Coconut Egg Pie Quindim
Indulge in the tropical decadence of Coconut Egg Pie Quindim, a Brazilian-inspired dessert that combines creamy coconut custard with a glossy caramel topping. This vibrant treat features layers of rich egg yolks, silky coconut milk, and shredded unsweetened coconut, creating a velvety texture and exotic flavor in every bite. The dessert is baked in a water bath, ensuring a silky-smooth consistency, and transformed into a show-stopping creation when inverted to reveal its glistening caramel glaze. Serve it chilled for a refreshingly light yet luxurious finish, perfect for dinner parties or as a unique addition to your dessert repertoire. With simple ingredients and stunning presentation, this quindim recipe is a must-try for coconut lovers and fans of baked custards alike!
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Ingredients
- 200 grams Granulated sugar
- 200 ml Coconut milk
- 100 grams Shredded unsweetened coconut
- 6 large Egg yolks
- 2 large Whole eggs
- 20 grams Butter
- 1 teaspoon Vanilla extract
- 50 ml Water
- 50 grams Additional granulated sugar (for caramelizing mold)
Directions
Step 1
Preheat your oven to 180°C (350°F). Prepare a baking tray large enough to hold six small ramekins or a single round pie dish for a water bath later.
Step 2
In a small saucepan, combine 50 grams of granulated sugar with 50 ml of water over medium heat. Stir until sugar dissolves, then allow the mixture to simmer without stirring until it turns into a deep amber caramel. Carefully pour the caramel to coat the base of your ramekins or pie dish and set aside to cool.
Step 3
In a microwave-safe bowl, melt the butter until just soft. Let it cool slightly.
Step 4
In a large mixing bowl, combine the shredded coconut and coconut milk. Let it sit for 5 minutes to soften the coconut.
Step 5
In a separate bowl, add the egg yolks, whole eggs, and granulated sugar. Use a fine sieve to strain the mixture into the bowl, ensuring a smooth custard texture. Whisk gently to combine without creating excess foam.
Step 6
Add the melted butter and vanilla extract to the egg mixture, stirring until well incorporated.
Step 7
Gradually fold the coconut-coconut milk mixture into the egg custard until evenly combined. Do not whisk too vigorously to avoid air bubbles.
Step 8
Pour the mixture into the prepared caramel-coated ramekins or pie dish, filling them almost to the top.
Step 9
Place the ramekins or pie dish in the prepared baking tray. Fill the tray with hot water until it reaches halfway up the sides of the molds to create a bain-marie (water bath).
Step 10
Carefully place the tray in the preheated oven and bake for approximately 40-45 minutes, or until the tops are golden and the custard is set with a slight wobble in the center.
Step 11
Remove from the oven and allow the desserts to cool to room temperature in the water bath. Then, refrigerate for at least 2 hours or overnight for best results.
Step 12
To serve, run a thin knife around the edges of each ramekin to loosen the quindim. Invert onto a plate, allowing the caramel to drip over the top. Enjoy this glossy and rich coconut custard dessert!
Nutrition Facts
| Serving size | (826.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2322.7 |
| Total Fat 117.7g | 0% |
| Saturated Fat 79.2g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1526mg | 0% |
| Sodium 364.9mg | 0% |
| Total Carbohydrate 297.5g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 272.7g | |
| Protein 36.1g | 0% |
| Vitamin D 195.0IU | 0% |
| Calcium 238.7mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 729.3mg | 0% |
Source of Calories