Quindim (Brazilian Coconut Egg Custard)

Quindim is a Brazilian baked coconut egg custard with a flan-like consistency and a bright yellow color on account of the number of egg yolks used. This dessert takes only 5 ingredients to prepare and is baked in up to 30 minutes. It is custardy, sweet, and delicious! You can make it KETO too — and it is both gluten-free and dairy-free! 

What’s quindim and its origin?

Quindim, pronunciation [ki᷉ ‘dʒi᷉] or [ki᷉ ‘di᷉], is a famous Brazilian dessert that consists mainly of egg yolks, sugar, coconut flakes, and either water/butter or coconut milk.  The ingredients are mixed together and baked in a bain-marie either individually in ramekins or in a muffin tin.

If baked in a large ring pan, we call it ‘quindão’, which is a family-size quindim.

Quindim, plural quindins, is technically a baked custard with a glistening surface and a bright yellow color due to its high amount of egg yolks.

The word quindim comes from dikende in Kikongo, a Bantu language, and it means “the gestures, or demeanor, or humor characteristic of teen girls.” In other African languages it can also mean ‘charm or enchantment’ which is an attribute of the dessert itself (since it looks like sunshine because of its bright yellow color).

In Brazilian culture, quindim is also the name of a rhinoceros character featured in Monteiro Lobato’s Sitio do Pica-Pau Amarelo children’s book. It was immortalized in the song “The Quindins of Yayá” by Carmen Miranda.

Nonetheless, the Brazilian dessert is similar to the Portuguese treat Brisa do Lis or Brisas do Lis, also known as Beijinhos do Liz, typical from the city of Leiria in Portugal. Nuns from the Santana covenant created the recipe, but the treat became well-known later on through a famous colonial café.

This dessert follows the characteristics of many Portuguese desserts that make heavy use of eggs such as papo de anjo (angel’s double chin), fio de ovos, and pastel de nata.  

Unlike the Brazilian quindim, The Portuguese Brisa-do-Lis calls for almonds instead of coconut, besides egg yolks and sugar. But in modern times, the Brazilian treat sometimes is flavored with orange liqueur or almond extract.

The addition of coconut to the Brazilian quindim recipe is attributed to slaves in Bahia state, northeastern Brazil, in the seventeenth century due to the abundance of coconut in the area and, of course, the lack of almonds.

The thing is, the grated coconut deposited at the base of the dessert forms a naturally gluten-free crust that resembles the crust of a cheesecake. But the rest of the treat has a soft texture similar to flan.

It is super easy to make with a few ingredients, yet results in a treat that is as spectacular as sunshine.

Quindim vs. Brisa do Lis

Quindim is a Brazilian dessert made with egg yolks, sugar, and coconut while Brisa do Lis is a Portuguese dessert made with egg yolks, sugar, and almonds.

Both are baked custards with a bright yellow color, differing basically in flavor.

Ingredients and Substitutions

Brazilian quindim takes about 4 to 5 ingredients:

• Egg Yolks – they are the main ingredient of the dessert. To make about 12 standard quindins, most recipes ask for 12 or more yolks. The heavy use of yolks is what gives the treat its vibrant yellow color and is crucial for a great custard. I recommend sieving the yolks before mixing with the other ingredients because this removes the skin, and along with it the heavy flavor of eggs, while obtaining a more refined treat. You can use the egg whites to make meringue cookies, pavlova , or even this Brazilian meringue flan (pudim de claras). 
• Sugar – white, granulated sugar is the sweetener, but if you are on a keto diet, you may use monk fruit or erythritol. To make this treat almost as sweet as sugar, increase the amount called for in the recipe by 50%. For example, our recipe uses 1 cup of sugar so switch this to 1 ½ cups of the sugar substitute.
• Coconut flakes – these give the dessert a “crust.” For a thin crust, use less coconut (about 50 g or 2 ounces), which is less than most recipes require (100 to 200 grams). The reason why I prefer to make mine with less grated coconut than most recipes is that a thick coconut ‘crust’ removes much of the custard layer. And quindim is a custard!
• Water or coconut milk – some recipes call for either of those ingredients. If using warm water instead of coconut milk, softened unsalted butter is added to the recipe. Water with butter makes for a more glistening top but a less flavorful dessert. Coconut milk is exactly the opposite!
• Flavoring – this is the optional ingredient. Some add pure vanilla extract, orange liqueur, almond extract, etc. If using coconut milk, you don’t need to add extra flavoring.

Some Brazilian recipes add at least one egg white to the recipe, resulting in a more structured or stiff quindim. It is called ‘quindim de padaria’ (bakery quindim).

Useful Tips

• Before baking quindim, some make it by mixing all the ingredients by hand while others blend them in a blender — called in Brazil ‘quindim de liquidificador’ (kitchen blender quindim). As with any custard, ingredients should preferably be mixed by hand to avoid incorporating too much air into the custard.
• The preferred cooking method for cooking quindim is bain-marie (water bath), as for any baked custard.  This method allows the dessert to cook gently and evenly. But some bake it in the oven by simply placing the pan on the middle rack, just as one would if baking a cake or cupcakes. 
• Passing egg yolks through a sieve is the best way to remove the yolk skin and remove the strong flavor of eggs, resulting also in a more refined treat.
• Use boiling water for the bain-marie and fill the larger pan with water that comes up halfway up the side of the quindin pan or molds.
• Quindim is a naturally gluten-free dessert that can also be keto if you use sweetener as a replacement for sugar.
• Warm water and softened butter give the dessert a more glistening surface while coconut milk makes a more flavorful treat. Choose either way you prefer to make quindim!

How to Make Quindim (Brazilian Baked Coconut Egg Custard)

1. Preheat oven to 350 °F (180 °F). Grease with butter (or butter-flavor cooking spray) a 12 standard muffin tin or a 6-inch (15 cm) ring mold pan, and sprinkled with sugar (both bottom and sides). Reserve.
2. Pass the yolks through a sieve to remove their skin. Then, in a large bowl, whisk together the egg yolks, both coconut milk and flakes, sugar, and also the liqueur/extract if desired until mixture is homogeneous.  PHOTO 1 Pour into the prepared pan, about ¾ full. PHOTO 2
3. Bake for 25-30 minutes (muffin tin) or 50-60 minutes (medium ring mold pan for quindão) in a bain-marie, or until top is set and a toothpick inserted into the center comes out clean. For the bain-marie, place the pan in a larger pan with boiling water. Make sure water comes halfway up the side of the quindim pan. PHOTO 3
4. Remove from the oven and let the pan cool down a bit on a rack, about 5 minutes. Place a baking sheet (for quindins) or a platter (for quindão) over the tin or the ring pan and invert the warm custard onto it (It is crucial not to unmold the custard hot (because it will break) or cold (because it will not leave the pan easily). If needed, run a small knife gently around the edges to help unmold the custard. The coconut “crust” will be on the bottom of the dessert once inverted onto a plate. PHOTO 4
5. Let cool down completely and chill in the fridge. Serve chilled by itself or garnished with fresh mint leaves or a dash of grated coconut!

Make-Ahead and Storage

The glistening top (a sign of fresh quindins) will start to disappear after a day. But you can make the dessert ahead and consume up to 3-4 days. Store in an airtight container in the fridge. Do not freeze it; otherwise, this will alter its custardy or creamy texture.

 

 Other Baked Custard Recipes:

• Brigadeirao
• Pumpkin Flan
• Chocolate Bread Pudding
• Queijadinhas
• Coffee Flan

Recipe first published on March 22, 2012.