the classic recipe
Quindim (Brazilian egg yolk and coconut custard)
Quindim is Brazil's brilliant jewel sweet — a lacquered amber-yellow surface hiding a creamy egg-yolk-and-coconut custard that tastes almost like a tropical flan. No egg smell allowed, no bubbles tolerated. Silk-smooth outside, faintly coconut-textured within. A Sunday sweet, a christening sweet, an old-fashioned celebration sweet.
yields 12 servings·211 kcal per serving·cuisine Brazilian
The traditional recipe
Instructions
Mix the finely grated coconut, refined sugar, and melted butter until the mixture resembles moist sand. Cover with plastic wrap and refrigerate for 1 hour so the coconut absorbs the sugar and releases its aroma.
About 20 minutes before the rest is done, separate the yolks one at a time over a fine-mesh sieve. Pierce each yolk with a fork or toothpick and let the liquid drain naturally into the bowl — never press or rub against the sieve. Discard the membranes left behind.
Remove the coconut mixture from the refrigerator. Fold in the sifted yolks with a silicone spatula using gentle strokes — do not beat. Let the batter rest at room temperature for 30 minutes.
Preheat the oven to 180 °C (350 °F). Generously butter an 18 cm ring mold (or 12 individual molds) and coat with sugar. Bring about 7 cups of water to a boil for the bain-marie.
Pour the batter into the prepared mold. Set the mold on a folded kitchen towel inside a deep roasting pan and add hot water until it reaches halfway up the side of the mold.
Bake in the bain-marie for approximately 1 hour 30 minutes (large mold) or 25–35 minutes (individual molds), until the surface is lightly golden and dry. Test with a toothpick — it should come out with only a faint creamy residue.
Remove the mold from the bain-marie and let it cool for 30 minutes at room temperature. Run the tip of a knife along the edges to loosen, then invert onto a plate.
Refrigerate for at least 3 hours before serving. Serve cold for the ideal silk-smooth texture.