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Coconut quindim
30 MIN

Coconut quindim

Dessert

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Ingredients

  • Butter2 tablespoons Butter
  • Egg Yolks10 Egg Yolks
  • Caster Sugar100g Caster Sugar
  • Coconut Milk300ml Coconut Milk
  • Desiccated Coconut50g Desiccated Coconut
  • Vanilla Extract1 tsp Vanilla Extract

Preparation

  1. step 1 Heat oven to 180C/160C fan/gas 4.
  2. Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter.
  3. Sprinkle with the caster sugar to coat.
  4. step 2 In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla.
  5. Pour into ramekins and place in a large roasting tin in the oven.
  6. step 3 Pour water into the roasting tin to three-quarters up the ramekins so it acts like a bain marie or water bath for the quindim.
  7. Bake for 30-35 mins until the tops are golden.
  8. Take the ramekins out of the water and leave to cool for 5 mins.
  9. step 4 Chill for 4 hrs and then run a knife around the edge.
  10. Place a plate on top and turn out the quindims to serve.

Adapted from TheMealDB.