Coconutegg Pie Quindim Recipes

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QUINDIM



Quindim image

Quindim is a delicious Brazilian dessert. My Granddad used to make this for me and my family.

Provided by Katt Lopes Vallee

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 1h10m

Yield 6

Number Of Ingredients 5

1 cup white sugar
1 cup shredded coconut
1 tablespoon butter, softened
5 egg yolks
1 egg white

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mix the sugar, coconut, and butter in a bowl. Stir in the egg yolks and the egg white; beat until well combined. Pour the mixture into a 9 inch pie plate. Place the pie plate in a large roasting pan. Pour enough boiling water into the bottom of the roasting pan to reach about half-way up the side of the pie plate.
  • Bake in the preheated oven until golden brown on top, about 30 minutes. Allow to cool completely before turning out onto a serving dish. Refrigerate until serving.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 40 g, Cholesterol 182.3 mg, Fat 9.6 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 5.8 g, Sodium 64 mg, Sugar 37.9 g

COCONUT/EGG PIE (QUINDIM)



Coconut/egg Pie (Quindim) image

Another Brazilian recipe. This is my choice for dessert, as it's simple!!!! I will serve this with fresh or poached fruit.

Provided by JustJanS

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 cup granulated sugar
1 cup shredded coconut
1 tablespoon butter
5 egg yolks
1 egg white, stiffly beaten

Steps:

  • Preheat your oven to 350f.
  • In the bowl of your electric mixer, combine the sugar, coconut and butter.
  • Gradually add the egg yolks, one at a time.
  • Lastly, fold in the beaten egg white.
  • Pour the mixture into a 9-inch pie plate.
  • Place this in a roasting pan and fill with boiling water to half way up the pie dish.
  • Bake for 30 minutes or until set and golden brown.
  • Turn the pie out on a serving dish.
  • You want to present it upside down (ie. the browned coconut will form the base).
  • Refrigerate.

Nutrition Facts : Calories 283.4, Fat 14.5, SaturatedFat 10.5, Cholesterol 162.4, Sodium 34.1, Carbohydrate 37.2, Fiber 2.3, Sugar 34.5, Protein 3.6

OLD FASHIONED COCONUT CUSTARD PIE



Old Fashioned Coconut Custard Pie image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield One 9-inch pie

Number Of Ingredients 20

Sweet Dough, for a 1 crust pie, above
1 large, fresh coconut, about 1 1/2 pounds
2 cups milk
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
Tiny pinch freshly grated nutmeg
1 1/4 cups all-purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter
1 large egg
Two-crust pie, about 1 1/4 pounds dough:
2 1/2 cups all-purpose bleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
2 large eggs

Steps:

  • Prepare and chill the dough.
  • Set a rack at the middle level of the oven and preheat to 350 degrees.
  • Use a large nail or an ice pick to puncture one of the three eyes on the coconut (only one can be punctured so you will need to try each until you find it). Drain the coconut milk out over a bowl. Strain it to remove any flecks of shell and reserve it.
  • Place the coconut on the oven rack and bake it until it cracks, about 10 to 15 minutes.
  • Remove the coconut from the oven and let it cool slightly. Remove shell (it will come away easily), then cut the coconut meat into 8 or 10 pieces. With a vegetable peeler, remove brown skin. Coarsely grate 1 cup coconut, either by hand or in the food processor, and reserve it for the filling. Process the remaining coconut until it is very fine.
  • In a large saucepan over low heat, scald the milk until there are bubbles around the edges. Add the finely processed coconut. Remove from the heat and allow the mixture to cool completely. Pour it through a fine strainer into a bowl; press coconut to extract as much moisture as possible.
  • In 3 or 4 batches, place coconut in the corner of a clean dish towel and wring out over bowl to extract all remaining liquid. (If you wish, you can toast the wrung out coconut, though it will have very little flavor remaining after soaking in the milk.) Measure the coconut flavored milk and add more milk, if necessary, to make 2 cups. (This may be done earlier in the day or even the day before and set aside tightly covered in the refrigerator.) Pour into a bowl and whisk in sugar, eggs, vanilla and nutmeg and the reserved coconut milk. Stir in the reserved coarsely grated coconut.
  • Set a rack in the lowest level of the oven and preheat to 350 degrees. Roll out the dough for the bottom crust and arrange in pan.
  • Pour filling into pie crust. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set, but not over-cooked. After the pie has baked for 30 minutes, check it frequently so it does not over-cook. Once the pie is wobbly textured when the pan is gently shaken, remove it from the oven; it will continue to cook for a few minutes longer after it is removed from the oven. If the pie is over baked, it will be heavy and watery. Cool the pie on a rack.
  • To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
  • Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.

COCONUT CUSTARD PIE III



Coconut Custard Pie III image

A simple coconut custard pie that has been a major success. So easy! Cinnamon may be used instead of nutmeg.

Provided by Susan Hadobas

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Yield 8

Number Of Ingredients 8

1 (9 inch) pie shell
4 eggs
¾ cup white sugar
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 ½ cups milk
1 cup shredded coconut

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.
  • Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.
  • Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 35.2 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 5 g, Sodium 267.6 mg, Sugar 26.7 g

COCONUT PIE



Coconut Pie image

Watching my mother cook from scratch, I hardly knew that anything was available "pre-made" until I'd left home. One of Mom's best desserts is her creamy old-fashioned coconut pie. A rich slice is true comfort food. -Mary McGuire, Graham, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 8

Dough for single-crust pie
1-1/2 cups whole milk
1 cup sugar
3/4 cup sweetened shredded coconut
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon butter, melted
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a large bowl, combine milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into crust. , Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool to room temperature on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 382 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT QUINDIM



Coconut quindim image

A baked Brazilian dessert with creamy coconut set custard, similar to flan

Provided by Jennifer Joyce

Categories     Dessert

Time 45m

Yield Makes 4 small cakes

Number Of Ingredients 6

2 tbsp soft butter
10 egg yolks
100g caster sugar , plus extra for coating
300ml coconut milk
50g desiccated coconut
1 tsp vanilla extract

Steps:

  • Heat oven to 180C/160C fan/gas 4. Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter. Sprinkle with the caster sugar to coat.
  • In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla. Pour into ramekins and place in a large roasting tin in the oven.
  • Pour water into the roasting tin to three-quarters up the ramekins so it acts like a bain marie or water bath for the quindim. Bake for 30-35 mins until the tops are golden. Take the ramekins out of the water and leave to cool for 5 mins.
  • Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.

Nutrition Facts : Calories 471 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium

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Top Asked Questions

What is Quindim dessert?
Quindim is a delicious Brazilian dessert. My Granddad used to make this for me and my family. Preheat an oven to 350 degrees F (175 degrees C). Mix the sugar, coconut, and butter in a bowl. Stir in the egg yolks and the egg white; beat until well combined. Pour the mixture into a 9 inch pie plate. Place the pie plate in a large roasting pan.
How do you make Quindim?
Choose either way you prefer to make quindim! Preheat oven to 350 °F (180 °F). Grease with butter (or butter-flavor cooking spray) a 12 standard muffin tin or a 6-inch (15 cm) ring mold pan, and sprinkled with sugar (both bottom and sides).
How do you make a coconut and egg pie?
Mix the sugar, coconut, and butter in a bowl. Stir in the egg yolks and the egg white; beat until well combined. Pour the mixture into a 9 inch pie plate. Place the pie plate in a large roasting pan. Pour enough boiling water into the bottom of the roasting pan to reach about half-way up the side of the pie plate.
What is Quindim keto?
Quindim is a Brazilian baked coconut egg custard with a flan-like consistency and a bright yellow color on account of the number of egg yolks used. This dessert takes only 5 ingredients to prepare and is baked in up to 30 minutes. It is custardy, sweet, and delicious! You can make it KETO too — and it is both gluten-free and dairy-free!

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