Receita
Brazil, Chudda's Cuisine/Lounge
Jul 17, 2015
2 Comments

COCONUT QUINDIM – GLUTEN-FREE

Quindim (pronounced keen-DEEN) is a popular Brazilian baked dessert made from sugar, eggs and coconut. The typical quindim recipe is believed to be based on traditional Portuguese baked desserts that make heavy use of egg yolks. This baked Brazilian dessert has a creamy coconut set custard, similar to flan. It’s delicious!! Most of the recipes have more sugar than we used for ours, we prefer it less sweet.

Link of the day…

I can’t finish this post without mentioning Caitlyn Jenner yesterday giving an emotional speech and also the video on ESPN that made me cry many times. Her life story, her mom and when Kendal talked about her dad crying in the car because of the paparazzi…it doesn’t matter if you agree or not,  no one can deny how brave this human being is!!

COCONUT QUINDIM - GLUTEN-FREE

COCONUT QUINDIM - GLUTEN-FREE
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Brazilian
Serves: 6
Ingredients
  • 10 large egg yolks, at room temperature
  • 100 gr. or 3.6 oz shredded coconut
  • 200 ml or 6.75 fl. oz. (about ¾ cup plus 2 Tbsp) coconut milk
  • ¾ cup sugar (or 1 cup if you like sweet)
  • A dash of salt
  • ½ vanilla bean
  • Butter and sugar for the mold or tin
Instructions
  1. Preheat the oven to 180°C (350F).
  2. In a bowl add the coconut milk into the shredded coconut to hydrate for 15 minutes.
  3. In a large bowl, mix all the ingredients together using spatula.
  4. Tip the egg mixture into the baking pan.
  5. Place baking dish into a large tray filled  approximately half way up with warm water -"water bath". Move tray and baking dish to the oven and bake, cover it with foil , until a toothpick inserted in center comes out clean – approximately 1:30 hours.
  6. Remove from oven and allow to come to a room temperature before turning out. Serve cold.

 

 

COCONUT QUINDIM - GLUTEN-FREE

 

COCONUT QUINDIM - GLUTEN-FREECOCONUT QUINDIM - GLUTEN-FREECOCONUT QUINDIM - GLUTEN-FREE

Here is a short video!

Don’t forget to PIN on your GLUTEN FREE/DESSERT BOARDS ON PINTEREST.

COCONUT QUINDIM - GLUTEN-FREE Beijos e Tchau!

 

Ludmilla Ramos and Marilyn Chudda
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2 comentários
  1. ivania maria f.caram - 05/09/2015 - 12h22

    Acabei de conhecer o incrivel site de vcs,atraves do Instagram..adorando e amando
    as receitas brasileiras,pois sou brasileira ….principalmente por serem saudaveis ,sem gluten…
    LIndo design de apresentacao das receitas……….
    parabens pelo impecavel e lindo trabalho!!
    divulgando nossa cultura e nossa incrivel gastronomia!!
    com certeza vou divulga-lo para familiares e amigos!!
    MOro em Orlando-FL 18 anos.
    Temos uma clinica familiar de ultrasom ,atendemos mamaes gravidas somente!
    Momostobeultrasound!
    Sucesso pra pra vcs!!
    abraco
    ivania caram

    • Oi Ivania!!

      Nossa, que delicia ler as suas palavras tão gentis!Muito Obrigada!!! Eu morei em Sarasota, bem pertinho de Orlando!!! Tentamos misturar um pouco de tudo no blog, receitas saudáveis com receitas super calóricas mas deliciosas!!
      Beijos e Tchau!
      Ludmilla

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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