Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 15 egg yolks
- 2 egg whites
- 11/4 lb sugar
- 1 grated coconut (2 cups)
- 1 tsp corn starch
- 1 tsp milk
- =
Directions
Preheat oven to 325° F.
Mix the egg yolks, egg whites, milk and corn starch well with a spoon and pass mixture through a strainer.
Add sugar, then coconut.
Let mixture rest for a few minutes to melt sugar well.
Butter mini-muffin tins well and add quindim mixture to each one.
Place tins in a shallow roasting pan and add enough hot water to come about two-thirds up the sides of the tins.
Bake in the center of the oven until top turns golden brown.
Make sure your water doesn't dry out, though!
Cool for 15 minutes, invert and unmold into pretty paper cups