Quindim — Brazilian Coconut and Egg Yolk Custard
Quindim is Brazil's most iconic golden custard: individual jewel-like flans with a glossy top and a silky, creamy interior made from fresh coconut, egg yolks, and sugar. Simple in ingredients yet spectacular in presentation, this naturally gluten-free tropical dessert is well worth its slow, patient process.
🛒 Ingredients
20 servings
- 500 g (2½ cups) granulated sugar
- 300 g (3 cups) freshly grated coconut
- 1 tablespoon unsalted butter, softened
- 18 egg yolks
- Butter and sugar for greasing molds
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Directions
- 1
In a large bowl, combine the sugar and freshly grated coconut, mixing vigorously until a soft, moist mass forms.
- 2
Add the softened butter and stir until fully incorporated.
- 3
Cover the bowl with plastic wrap and refrigerate for 5 hours.
- 4
Strain the egg yolks through a fine-mesh sieve to remove any membranes, then gently fold them into the chilled coconut mixture.
- 5
Allow the batter to rest at room temperature for 30 minutes.
- 6
Grease individual ramekins with butter and dust evenly with sugar; fill two-thirds full with the batter.
- 7
Arrange the molds in a deep baking dish and pour hot water around them to reach halfway up their sides.
- 8
Bake in a preheated oven at 160 °C (320 °F) in a water bath for 30–40 minutes, until set and golden on top.
- 9
Cool completely at room temperature, then refrigerate before carefully unmolding and serving chilled.
💡 Chef's Tip
Fresh coconut is non-negotiable — its natural moisture and fragrance are irreplaceable by desiccated coconut. Always strain the egg yolks for that perfectly smooth, lacquered finish that makes quindim so distinctive.
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