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)
- 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.
- 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
- 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
- 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
- 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:
Quindim (Brazilian Coconut Egg Custard)
Equipment
- muffin tin
- bowl
Ingredients
- Unsalted butter or cooking spray and sugar for the mold or tin
- 12 large egg yolks at room temperature
- 2 oz shredded coconut or 50 grams (for KETO, use unsweetened coconut flakes; otherwise, use the sweetened type)
- 6.75 fl. oz coconut milk or 200 ml (About ¾ cup plus 2 Tbsp)
- 1 cup sugar FOR KETO, use monkey fruit (about 1 ½ cups)
- 1 teaspoon orange liqueur or vanilla extract OPTIONAL
Instructions
- 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.
- 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. Pour into the prepared pan, about ¾ full.
- 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.
- 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.
- 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!
Recipe Notes
- 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, as for any baked custard, is bain-marie (water bath), since this method cooks the dessert gently and evenly. But some bake it in the oven by simply placing the pan on the middle oven rack, just as if one were baking a cake or cupcakes.
- Passing egg yolks through a sieve is the best way to remove their 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.
- SUBSTITUTION: Warm water (same amount as coconut milk) and softened unsalted butter (about 2 tbsp) give the dessert a more glistening surface while coconut milk makes a more flavorful treat. Choose either water/butter OR coconut milk to make quindim!
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Recipe first published on March 22, 2012.
Lori says
I found your blog through Foodgawker and I'm so glad I did! We lived in southern Brazil for about 2 1/2 years. Now that we've been back in the US a few years, I'm really craving all my favorite foods from there. I can't wait to browse your blog and get cooking!
Denise Browning says
Hi, Lori! Thank you for visiting From Brazil To You and leave a comment. I do appreciate it. I am happy to have you here! I hope you continue to visit it and find many recipes that you enjoy. If you have any questions, please let me know. I'll be glad to answer them. If you wish, you can also subscribe by email to receive new posts with delicious recipes. Have a great day. Tchau!
Chris @ The Café Sucré Farine says
Such a pretty dessert Denise, it reminds me of the beautiful color of mangoes. I love learning of all these wonderful Brazilian specialties 🙂
Denise Browning says
Thanks a lot, Chris! You are very welcome. This dessert is quite popular in Brazil. I don't know any Brazilian who isn't crazy for it. By the way, I made a Portuguese casserole for Easter recently which reminded me of you since you visited Portugal.
Carolina says
Came across your website and i love it!Thanks for sharing your recipes and knowledge with us!
Denise Browning says
Thank you for visiting us, Carolina! It is a pleasure to have you here. I hope you find all that you need. If you have any questions, I'd be happy to answer them. Have a great week!
bamsiepants says
Hi there! I'm a little confused on the crust part. At what point do you add it and is it just the coconut shavings?
Denise Browning says
Hi, there! Thanks for stopping by.
The crust will be formed by the coconut flakes that will sink to the bottom of the pan. The coconut flakes should be mixed together at once with all the other ingredients, as you can read in the recipe. Have a great day!!!
Adriana says
Ai, que saudade!!!
I was born and raised in São Paulo and there is so much I missed since I haven't been able to go back in over 20 years.-----ESPECIALLY the food! As you probably are aware, we Paulistas are known for our culinary consumption.
I frequently search various websites for those recipes that pull my heart strings despretly wishing to share these ethnic tastes with my daughter. I kick myself for not having Mercedes (our cook) gift me with her recipes each time i try one and am disappointed because the taste isn't quite right. Mercedes was the best cook we had and as is common among the talented, shecooked from memory and rarely measured her ingredients.
I am FREQUENTLY dissapointed! When this happens I try your version and I have to say, out ot ALL the various sites I've used, YOUR recipe seems to ALWAYS come the closest to my memories! Thank you! 🙂
Denise Browning says
Hello, Adriana!
It is so good to hear that you enjoy my recipes. I grew up in Pernambuco and immigrated to the USA when I was 29 years old. Brazilian food brings me fond memories from our home country and fill my life with joy. I hope you can return again and again for more recipes of our delicious Brazil. Um abraco grande!!!
Adriana says
I wrote yesterday because I wanted to make sure that a banho maria isn't necessary when baking the quindim. Then I got sidetracked by my " fofóca ". Sorry!
Denise Browning says
Hello, Adriana! No, bain marie is not necessary for quindim. I hope you make this recipe and enjoy!
Michael says
Is 230 degrees F the correct temperature? After 25 minutes the mini quindims were still uncooked.
Denise Browning says
Hi, Michael!!! Yes, that is the correct temperature. Are you sure your oven is heating properly? If you live in high altitudes, you will need to bake them for a longer time.
Ellen says
Really want to try this dish. Must I use dried coconut or fresh coconut? There are so many things called coconut milk, what is necessary for this recipe?
Denise Browning says
Hi, Ellen!!!
I used store-bought dried coconut flakes in this recipe. CANNED coconut milk (unsweetened), the type used to make curries and savory Asian and Latin dishes, was used in it. It is NOT the type you drink out of a carton. I hope you have the chance to make it and enjoy. Thank you for stopping by!
Paul Olson says
can these be made a day ahead ??
Denise Browning says
Yes!! You can make these more than 2 days ahead. Just make sure to refrigerate them covered. Enjoy!
Cherry says
Hello,
Can I make this recipe with dessicated coconut? Thank you.
Denise Browning says
Hi Cherry! Yes you can use desiccated coconut flakes to make quindim. Enjoy!
John / Kitchen Riffs says
Love the color of these! Wow, are these gorgeous or what? Bet they taste better than they look. 🙂
Never Ending Journeys says
I have to admit I've never tried quindim before, but it looks so yummy! I love anything with custard.
Raymund says
Looks so pretty, nice and easy too!
Michelle Artimez says
sweetned or unsweetened coconut flakes?
Denise Browning says
It can be either one. If you are making this keto, use the unsweetened coconut flakes. Otherwise, the sweetened ones will make the dessert tastier.
Josiah - DIY Thrill says
This is such a great dessert, I'll have to try it!
Dennis Yannakos says
Highly recommend! My wife said that this cake was a perfect snack for hot summer days but I think it's perfect for year round!
Jared Browning says
Indeed quindim is perfect for summer because it looks liek sunshine although in Brazil is enjoyed all year round.
CurlyQ says
These are super easy to make and really, REALLY good. I had egg yolks leftover from a cake and this is the perfect recipe to use them up!
Denise Browning says
So glad to hear that you enjoyed our quindim recipe! Quindim is one of my favorite childhood treats. I grew up eating them in Brazil and once and a while I confess I still crave them.
jassica says
Hey am your new reader really you are an amazing blog writer
Your all recipes are mouth watering
Am so happy to read all of these
Denise Browning says
Hi Jassica! I am so glad you enjoy our recipes and especially quindim.