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Quindim--Brazilian Coconut and Egg Pudding Recipe

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This recipe for Quindim--Brazilian Coconut and Egg Pudding is from Recipes from my Ancestors---Lara's Personal Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 eggs (12 yolks and 2 whites)
1 package unsweetened grated coconut (or 1 coconut, grated)
3 cups sugar
2 tablespoons corn starch
2 tablespoons unsalted butter
Directions:
Directions:
1. Preheat oven to 350º F
2. Butter a cake mold with a whole in the center
3. Beat the 2 whole eggs, add the remaining yolks, the grated coconut, the cornstarch and the sugar and continue beating
4. Pour the mixture into the buttered pan
5. Place in the oven for about 1 and 1/2 hours in a water bath
6. After about 1/2 hour in the oven, cover with aluminum foil to prevent burning
7. Unmold when cool.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
15 minutes, plus cooking time
Personal Notes:
Personal Notes:
This recipe is from my grandparents' cookbook. In Brazil, they generally make small quindims, in individual tins. My grandmother used to always make a large one and slice individual servings, and everyone would look at it and say WOW! That's because it is hard to have the large pudding stick together, which is why, I presume, she added a bit of corn starch to the recipe.....

 

 

 

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