Description
A classic Brazilian dessert, Quindim Vegano with Aquafaba is a nostalgic treat reinvented to be light and inclusive. Emilia, a mother of three, found magic in aquafaba, transforming simple ingredients into a vibrant yellow, coconut-flavored dessert with a melt-in-your-mouth texture, mimicking the traditional version without any animal products. This recipe promises to bring joy and surprise with its authentic taste and lightness.
Ingredients
1 cup (240ml) Aquafaba (chickpea cooking water)
200g Grated fresh or dry coconut (unsweetened)
1 1/2 cups (300g) Refined sugar
2 tablespoons (30g) Vegetable margarine (unsalted)
1 teaspoon Vanilla extract
1 pinch Salt
As needed Vegetable oil (for greasing)
As needed Sugar (for dusting the mold)
Instructions
- Prepare the mold: Grease a quindim mold (or a small pudding mold) with vegetable oil and sprinkle generously with sugar. Set aside. This step is crucial for your Quindim Vegano with Aquafaba to unmold beautifully
- Preheat the oven: Turn on the oven to 180°C (350°F). Prepare a bain-marie: place the quindim mold inside a larger baking pan and add hot water halfway up the height of the inner mold
- Whip the aquafaba: In a stand mixer, beat the aquafaba with the pinch of salt until firm peaks form, just like egg whites. This gives lightness to your Quindim Vegano with Aquafaba
- Melt the margarine: In a separate bowl, melt the vegetable margarine
- Mix the ingredients: In a large bowl, mix the grated coconut, sugar, and vanilla extract. Add the melted vegetable margarine and mix well
- Incorporate the aquafaba: Gently add the whipped aquafaba to the coconut mixture, incorporating it with a spatula, using gentle bottom-up movements, to avoid losing air. The Quindim Vegano with Aquafaba batter should be homogeneous and airy
- Pour into the mold: Transfer the batter to the prepared mold, distributing it evenly
- Bake in a bain-marie: Bake in the preheated oven in the bain-marie for approximately 40-50 minutes, or until the surface is golden and a toothpick inserted comes out clean. Exact time may vary. This step is fundamental for the creaminess of the Quindim Vegano with Aquafaba
- Cool and unmold: Remove from the oven and the bain-marie. Let it cool completely at room temperature before refrigerating for at least 4 hours (or ideally, overnight). This is the secret to a firm Quindim Vegano with Aquafaba
- Serve: To unmold, run a small knife around the edges and invert the quindim onto a serving plate. Serve your Quindim Vegano with Aquafaba chilled
Notes
For perfect aquafaba: Use aquafaba from home-cooked or canned chickpeas, ensuring no extra salt. For best results, the aquafaba should be cold before whipping until very firm.
Quality coconut matters: Fresh coconut makes a big difference. If using dry coconut, hydrate it in warm water for a few minutes and drain well for a softer texture.
Bain-marie is essential: Do not skip the bain-marie. It ensures even cooking and maintains a creamy texture, preventing drying or cracking. Use hot water in the bain-marie.
Patience in cooling: Fully chilling in the refrigerator is crucial for the quindim to set firm, unmold easily, and achieve ideal texture.
Gentle unmolding: Run a thin, non-serrated knife around the edges. If resistant, briefly dip the bottom of the mold in hot water to loosen it.
Storage: Store in an airtight container in the refrigerator for up to 3-4 days to maintain moisture and prevent odor absorption.
Serving: Quindim is traditionally served chilled and does not require reheating. It's perfect for preparing in advance for events.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian