Brazilian quindim

  • Petit four
  • 12
  • 1 hour 30 minutes
Not yet rated

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.

First published in 2015





  • dariole mould (95ml capacity)


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
After 2 hours, whisk together the egg yolks and remaining 215g sugar before adding the salt, remaining 125g milk and lemon
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
Preheat the oven to 140°C/gas mark 1
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
Remove from the oven, set aside to cool then run a small, sharp knife around the custards. Turn out onto plates and serve
First published in 2015

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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