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How to Make Authentic Brazilian Quindim with Coconut Custard

Discover the art of making Quindim, a beloved Brazilian dessert that showcases a perfect balance of sweet coconut and silky egg custard. This recipe guides you through creating these individual-sized treats with a golden caramelized exterior and a creamy, tropical interior that will transport your taste buds to the vibrant streets of Brazil.

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Recipe Details

Prep Time

30 minutes

Cook Time

35-50 minutes

Servings

12 individual quindims or 1 large quindim (9-inch pie)

Difficulty

Intermediate

Simple Summary

Quindim is a luscious Brazilian dessert that combines the rich flavors of coconut and egg custard in a beautifully caramelized, individual-sized treat.

Recipe Details

  • Prep Time: 30 minutes
  • Cook Time: 35-50 minutes
  • Total Time: 5-6 hours (including chilling time)
  • Servings: 12 individual quindims or 1 large quindim (9-inch pie)
  • Difficulty: Intermediate

Ingredients

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 12 large egg yolks
  • 1 cup (200g) sugar
  • 1 1/2 cups (150g) unsweetened shredded coconut
  • 1/4 cup (60ml) coconut milk
  • 2 tablespoons (30g) unsalted butter, melted
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).

  2. Make the caramel: In a small saucepan, combine 1 cup sugar and 1/4 cup water. Heat over medium-high, swirling occasionally, until the sugar dissolves and turns a deep amber color, about 8-10 minutes. Quickly pour the caramel into 12 individual ramekins or a 9-inch (23cm) pie dish, tilting to coat the bottom evenly. Set aside to cool.

  3. In a large bowl, whisk the egg yolks until smooth.

  4. Add 1 cup sugar, shredded coconut, coconut milk, melted butter, and salt to the egg yolks. Mix thoroughly until well combined.

  5. Strain the mixture through a fine-mesh sieve to ensure a smooth texture.

  6. Pour the custard mixture into the caramel-lined ramekins or pie dish.

  7. Place the ramekins or pie dish in a large baking pan. Fill the pan with hot water until it reaches halfway up the sides of the ramekins or dish, creating a water bath.

  8. Carefully transfer to the preheated oven and bake for 30-35 minutes for individual ramekins, or 45-50 minutes for a pie dish. The quindim is done when the edges are set but the center still jiggles slightly when gently shaken.

  9. Remove from the oven and water bath. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

  10. To serve, run a knife around the edges of the quindim and invert onto a serving plate. The caramel will create a beautiful golden top.

Chef's Notes

  • For best results, use fresh eggs at room temperature.
  • The shredded coconut can be toasted lightly before adding to the mixture for a nuttier flavor.
  • If coconut milk is unavailable, you can substitute with whole milk.
  • Be careful not to overbake, as this can cause the quindim to become rubbery.
  • Leftover quindim can be stored in the refrigerator for up to 3 days.

Nutritional Info

Per serving (based on 12 servings): Approximately 250 calories, 14g fat (10g saturated), 22g carbohydrates, 4g protein. Quindim is rich in vitamin A from egg yolks and provides a good source of healthy fats from coconut.

Serving Suggestions

Serve quindim chilled as a decadent dessert after a Brazilian-inspired meal. Pair with a strong Brazilian coffee or a sweet dessert wine like Moscatel. For a tropical twist, serve with a small scoop of passion fruit sorbet or a sprinkle of toasted coconut flakes. Quindim is perfect for special occasions or as a unique addition to a dessert buffet.