It’s rare that someone asks you to fill them in on your life, but that is what I faced when I was reunited with some friends after thirteen years apart on Tuesday. What would you tell someone who asks you that question…”tell me about your life?” Reconnecting with some souls from my teens in a small town here in Northern Germany and our lives couldn’t be more different making it a bittersweet reunion.
Life has this way of flying by and some old friends lives can continue a thousand miles from our very own which is what I was confronted with so I opted to keep my story short and ask more questions then answer the most open ended question I could have imagined.
Needless to say, as I departed back to Hamburg as the sun set overhead, the day had been a bit of a sucker punch in how lucky I have it and the fact my life is pretty great. Have you ever reconnected with old friends and had to answer that question?
I’m grateful for my life and I’m grateful for foreign food that knows how to bring coconut and custard together. Quindim’s origins aren’t fully known, though the word comes from Sub-Saharan Africa and can be made as it is today in small portions or in one large portion and then cut into slices. The word literally translates to “the gestures, demeanor, or humorous characteristics of adolescent girls.” Though I have no clue how this relates to a coconut custard dessert.
Quindim – Brazilian Coconut Flan
Adapted from She’s Almost Always Hungry
1 cup superfine sugar
1 cup fresh grated coconut
1/3 cup coconut milk
8 egg yolks, beaten
1 tablespoon vanilla extract
Preheat oven to 180ºC/360F and grease the medium muffin tins with butter and sprinkle with a little sugar to coat.
Combine the sugar, coconut, milk, yolks and extract in a bowl until well combined.
Pour equally into the prepared tins and place into a second tray that has been filled with 1/4 inch water.
Bake in the oven for 20 minutes or until the flans no longer jiggle in the center.
Remove and allow to cool.
Carefully pull away at the sides and remove by inverting.
Refrigerate until ready to serve.
Serve as is.