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Quindão / Quindim family size
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
8 servings
Carla e
@cozinhadaduplinha- Ingredients
- Recipe
- Gems10 unit(s)
- Coconut milk200 ml
- grated coconut100 g
- Refined sugar200 g
- unsalted butter2 tablespoon
- Butter and sugar for greasing and sprinkling the pan to taste
- Separate the yolks from the whites and set aside (crack one egg at a time in a separate pot and only then transfer the yolk to a bowl - if one is spoiled you won't lose the recipe).
- Place a sieve over a bowl, transfer the yolks to the sieve, pierce the yolks and let the liquid drain. Gently tap the sieve with a spoon to speed up the process - this serves to eliminate the film that can leave the quidão with a strong egg aroma.
- Then add the coconut milk, melted butter, sugar and coconut. Mix well, avoiding beating too much, so as not to leave the quindão opaque.
- Transfer the dough to a greased and sugar-dusted pan and let it rest for 30 minutes at room temperature - this will make the coconut go to the bottom of the pan, in addition to helping the quindão to get shiny.
- Then, bake in a preheated oven at 180 degrees in a bain-marie. It will take about 1 hour and a half, until the surface is lightly golden and dry. Do the toothpick test: it will come out clean but damp.
- Remove from the oven and let it cool for 30 minutes – it is easier to unmold the warm quindim. Enjoy your food!!
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