How To Prepare Brazilian Quindim
Quindim is a traditional Brazilian coconut custard cake made with sugar, egg yolks, and ground coconut. The most popular theory about the origin of the dish suggests that it was invented in the 17th century in the northeast of Brazil by African slaves.
However, the excessive usage of egg yolks indicates possible Portuguese roots of the dish, since Portuguese cuisine traditionally uses large amounts of egg yolks. The name quindim stems from the Bantu language, roughly translated to the unusual phrase “the gestures of adolescent girls”.
RECIPE INGREDIENTS
12 large egg yolks
1 ¾ cups granulated sugar or light brown sugar
6 ounces frozen unsweetened shredded coconut (about 1 1/2 loosely packed cups), thawed
2 tablespoons unsalted butter, melted, plus softened butter for greasing muffin tin
¼ teaspoon kosher salt
2 large egg whites
Hot water, as needed
DIRECTIONS ON HOW TO PREPARE BRAZILIAN QUINDIM
Preheat oven to 350°F. Grease a 12-cup standard muffin tin with softened butter; set aside. Using a rubber spatula, press egg yolks through a fine wire-mesh strainer into a medium bowl; set aside.
Stir together sugar, coconut, melted butter, and salt in a medium bowl. Gradually add egg yolks in 4 additions, stirring well after each addition. Whisk egg whites in a separate medium bowl until stiff peaks form, 1 to 2 minutes. Fold egg whites into coconut mixture.
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