Quindim

Name: Quindim
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Cuisine: Brazilian
Ingredients: 12 egg yolks; 200g sugar; 100g shredded coconut (unsweetened); 1 tbsp butter (for greasing); 1 tbsp sugar (for coating ramekins); Pinch of salt

Quindim (keen-JEEM)

Coconut Egg Custard

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 218 kcal

A jewel-like individual custard of intense yellow, impossibly smooth and dense, made from a lavish amount of egg yolks, sugar, and shredded coconut, glistening like edible gold.

Nutrition & Info

Protein 4.0g

Carbs 28.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ eggs ⚠ coconut

Equipment Needed

individual ramekins or muffin tin bain-marie oven

Presentation Guide

Vessel: individual unmolded on plate

Garnishes: shredded coconut, mint leaf

Accompaniments: coffee, whipped cream

Ingredients

12 egg yolks
200g sugar
100g shredded coconut (unsweetened)
1 tbsp butter (for greasing)
1 tbsp sugar (for coating ramekins)
Pinch of salt

Instructions

1
Preheat oven to 180°C (350°F). Grease 12 individual ramekins or muffin cups with butter and coat with sugar.
2
Whisk egg yolks and sugar together until pale and creamy, about 3 minutes.
3
Fold in shredded coconut and salt. Mix until well combined.
4
Pour the mixture into prepared ramekins, filling each about three-quarters full.
5
Place ramekins in a deep baking dish. Pour hot water into the dish to come halfway up the sides (bain-marie).
6
Bake for 30-35 minutes until set and deep golden on top.
7
Let cool completely, then unmold by running a knife around the edge and inverting onto a plate. The glossy coconut layer should be on top.

💡

Did You Know?

Quindim's brilliant yellow color comes from the extraordinary number of egg yolks used — a legacy of Portuguese convents where nuns used egg whites to starch habits and invented egg-yolk desserts to use the leftover yolks.

Chef's Notes

Equipment Tips

individual ramekins or muffin tin
bain-marie
oven

Garnishing

shredded coconut, mint leaf

Accompaniments

coffee, whipped cream

The Story Behind Quindim

Quindim descends from Portuguese convent sweets (doces conventuais) that relied heavily on egg yolks and sugar. In Brazil, the addition of coconut — an ingredient introduced by African food traditions — transformed the Portuguese original into something distinctly Brazilian. The name quindim may derive from an African word meaning "gestures of a young girl," reflecting the Afro-Brazilian roots of this golden dessert.

🕐 Traditionally enjoyed dessert, celebrations, afternoon sweet 📜 Origins: Portuguese-African colonial fusion

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