, particularly in the north eastern region of Brazil. The dessert’s origin can be traced back to the influence of Portuguese settlers, who brought their love of egg based desserts to Brazil in the 17th century.
In Portugal, egg yolks were often used in sweets, a legacy of monastic recipes where egg whites were commonly used for other purposes, such as clarifying wine.
Over time, local ingredients like coconut were incorporated, transforming the Portuguese style custards into what we now know as Quindim.
The name “Quindim” is believed to come from an African word, reflecting the cultural blending that defines much of Brazilian cuisine.
In many ways, the dessert represents the fusion of Portuguese culinary techniques with local Brazilian ingredients, particularly the abundant coconuts found in the region.
Quindim became especially popular in the north east, where it is still a staple dessert at celebrations, weddings, and holidays.
Brazilian Quindim (Coconut Custard) Recipe
Serves: 4 people
Ingredients:
- 6 egg yolks, strained
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 pinch of salt
- Butter and sugar for greasing the moulds
Directions
Preheat your oven to 350°F (175°C). Grease four individual ramekins or small moulds with butter and sprinkle sugar evenly on the sides and bottoms of each mould to create a delicate caramel-like coating as the quindim bakes. Set them aside.
In a large mixing bowl, whisk the egg yolks through a fine mesh strainer to remove any egg whites and create a smoother, custard like texture. This step is important for achieving the quindim’s glossy top and soft consistency.
Add the granulated sugar to the egg yolks, mixing thoroughly until the sugar has dissolved. This ensures an even sweetness throughout the custard without any graininess.
Stir in the melted butter, vanilla extract, and a pinch of salt. Whisk until the ingredients are fully incorporated, making sure the butter blends smoothly into the mixture, adding richness and depth to the flavour.
Next, gently fold in the shredded coconut, making sure it is evenly distributed throughout the mixture. The coconut adds texture and a classic tropical flavour to the quindim, making each bite a delicious contrast of smooth custard and tender coconut.
Carefully pour the custard mixture into the prepared moulds, filling them about 3/4 full. This allows enough space for the quindim to rise slightly while baking.
Place the filled moulds in a deep baking dish. Pour hot water into the baking dish, enough to reach halfway up the sides of the moulds, creating a water bath (bain-marie). This helps the custard cook gently and evenly, preventing the edges from overbaking while keeping the centre smooth.
Bake for about 30-40 minutes, or until the tops are golden and a toothpick inserted into the centre comes out clean. Once done, remove the moulds from the water bath and allow them to cool to room temperature before refrigerating for at least 2 hours.
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