Quindim is a beloved Brazilian sweet with a jewel-bright yolk custard, coconut at the base, and a glossy finish.
Gentle bain-marie baking keeps the custards smooth while butter and sugar help create their characteristic shine.
Strain the yolk mixture and grease the molds generously so the quindim unmolds cleanly with a glossy top.
Serving Suggestions
Serve chilled or just cool with coffee, fresh fruit, or a small sprinkle of toasted coconut.
Recipe Notes
Refrigerate the quindim for at least 2 hours before unmolding. Silicone molds make release especially easy.
Brazilian Quindim (Glossy Coconut Egg Custard)
Bright Brazilian coconut egg custards with a glossy top and tender caramelized coconut base.
Equipment
- Eight small molds
- Fine-mesh sieve
- Roasting pan
- Mixing bowl
Ingredients
Quindim
- 8 large egg yolks
- 1 large whole egg
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1/2 cup coconut milk
- 2 tbsp unsalted butter, melted plus more for molds
- 1 tsp vanilla extract
- 1/4 tsp fine salt
To Finish
- 2 tbsp granulated sugar for coating molds
- 2 tbsp toasted coconut optional
Instructions
Prepare the Custard:
- Heat the oven to 350°F (175°C). Butter eight small molds and coat them with sugar.
- Whisk the yolks, whole egg, sugar, coconut, coconut milk, melted butter, vanilla, and salt until combined. Strain the mixture into a pitcher and rest for 10 minutes.
Bake:
- Divide the custard among the molds. Place them in a roasting pan and pour in hot water halfway up the sides.
- Bake for 35 to 40 minutes until the tops are set and glossy. Remove from the water bath and cool, then refrigerate for at least 2 hours.
Unmold:
- Run a thin knife around each edge, invert onto a plate, and finish with toasted coconut if desired.
Notes
- Straining removes any chalaza and keeps the texture smooth.
- Avoid boiling the water bath so the custard stays delicate.
Nutrition
Calories: 265kcalCarbohydrates: 35gProtein: 5gFat: 13gSaturated Fat: 9gCholesterol: 245mgSodium: 105mgFiber: 2gSugar: 33g