• Serves: 4
  • Cooking Time: 30 MINS
  • Total Calories: 471 CALS

Nutrients per serving:

  • Protein: 9g
  • Fat: 35g
  • Carbs: 28g


1. Heat oven to 180 degrees Celsius. Rub 4 ramekins, about 175 ml capacity, or dariole moulds liberally with the soft butter. Sprinkle with the caster sugar to coat.

2. 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.

3. 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 minutes until the tops are golden. Take the ramekins out of the water and leave to cool for 5 minutes.

4. Chill for 4 hours and then run a knife around the edge. Place on top and turn out the quindims to serve.


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