Queijadinha — Brazilian Coconut & Cheese Mini Tarts
These golden little Brazilian tarts are proof that the most unexpected flavor pairings become the most irresistible ones. Sweetened condensed milk, shredded coconut, and a touch of grated cheese come together into a soft, fragrant bite that disappears from the plate in seconds.
🛒 Ingredients
15 servings
- 1 can (14 oz / 395 g) sweetened condensed milk
- 2 egg yolks, sifted
- 3 tablespoons finely grated hard cheese (parmesan or aged cheddar)
- 1 cup (90 g) shredded dried coconut
- Butter for greasing
- Parchment paper
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease 15 mini tart or muffin molds and line each one with a small piece of parchment paper.
- 2
In a mixing bowl, whisk the sweetened condensed milk with the sifted egg yolks until the mixture is smooth and slightly thickened.
- 3
Fold in the grated cheese and shredded coconut with a spatula until evenly distributed throughout the batter.
- 4
Spoon the batter into the prepared molds, filling each about three-quarters full to allow room for rising.
- 5
Bake for 30 minutes until the tops are deep golden. Cool completely in the molds before unmolding and serving.
💡 Chef's Tip
Freshly grated coconut gives the best texture and fragrance. Finely grated parmesan adds a subtle savory depth that perfectly balances the sweetness. Store covered in the refrigerator for up to 3 days.
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