Brazilian Coconut Condensed Milk Tarts (Queijadinha)
These little Brazilian gems deliver a perfectly creamy, golden bite-sized treat that's impossibly easy to make. With their tender coconut center and lightly caramelized edges, they disappear from the plate in minutes. A fantastic crowd-pleaser for any occasion!
🛒 Ingredients
15 servings
- 1 can (14 oz / 397 g) sweetened condensed milk
- 2 egg yolks
- 3 tablespoons finely grated Parmesan cheese
- 1 cup (100 g) desiccated shredded coconut
- Parchment paper to line the molds
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Directions
- 1
Preheat the oven to 350 °F (180 °C). In a mixing bowl, whisk together the sweetened condensed milk and egg yolks until completely smooth and creamy.
- 2
Fold in the grated Parmesan and shredded coconut, stirring gently until the mixture is evenly combined.
- 3
Line a 15-cup mini tart pan or individual silicone molds with parchment paper and fill each three-quarters full. Bake for 30 minutes, until the edges are lightly golden but the centers are still slightly wobbly.
- 4
Allow to cool in the molds before unmolding. Serve at room temperature or slightly chilled.
💡 Chef's Tip
The creaminess is the whole point — resist the urge to bake longer than 30 minutes. The tarts will firm up as they cool while staying luscious inside.
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