Quindim (Brazilian dessert) Fast2eat

Quindim (Brazilian dessert) Fast2eat

Quindim is a popular succulent traditional Brazilian dessert originally from Portugal prepared with egg yolks, sugar, butter, and shredded coconut.

The fresh and exotic taste of the Quindim, with its glossy, creamy rich surface, sugary and coconutty center, will captivate you at first taste. It is delicious, dense, intensely sweet (yes, it is quite sweet) and totally addictive!

The egg yolk gives it a very moist almost gel-like consistency with a toasted coconut topping. It contains coconut, so it can’t be bad.

This is one of my family’s favourite Brazilian desserts, hopefully, you will like it too.

My mom makes it for every important family party.

Quindim (Brazilian dessert) Fast2eat

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
It does not take long to prepare, and it is actually fairly easy, but sifting the egg yolks and baking the quindim in a water bath are two crucial steps in the recipe.
Servings: 36 Quindins


  • 16 Egg yolk - sifted
  • 4 Egg white
  • 2 cups Sugar - (about 330g – must be white, NOT brown sugar)
  • 2 tbsp Parmesan cheese
  • 3 tbsp Butter - room temperature
  • 100 g Coconut - about 1 cup - unsweetened fine shredded
  • 1/2 cup Water - Boiling to hydrate coconut

To prepare the pans

  • Butter - room temperature – enough to generously grease the pan
  • 1 cup Sugar - about 165g Or glucose syrup

Instacart is available in the US only at the moment.


To prepare the pans - cupcake pan (or individual aluminum ramekins)

  • Generously butter about 3 small 12 cupcake pan* (or individual aluminum ramekins). Avoid shallow pans, higher pans make Quindins look better. The result is quite another visually speaking.
  • Cover the bottom and sprinkle with lots of sugar into each one (edges and bottom).
    Or, for extra shine, instead of sugar, brush pans with a thin layer of glucose syrup in the bottom of the pans. Set it aside.
    Note: Even if you use glucose, it is important to grease with butter, so that you do not risk breaking your quindim while unmolding. Glucose is very sticky. To make it more liquid and easy to use, place the pot in the microwave for a few seconds to warm up.

To prepare the Quindins

  • Place the shredded coconut in a large bowl and pour the boiling water on top. Mix well and let stand for 5 minutes.
  • Mix the hydrated shredded coconut with sugar.
  • Add melted (room temperature) butter and mix well. Let it sit for about 5 minutes.
    The butter should be at room temperature, so make sure to take it out from the fridge 1-2 hours before starting. This way it combines better, become smoother and will help to get the perfect texture and taste.
  • Stir parmesan cheese. Let it cool down completely before mixing the eggs.
  • Separate the eggs.
  • To make them completely smooth, pass the egg yolks through a fine sieve, without pressing or rubbing (Stick the yolks with a toothpick and wait for them to pass through the sieve naturally), into a bowl.
  • Add the egg whites and mix carefully, until the mixture is creamy. Mix gently, without knocking (after placing the egg yolks do not beat the mixture, this lightens the dough and changes the structure of the quindim). The trick is not to beat the mixture so that the quindim is well silky, yellow and shiny.
  • Preheat the oven to 175-180°C (350-355° F).
  • Pour the mixture into the pans until it is totally full and let it rest for another 30 minutes at room temperature.
  • Fill a bigger baking dish with hot water and place the cupcake pans (or individual aluminum ramekins) into that, then put into the oven.
    Pour enough boiling water into the bottom of the baking dish to reach about half-way up the side of the cupcake pans.
  • Bake in a water bath (bain Marie - boiling water) for about 20-35 minutes, until the top is light brown.
  • Important Note 1: You might find interesting the water bath part in the recipe, but don’t skip that step. Otherwise, it will be dry.
  • Important Note 2: The oven should be low, but the water (water bath/bain Marie) must be hot.
  • Important Note 3: The pans should be immersed until half into the water. In case the water evaporates, complete with boiling water.
  • Important Note 4: Be careful not to splash water into the pans and with hot water and steam to avoid burns.
  • Poke the quindim in the middle with a toothpick after 20 minutes. If it’s still ‘liquid’, it’s not ready. If it’s soft then it’s ready. It does not need to be hard. The quindim will be ready when it gets consistency or when the toothpick comes out clean. Since the oven time can vary greatly, it is good to take a look at the 20 minutes and then every 5 minutes. Do not overcook the quindins! 20 minutes is more than enough for them to be cooked and with that shiny cover that we know. If you overcook, they won't look shiny.
  • Take off from pan while it’s still warm, but not hot.
  • To unmould, just tighten the sides so that air enters and the quindim stick off the bottom. You can use a pointed knife around the edges of the pans to help to remove them.
  • Once inverted on a plate, they look like a creamy coconut set custard, similar to a flan, with a slightly gelatinous top and a crunchy bottom.


If the quindim for some reason cooled and became difficult to unmound. Put warm water in a baking pan and leave the pans with the quindim there as you unmold.
Serve cold, but do not put in the refrigerator before unmoulding.
Once finished, put on a cellophane paper and only then in the paper cups. The quindim is sticky (delicious!), So putting it straight on the paper it will stick to the paper.
Serve cold and keep it in the fridge. Quindim can be stored in airtight container in the refrigerator for a few days and in the freezer for up to 3 months. Better served at room temperature.
The mixture can also be made in a large ring pan (like a Savarin pan) in which case it is called a "quindão" and served in slices. But I prefer the small ones.
To have a soft and creamy textured quindim is always baked in a water bath. The water in the water bath will always be below 100°C (212°F) when it reaches 100°C (212°F) the water turns into steam), so that the water keeps the temperature of the pans low and the quindim mixture bakes slowly. As the yolks begin to cook at 55°C (131°F), keeping them at a low temperature will make the quindim soft and with a creamy texture. If the quindim was roasted directly in the oven and the yolks were subjected to high temperature, it would be grainy due to the rapid heating. Like curdled milk.

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Course : Desserts
Cuisine : Brazilian
Keyword : "Brazilian", "Dessert", "Gluten-free", "Oven", Brazilian dessert, Coconut, Egg yolks, Nut-free, Party, Quindim,, Sweet


Calories: 111kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 23mg | Potassium: 24mg | Fiber: 1g | Sugar: 17g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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