INGREDIENTS
1 pound plus 1/3 cup sugar, divided
2 cups water
2 tablespoons butter, plus more for coating pan
12 egg yolks
21/2 cups grated coconut*
2 tablespoons raisins or,
6 strawberries cut in half
1 cup strawberry couli
* Do not use commercially packaged sweetened coconut. However, you may use frozen grated coconut.
METHOD
1 Preheat the oven to 375 degrees F.
2 Place 1 pound sugar and water in a saucepan and slowly simmer over low heat. Do not stir the mixture but rather let it sit and cook until you obtain a thick syrup. (Use a dessert fork and lift some of the syrup: you should see very heavy drops falling from the tines of the fork.)
3 Add 2 tablespoons butter to the syrup and let it cool completely.
4 Pass the egg yolks through a sieve or strainer. When the syrup is cold, add the egg yolks to the syrup and mix gently. Fold in the coconut until it is totally mixed. Let rest for 2 hours.
5 Coat a spring form pan with butter and sprinkle with 1⁄3 cup sugar. Shake well to eliminate the excess.
6 Pour the batter into the pan and bake in a double bath for 1 hour. Let cool and then turn it over onto a serving plate.
7 Distribute the raisins evenly around the top of the Quindim or decorate with the couli and the halved strawberry.
Recipes and images from The Brazilian Table by Yara Roberts… buy it here
