Quindim: Brazilian Coconut & Egg Yolk Custard Cups
Quindim is one of Brazil's most iconic desserts — a glossy, jewel-like golden cup with a crispy coconut crust and a silky, melt-in-your-mouth custard center. Made with just a handful of pantry ingredients, these bite-sized treats are surprisingly simple and will wow guests with their exotic flavor and stunning appearance. A true gem of Brazilian pastry tradition.
🛒 Ingredients
20 servings
- 14 egg yolks, sifted
- 1 whole egg (yolk sifted as well)
- 100 g (3.5 oz) unsweetened desiccated coconut
- 100 g (3.5 oz) unsalted butter, softened
- 400 g (2 cups) white granulated sugar
- Extra butter and sugar for greasing the molds
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Directions
- 1
Generously grease mini tart molds with butter, then coat with sugar. Set aside.
- 2
Using a stand or hand mixer, beat butter and sugar together until pale and fluffy.
- 3
Add the desiccated coconut, sifted egg yolks, and the sifted whole egg. Mix until fully combined and smooth.
- 4
Fill each mold to the brim — the batter will not overflow during baking. Let rest 1 hour at room temperature so the coconut floats to the top.
- 5
Preheat oven to its maximum temperature. Just before placing the molds in, lower to 200 °C (390 °F).
- 6
Arrange molds in a bain-marie (water bath) with the rack positioned close to the bottom heating element. Bake uncovered.
- 7
Quindins are ready when the coconut on top is deeply golden brown — really well browned!
- 8
Remove from the oven and unmold each one immediately using a blunt knife while still hot. They will stick if allowed to cool in the molds.
- 9
Serve warm or at room temperature.
💡 Chef's Tip
The 1-hour rest before baking is non-negotiable — it allows the coconut to rise and form the signature golden crust. Always use unsweetened coconut to keep the balance right. Unmold immediately while hot, no exceptions.
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