Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| 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
- =
- 9 egg yolks
- 3 whole eggs
- 1 lb sugar
- 2 Tbsp butter, melted
- 1 medium size coconut, grated (you should get 2 1/2 cups) or 1 bag grated unsweetened coconut
- 1/2 cup raisins
- 1 Tbsp butter to coat mold
- =
Directions
Heat 1/2 gallon of water on top of stove and preheat oven to 350° F.
Using a whisk beat the whole eggs lightly.
Add the yolks, beating until the mixture is homogeneous.
Add the sugar, the coconut and mix everything very well.
Add melted butter and mix.
Coat a mold with butter and sprinkle with sugar.
Shake to remove excess.
Place the raisins around the bottom of the mold very carefully and pour in the mixture slowly.
Place the mold in the center of a roasting pan and pour the hot water around it carefully so you don't spill water inside the mold.
Bake the quindim in this bain-marie for one hour.
Insert a toothpick into quindim it should come out dry.
Allow quindim to cool and unmold it on a serving dish.
Decorate with tropical flowers and sprigs of mint.