Quindim to eat with a spoon
I am one of those who start reading the menu backwards to have a quick look at the offers for desserts. I act like a child at the window of good confectioneries wondering which one to choose and I have the feeling the meal hasn’t finished if I don’t have a sweet.
And for a dessert lover like me, eating quindim is almost like a ritual: I order a good cup of coffee (with no sugar) on the side and I spend some minutes only focused on the experience. There is only one rule: for me, quindim must be eaten with a spoon, slowly in order to scrape that grated coconut on the bottom which is stuck on the plate or the paper.
For non-Brazilian readers, I will explain: quindim is a very sweet sweet made out of eggs, sugar and coconut. It is originally from Portugal, however, when it reached Brazil, the almonds from the original recipe were replaced by coconut which is plentiful in Brazil. It presents an unparalleled consistency resulted from the mixture of the upper part, soft and shiny, with coconut on the bottom, dry and hard.
The recipe is very easy but we have to remember that quindins are baked in water bath. To start with, take small cupcake tins – grease them with butter and then powder them with sugar. Pre-heat the oven in medium temperature. Sift the yolks but do not scratch the sieve, neither inside nor underneath.
5 sieved yolks
2 whole eggs
1 cup of sugar
1 tablespoon of softened butter
100g of grated coconut
2 tablespoons of water
1 dessert spoon of vanilla extract
Stir all ingredients, one by one, in a bowl with a wooden spoon following the sequence given above. Put the mixture in your greased small cupcake tins powdered with sugar and take to the oven in water bath for about 40 minutes (or up to the point they brown). Unmold them when they are still warm and let them cool down before serving.