Quindim (Coconut Custard) - Dairy & Egg Free
This dairy-free and egg-free quindim captures the classic Brazilian dessert's sweetness and smooth texture using a coconut base.
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Ingredients
- 2 cups Shredded Coconut (unsweetened)
- 1 can Coconut Milk (full-fat)
- 1/2 cup Aquafaba (chickpea brine)
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 175°C. Grease a muffin tin with coconut oil.
- 2In a blender, combine coconut milk, aquafaba, and vanilla extract. Blend until smooth.
- 3In a bowl, combine shredded coconut and sugar. Mix well.
- 4Pour the coconut milk mixture over the coconut and sugar mixture. Stir until well combined.
- 5Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- 6Place the muffin tin in a baking pan. Add hot water to the pan, creating a water bath.
- 7Bake for 35-40 minutes, or until the quindim is set and golden brown on top.
- 8Let the quindim cool completely in the muffin tin before removing. Serve chilled.
Substitutions
Egg Yolks → Aquafaba
Dairy → Coconut Milk
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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