Of which 1 g sugars and 7.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Choline (egg)
Allergens egg
No-added-sugar coconut quindim (Brazilian coconut custard)
A little coconut and egg-yolk custard, baked in a water bath, with no refined sugar.
Ingredients
- 8 egg yolks, strained (144 g / 5 oz)
- 1 cup unsweetened shredded coconut (80 g / 2¾ oz)
- 1 cup erythritol (190 g / 6½ oz)
- 100 ml (½ cup) coconut milk
- 5 g coconut oil — for greasing
- erythritol, as needed (5 g) — for dusting the molds
Method
- Preheat the oven to 160 °C (325 °F).
- Grease 10 to 12 small molds (quindim or mini tart molds) with the coconut oil and dust them with a little erythritol.
The full method (9 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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