ForkwiseCoconut quindim
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 2 tbsp Butter
- 10 Egg Yolks
- 100 g Caster Sugar
- 300 ml Coconut Milk
- 50 g Desiccated Coconut
- 1 tsp Vanilla Extract
Method
- Heat oven to 180C/160C fan/gas 4. Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter. Sprinkle with the caster sugar to coat.
- In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla. Pour into ramekins and place in a large roasting tin in the oven.
- Pour water into the roasting tin to three-quarters up the ramekins so it acts like a bain marie or water bath for the quindim. Bake for 30-35 mins until the tops are golden. Take the ramekins out of the water and leave to cool for 5 mins.
- Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.
Recipe source: TheMealDB · TheMealDB API terms of use · Instructions split into steps
Photo: Coconut quindim by TheMealDB contributors (TheMealDB API terms) · source