Chef-tested recipe
Glossy Brazilian egg-yolk and coconut custards with a silky golden top and lightly chewy coconut base
Quindim is a vivid Brazilian sweet made from egg yolks, sugar, coconut, and butter. During gentle water-bath baking, the mixture forms two distinct textures: a glossy, custard-like golden layer and a lightly chewy coconut base. Passing the yolks through a sieve removes their membranes, while resting the coconut mixture allows proper hydration without whipping air into the custard.
Recipe at a glance
- Servings
- 12 individual quindins
- Prep Time
- 20 mins
- Cook Time
- 50 mins
- Resting Time
- 1 hour
- Chilling Time
- 2 hours
- Total Time
- 4 hours 10 mins
- Cuisine
- Brazilian
- Course
- Dessert and confection
- Cooking Method
- Hydrating, straining, water-bath baking, chilling, and unmoulding
- Difficulty
- Medium
- Best Served With
- Best served with Brazilian coffee, fresh berries, or unsweetened whipped cream.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Twelve smooth metal mouldspaid link
- Deep roasting panpaid link
- Fine-mesh sievepaid link
- Mixing bowlspaid link
- Silicone spatulapaid link
- Aluminium foilpaid link
- Thin paring knifepaid link
- Digital kitchen scalepaid link
Ingredients
For preparing the moulds
- Unsalted butter, softened: 30 g
- Caster sugarpaid link: 40 g
For the quindim mixture
- Unsweetened desiccated coconutpaid link: 200 g
- Coconut milk: 220 ml Shop paid link
- Caster sugarpaid link: 420 g
- Unsalted butter, melted and cooled: 60 g
- Egg yolks: 240 g
- Whole egg, without shell: 55 g
- Fine sea saltpaid link: 2 g
Preparation Overview
Generously butter 12 smooth metal moulds or muffin cups and coat them with sugar, shaking out the excess. Pass the yolks and whole egg through a fine sieve without forcing the membranes through. Heat water for the bain-marie and preheat the oven to 170°C.
Method
Combine the desiccated coconut and coconut milk and leave for 20 minutes to hydrate.
Stir in the sugar, melted butter, and salt without whisking air into the mixture.
Add the strained yolks and whole egg and stir gently until uniform.
Cover and rest the mixture for 40 minutes so the coconut fully hydrates and begins to separate naturally.
Stir once gently and divide among the prepared sugared moulds.
Place the moulds in a deep roasting pan and pour in hot water to reach halfway up their sides.
Cover the roasting pan loosely with foil and bake at 170°C for 35 minutes.
Remove the foil and bake for 10 to 15 minutes more until the centres are just set and the coconut edges are lightly golden.
Cool in the water bath for 20 minutes, remove the moulds, and refrigerate for 2 hours.
Run a thin warm knife around each edge, dip the mould base briefly in warm water, and invert onto serving plates.
Beginner Technique Notes
Use smooth metal moulds; detailed moulds make the delicate custard harder to release.
Avoid beating the mixture because bubbles spoil the glossy surface.
The water bath should be hot but not violently boiling in the oven.
Unmould only after thorough chilling, then allow the quindim to lose its refrigerator chill before serving.
Tips and Variations
Freshly grated coconut may replace desiccated coconut; reduce coconut milk slightly because fresh coconut carries moisture.
For one large quindão, use a well-buttered ring mould and extend baking until just set.
Sifting yolks reduces sulphurous aroma without removing their rich colour.
Do not overbake; the custard should tremble slightly when it leaves the oven.
Serving Ideas
- Present the quindim glossy-side up on small white plates so the intense yellow colour is prominent. Keep garnishes minimal.
Storage
Refrigerate covered for up to 4 days. Keep unmoulded quindins separated so their glossy surfaces are not damaged. Freezing is not recommended because the custard can become watery.
Nutritional Value
Allergen Notes
Contains eggs and milk from butter. Coconut is classified as a tree nut in some labelling systems. Use dedicated moulds and utensils when managing allergies.
Frequently Asked Questions
Why does quindim form two layers?
Coconut rises within the mixture during baking while the yolk custard settles into a smooth glossy layer.
Why sieve the egg yolks?
It removes membranes that can give a strong egg aroma and uneven texture.
Can I bake one large quindim?
Yes. The larger version is often called quindão and needs a longer bake.
Why did it stick?
The mould may not have been buttered and sugared thoroughly, or the custard was unmoulded before chilling.
