Quindim (Brazilian Coconut Egg Custards)


These Brazilian treats feature a rich eggy custard on the top and a chewy coconut crust on the bottom. Both crust and custard come from a single batter: The macaroon-like crust forms as the shredded coconut floats and browns while baking; once cooled, the desserts are inverted, revealing the shiny, sunny custard layer. White sugar will result in sunny yellow custard, while light brown sugar will tint it pale gold. Be sure to allow the quindim to cool—and fully set—completely before flipping the muffin tray. Quindim, a term that traces its etymology from both Brazilian Portuguese and West African languages, may also appear in the plural as quindins. When the custard is baked in a ring mold, it is called quindão. This recipe is from Jessica B. Harris, a scholar of the cuisine of the African diaspora who fell in love with the dessert on her travels to Salvador, in the Brazilian state of Bahia. Read more about her travels and culinary discoveries here.

Active Time:
25 mins
Total Time:
2 hrs


  • 12 large egg yolks

  • 1 ¾ cups granulated sugar or light brown sugar

  • 6 ounces frozen unsweetened shredded coconut (about 1 1/2 loosely packed cups), thawed

  • 2 tablespoons unsalted butter, melted, plus softened butter for greasing muffin tin

  • ¼ teaspoon kosher salt

  • 2 large egg whites

  • Hot water, as needed


  1. Preheat oven to 350°F. Grease a 12-cup standard muffin tin with softened butter; set aside. Using a rubber spatula, press egg yolks through a fine wire-mesh strainer into a medium bowl; set aside.

  2. Stir together sugar, coconut, melted butter, and salt in a medium bowl. Gradually add egg yolks in 4 additions, stirring well after each addition. Whisk egg whites in a separate medium bowl until stiff peaks form, 1 to 2 minutes. Fold egg whites into coconut mixture.

  3. Divide coconut mixture evenly among prepared muffin cups (about 1/3 cup each). Place muffin tin in a large, sturdy roasting pan; add hot water to pan to come halfway up sides of muffin cups. Carefully transfer to preheated oven. Bake until quindim are set and tops are golden brown, 34 to 38 minutes. Carefully remove quindim from oven. (Leave oven on.) Remove muffin tin from pan; leave water in pan, and set aside. Let quindim cool completely on a wire rack, about 1 hour. During last 10 minutes of cooling, return roasting pan with water to oven. (You will use the hot water to help loosen the quindim from the muffin tin.)

  4. Remove pan with water from oven. Run a small offset spatula around sides of each quindim to loosen from muffin tin. Carefully dip muffin tin into hot water for 5 seconds to loosen quindim. Invert muffin tin onto a baking sheet, and tap on counter to release quindim from muffin tin. Serve at room temperature or chilled.

    Brazilian Egg Custards
    Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Audrey Davis

Make Ahead

Quindim can be stored in an airtight container in refrigerator up to 3 days.

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