Coconut Quindim recipe

Preparation Time: 20 minutes | Cooking Time: 35 minutes

This rather delicious coconut pud is made with loads of egg yolks and coconut milk, which makes it wonderfully rich. Serve with a little bit of something like a lime curd to zest it up a bit.


  • 10 egg yolks
  • 2 tbsp. butter
  • 100g caster sugar plus a bit more
  • 300ml coconut milk
  • 50g dessicated coconut
  • 1 tsp. vanilla extract


  1. Preheat the oven to 160C. Rub 4 ramekins with butter and sprinkle with caster sugar. Tap out into the sink, so that the sugar liberally coats the insides of the ramekins.

  2. Push the egg yolks through a wire sieve into a large bowl. Whisk in the coconut milk, sugar, dessicated coconut and vanilla. Divide between the ramekins.

  3. Place ramekins into a large roasting tin and pop into the oven. Pour water to 3/4 of the way up the sides of the ramekins, then bake for 30-35 minutes or until set and golden on top. Cool for 5 minutes before loosening and turning out of the ramekins.

You could turn these into a bit of a brulee if you like by sprinkling sugar on top and melting with a blow torch. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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