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Quindim is a small, shining yellow custard with a chewy coconut base, made from egg yolks, sugar, coconut and butter. It comes from northeastern Brazil and is one of the most beautiful sweets in any bakery window. Allulose gives the same glossy top.
Per serving: 124 calories · 1.1 g net carbs · 3 g protein · 11 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 12 large egg yolks
- 3/4 cup allulose plus 1 tablespoon for the molds
- 2/3 cup unsweetened finely shredded coconut
- 1/4 cup canned coconut milk
- 2 tablespoons butter melted, plus more for the molds
Instructions
- Heat the oven to 325 F (160 C). Butter 12 small muffin cups or quindim molds generously and sprinkle with allulose.
- Mix the coconut with the coconut milk and let it soak for 10 minutes.
- Strain the egg yolks through a fine sieve into a bowl to remove the membranes. Gently stir in the allulose and melted butter without whisking in air, then stir in the soaked coconut.
- Divide among the molds. Set the pan in a larger roasting pan and pour in hot water to come halfway up the sides.
- Bake for 35 to 40 minutes, until set and golden on top. If the tops brown too fast, cover loosely with foil.
- Cool, then chill for 2 hours. Run a thin knife around each one and turn out onto a plate, so the glossy yellow side is on top.
Notes
Nutrition
About This Dish
Quindim is a descendant of the egg yolk sweets of Portuguese convents, where nuns created dozens of desserts based on yolks and sugar. In Brazil the recipe took on coconut, which was plentiful in the Northeast, especially in Bahia and Pernambuco. The sweet is famous for its bright yellow color and glassy shine. A large version baked in a ring mold is called quindão. Quindim is sold in bakeries and pastry shops all over Brazil.
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 11: Desserts (Sugarloaf Mountain (Pão de Açúcar)). See all Brazilian recipes