Coconut Egg Pie Quindim Food

QUINDIM - BRAZILIAN COCONUT CUSTARD RECIPE - (4.4/5)

Steps:

• Pre-heat oven to 350 degrees ºF. Boil about 4 cups of water. Butter a regular size muffin pan with extra butter and dust with extra sugar. You will need to butter and dust with sugar just 9 molds, which is the amount of quindins you are getting with this recipe. In a small saucepan add water, sugar, vanilla extract or scrapped vanilla bean (add the bean to the water also) and bring to a boil. After it starts boiling, set the timer for 5 minutes. After the time has passed, remove the liquid from heat, remove the beans, if using, and strain the liquid to a medium bowl, add butter and let it cool. Mix the egg yolks and the dried coconut and add this mixture to the cooled liquid. Mix well and pour into the prepared muffin pans, about 3/4 full. Prepare a water bath by pouring boiling water into a cooking sheet and setting the muffin pan on top. Bake for 22 minutes. Remove from oven, let it cool for 5 minutes. After that pass a knife or a spatula around the custard to loosen a bit. Place another cooking sheet on top of the muffin pan and invert. The custards should come out easily. Enjoy this dessert at room temperature. Can be stored in the refrigerator for a few days, if it lasts! Recipe submitted by Sirlei, Athens, OH

QUINDIM

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the sugar, coconut, and butter in a bowl. Stir in the egg yolks and the egg white; beat until well combined. Pour the mixture into a 9 inch pie plate. Place the pie plate in a large roasting pan. Pour enough boiling water into the bottom of the roasting pan to reach about half-way up the side of the pie plate.
• Bake in the preheated oven until golden brown on top, about 30 minutes. Allow to cool completely before turning out onto a serving dish. Refrigerate until serving.

COCONUT/EGG PIE (QUINDIM)

Steps:

• Preheat your oven to 350f.
• In the bowl of your electric mixer, combine the sugar, coconut and butter.
• Gradually add the egg yolks, one at a time.
• Lastly, fold in the beaten egg white.
• Pour the mixture into a 9-inch pie plate.
• Place this in a roasting pan and fill with boiling water to half way up the pie dish.
• Bake for 30 minutes or until set and golden brown.
• Turn the pie out on a serving dish.
• You want to present it upside down (ie. the browned coconut will form the base).
• Refrigerate.

COCONUT QUINDIM

Steps:

• Heat oven to 180C/160C fan/gas 4. Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter. Sprinkle with the caster sugar to coat.
• In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla. Pour into ramekins and place in a large roasting tin in the oven.
• Pour water into the roasting tin to three-quarters up the ramekins so it acts like a bain marie or water bath for the quindim. Bake for 30-35 mins until the tops are golden. Take the ramekins out of the water and leave to cool for 5 mins.
• Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.

IMPOSSIBLE EGGNOG COCONUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate.
• Blend eggnog, coconut flakes, sugar, flour, eggs, butter, and vanilla extract in a blender until well mixed; pour into prepared pie plate. Sprinkle nutmeg over the surface of the blended mixture.
• Bake in preheated oven until set in the middle, about 45 minutes.
• Cool pie at room temperature until the pie plate is no longer hot. Refrigerate pie until chilled completely, at least 30 minutes.

COCONUT EGGNOG PIE

Steps:

• Preheat oven to 425°. In a large bowl, beat the first 7 ingredients until blended; stir in 2 cups coconut. Pour into crust; sprinkle with walnuts and remaining coconut. Bake on a lower oven rack 10 minutes., Reduce oven setting to 325°. Cover top loosely with foil. Bake until filling is set, 45-50 minutes. Cool on a wire rack. Refrigerate leftovers.