Quindim

Quindim is a coconut-and-egg-yolk pudding. Panelinha’s version bakes finely grated fresh coconut with sugar, melted butter and fifteen yolks in a ring mould, producing the creamy, golden dessert described in its recipe.

Fresh coconut and sugar are rubbed together into a damp mixture resembling wet sand. Melted butter is mixed in, and the covered mixture rests in the refrigerator. Separately, the yolks are strained to remove their membranes.

The strained yolks are incorporated into the rested coconut mixture without beating. The batter rests at room temperature while the oven heats. A ring mould is generously buttered and dusted with sugar, leaving a thin sugar layer on its base.

The filled mould sits on a folded cloth inside a baking tray. Boiling water is added to reach halfway up the mould, and the pudding bakes until its surface is lightly golden and dry, with resistance beneath the coconut layer.

The quindim is left to become warm outside the water bath before it is loosened and turned onto a plate. It cools completely at room temperature before serving; Panelinha also offers a refrigerator chill before serving this version.