Coconut Egg Pie Quindim Recipes

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.

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.