Brazilian recipe
Simple Blender Quindim (Quindim de liquidificador)
Discover how to whip up a luscious, glossy coconut custard with this streamlined blender version of a beloved Brazilian classic.
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Ingredients
100g grated Parmesan or similar mild hard cheese
20 tablespoons caster sugar
100g desiccated coconut
1 tablespoon unsalted butter, softened
6 whole large eggs
20 tablespoons caster sugar
100g desiccated coconut
1 tablespoon unsalted butter, softened
6 whole large eggs
Where to find ingredients
You can find desiccated coconut and caster sugar in the baking aisle of any major Australian supermarket. For the grated cheese, look for a standard Parmesan or a similar mild, salty hard cheese in the deli or dairy section. Ensure your eggs are at room temperature for the best consistency.
Preparation method
- Place the eggs, sugar, grated cheese, desiccated coconut, and butter into your blender jug.
- Blend on medium speed until the mixture is completely smooth and well combined.
- Grease a 20cm ring pan (bundt or savarin mould) thoroughly with butter and dust the inside evenly with a layer of sugar.
- Pour the prepared custard mixture carefully into the prepared ring pan.
- Place the pan into a larger roasting tray filled with hot water and bake in a preheated oven for approximately 20 minutes, or until the custard is set.
Observations
The quindim stands out as one of the most iconic desserts in Brazilian gastronomy, celebrated for its velvety texture and the distinctive harmony between rich egg yolks and shredded coconut. This blender version streamlines the traditional process, making it a perfect choice for those who want to serve an elegant, vibrant treat without the fuss of complex preparations. The key lies in the gentle bain-marie (water bath) cooking method, which ensures the custard achieves its signature firmness, glossy finish, and brilliant golden hue.
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