Quindim

By es123

Ingredients

• 2 cups of sugar
• 25 egg yokes (organic brown chicken eggs)
• 2 Tbsps unsalted butter
• 1 coconut

Details

Servings 12

Preparation

Step 1

1.Open the fresh coconut using a hammer and a nail or an electric drill. Let the coconut water come out before breaking it. Remove the hard shells and shave the coconut till it's all white
2.Shred the coconut pieces and place in a mixing bowl
3.Add the sugar and the butter to the shredded coconut
4.Using a thin strainer break each egg (one to four at a time depending on your strainer) and separate the yoke from the egg whites. You can save the egg whites for an ommelette later or for a merengue pie. Carefully place the yoke on the strainer. With a fork gently poke the skin tissue holding the yoke together to release the yellow content through the strainer and into a different bowl. Repeat this step until all the eggs have been separated and all the yokes have been broken and strained. (This process of straining the egg yoke is what keeps the "egg" taste away from the Quindim. It requires patience but it is worth it) NOTE: Don't speed up the process by pressing the yoke through the strainer with a spoon. Simply move everything around with a fork until only the tissue skin is left
5.Add the strained yoke into the coconut sugar bowl
6.Preheat the oven to 350 degrees
7.Mix all the ingredients together with a spoon
8.Butter a cupcake baking pan and then cover each cupcake space with sugar. (This will allow each Quindim to reach a pretty color)
9.With a spoon fill each cup with the mixture pretty close to the top
10.Bake at 350 degrees for about 30 minutes. Keep checking for a golden brown color and do a toothpick test to see if it's coming out clean.
11.Remove from the oven and let cool down for about 30 minutes and then place them in the refrigerator for about an hour.
12.Remove the Quindims from the cupcake pan using a knife around the edges. Careful not to hurt them and change their shape
13.Place each Quindim upside down in a cupcake paper cup and sprinkle them with confectioner's sugar