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.
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
Instructions
- 1Preheat oven to 350°F (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.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.