Low Sodium Quindim
Indulge in the tropical allure of Low Sodium Quindim, a creamy Brazilian dessert that embodies the perfect balance of rich flavors and a healthier twist. This recipe swaps traditional high-sodium ingredients for a lighter take, without compromising on the signature silky texture and caramelized top. Made with just a handful of pantry staples like egg yolks, unsweetened shredded coconut, coconut milk, and a touch of vanilla, this dessert comes together effortlessly. Baked in individual ramekins via a gentle water bath, the Quindim achieves its luxurious custard-like consistency while remaining low in sodium. Perfect for any occasion, this refined treat is a must-try for lovers of tropical flavors and health-conscious desserts alike.
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Ingredients
- 8 large Egg yolks
- 1 cup Granulated sugar
- 1 cup Unsweetened shredded coconut
- 200 ml Coconut milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Begin by greasing 8 small ramekins thoroughly with the unsalted butter. This will prevent the Quindim from sticking and ensure easy removal.
Step 3
In a large mixing bowl, whisk the egg yolks until they become smooth and pale. You may strain the yolks to remove their membranes for a silkier texture, though this step is optional.
Step 4
Add the granulated sugar to the yolks and continue whisking until the mixture is well combined and slightly thickened.
Step 5
Incorporate the unsweetened shredded coconut into the yolk and sugar mixture. Stir until evenly distributed.
Step 6
Slowly add the coconut milk, stirring continuously to create a homogeneous blend.
Step 7
Mix in the vanilla extract, ensuring it's evenly incorporated into your batter.
Step 8
Pour the mixture into the prepared ramekins, filling each about three-quarters of the way full to allow for expansion during baking.
Step 9
Place the ramekins in a large baking dish and fill with hot water until the water reaches halfway up the sides of the ramekins. This water bath helps cook the Quindim evenly.
Step 10
Carefully transfer the baking dish into the preheated oven and bake for 45 minutes or until the tops are golden and the centers are just set.
Step 11
Remove from the oven and allow to cool slightly before running a knife around the edges of each ramekin to loosen the Quindim.
Step 12
Invert each ramekin onto a serving plate and give it a gentle shake or tap to release the Quindim.
Step 13
Serve the Low Sodium Quindim warm or at room temperature. Enjoy the creamy, tropical delight with reduced sodium.
Nutrition Facts
| Serving size | (652.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2045.5 |
| Total Fat 114.5g | 0% |
| Saturated Fat 75.0g | 0% |
| Cholesterol 1538mg | 0% |
| Sodium 136.4mg | 0% |
| Total Carbohydrate 244.0g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 221.3g | |
| Protein 27.8g | 0% |
| Vitamin D 146.4IU | 0% |
| Calcium 222.8mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 823.5mg | 0% |
Source of Calories