Quindim has its origins in Portugal where sweets are commonly made of a mixture of egg yolks and sugar. The coconut was probably added during the 17th century by the African slaves (this explains the name of the dessert, which comes from the Bantu language). Portugal and some African regions have an enormous influence in Brazilian cuisine – and that is awesome!
Ingredients:
2/3 cups butter, plus 2 tablespoons to grease baking pan – at room temperature
2 cups unsweetened, shredded coconut flakes (save about 2 tablespoons for garnishing)
2 cups sugar, plus 2 tablespoons for baking pan
12 egg yolks – at room temperature
2 eggs – at room temperature
Preheat oven to 350ºF.
Place butter, coconut flakes, sugar, egg yolks and eggs in a food processor or blender. Process until combined, about 1 minute.
Grease an 8-inch diameter baking dish with the 2 tablespoons butter. Sprinkle the 2 tablespoons sugar all over dish. Shake the pan a few times so the sugar sticks to the butter evenly.
Tip the egg mixture into the baking pan. Place baking dish into a large tray filled up with approximately 1 ½ inch of warm water (Bain Marie). Transfer tray and baking dish to the oven and bake, uncovered, until a toothpick inserted in center comes out clean – approximately 1 ¼ to 1 ½ hours. Remove from oven and allow to come to a room temperature.
Transfer to refrigerator and let sit for at least 6 hours. Gently flip the custard onto a large round plate.
Garnish with 2 tablespoons of coconut. Slice and serve chilled.
