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Quindim

By Groceree

Also known as Brazilian Coconut Custard

Small, glossy yellow custards of egg yolks, sugar and desiccated coconut, baked in a water bath so the coconut rises into a layer that, turned out, becomes a chewy base under a shiny, jelly-like top. Born in colonial Brazil, where African cooks added coconut to Portuguese egg-yolk sweets.

Last updated

Small glossy bright yellow custards turned out, with a golden coconut base, on a plate
Servings
Makes 12
Prep
15 min
Cook
40 min
Total
3 h 25 min

Ingredients

  • egg yolks12
  • caster sugar250 g
  • desiccated coconut100 g
  • coconut milk100 ml
  • vegetable oil1 tbsp

Instructions

  1. 01

    Heat the oven to 180°C. 12 small moulds or a muffin tin with the and sprinkle generously with some of the .

  2. 02

    Separate 12 eggs, keeping the whites for another use. Stir the with the rest of the gently until smooth, without whisking in air, then strain through a fine sieve for a perfectly smooth top.

  3. 03

    Stir in the and .

  4. 04

    Fill the moulds almost to the top.

  5. 05

    Set the moulds in a roasting tin, pour in hot water to halfway up their sides and bake for 35 to 40 minutes until set and golden on top.

  6. 06

    Cool for 30 minutes, chill for 2 hours, then run a knife around each and turn out upside down, so the glossy side is on top.

Notes

  • Mix gently; air bubbles spoil the shiny, glassy surface.
  • The coconut rises during baking; once turned out, it becomes the chewy base under the glossy top.
  • It is sweet — small portions are the tradition.

Nutrition per serving

Calories
220 kcal
Protein
4 g
Carbs
26 g
Fat
12 g

Estimated from the ingredients.

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