Description
Este Quindim com Leite de Coco é uma versão cremosa e perfumada do clássico brasileiro, feita com leite de coco no lugar do leite de vaca, resultando em uma textura aveludada e sabor tropical. Ideal para sobremesas em família ou ocasiões especiais.
Ingredients
8 units Egg yolks
4 units Egg whites
1 cup (200g) Refined sugar
1 can (400ml) Coconut milk (well chilled)
100g Grated coconut (fresh or dry)
1 tbsp Butter (for greasing)
1/2 cup Sugar (for caramelizing the pan)
Instructions
- Prepare the caramel: Melt 1/2 cup sugar in a pan over low heat, stirring until golden caramel. Quickly pour into a 20cm bundt pan (tube pan) and spread evenly. Set aside
- Beat 8 egg yolks with 1 cup sugar until light and fluffy (about 5 minutes). Gradually add cold coconut milk, stirring gently. Fold in grated coconut until smooth
- Beat 4 egg whites until stiff peaks form. Gently fold into the yolk mixture. Do not overmix
- Pour the batter into the caramelized pan. Cover with aluminum foil. Place the pan inside a larger baking dish and pour hot water halfway up the sides. Bake in preheated oven at 180°C (350°F) for 45 minutes, or until firm to the touch
- Let cool completely before unmolding. Refrigerate for at least 4 hours (best chilled). To unmold, run a knife around the edges and invert onto a serving plate. Serve cold
Notes
Use ingredients at room temperature, except coconut milk which must be well chilled.
Do not overbeat the egg whites; they should form firm but not dry peaks.
Strain the batter before pouring for a smoother quindim.
Do not open the oven for the first 30 minutes to prevent cracking.
Store in refrigerator covered with plastic wrap for up to 5 days. Freeze for up to 3 months. Thaw overnight in fridge.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian