Passion Fruit Quindim
1h+
1h+
7
A variation on a Brazilian classic dessert made with egg yolks and shredded coconut: the quindim. Here it's enhanced with a tangy touch of passion fruit. A perfect version for those who love this dessert but prefer a slightly less sweet twist.
Quindim has its origins in a Portuguese dessert known as "Brisa do Lis", traditionally prepared with almonds.
For a even better outcome, choose free-range eggs and freshly shredded coconut. It will make all the difference in your final result!
Ingredients
Egg Yolk
400gDeseeded Passion Fruit Pulp
160gUnsweetened Shredded Coconut
135gCaster Sugar
550gCaster Sugar
to dustMelted Butter
115gMelted Butter
to grease
Equipment
Kitchen Scale
Baking Pan
Baking Pan
Aluminum Foil
Passion Fruit Quindim
Henrique Rossanelli
Grease a 32cm x 10cm baking pan with melted butter
Dust with enough caster sugar to coat all the sides of the pan. Remove the excess sugar
Add 400g of egg yolks and 550g of caster sugar to a large bowl. Whisk until well combined and pale yellow in color
Add 115g of melted butter and whisk to combine
Add 160g of deseeded passion fruit pulp
Add 135g of unsweetened shreded coconut
Preheat the oven to 110°C
Transfer the yolk and passion fruit mixture to the prepared pan
Cover the pan with aluminum foil
Fill a large pan with water up to two fingers high. Place the baking pan with the egg yolk mixture carefully inside
Bake the quindim for 1h. It'is fully baked when the batter under the coconut layer shows a slight resistance when pierced with a toothpick, indicating that it's no longer liquid. Let it cool down completely
Turn the quindim all at once onto a plate to unmold it. If needed, run a knife around the mold to ensure it's loosened. The pasion fruit quindim is ready
Serve it and impress. Enjoy!
Egg Yolk
400gDeseeded Passion Fruit Pulp
160gUnsweetened Shredded Coconut
135gCaster Sugar
550gCaster Sugar
to dustMelted Butter
115gMelted Butter
to grease
Equipment
Kitchen Scale
Baking Pan
Baking Pan
Aluminum Foil