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Photo 1
Photo 1
All photographs/pictures are provided for guidance only.
Preparation time
40 mins
Cooking time
30 mins


  1. Separate the whites from the yolks. The egg whites will not be used in this recipe, but you can save them to prepare a meringue or an egg white pudding.

  2. In a bowl, place the sugar and butter. Mix well and then add the yolks.

  3. Continue mixing with the help of a wire whisk (fouet). Add coconut milk and grated coconut. Mix everything until it is very homogeneous.

  4. Pour this mixture into molds greased with but-ter and sprinkled with sugar.

  5. Place in the oven, preheated to 110ºC, in a bain-marie, for 30 minutes. The quindins should be colored.

  6. Remove the quindins from the oven and, when they are warm, place a tray on top of the molds and turn over. The secret is not to un-mold them, neither hot (since the quindins break), nor cold (since they cannot come loose).