Dairy-Free Quindim

Indulge in the tropical allure of Dairy-Free Quindim, a luscious Brazilian dessert reimagined for a dairy-free lifestyle. This golden custard treat features a velvety blend of coconut milk, unsweetened shredded coconut, and rich egg yolks, sweetened with a silky homemade sugar syrup. Each bite offers a delightful contrast between its caramelized topping and creamy, coconut-infused base. Baked to perfection in a water bath for an irresistibly smooth texture, this dairy-free twist on a classic quindim is perfect for anyone seeking a gluten-free, dairy-free dessert option. Serve it as a show-stopping finale to your next gathering, and let its tropical flavor transport your taste buds.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 200 grams sugar
• 60 milliliters water
• 100 grams unsweetened shredded coconut
• 200 milliliters coconut milk
• 6 yolks large eggs
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 tablespoon neutral oil
• 30 grams sugar

Directions

Step 1

Preheat your oven to 350°F (180°C).

Step 2

In a small saucepan, add 200 grams of sugar and 60 milliliters of water. Cook over medium heat, stirring often, until the sugar has dissolved and the mixture reaches a thick syrup consistency. Set aside to cool slightly.

Step 3

In a medium bowl, mix the shredded coconut and coconut milk together. Let it soak for about 5 minutes.

Step 4

In a separate large bowl, whisk the egg yolks slightly until they are smooth. Add the 200 grams of sugar syrup and continue to whisk until well combined.

Step 5

Stir in the vanilla extract and pinch of salt into the egg mixture.

Step 6

Add the soaked coconut to the egg mixture and stir until fully incorporated.

Step 7

Grease a non-stick muffin pan or glossy silicone mold with a tablespoon of neutral oil, ensuring each cavity is well-coated. Sprinkle a small amount of sugar (30 grams) in each cavity to help create a caramelized top.

Step 8

Pour the quindim mixture into the prepared cavities, filling each about two-thirds full.

Step 9

Place the muffin pan into a larger baking dish with high sides. Pour hot water into the baking dish until it reaches halfway up the sides of the muffin pan, creating a water bath.

Step 10

Carefully transfer the water bath and muffin pan into the preheated oven. Bake for 40 to 45 minutes, or until the tops are golden, and a toothpick inserted into the center comes out clean.

Step 11

Remove the muffin pan from the water bath and let cool completely to facilitate easy removal.

Step 12

Once cooled, run a thin knife along the edges to help release each quindim from the mold. Invert onto a plate, allowing the caramelized top to be the crown of the dessert.

Step 13

Serve at room temperature and enjoy the delightful, aromatic flavors.

Nutrition Facts

Serving size	(717.0g)

Amount per serving	% Daily Value*
Calories	1938.4

Total Fat 89.8g	0%
Saturated Fat 62.5g	0%
Polyunsaturated Fat 0g
Cholesterol 401.8mg	0%
Sodium 370.2mg	0%
Total Carbohydrate 274.4g	0%
Dietary Fiber 17.9g	0%
Total Sugars 251.2g
Protein 20.1g	0%

Vitamin D 86.4IU	0%
Calcium 104.0mg	0%
Iron 5.8mg	0%
Potassium 914.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 4.0%

Carbs: 55.3%