3 cups of fresh shredded coconut
12 large egg yolks
6 large egg whites
2 cups of confectioner's sugar
1/2 cup of unsalted butter
1 tablespoon of vanilla extract
Auxiliary ingredients
22 small molds
3 cups of fresh shredded coconut
12 large egg yolks
6 large egg whites
2 cups of confectioner's sugar
1/2 cup of unsalted butter
1 tablespoon of vanilla extract
Auxiliary ingredients
22 small molds
1 Mix the shredded coconut with the egg yolks, egg whites, confectioner's sugar, butter, and vanilla extract
Reserve for six hours or overnight in the refrigerator
2 Butter the molds and fill them with a layer of confectioner's sugar, then empty them so that they are well-coated on all sides and at the bottom
3 Place the mixture into each mold to about two-thirds of its height
4 Let it rest for 30 minutes
5 Put the molds in a hot oven with water bath for one hour or until the quindim starts to detach from the edges of the mold
6 Increase the oven heat to caramelize the top
7 Remove the quindims from the oven and let them cool slightly
Then, place them in the refrigerator to chill before serving
8 Serve chilled.