Whole-Egg Quindim with Zero Waste
A creamy Brazilian coconut dessert made with whole eggs, so you never have to wonder what to do with leftover whites. The coconut and milk bake into a silky custard with a lightly golden top. Simple, budget-friendly and deeply comforting.
🛒 Ingredients
8 servings
- 5 whole eggs
- 3 American cups (200 ml each) of sugar
- 1 American cup (200 ml) of whole milk
- 100 g dried shredded coconut
- 1 tablespoon butter or margarine
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Butter a flan mould and dust it with sugar so the quindim releases cleanly later.
- 2
Blend the eggs, sugar, milk, coconut and butter until the mixture is completely smooth.
- 3
Pour the batter into the mould and cover it tightly with aluminium foil.
- 4
Bake in a water bath in a hot oven (180 °C / 350 °F) for about 50 minutes.
- 5
Remove the foil and bake a few more minutes to let the top turn golden.
- 6
Cool completely, unmould gently and refrigerate before serving well chilled.
💡 Chef's Tip
The water bath is essential — it keeps the heat gentle and stops the custard from cracking. For an even finer texture, strain the batter through a sieve before pouring it in. It keeps for 3 days in the fridge, covered.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
