Quindão de Yayá

Quindão de Yayá Recipe - A Delicious Coconut and Raisin Dessert from Brazil

Region / culture: Brazil | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Quindão de Yayá is a traditional Brazilian dessert that is rich, sweet, and full of flavor. This coconut and egg-based dessert is a favorite at celebrations and gatherings, loved for its unique texture and taste.

History

Quindão de Yayá has its origins in Brazilian cuisine, specifically in the state of Bahia. It is believed to have been created by African slaves who used the ingredients available to them to create a delicious and indulgent dessert. Over time, the recipe has been passed down through generations, becoming a beloved treat in Brazilian culture.

Ingredients

9 egg yolks
3 whole eggs
1 lb (454 g) of sugar
2 tbsp of melted butter
1 medium size coconut, grated (approximately 2.5 cups) or 1 bag of grated unsweetened coconut
0.5 cup of raisins
1 tbsp of butter to coat the mold

How to prepare

Heat 0.5 gallon of water on the stovetop and preheat the oven to 350° F.
Using a whisk, lightly beat the whole eggs.
Add the yolks, beating until the mixture is smooth and well combined.
Add the sugar and coconut, mixing everything thoroughly.
Add the melted butter and mix well.
Coat a mold with butter and sprinkle it with sugar.
Shake off any excess sugar.
Carefully arrange the raisins around the bottom of the mold, then slowly pour in the mixture.
Place the mold in the center of a roasting pan and carefully pour hot water around it, ensuring no water spills inside the mold.
Bake the quindim in this water bath (bain-marie) for one hour.
Insert a toothpick into the quindim; it should come out dry.
Allow the quindim to cool, then unmold it onto a serving dish.
Decorate with tropical flowers and sprigs of mint.

Variations

For a twist on the traditional recipe, you can add a splash of rum or coconut milk to the mixture before baking. You can also experiment with different types of nuts or dried fruits for added texture and flavor.

Cooking Tips & Tricks

Be sure to beat the eggs and sugar until the mixture is smooth and well combined to ensure a creamy texture.

- Using a water bath (bain-marie) while baking the quindim helps to prevent it from cracking and ensures even cooking.

- Decorating the quindim with tropical flowers and mint adds a beautiful touch to the presentation.

Serving Suggestions

Quindão de Yayá is best served chilled, making it a refreshing dessert on a hot day. It pairs well with a cup of coffee or a glass of sweet dessert wine.

Cooking Techniques

The key to a successful Quindão de Yayá is to bake it in a water bath to ensure a smooth and creamy texture. Be sure to check for doneness by inserting a toothpick into the quindim before removing it from the oven.

Ingredient Substitutions

If you don't have raisins on hand, you can substitute them with dried cranberries or chopped nuts. You can also use coconut oil instead of butter for a dairy-free version of the recipe.

Make Ahead Tips

Quindão de Yayá can be made ahead of time and stored in the refrigerator for up to 3 days. Simply cover it with plastic wrap to keep it fresh.

Presentation Ideas

To make your Quindão de Yayá even more visually appealing, you can garnish it with toasted coconut flakes or a drizzle of caramel sauce. Serve it on a decorative platter for an elegant touch.

Pairing Recommendations

Quindão de Yayá pairs well with a variety of beverages, including coffee, tea, or a glass of dessert wine. For a truly indulgent experience, serve it with a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store any leftover Quindão de Yayá in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave for a few seconds or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of Quindão de Yayá contains approximately 300 calories.

Carbohydrates

Each serving of Quindão de Yayá contains approximately 40 grams of carbohydrates.

Fats

Each serving of Quindão de Yayá contains approximately 15 grams of fats.

Proteins

Each serving of Quindão de Yayá contains approximately 5 grams of proteins.

Vitamins and minerals

Quindão de Yayá is a good source of vitamin A and iron.

Alergens

Quindão de Yayá contains eggs and coconut, which may be allergens for some individuals.

Summary

Quindão de Yayá is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Quindão de Yayá is a decadent and delicious dessert that is sure to impress your guests. With its rich coconut flavor and creamy texture, it is the perfect ending to any meal. Enjoy this traditional Brazilian treat and savor every bite!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was rummaging through an old wooden box filled with yellowed recipe cards that had been passed down through generations in my family. As I sifted through the cards, my eyes landed on one that caught my attention - Quindão de Yayá.

I had never heard of this dish before, but the name alone piqued my curiosity. I could almost taste the rich, sweet coconut flavor just from reading the ingredients. As I scanned the card, I noticed that the handwriting was delicate and elegant, a stark contrast to my own messy scrawl.

The card belonged to my dear grandmother, Yayá, who was known for her exceptional cooking skills. She had learned this recipe from her own mother, who had brought it with her from Brazil when she immigrated to the United States many years ago. The recipe had been passed down through the generations, and now it was in my hands.

I carefully studied the card, taking in each step and ingredient with reverence. The recipe called for coconut milk, sugar, egg yolks, and a touch of butter, all blended together and baked to perfection. It seemed simple enough, yet I knew that the key to making this dish truly special lay in the technique and love put into it.

I decided to try my hand at making Quindão de Yayá that very day. I gathered all the ingredients and set to work in my cozy kitchen, feeling a sense of connection to my ancestors as I followed the steps on the recipe card.

The scent of coconut filled the air as the Quindão baked in the oven, and I could hardly contain my excitement. When it was finally done, I removed it from the oven and let it cool on the counter, the golden hue of the dessert shining in the afternoon sunlight.

As I took my first bite, I was transported back to my grandmother's kitchen, where the aroma of her cooking always lingered. The Quindão was everything I had hoped for - creamy, sweet, and utterly delicious. I knew that I had found a treasure in that old recipe card, a piece of my family history that I could now share with my own loved ones.

From that day on, Quindão de Yayá became a staple in my kitchen. I would make it for special occasions, family gatherings, or simply when I wanted to feel connected to my roots. Each time I made it, I would think of my grandmother and the love she poured into every dish she created.

As the years went by, I continued to cherish the recipe for Quindão de Yayá, passing it down to my own children and grandchildren. It became more than just a dessert - it was a symbol of our family's heritage, a link to our past that would always be treasured.

And so, whenever I make Quindão de Yayá, I am reminded of the day I found that old recipe card and the journey it took me on. It is a reminder of the power of food to connect us to our loved ones, even across generations and miles. And for that, I am forever grateful.