There are countless versions of this quindim dessert and this one might be your favorite. Try it!
Ingredients
- 8 sifted egg yolks
- 1 glass of coconut milk
- 2 cups (tea) of sugar
- 3 tablespoons of butter
- 100 grams of grated coconut
- Margarine for spreading
- Sugar for sprinkling the pan
Preparation Mode
- Preheat the oven to medium temperature.
- Grease a 20 cm round cake tin with margarine and sprinkle with sugar. Set aside.
- In a blender, beat the first 5 ingredients.
- Pour into the pan and bake in a bain-marie for 45 minutes or until a toothpick comes out clean.
- Remove from the oven, let cool and refrigerate for at least 3 hours.
- Remove and unmold.
Mom’s Tips
What leaves an egg smell in recipes is the movie of the yolk. When straining only yolks: place the egg yolks in the strainer, pierce them and let them drain. Do not scrape the strainer, either from the bottom or the top. Discard and throw away any residue left in the strainer (skins).
The glass of coconut milk is 200 ml.
If you prefer, use a small, rectangular baking dish with high edges instead of the pan.
Source: https://www.receitasdemae.com.br/receitas/quindao-de-liquidificador/
