Coconut quindim

This popular Brazilian dessert is great for your liver, memory, cells and heart

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Serves:

Preparation:

15 Mins

Cooking:

30 Mins

Low FODMAP:

Allergens:

Sulphur dioxide, Nuts, Milk, Lactose, Eggs

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What are the health benefits of Coconut quindim?

This popular Brazilian dessert is great for your liver, memory, cells and heart. Pronounced keen-DEEN the name quindim comes from the Bantu language, and originally meant “the gestures, demeanour, or humour that is characteristic of adolescent girls.”

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Ingredients

Method

Ingredients

100g caster sugar, plus extra for coating

300ml coconut milk

50g desiccated coconut

200g/10 egg yolks

6ml/1 tsp vanilla extract

30g/2 tbsp soft unsalted butter

More about these ingredients

Method

1) Heat oven to 180C/160C fan/gas 4.

2) Grease 4 ramekins, liberally with the soft butter. Sprinkle with the caster sugar to coat.
3) In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla.

4) Pour into ramekins and place in a large roasting tin in the oven.
5) Pour water into the roasting tin to three-quarters up the ramekins so it acts like a water bath for the quindim.

6) Bake for 30-35 mins until the tops are golden.

7) Take the ramekins out of the water and leave to cool for 5 mins.
8) Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.