Quindim

Ingredients(for 1 small ramekin (about 90g) per serving)

• 4 large Egg yolks (Use free-range if available)
• 1/3 cup Granulated sugar (or coconut sugar for a healthier twist)
• 1/3 cup Unsweetened shredded coconut (Coco ralado)
• 1/4 cup Coconut milk (light coconut milk preferred)
• 1 tablespoon Unsalted butter (melted)
• 1/2 teaspoon Vanilla extract (optional but recommended) - optional
• 1/8 teaspoon Pinch of salt (to balance sweetness)
• as needed Butter for greasing (for ramekins)
• as needed Granulated sugar for dusting (for ramekins)

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Generously grease two small ramekins with butter and dust with a thin layer of sugar to help release the quindim after baking.

   5 minutes

   Proper greasing and sugaring ensures the quindim releases smoothly and creates a beautiful glossy finish.

2. 2

   In a mixing bowl, whisk the egg yolks gently without incorporating too much air. Strain the yolks through a fine sieve to remove chalaza for a silky texture.

   3 minutes

   Straining creates a custard with a smooth, traditional finish.

3. 3

   Add the sugar, shredded coconut, coconut milk, melted butter, vanilla extract (if using), and salt to the yolks. Mix until fully combined.

   3 minutes

   Do not overmix to maintain a creamy consistency.

4. 4

   Divide the mixture evenly between the prepared ramekins. Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins.

   2 minutes

   The water bath (banho-maria) prevents the custard from curdling and ensures even cooking.