Quindim

Quindim is a small, radiant custard with a glossy golden top and a sweet, tender coconut layer beneath. Rich with egg yolks, butter, and sugar, it delivers a lush texture and deep caramel-vanilla aroma in every bite.

Nutrition · per serving

435kcal

9gProtein

50gCarbs

23gFat

2gFiber

2 servings

Ingredients

9 items

Quindim mixture

egg yolks5 large

whole egg1 large

granulated sugar120 g

unsweetened desiccated coconut40 g

unsalted butter, melted and cooled slightly20 g

vanilla extract2 ml

fine salt1 pinch

For the molds

unsalted butter, softened10 g

granulated sugar10 g

Tips

•For the smoothest texture, strain the egg mixture before filling the molds if you notice any chalazae or unmixed egg.
•Traditional quindim is often made in individual molds with a bright yellow custard layer and a coconut-rich base; keeping the mixture minimally aerated helps achieve that look.
•If using very dry desiccated coconut, let the mixture stand the full 5 minutes before baking so it softens slightly.

Steps

1
Preheat the oven to 180°C. Put a kettle on to heat water for a bain-marie. Generously brush 2 heatproof ramekins or dariole molds with the softened butter, making sure to coat the sides evenly, then dust with sugar and tap out any excess. This helps the quindim unmold cleanly and gives it its characteristic glossy finish.
10 g unsalted butter, softened10 g granulated sugar
2
In a bowl, whisk the egg yolks and whole egg gently just until combined; avoid beating in too much air, which can cause bubbles and an uneven top. Add the granulated sugar, desiccated coconut, melted butter, vanilla extract, and salt, then stir until the mixture is fully blended and the sugar looks evenly moistened.
5 large egg yolks1 large whole egg120 g granulated sugar40 g unsweetened desiccated coconut20 g unsalted butter, melted and cooled slightly2 ml vanilla extract1 pinch fine salt
3
Let the mixture stand for 5 minutes so the coconut hydrates slightly and rises a bit. Stir once more, then divide it evenly between the prepared molds, spooning carefully so the coconut is distributed rather than clumped in one place.
4
Set the molds in a small baking dish. Pour hot water into the dish until it comes about halfway up the sides of the molds. Bake for 20 minutes, or until the tops are shiny and set but the centers still have a slight wobble when gently shaken. Do not overbake, or the custard can become grainy.
5
Remove the molds from the water bath and let them rest for 5 minutes. Run a thin knife around the edges, then invert onto small plates while still warm. If needed, give the mold a gentle shake to release. Serve warm or at room temperature, with the glossy custard side up.

Origin & History

Quindim is a classic Brazilian sweet believed to have developed in the state of Bahia, with roots in Portuguese convent-style egg-yolk desserts adapted in Brazil. The generous use of coconut reflects African and tropical Brazilian influences, creating a dessert that is distinctly Brazilian in flavor and identity.

brazilian dessert coconut egg vegetarian baked custard

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Steps

Preheat the oven to 180°C. Put a kettle on to heat water for a bain-marie. Generously brush 2 heatproof ramekins or dariole molds with the softened butter, making sure to coat the sides evenly, then dust with sugar and tap out any excess. This helps the quindim unmold cleanly and gives it its characteristic glossy finish.

10 g unsalted butter, softened10 g granulated sugar

In a bowl, whisk the egg yolks and whole egg gently just until combined; avoid beating in too much air, which can cause bubbles and an uneven top. Add the granulated sugar, desiccated coconut, melted butter, vanilla extract, and salt, then stir until the mixture is fully blended and the sugar looks evenly moistened.

5 large egg yolks1 large whole egg120 g granulated sugar40 g unsweetened desiccated coconut20 g unsalted butter, melted and cooled slightly2 ml vanilla extract1 pinch fine salt

Let the mixture stand for 5 minutes so the coconut hydrates slightly and rises a bit. Stir once more, then divide it evenly between the prepared molds, spooning carefully so the coconut is distributed rather than clumped in one place.

Set the molds in a small baking dish. Pour hot water into the dish until it comes about halfway up the sides of the molds. Bake for 20 minutes, or until the tops are shiny and set but the centers still have a slight wobble when gently shaken. Do not overbake, or the custard can become grainy.

Remove the molds from the water bath and let them rest for 5 minutes. Run a thin knife around the edges, then invert onto small plates while still warm. If needed, give the mold a gentle shake to release. Serve warm or at room temperature, with the glossy custard side up.

Origin & History