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Home > Gluten-Free > Queijadinha (Easy Brazilian Coconut Sweet)

Queijadinha (Easy Brazilian Coconut Sweet)

March 3, 2012 by Denise Browning 15 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

Gluten Free

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queijadinha

Queijadinha is a gluten-free coconut sweet made with 4 ingredients in less than 30 minutes. It looks like a muffin but it has custardy pie filling consistency. It is perfect for potlucks and get-togethers! 

 

queijadinhas in a plate with a bottle of milk on the backround

What an afternoon making this Brazilian coconut sweet… My two little ones came to help me in the kitchen — voluntarily. Nope, I didn’t even ask for help or try to pique their curiosity… but they came anyway. The reason: queijadinha, a Portuguese treat very popular in Brazil.

The help was sort of happily efficient– more happy than efficient– bursting with  questions, and full of declarations of “me first,” “now it’s my turn,” and of course, “I did it better!” Oh, and how could I forget: “Do you pinky promise that I can eat as many as I want?”

Phew! After a while, the treat was finally baking in the oven. Even still, I did not rest a bit. Need I mention that “the help” was waiting impatiently to devour them?

Well, I sure am glad that we made two batches…

Snacktime was unusually quiet. It was milk and their new favorite coconut sweet, then more and more. I cannot blame them. The apple never falls far from the tree… 🙂

What is queijadinha?

Queijadinha is a type of dessert or sweet from Portugal yet very popular in Brazil. There are many types of “queijadinhas”, such as but the traditional sweet is prepared with grated coconut, cheese, sweetened condensed milk, sugar, butter, and egg yolks.

Variations

There are variations of the recipe and its ingredients. Mine doesn’t take cheese, butter, and sugar! If you would like to add 1 or 2 tablespoons of grated Parmesan cheese to our recipe, go ahead. It will make this dessert a bit less sweet. As for me, I prefer mine as it is!

There are also queijadinha made in different flavors such as queijadinha de laranja (orange), pumpkin, chocolate, among others.

How to store queijadinha

Store in an airtight container or ziploc bag at room temperature. Consume within 2-3 days. Do not freeze because it will alter its consistency! 

closeup image of queijadinha, a coconut sweet

Ready to be addicted to it?

 

fresh coconut halves

Other coconut treats:

Chocolate Chip Coconut Cookies (low carb)

Coconut Flour Pancakes (low carb)

Coconut  Ice Cream  (low carb)

Lemon Coconut Pound Cake

Blueberry Coconut Oatmeal Pudding

Beijinhos de Coco

Quindim

Mango Coconut Streusel Muffins

PIN & ENJOY!

queijadinha
Print Pin
5 from 2 votes

Queijadinha (Brazilian Coconut Sweet")

Queijadinha is a gluten-free coconut sweet made with 4 ingredients in less than 30 minutes. It looks like a muffin but it has custardy pie filling consistency. It is perfect for potlucks and get-togethers! 
Course:Dessert
Cuisine:Brazilian
Keywords:coconut sweet, queijadinha
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 8
Calories225 kcal
Author Denise Browning
Cost $ 0.30 per person

Equipment

  • muffin tin
  • oven

Ingredients

  • 1 can sweetened condensed milk 14 oz
  • 1 cup sweetened coconut flakes
  • 2 egg yolks at room temperature and passed through a strainer to remove the clear yolk membrane
  • 2 teaspoons pure vanilla extract

Instructions

  • Preheat the oven to 350 F ( 180 C). Line a mini or standard-size muffin baking pan with paper baking cups.
  • In a medium bowl, mix all the ingredients together until obtaining a homogeneous mixture.
  • Using a cookie or ice cream scooper, fill 3/4 of the paper cups with the batter. Clean off any stray drips from the baking pan with a wet paper towel.
  • Bake for about 13 minutes (mini) or for 20 minutes (standard-size). Remove from the oven, let cool and enjoy! Note: It can be served warm or at room temperature. Yield: About 24 mini queijadinhas or 8-10 standard-size

Recipe Notes

1. STORAGE: Store queijadinhas in an airtight container or ziploc bag at room temperature. Consume within 2-3 days. Do not freeze because it will alter its consistency! 
2. Queijadinha is a kind of baked goodie that originated in Portugal, and is popular in Brazil. There are many types of "queijadinhas", but the traditional one is prepared with grated coconut, cheese, sweetened condensed milk, sugar, butter, and egg yolks. As you can see, my type doesn't take cheese, butter, and sugar!
3. If you would like to add 1 or 2 tablespoons of grated Parmesan cheese to our recipe, go ahead. It will make our queijadinha de laranja a bit less sweet. As for me, I prefer mine as it is!

Nutrition

Calories: 225kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 95mg | Potassium: 227mg | Fiber: 1g | Sugar: 31g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 146mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

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Filed Under: Brazilian Recipes, Cakes, Cupcakes, and Muffins, Desserts, Easy And Delish, Gluten-Free, Kid-Friendly, Quick & Easy, Southeast Tagged With: Coconut, sweetened condensed milk

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Reader Interactions

Comments

  1. Jaime

    March 8, 2012 at 2:09 pm

    What cute assistants you have! 🙂

    Reply
    • Denise Browning

      March 8, 2012 at 2:23 pm

      Thanks, Jaime! They are the best ones. Love to cook with them. I already promised them that we’ll cook again on spring break. We will be making their favs: Brazilian cheese rolls and brigadeiros (chocolate truffles). The excitement is high here… 🙂

      Reply
  2. Rachel

    March 19, 2012 at 11:19 pm

    Com essas duas graciosas assistentes, deu vontade de provar agora mesmo!
    Vou fazer em casa a versão básica e a de maracujá.
    Obrigada pelas receitas. Beijos nas fofas

    Reply
    • Denise Browning

      March 20, 2012 at 3:25 am

      Obrigada, Rachel! Espero que voce goste. A de maracuja e a minha favorita.

      Reply
  3. MARGARITA CANO

    April 30, 2015 at 10:45 am

    ARE THEY SUPPOSED TO BE MOIST? DO THEY FALL APART BECAUSE OF NO FLOUR???
    THANK YOU

    Reply
    • Denise Browning

      April 30, 2015 at 3:38 pm

      Hi, Margarita!
      They are moist and gooey (not fluffy). The texture is similar to a FIRM coconut custard pie filling. They will not fall apart at all — not even when they are still hot! The coconut flakes provide enough structure to this baked goodie. I hope you try and enjoy. It is a family favorite!

      Reply
  4. Magda

    May 14, 2015 at 1:06 pm

    5 stars
    I leave my queijadinhas in the oven until they are golden on top.

    Reply
    • Denise Browning

      May 14, 2015 at 5:59 pm

      Hi, Magda! Welcome to FBTY and thanks for stopping by!
      Although mine are also golden on top, I prefer to time them in the oven because if they are left for a longer time they can become dry once cooling down. I prefer mine moist and creamy yet firm. If desired, you can add 1 tablespoon of grated Parmesan cheese to the recipe but I prefer mine like these ones that are sweet. 🙂
      I hope you can try this recipe and enjoy! Wishing you an awesome day!

      Reply
  5. Wafa

    June 23, 2016 at 10:46 pm

    My husband decided to make these, and added Chocolat chips! They tasted absolutely amazing, but we couldn’t get them out of the muffin wrappers! They were stuck to them! Any idea what’s the reason? We had to scrape them out of the wrappers 🙁

    Reply
    • Denise Browning

      June 24, 2016 at 10:14 am

      Wafa:
      Thank you for trying this recipe. I am glad you guys enjoyed it. They are suppose to be sticky because the texture is more similar to a custardy pie filling. In order to take them out of the paper baking cups, I let them cool down completely before eating. I have found this to be the only way I am able to peel away the paper without the queijadinhas sticking to the sides. Even still, it is almost unavoidable that some will stick to the bottom. You may try folding stiff beaten egg whites into the batter before baking (this will provide more structure to the batter) OR grease well with butter a muffin tin and bake the queijadinhas without the paper cups, letting them cool to a warm temperature before running a knife around the sides to loosen them. I hope this helps next time you make them! Have a wonderful weekend!

      Reply
      • Wafa

        June 24, 2016 at 12:34 pm

        We will definitely experiment with these options! Thank you so much 🙂

        Reply
  6. Deeksha

    August 8, 2020 at 2:26 am

    5 stars
    This look delicous. Thank you so much for the recipe.

    Reply
    • Denise Browning

      August 10, 2020 at 5:43 pm

      Hi Dee! Yes, queijadinha is a delicious yet quick Brazilian dessert made with very few ingredients and ideal for those on a gluten-free diet.

      Reply

Trackbacks

  1. Brazilian Food: Everything You Need to Know - The Foreign Fork says:
    August 6, 2020 at 5:29 pm

    […] are many dishes adapted from Portuguese cuisine such as queijadinha, Portuguese kale soup (caldo verde), and feijoada itself — because they were our […]

    Reply
  2. Food That Starts With Q (Deliciously Cute) - The Lot Dallas says:
    December 23, 2020 at 10:35 am

    […] Queijadinha is a dessert similar to cheesecakes and tarts. The dish is popular in Portugal and Brazil, while the original ingredients are sugar, egg yolks, coconut, cheese, and milk. After baking the mixture, the dessert is usually placed in decorative paper cups. […]

    Reply

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I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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