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Baked custard and desiccated coconut, soaked in sweetened milk, add up to a classic Brazilian dessert called quindim. Marcello Tully's recipe serves the treat in mini form, making a gorgeous petit four to serve at a party.
Mix 50g of the sugar with 150ml of the milk in a saucepan and bring to the boil. Once boiling, remove from the heat and pour over the coconut. Set aside for 2 hours
Grease the dariole moulds with the butter and sprinkle over some caster sugar to coat. Tip out any excess sugar, then place a small layer of the soaked coconut into each mould
1 knob of butter
4
Preheat the oven to 140°C/gas mark 1
5
Pour the liquid custard mix over the coconut bases - roughly 40g of mix in each mould, place in a bain marie and cook in the oven for 45 minutes, or until set
6
Remove from the oven, set aside to cool then run a small, sharp knife around the custards. Turn out onto plates and serve
When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Brazilian quindim
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