Makes: 12 servings
Preparation Time: 8 hours
- 2 CUPS COCONUT MEAT, FINELY GRATED
- 2 CUPS TABLE SUGAR, SIFTED, PLUS EXTRA FOR DUSTING
- 3 TABLESPOONS UNSALTED BUTTER, PLUS EXTRA FOR GREASING
- 12 EGG YOLKS, STRAINED TWICE
Combine coconut with sugar. Blend with your hands so the sugar can melt. Add softened butter, in room temperature. Leave this paste rest in the fridge for 6 hours. Add egg yolks strained twice. Before taking it to a baking pan, leave the mixture untouched for 20 minutes. Grease a baking pan with butter and cover with sugar. Bake in a water bath in a preheated oven at 150°C for about 30 minutes, or until quindim is firm and coconut from the bottom gets brown.
Quindim as known in Brazil results from an adaptation of a Portuguese recipe, brisas do lis, a conventual pastry made with eggs, sugar, and almonds. In Northeast, however, it started to be produced with coconut and it conquered all country. It can be molded small or big, or in ring molds. When it’s in a big mold, it’s called quindão.