Coconut and Cherry Quindins — RTP Formula
This formula published by Portugal’s public broadcaster RTP makes fifteen quindins in cupcake moulds: coconut hydrated in coconut milk, sugar, butter and strained yolks, with one cherry in each mould. It includes two rests of about ten minutes and approximately forty minutes in a 180°C / 356°F water-bath oven.
- Yields
- 15 quindins
- Prep
- Not stated; includes two rests of about 10 minutes
- Cook
- About 40 minutes
Ingredients
- 80 g / 2.8 oz Grated coconut
- 80 ml / 2.7 US fl oz Coconut milk
- 200 g / 7.1 oz Sugar
- as needed; amount not stated Sugar for dusting the moulds
- 40 g / 1.4 oz Butter, at room temperature or melted
- as needed; amount not stated Butter for greasing the moulds
- 9 Egg yolks
- 15 Syrup-preserved or crystallised cherries
- as needed; not incorporated into the quindins Boiling water for the water bath
Method
Mix the 80 grams / 2.8 ounces of grated coconut with the 80 millilitres / 2.7 US fluid ounces of coconut milk and leave to hydrate for about 10 minutes.
Spread a cloth over the bottom of an oven tray to stabilise the small moulds, as directed by the source.
Grease fifteen cupcake moulds with butter and dust them with sugar. Drain the cherries well, put one in the bottom of each mould, and arrange the moulds on the tray.
Mix 200 grams / 7.1 ounces of sugar with 40 grams / 1.4 ounces of room-temperature or melted butter.
Pass the nine yolks through a fine-mesh sieve to remove membranes or traces of white and add them to the sugar-and-butter mixture. Finally add the coconut hydrated in coconut milk.
Fill each mould about two-thirds full and rest at room temperature for about 10 minutes. The source associates this rest with a glazed, glossy, creamy top.
Preheat the oven to 180°C / 356°F. Carefully pour boiling water into the tray to make the water bath; the source does not state its depth.
Bake in the water bath for about 40 minutes. The source publishes no colour, internal temperature, centre movement or other doneness test.
Remove the tray from the oven and carefully lift the moulds out of the hot water. Cool slightly, unmould the quindins while still warm, place them in fluted paper cases, and leave to cool completely.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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