Brazilian Quindim (Coconut and Egg Yolk Custard)

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Quindim is a vibrantly yellow baked custard of Portuguese-African origin that has become a hallmark of Brazilian confectionery. Made from just egg yolks, sugar, butter, and freshly grated coconut, it bakes into a glossy, jewel-like dome with a silky interior. The high yolk ratio produces the characteristic deep golden color and impossibly smooth texture. Served inverted on a plate, quindim is a visual centerpiece at Brazilian buffets and dessert tables. This brazilian-inspired brazilian (vegetarian, gluten-free) ready in about 60 minutes pairs large egg yolks, (400g) granulated sugar, unsalted butter, softened for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 10 large egg yolks
• 2 cups (400g) granulated sugar
• 2 tbsp unsalted butter, softened
• 1 1/2 cups freshly grated coconut (or thawed frozen)
• 1/4 cup water
• 1 pinch pinch of salt
• for pan butter and sugar for greasing

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Butter individual custard cups or a 9-inch round pan generously, then coat with granulated sugar. Set cups in a baking dish.
2. Step 2: In a medium saucepan, combine 2 cups sugar and 1/4 cup water. Cook over medium heat, stirring until sugar dissolves, then simmer without stirring until a light syrup forms (about 5 minutes). Remove from heat and cool slightly.
3. Step 3: In a large bowl, whisk 10 egg yolks with 2 tbsp softened butter and a pinch of salt until smooth. Slowly pour in the warm sugar syrup, whisking constantly to avoid scrambling the yolks.
4. Step 4: Fold in 1 1/2 cups grated coconut. Pour the batter through a fine-mesh sieve to remove any coconut strands that resist blending, if a very smooth custard is preferred (traditional quindim keeps some texture from the coconut).
5. Step 5: Divide batter evenly among prepared cups, filling to about 3/4 full. Pour hot water into the baking dish to come halfway up the sides of the cups.
6. Step 6: Bake 35–40 minutes (45–50 for a larger pan) until the custard is just set with a slight jiggle in the center and the top is golden.
7. Step 7: Remove from the water bath and cool completely in the cups. Refrigerate at least 2 hours. To serve, run a thin knife around the edge and invert onto a plate.