Why it works: Butter and coconut are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,467 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Quindão De Yayá
Ingredients
Directions
Prepare
Heat 1/2 gallon of water on top of stove and preheat oven to 350° F.
Using a whisk, beat the whole eggs lightly.
Add the yolks, beating until the mixture is homogeneous.
Add the sugar, the coconut and mix everything very well.
Add melted butter and mix.
Coat a mold with butter and sprinkle with sugar.
Shake to remove excess.
Fill and bake
Place the raisins around the bottom of the mold very carefully and pour in the mixture slowly.
Place the mold in the center of a roasting pan and pour the hot water around it carefully so you don't spill water inside the mold.
Bake the quindim in this bain-marie for one hour.
Insert a toothpick into quindim; it should come out dry.
Cool and serve
Allow quindim to cool and unmold it on a serving dish.
Decorate with tropical flowers and sprigs of mint.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Butter + coconuttop 12% of all pairsSmell alikemoderateCooked together3,467 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Sugar + raisintop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Coconut + raisintop 14% of all pairsSmell alikemoderateCooked together183 recipes
Shared aroma: decanal (soap, orange peel).
-
Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg yolks
- Add richness and set the custard as they cook, giving it a firm, smooth texture.
- Whole eggs
- Provide structure so the custard sets firmly when baked.
- Sugar
- Adds sweetness and helps form the caramel-like coating on the mold.
- Coconut
- Adds moisture, chewy texture and coconut flavor to the custard.
- Butter
- Adds fat for richness and a tender, smooth crumb.
The step that matters
Bake in a water bath. Surrounding the mold with hot water in the roasting pan heats the custard gently and evenly. This prevents the eggs from curdling or cracking and keeps the texture smooth.
Swap the coconut
How well each one fits the dish's main ingredients (egg, sugar, butter, raisin):
- Vanillafits better
- Figfits better
- Lemonfits about as well
- Coconutthe original
Fit is the average pairing score against egg, sugar, butter, raisin. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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