Quindim — Brazilian Coconut Custard with Egg Yolks
A beloved Brazilian bakery classic made simple at home: quindim, a glossy coconut custard built on egg yolks that gleams like a little golden jewel. Its texture is meltingly soft, and the sweet coconut aroma carries the streets of Bahia right into your kitchen. It is easy to make and always steals the show at dessert time.
🛒 Ingredients
9 servings
- 10 egg yolks
- 50 g shredded coconut
- 1 small glass of coconut milk (about 200 ml)
- 200 g sugar
- butter for greasing the tin
- sugar for dusting the tin
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Directions
- 1
Separate the yolks from the whites and set the whites aside for another recipe.
- 2
Grease a ring mould — or small individual moulds — with butter and dust generously with sugar.
- 3
In a bowl, combine the yolks, sugar, coconut milk and shredded coconut. Stir gently with a spoon: the mixture should stay smooth and never turn foamy.
- 4
Pour the mixture into the mould and bake in a preheated oven at 110 °C for about 50 minutes.
- 5
The quindim is ready when the top is nicely golden: insert a toothpick in the centre and it should come out dry.
- 6
Take it out of the oven and let it cool down to just warm.
- 7
Place a plate over the mould and flip it gently with a steady hand to release the quindim onto the plate.
💡 Chef's Tip
Keep the egg whites for financiers or a light meringue. Never whisk the mixture: trapped air creates bubbles that crack the surface. Unmould it warm, never piping hot, so the shiny top stays intact.
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Same category — Desserts
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