Quindão — Brazilian Coconut Egg Custard
Quindão is a classic Brazilian dessert with a gloriously golden crust and a soft, fragrant coconut interior. Made with egg yolks and shredded coconut, it's rich, naturally sweet, and surprisingly simple to make. Perfect for special occasions or whenever you want to impress with something different.
🛒 Ingredients
12 servings
- 400 g (2 cups) granulated sugar
- 1 tablespoon margarine (plus extra for greasing)
- 150 g (1½ cups) shredded coconut
- 50 ml (3½ tbsp) warm water
- 10 egg yolks
- 2 whole eggs
- Extra granulated sugar for coating the mold
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Directions
- 1
Preheat the oven to 350 °F (180 °C) and bring water to a boil for the water bath.
- 2
In a large bowl, beat the sugar and margarine together until pale and well combined.
- 3
Soak the shredded coconut in the warm water for a few minutes, then stir it into the sugar mixture.
- 4
Strain the 2 whole eggs and 10 egg yolks through a fine sieve to remove membranes, then add them to the bowl.
- 5
Stir gently until you have a smooth, glossy batter.
- 6
Grease a bundt or ring mold with margarine and coat generously with granulated sugar — this sugar layer creates the signature caramelized crust.
- 7
Pour in the batter and set the mold inside a deep roasting pan filled with hot water.
- 8
Bake for 40 minutes until the top is firm and deep golden.
- 9
Remove from the oven, run a knife around the edges, and allow to cool for 20 minutes before unmolding onto a serving plate.
💡 Chef's Tip
Make sure the water in the bain-marie is already hot before going into the oven for even cooking. Coat the mold generously with sugar all the way to the rim for a perfect golden shell. Keeps refrigerated for up to 3 days.
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