Brazilian Coconut Flan Quindao Recipes

BRAZILIAN COCONUT FLAN WITH PLUM SAUCE (MANJAR BRANCO)

Steps:

• Combine the coconut milk and cornstarch in a large pot, whisking until the cornstarch is dissolved. Then, add the remaining ingredients and bring it to the stove, over medium low heat. Cook, stirring constantly (yeah, sorry!) until thickened and you start to see the bottom of the pan when you stir. That will probably take anywhere from 20 to 30 minutes!
• Run a bundt pan (or mini bundt pans for individual versions) under cold water, so it's wet when you pour the cream. That will help you release the flan later on.
• Transfer the cream to the wet pan and let it cool at room temperature. Then, refrigerate for at least 12 hours.
• Combine all the ingredients in a saucepan. Cook over medium low heat until it reduces and thickens into syrup consistency, about 10 minutes. Remove from heat and let it cool in the fridge.
• When ready to serve, turn the bundt pan into a serving platter to unmold the flan. You shouldn't have any problems if you wet your pan before pouring the cream, but you can run a butter knife along the edges to be safe.
• You can spoon some of the sauce over the flan or serve it white with the sauce on the side!
• Enjoy!

QUINDIM

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the sugar, coconut, and butter in a bowl. Stir in the egg yolks and the egg white; beat until well combined. Pour the mixture into a 9 inch pie plate. Place the pie plate in a large roasting pan. Pour enough boiling water into the bottom of the roasting pan to reach about half-way up the side of the pie plate.
• Bake in the preheated oven until golden brown on top, about 30 minutes. Allow to cool completely before turning out onto a serving dish. Refrigerate until serving.