Quindim

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 5 mins In a mixing bowl, combine the sugar, shredded coconut, and softened butter. Use an electric mixer to blend the ingredients until they are thoroughly combined and form a slightly damp mixture. (5 minutes)

Recipe View 3 mins Add the egg yolks and egg white to the bowl. Continue to beat with the electric mixer until the mixture is smooth, homogenous, and slightly thickened. Ensure there are no lumps. (3 minutes)

Recipe View 2 mins Pour the quindim mixture into a 9-inch pie plate or a similar oven-safe dish. Ensure the dish is lightly greased to prevent sticking. (2 minutes)

Recipe View 5 mins Place the pie plate inside a larger roasting pan. Carefully pour boiling water into the roasting pan until the water level reaches approximately halfway up the sides of the pie plate. This creates a water bath (bain-marie) that ensures even cooking and a creamy texture. (5 minutes)

Recipe View 30 mins Carefully transfer the roasting pan with the pie plate to the preheated oven. Bake until the quindim is golden brown on top and the custard is set but still slightly jiggly. This should take approximately 30 minutes.

Recipe View 30 mins Remove the roasting pan from the oven. Carefully remove the pie plate from the water bath. Allow the quindim to cool to room temperature. (30 minutes)

Recipe View 0 mins Serve immediately, or refrigerate until chilled. Chilling the quindim allows the flavors to meld and the texture to firm up further.