Coconut quindim
HB-0639 · Hand-built original
DessertVegetarianGluten-freeLow-Sodium
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 tbsp butter, melted, for greasing
- 10 egg yolks
- 3½ oz caster sugar, plus extra for coating the moulds
- 1¼ cups coconut milk
- 1¾ oz desiccated coconut
- 1 tsp vanilla extract
Method
- Heat the oven to 350°F. Brush small ramekins or a ring mould generously with the melted butter and coat the inside with caster sugar, tapping out the excess.
- Whisk the egg yolks and sugar together in a bowl until pale and combined — do not whip in much air.
- Stir in the coconut milk, desiccated coconut, and vanilla until evenly mixed.
- Pour the mixture into the prepared moulds and set them in a deep roasting tin. Pour in boiling water to come halfway up the moulds.
- Bake for 35–40 minutes, until set with just a slight wobble in the centre and golden on top.
- Cool, then chill for at least 2 hours. Run a thin knife around the edges and turn out onto plates to serve.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).