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Glossy Brazilian quindim coconut egg custards topped with toasted coconut.

Brazilian Quindim (Glossy Coconut Egg Custard)

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Bright Brazilian coconut egg custards with a glossy top and tender caramelized coconut base.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 custards
Course: Dessert
Cuisine: Brazilian
Calories: 265
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Eight small molds
  • Fine-mesh sieve
  • Roasting pan
  • Mixing bowl

Method
 

Prepare the Custard:
  1. Heat the oven to 350°F (175°C). Butter eight small molds and coat them with sugar.
  2. 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:
  1. Divide the custard among the molds. Place them in a roasting pan and pour in hot water halfway up the sides.
  2. 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:
  1. Run a thin knife around each edge, invert onto a plate, and finish with toasted coconut if desired.

Nutrition

Calories: 265kcalCarbohydrates: 35gProtein: 5gFat: 13gSaturated Fat: 9gCholesterol: 245mgSodium: 105mgFiber: 2gSugar: 33g

Notes

  • Straining removes any chalaza and keeps the texture smooth.
  • Avoid boiling the water bath so the custard stays delicate.