Ignorance is bliss, they say, and as I had no idea how Quindim should turn out, we all ate it, thought it tasted nice (it tasted like a moister coconut macaroon really) and decided it must be right. Having investigated it a bit more though while writing this blogpost, I'm not sure mine worked really - maybe I didn't cook them long enough ? Oh well, they still tasted very nice !
Wikipedia says : "Quindim is a popular Brazilian baked dessert, made chiefly from sugar, egg yolks, and ground coconut. It is a custard and usually presented as an upturned cup with a glistening surface and intensely yellow color." As far as I can tell, the coconut is supposed to create a crust (which ends up on the bottom when you flip them out of the mould). Mine didn't do this but they still tasted nice. There's a recipe for Quindim from scratch here but my Kitchen Trotter box had a kit to make it with.
It contained a bag of dessicated coconut and a preparation including dried egg yolks.
The first step was rehydrating the coconut in water.
The second pack then needs mixing with water too, before mixing in the coconut.
This should go into a special mould but I used the best I had which was a couple of silicon muffin trays, which then goes into a bain marie (I used a roasting tin which both muffins trays fit into, but I did manage to slosh a bit of water into the trays when putting them in and out of the oven, which probably didn't help !)
After 50 minutes in the oven, they need to be cooled in the fridge where they should go very yellow and almost jelly-like. Ours may not have been totally successful but they still went down very well !
I'm joining in with the World Cup recipe challenge over on the Cooking Around The World blog
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