Learn to Make Creamy Quindim

Learn how to make creamy quindim, It's a way to change your eating routine, bringing new and better options. This way, you don't get stuck with ready-made recipes full of sugar or even those sweets sold in bakeries and supermarkets. 

It is worth noting that quindim is a typical sweet from northeastern Brazil. However, the sweet is a variation of Portuguese cuisine, which arrived here through the invasion of the region. In Portugal, the sweet consisted of using almonds instead of grated coconut. 

The name is also a reference to the size, as it is popularly prepared in smaller portions, like mini pudding molds. But you can also prepare it in larger forms, in these cases it is known as quindão. Allowing you to cut the pieces according to how much you want to eat. Learn how to make creamy quindim!

Learn how to make creamy quindim 

First, let's highlight the ingredients. So, separate: 2 tablespoons of butter, 6 egg yolks, 3 whole eggs, 270g of sugar and 50g of grated coconut. It's important to leave everything separate to make preparation easier, especially separating the yolks. Also, prepare the molds by greasing them with margarine and sprinkling them with sugar. 

With the molds ready and placed on a baking tray, bring around 2 liters of water to boil and preheat the oven. In a bowl, mix the sugar and margarine until smooth. Then add the yolks and mix again. Then, add the whole eggs and, at the end, add the grated cheese. 

Now, you will place the quindim dough in the molds, without filling them completely. Finally, put it to bake in a bain-marie. Ideally, the water should be halfway up the molds. Leave to bake for, on average, 30 minutes. When you have finished baking, take the molds with the help of tongs and place them in another pan with cold water, this will stop the cooking. Run a small knife around the sides and unmold.

Quindim Moça 

Moça milk quindim is a variation of the traditional recipe. In fact, it stands out for having a different color, as it does not have that well-known shade of yellow. 

This way, you will use: 3 eggs, 6 egg yolks, 1 cup of grated coconut, 1 tablespoon of butter, half a spoon of sugar, 1 box of Moça condensed milk and 1 bottle of coconut milk. In this option, we will prepare a quindão, that is, a large recipe in a single pan. But, if you prefer, you can divide it into smaller molds. 

So, start by mixing the whole eggs, yolks, coconut milk, condensed milk and grated coconut. It is important to mix by hand until homogenized. Take the mold and grease it with butter and sprinkle with sugar. Now, just pour the dough into the greased pan and bake in a bain-marie for approximately 50 minutes. When it is warm, unmold it and let it cool in the fridge.

Tips for making the best quindim 

The first tip for making creamy quindim is to always melt the unsalted margarine. This will ensure that the recipe is tastier and prevent it from ending up too dry. Furthermore, all ingredients must be mixed by hand, without using a blender or mixer. Since this optimizes and ensures that everything incorporates well. 

For those who always believe that the recipe will smell like eggs, the secret is to sift this ingredient well, including the yolks. Just sift everything and use a fork to help. Remember that, to prevent it from sticking or burning, the quindim mold must be well greased with butter and sugar. 

Anyway, a tip for making creamy quindim is to always be patient. The recipe must be cooked in a bain-marie and in a preheated oven. Baking time varies depending on the shape and quantity of the quindim base. However, it is common for the time to be between an hour and an hour and a half. Don't be in a rush for this. 

Learn how to cook the coconut 

Coconut is one of the most important ingredients for quindim, but it is not always used as it should. Precisely for this reason, the ideal is to always use fresh grated coconut, ensuring that the portion is really creamy and even to prevent the recipe from ending up cracking. 

So, the tip for this recipe is to mix the ingredients and let it rest for 30 minutes before putting it in the mold. After this time, mix everything lightly and then place it in the molds and bake. 

However, if you can't find fresh coconut, the ideal is to hydrate regular grated coconut. To do this, take the coconut and place it in a container along with warm milk. You can use this milk later for other recipes, just sift it. For every 100g of grated coconut, add a cup of milk. Let it rest for about 30 minutes before using the coconut in any recipe. To make it easier, use a coffee filter to separate the coconut from the milk.