From the Vitality Food Feature ‘COCONUT CRAVINGS‘.
A typical Brazilian dessert, these little cakes or puddings are called Quindins. My version uses more egg white, which makes them slightly lighter than those typically found in Brazil. The coconut floats to the top while cooking and leaves a jelly-like layer of custardy sugar and egg at the bottom. They are removed from the pan and turned upside down so that the coconut acts as a crust for the custard, which should be on the top when served.
(Makes 12 Quindins)
**To set the egg-sugar mixture into a custard-like texture, we use a bain-marie, which prevents the eggs from cooking too fast and hardening like scrambled eggs. A bain-marie is simply a large pan that holds boiling water into which is set the pan with the quindins. The water cooks the egg custard gently and evenly.
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