Quindim
Bright golden coconut custards with a shiny top, rich with egg yolk and chewy coconut.
- Time1 hr
- LevelMedium
- Costabout £0.36 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 170°C (150°C fan). Grease 8 muffin tin holes with butter and dust with a little sugar.
- 2
Beat the egg yolks and sugar with a whisk until pale and thick, about 3 minutes. Do not whip in too much air.
3 min - 3
Stir in the melted butter, then the coconut.
- 4
Spoon into the tin holes and stand the tin in a roasting tray. Pour hot water into the tray to come halfway up the tin.
- 5
Bake for 35 minutes until set and golden on top.
35 min - 6
Cool completely, then run a knife round each one and turn out. The coconut sits on top as a chewy layer.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.