Brazilian
Quindim
Quindim is a glossy Brazilian coconut custard with a bright golden yolk layer and a tender coconut base. It is baked gently in a water bath, then unmolded so the syrupy shine sits on top.
Watch it madeFelipe Koiff · 2:30
Ingredients
- Egg yolks4 large
- Granulated sugar100g
- Unsweetened finely grated coconut30g
- Coconut milk2 tbsp
- Unsalted butter, melted and cooled20g
- Vanilla extract1/4 tsp
- Fine salt1 pinch
- Butter, for greasing molds1 tsp
- Granulated sugar, for coating molds1 tbsp
Method
- Generously butter 2 small quindim molds or 2 ramekins, then coat the inside with granulated sugar and tap out the excess.
- Put the grated coconut and coconut milk in a bowl, stir well, and let it hydrate for 10 minutes.
- In a separate bowl, gently mix the sugar, melted butter, vanilla, salt, and hydrated coconut without whipping in air.
- Pass the egg yolks through a fine sieve into the bowl, letting them drip naturally without pressing the skins through.
- Stir the mixture slowly until smooth, then let it rest for 15 minutes so the coconut can settle slightly.
- Heat the oven to 160°C and bring a kettle of water to a simmer.
- Divide the mixture between the prepared molds, stirring lightly before pouring but not enough to suspend all the coconut.
- Place the molds in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the molds.
- Bake for 30 to 35 minutes, until the tops are set and a toothpick inserted near the center comes out mostly clean.
- Remove the molds from the water bath and let them cool for 10 minutes.
- Run a thin knife around each quindim, dip the bottom of the mold briefly in warm water, and invert onto small plates.
- Chill until cold or serve at room temperature with the glossy custard side facing up.
Common questions
Can I substitute the coconut milk or grated coconut in quindim?
Use full-fat coconut milk for the best texture. If needed, unsweetened shredded coconut can replace finely grated coconut, but the custard will be a little more textured. Avoid sweetened coconut, which makes the dessert overly sweet and can affect baking.
How do I know when quindim is done baking?
Bake until the centers are just set with a slight jiggle and the tops are glossy and golden. A knife should come out mostly clean, but don’t overbake or the custard becomes rubbery and the coconut layer dries out.
What are the most common mistakes when making quindim?
Whisking too much adds air and causes a puffy, uneven texture. Overbaking makes it eggy and dry. Skipping the water bath can curdle the custard. Also, don’t press the egg yolks through the sieve skins.
How should I store quindim after baking?
Cool completely, then refrigerate in the molds or unmolded in an airtight container for up to 4 days. For the best texture, let it sit at room temperature for 15 to 20 minutes before serving, since cold quindim can taste firmer and less fragrant.
What’s the best way to serve quindim?
Serve it chilled or slightly cool, unmolded onto a small plate so the glossy coconut top shows. It pairs well with coffee, strong tea, or fresh berries. A thin swipe of butter on the molds helps it release cleanly.