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Home > Brazilian Recipes > Quindim (Brazilian Coconut Egg Custard)

Quindim (Brazilian Coconut Egg Custard)

August 10, 2020 by Denise Browning 30 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

Gluten FreeDairy FreeKeto

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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! 

quindim (whole) on a rack plus two others on the back, one partillay eaten and other whole

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

several quindins on a rack with a spoon on the side

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)

photo collage showing how to amke quindim step-by-step

  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.

A photo collage of Brazilian Coconut Egg Custard with a glistering surface and bright yellow color.

 

 Other Baked Custard Recipes:

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

several custards resting on a rack garnished with mint

quindim on a rack, two whole and one partially eaten
Print Pin
5 from 2 votes

Quindim (Brazilian Coconut Egg Custard)

Quindim is a type of Brazilian baked coconut custard with a bright yellow color due to the number of egg yolks used. It is made with only 5 ingredients and baked in less than 30 minutes. This dessert is custardy, sweet, and delicious!
Course:Dessert
Cuisine:Brazilian
Keywords:coconut custard, coconut flan, dessert recipe, egg custard, quindim, quindim recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 quindins
Calories186 kcal
Author Denise Browning
Cost $ 0.50 each

Equipment

  • oven
  • 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 3/4 cup plus 2 Tbsp)
  • 1 cup sugar FOR KETO, use monkey fruit (about 1 1/2 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

** FOR THE KETO VERSION, each quindim would have 122 calories and 2 g NET CARBS.
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.
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, 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

Calories: 186kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 195mg | Sodium: 13mg | Potassium: 82mg | Fiber: 1g | Sugar: 17g | Vitamin A: 260IU | Calcium: 27mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

Recipe first published on March 22, 2012. 

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Filed Under: 5 Ingredients or Less, Brazilian Recipes, Dairy-Free, Easy And Delish, Gluten-Free, Keto, Quick & Easy

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Reader Interactions

Comments

  1. Lori

    May 9, 2013 at 12:08 pm

    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!

    Reply
    • Denise Browning

      May 9, 2013 at 12:43 pm

      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!

      Reply
  2. Chris @ The Café Sucré Farine

    April 14, 2014 at 4:16 pm

    Such a pretty dessert Denise, it reminds me of the beautiful color of mangoes. I love learning of all these wonderful Brazilian specialties 🙂

    Reply
    • Denise Browning

      April 14, 2014 at 4:53 pm

      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.

      Reply
  3. Carolina

    July 27, 2014 at 6:45 pm

    5 stars
    Came across your website and i love it!Thanks for sharing your recipes and knowledge with us!

    Reply
    • Denise Browning

      July 27, 2014 at 8:57 pm

      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!

      Reply
  4. bamsiepants

    September 25, 2014 at 2:30 am

    5 stars
    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?

    Reply
    • Denise Browning

      September 25, 2014 at 8:15 am

      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!!!

      Reply
  5. Adriana

    July 21, 2016 at 12:01 pm

    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! 🙂

    Reply
    • Denise Browning

      July 22, 2016 at 11:21 am

      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!!!

      Reply
  6. Adriana

    July 22, 2016 at 9:34 am

    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!

    Reply
    • Denise Browning

      July 22, 2016 at 11:17 am

      Hello, Adriana! No, bain marie is not necessary for quindim. I hope you make this recipe and enjoy!

      Reply
  7. Michael

    October 8, 2016 at 9:02 pm

    Is 230 degrees F the correct temperature? After 25 minutes the mini quindims were still uncooked.

    Reply
    • Denise Browning

      October 9, 2016 at 11:21 am

      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.

      Reply
  8. Ellen

    November 1, 2016 at 12:16 pm

    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?

    Reply
    • Denise Browning

      November 1, 2016 at 8:56 pm

      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!

      Reply
  9. Paul Olson

    January 19, 2018 at 11:22 am

    can these be made a day ahead ??

    Reply
    • Denise Browning

      January 19, 2018 at 11:35 pm

      Yes!! You can make these more than 2 days ahead. Just make sure to refrigerate them covered. Enjoy!

      Reply
  10. Cherry

    June 7, 2020 at 12:42 am

    Hello,

    Can I make this recipe with dessicated coconut? Thank you.

    Reply
    • Denise Browning

      June 7, 2020 at 2:56 pm

      Hi Cherry! Yes you can use desiccated coconut flakes to make quindim. Enjoy!

      Reply
  11. John / Kitchen Riffs

    August 12, 2020 at 9:05 am

    Love the color of these! Wow, are these gorgeous or what? Bet they taste better than they look. 🙂

    Reply
  12. Never Ending Journeys

    August 13, 2020 at 9:20 pm

    I have to admit I’ve never tried quindim before, but it looks so yummy! I love anything with custard.

    Reply
  13. Raymund

    August 16, 2020 at 10:37 pm

    Looks so pretty, nice and easy too!

    Reply
  14. Michelle Artimez

    August 17, 2020 at 3:15 pm

    sweetned or unsweetened coconut flakes?

    Reply
    • Denise Browning

      August 17, 2020 at 4:04 pm

      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.

      Reply
  15. Josiah - DIY Thrill

    August 17, 2020 at 5:59 pm

    This is such a great dessert, I’ll have to try it!

    Reply
  16. Dennis Yannakos

    August 17, 2020 at 10:10 pm

    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!

    Reply
    • Jared Browning

      August 24, 2020 at 7:22 pm

      Indeed quindim is perfect for summer because it looks liek sunshine although in Brazil is enjoyed all year round.

      Reply

Trackbacks

  1. Keto Desserts • Oh Snap! Let's Eat! says:
    September 13, 2020 at 10:01 am

    […] Quindim (Brazilian Coconut Egg Custard) […]

    Reply
  2. 25 Fun Foods That Start With Q - Cookware Critic says:
    December 2, 2020 at 7:09 pm

    […] outside of Brazil, but the short ingredient list means that it’s relatively easy to make. Here’s a simple recipe for quindim if you’re interested in trying […]

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Hi, I’m Denise Browning!

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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