Imagine a small bite of vibrant yellow, both firm and melting in your mouth, transporting your taste buds straight to the sun-drenched beaches of Bahia. Quindim is a traditional Brazilian dessert, a legacy of Portuguese traditions and the local flavor of coconut. Naturally gluten-free, this dessert relies entirely on the richness of egg yolks for perfect creaminess. I confess I made a mistake: in trying to do the right thing and use a healthier sugar than white sugar, I completely messed up the color, and therefore the appearance. I used whole cane sugar, unrefined, and my quindim looks like… a chocolate cake… but delicious elsewhere. I made another one with white sugar to show you the difference. So the choice is yours: the original color with white sugar or the healthier, low-GI option with coconut sugar or whole cane sugar.
Ingredients
Preparation
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In a bowl, mix the grated coconut with the coconut milk and let it rehydrate for about 10 minutes.
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Pass your egg yolks through a fine sieve (sieve) without rubbing, just piercing the yolks. This removes the thin film from the yolk which sometimes gives it an overly "eggy" taste.
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Add the sugar, melted butter, and a pinch of salt to the egg yolks. Then, gently stir in the coconut/coconut milk mixture. Mix gently without over-whipping to avoid air bubbles.
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Generously butter muffin or small flan tins and sprinkle them with a little sugar (this will give them a shiny appearance). Pour in the mixture.
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Place your molds in a larger dish filled two-thirds full with hot water. Bake at 180°C for 35 to 40 minutes. The tops should be golden brown and the centers still slightly wobbly.
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Let them cool slightly, then place them in the refrigerator. Unmold them when they are completely cold to prevent them from breaking.
