|Place of origin||Brazil|
|Main ingredients||Ground coconut, sugar, egg yolks|
|Cookbook: Quindim Media: Quindim|
|Part of a series on|
|Types of food|
Quindim ( pronunciation (help·info)) is a popular Brazilian baked dessert, made chiefly from sugar, egg yolks, and ground coconut. It is a custard and usually presented as an upturned cup with a glistening surface and intensely yellow color. The mixture can also be made in a large ring mold (like a Savarin mold) in which case it is called a "quindão" and served in slices.
The heavy use of egg yolks is characteristic of many Portuguese sweets and pastries, such as the papo de anjo ("angel's double chin") and fios de ovos ("egg threads"). Their combination with coconut and sugar was probably created by African slaves in 17th century Brazilian Northeast, where coconuts were abundant and sugar (from sugarcane) was a major industry.
In popular culture
- Custard and flan
- Fios de ovos
- List of Brazilian dishes
- List of Brazilian sweets and desserts
- List of custard desserts
- Papo de anjo
- Lopes, Nei (1996). Novo dicionário banto do Brasil: contendo mais de 250 propostas etmológicas acolhidas pelo dicionário Houaiss (in Portuguese). Rio de Janeiro: Pallas. p. 217.
- Fundamentos de panificação e confeitaria (in Portuguese). São Paulo: SENAI-SP Editora. 2016. p. 54. ISBN 9788583933298.
- John T. Schneider (1991). Dictionary of African Borrowings in Brazilian Portuguese. Buske Verlag. p. 254.
- Lobato, Monteiro. Quindim - Um Doce de Rinoceronte (in Portuguese). Rio de Janeiro: Globo. ISBN 9788525037602.
- Quindim – DessertEater.com
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