Brazilian Quindim – Coconut & Egg Yolk Flan
Quindim is one of Brazil's most beloved sweets, instantly recognisable by its deep golden shine and silky, custard-like texture. Crafted from egg yolks, coconut milk, and shredded coconut, each little flan packs an intensely rich and tropical flavour. Simple to make and stunning to serve — a guaranteed crowd-pleaser at any table.
🛒 Ingredients
10 servings
- 200 g granulated sugar
- 200 ml coconut milk
- 100 g dried shredded coconut
- 1 heaped tablespoon melted margarine (plus extra for greasing)
- 10 egg yolks
- Extra sugar for coating the moulds
- 1 tablespoon yellow food colouring (optional)
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Directions
- 1
Preheat the oven to 180 °C (350 °F) and set a deep roasting pan on the lower rack for the water bath.
- 2
In a large bowl, combine the sugar and coconut milk, stirring until the sugar begins to dissolve.
- 3
Add the shredded coconut and egg yolks (and food colouring if using). Mix everything gently by hand until fully combined.
- 4
Grease individual ramekins or silicone moulds with margarine and coat thoroughly with sugar, tapping out the excess.
- 5
Sprinkle about 1 teaspoon of sugar in the bottom of each mould — this forms the signature caramelised golden crust.
- 6
Divide the mixture evenly among the prepared moulds, filling them about three-quarters full.
- 7
Place the moulds in the roasting pan, pour in enough boiling water to reach halfway up the sides, and bake for approximately 1 hour until the coconut topping is golden.
- 8
Insert a toothpick to check doneness — it should come out clean. Allow to cool completely before unmoulding.
💡 Chef's Tip
Refrigerate the quindins for at least 2 hours before unmoulding for a clean release — run a thin knife around the edges first. Skip the food colouring if you prefer: the egg yolks already give a naturally vibrant yellow. Serve at room temperature to enjoy the full creamy texture.
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