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Brazilian

Quindim (Brazilian Coconut Egg Custard)

A glossy Brazilian coconut egg custard baked gently until rich, golden, and spoon-soft.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Quindim (Brazilian Coconut Egg Custard)

1 hr 5 mintotal

20 min hands-on45 min hands-off

Prep 15 min · Cook 5 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Oven.

Includes resting time before unmolding so the custard firms without tearing.

Method

  1. Preheat the oven to 160°C. Grease small ramekins generously with butter and place them in a baking dish.

  2. Mix desiccated coconut with coconut milk and rest for 5 minutes so the coconut softens.

    5 min

  3. Separate the eggs and strain the yolks. In a bowl, gently mix strained egg yolks, sugar, melted butter, vanilla if using, and salt.

  4. Stir in the soaked coconut mixture without whipping too much air into the custard.

  5. Divide into ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

  6. Bake for 30–35 minutes, until the tops are glossy and just set.

    30–35 min

  7. Cool for 20 minutes, then loosen the edges and unmold carefully.

    20 min

How to tell it's done

The custard should be glossy, golden, soft-set, and coconutty without being scrambled or dry.

Getting it right

Tip

Straining the yolks removes stringy bits and helps the quindim unmold with a smoother shine.

What to serve it with

Serve chilled or at room temperature as a small rich dessert.

Common mistakes

The custard is full of bubbles and grainy.
Strain the yolks and mix without whipping, as the recipe says. Air beaten into quindim rises to the top and bakes into a foam instead of the glossy surface it is known for.
It sticks in the ramekin.
Grease generously — butter and then a dusting of sugar if you like — and let it cool the full twenty minutes before loosening. Unmoulded hot, quindim tears.

Substitutions

  • Use egg yolks rather than whole eggs for the classic rich yellow custard.
  • Do not bake at high heat; gentle water-bath baking keeps the custard smooth.
  • Butter adds dairy allergen concern; use labels carefully if serving to sensitive eaters.

Storing and reheating

Keeps four days in the fridge, covered, and the texture firms up pleasantly. Unmould at serving. It does not freeze — the egg custard weeps on thawing.