Ingredients for Coconut quindim
Complete culinary measure (6 items) · Scale servings or deselect pantry items in the cart panel
1
Butter
2 tablespoons
2
Egg Yolks
10
3
Caster Sugar
100g
4
Coconut Milk
300ml
5
Desiccated Coconut
50g
6
Vanilla Extract
1 tsp
step 1
Step-by-Step Instructions
1
step 1
2
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.
3
step 2
4
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.
5
step 3
6
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.
7
step 4
8
Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.
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Servings
4
Ingredients
6/6
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Butter
2 tablespoons
Egg Yolks
10
Caster Sugar
100 g
Coconut Milk
300 ml
Desiccated Coconut
50 g
Vanilla Extract
1 tsp
·
6 items · estimated total~₹2362
Servings
4
6/6 items selected
~₹2362