Brazilian Coconut Custard Flan (Quindim)
Quindim is one of Brazil's most beloved desserts: a golden, silky coconut custard with a uniquely dense yet melt-in-your-mouth texture. Made with just a handful of pantry staples, it looks stunning on any table. Perfect for dinner parties or a sweet everyday treat!
🛒 Ingredients
20 servings
- 4 egg yolks
- 2 whole eggs
- 1 cup (200 g) granulated sugar
- 1 tablespoon melted margarine or unsalted butter
- 3.5 oz (100 g) finely shredded coconut
- 2 tablespoons warm water
- 1 teaspoon pure vanilla extract
- Margarine and sugar for greasing the pan
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Prepare a large baking dish for the water bath.
- 2
In a mixing bowl, gently combine the egg yolks and whole eggs with a wooden spoon — avoid beating vigorously.
- 3
Add the sugar and stir until fully dissolved.
- 4
Mix in the melted margarine, warm water, and vanilla extract until smooth.
- 5
Fold in the shredded coconut and stir until the batter is uniform.
- 6
Grease a 10-inch (26 cm) round pan or 20 individual tart molds with margarine, then dust with sugar.
- 7
Pour the batter into the prepared pan and place it inside the larger dish filled with hot water to one-third depth.
- 8
Bake in the water bath for 40 to 45 minutes, until the top is deep golden and the center is set.
- 9
Allow to cool completely, run a knife around the edges, and unmold carefully. Serve warm or chilled.
💡 Chef's Tip
The key to a crack-free Quindim is gentle mixing — vigorous whisking traps air bubbles that split the surface during baking. If the top browns too quickly, loosely tent with foil. For the cleanest unmolding, refrigerate for 30 minutes before flipping.
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