This keto coconut flan only has three ingredients and looks wonderful when cooked. This golden-hued delicacy features a velvety smooth custard base infused with the tropical essence of shredded coconut. Its distinctive appearance, resembling a small, inverted cupcake, adds to its allure.
I find this similar to a Mexican flan in that a sauce cooks in the bottom of the ramekin dish and when you turn it upside down it makes a great topping. Although the texture of this is pure coconut.
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What is Quindim?
This is a Brazilian dessert that I came across in an effort to use up all the egg yolks I have left over after making healthy keto bread (which uses egg whites). I replaced the sugar in the traditional recipe with allulose. You could used your sweetener of choice instead. This coconut flan looks like you slaved away in the kitchen for ages too!
Quindim is baked in a Bain Marie (water bath) and the coconut rises to the top while it's baking. The cakes are then flipped out of the molds to reveal their golden cap of custard. When cooked the coconut settles to the top of the tin and the egg mixture settles but it looks like a jelly mixture.
Why you will like this dessert
Quindim offers a delightful balance of sweetness and richness, with the creamy custard base complemented by the tropical essence of shredded coconut. It's a flavor combination that's both comforting and indulgent.
Ingredients
Just 3 ingredients make this deliciously sweet dessert.
- Egg yolks - adds to the vibrant yellow color of this dessert. Use at room temperature.
- Sweetener - for the low carb sweetener we used allulose but any other sweetener such as Monk fruit can be substituted.
- Coconut - use unsweetened coconut (also known as shredded coconut).
How to make keto coconut flan
This is an easy recipe that can be made ahead and kept in the fridge until you are ready to serve.
Whisk the eggs and sweetener together.
Add the coconut.
Spoon into ramekin dishes and bake in a water bath.
Allow to cool then serve.
Recipe Tips
Baking the quindim in a water bath helps prevent the edges from overcooking and ensures that the custard cooks evenly. Make sure the water in the bath is hot when you put it in the oven.
Since quindim is delicate and can stick to the molds, make sure to grease them well with butter or cooking spray before pouring in the batter.
After baking, let the quindim cool in the molds for a few minutes before removing them. Then, refrigerate them for at least a couple of hours before serving to allow them to set properly and develop their flavors.
Storage
After baking and cooling, store the coconut flan in an airtight container or wrap them tightly with plastic wrap. Refrigerate them for up to 3-4 days.
Freezing
Coconut flans can also be frozen for longer storage. Wrap each individual quindim tightly in plastic wrap and then place them in a freezer-safe container or resealable plastic bag. They can be frozen for up to 2-3 months.
Other low carb coconut desserts
If you are a coconut lover, try these other low carb coconut desserts.
Brazilian Keto Coconut Flan (Quindim)
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Ingredients
Instructions
- Preheat the oven to 180C/350F degrees.
- Butter two 4 inch ramekins.
- Place the egg yolks and sweetener in a bowl and whisk well.
- Gradually add the coconut and whisk thoroughly.
- Place the ramekin dishes in a baking dish and add hot water to the dish until it reaches halfway up the sides of the molds. This creates a water bath, which helps the Quindim cook evenly. Bake in the preheated oven for approximately 30-40 minutes, or until the tops are set and golden brown.
- Remove the quindim from the oven and let them cool in the molds for a few minutes. Then, carefully remove them from the molds and let them cool completely on a wire rack. Once cooled, refrigerate them for at least a couple of hours before serving.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
ediblethings
How lovely. I have exactly the opposite problem - I am rather partial to all manner of mayonnaise, hollandaise and custard based dishes, so I always have egg whites knocking about. Have you a recipe for the bread too? I'm definitely going to give this a go, and add to the egg white problem 🙂
I have very successfully made egg custard from honey and coconut milk. I don't know what the kinds of substitutions for sweetener will substitute for honey, but it might be worth a try if you have egg yolks left again?
Divalicious
I do have a jar of mayonnaise on the go most weeks, but this bread recipe means I have a surplus of egg yolks! I like the sound of an egg custard with coconut milk though! Shall have a play around with that one! Thanks for the suggestion.
The bread recipe is a gluten free one and the results are very similar to "the real thing". Enjoy!
omouth2014
nice photos, visit mine if you like to XD