Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianDessert
Recipe Story
origins & traditionsQuindim is one of Brazil's most beloved traditional desserts, dating back to colonial times with influences from Portuguese cuisine adapted with tropical Brazilian ingredients. These individual coconut custards are unmistakable with their vibrant yellow color from egg yolks and their glossy, caramelized top. The texture is incredibly smooth and dense, almost like a flan, with sweet coconut throughout. Traditionally baked in small molds and inverted to show off the shiny surface, quindim is a stunning dessert that captures the essence of Brazilian sweets - rich, indulgent, and beautifully simple. The combination of coconut and egg yolks creates a unique flavor profile that is both tropical and luxurious. Perfect for special occasions or as an everyday treat, these golden gems are a testament to Brazil's culinary heritage and the art of transforming simple ingredients into something extraordinary.
Instructions
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Preheat your oven to 350°F (175°C). Prepare a muffin tin or individual ramekins by greasing them generously with butter and dusting with sugar.
In a large mixing bowl, beat the egg yolks with sugar using a hand mixer until the mixture becomes pale yellow and slightly thick, about 3-4 minutes.
Add the melted butter to the egg mixture and continue beating until well incorporated.
Fold in the shredded coconut and mix until evenly distributed throughout the batter. The mixture should be thick and glossy.
Add the vanilla extract and a pinch of salt, mixing gently to combine.
Pour the mixture into the prepared molds, filling each about 3/4 full. The quindim will puff up slightly during baking.
Place the filled molds in a larger baking pan and add hot water to the pan to create a water bath (bain-marie), reaching about halfway up the sides of the molds.
Carefully transfer to the oven and bake for 40-45 minutes, until the tops are golden and set, with a slight jiggle in the center.
Remove from the oven and let cool in the water bath for 10 minutes, then remove the molds and cool completely on a wire rack.
Once cooled, run a knife around the edges and invert onto serving plates to reveal the glossy top. Refrigerate for at least 2 hours before serving.
Quindim
4.2 (15)
A traditional Brazilian dessert with a brilliant golden color, made from egg yolks, coconut, and sugar. This silky smooth custard has a glossy surface and a rich, tropical flavor that melts in your mouth.
medium
1h 5m
12 servings
Ingredients
0 of 6 checked
Main Ingredients
- 12 pieces eggs, yolks separated
- 2 cups coconut, shredded, unsweetened
- 4 tablespoons butter, melted and cooled
- 1/4 cups milk, whole milk
Flavorings
- 2 teaspoons vanilla-extract
- 1/4 teaspoons salt
Chef Tips
expert advice•The key to perfect quindim is separating the eggs carefully - any egg white will affect the texture.
•Use fresh coconut if available for the most authentic flavor, though sweetened shredded coconut works well.
•Don't skip the water bath as it ensures even, gentle cooking and prevents cracking.
•If the tops brown too quickly, cover loosely with foil.
•For an extra touch, some cooks add a tablespoon of grated coconut on top before baking for added texture.
•Quindim tastes even better the next day after the flavors have melded.
•Traditional Brazilian cooks recommend using molds that are wider at the top than the bottom for the classic shape.
•The dessert should be firm enough to hold its shape but still have a slight wobble when unmolded.
