Coconut quindim

Name: Coconut quindim
Yield: 4 servings
Ingredients: 2 tablespoons Butter; 10 Egg Yolks; 100g Caster Sugar; 300ml Coconut Milk; 50g Desiccated Coconut; 1 tsp Vanilla Extract

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butter2 tbsp
Egg Yolks10
Caster Sugar100 g
Coconut Milk300 ml
Desiccated Coconut50 g
Vanilla Extract1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

4 steps · 0 min

1
Heat oven to 180C/160C fan/gas 4. Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter. Sprinkle with the caster sugar to coat.
2
In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla. Pour into ramekins and place in a large roasting tin in the oven.
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. Bake for 30-35 mins until the tops are golden. Take the ramekins out of the water and leave to cool for 5 mins.

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