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Quindim (Quindão)



This bright yellow and decadent custard has a curious name: Quindim. This super popular Brazilian dessert has its origins in Portugal – where sweets are commonly made of a mixture of egg yolks and sugar. The coconut was probably added during the 17th century by the African slaves (this explains the name of the dessert, which comes from the Bantu language). Portugal and some African regions have an enormous influence in Brazilian cuisine – and that is awesome!! 

Often baked in a cupcake pan, my Quindim is a recipe that I got from my mom and, technically, it should be called Quindão because it is baked in a large dish and served in slices.

Well, whatever you call it or wherever it comes from, one thing is for sure: this is delicious and easy to make! If you look at the picture closely, you will notice that there is a crust on the bottom of the custard. The great surprise is that the crust forms naturally on the bottom (or actually on the top, but it becomes bottom once the dessert is flipped). This crust adds an extra layer of texture without any added work! So we are talking about a 5 ingredients delight that all the effort that it takes is to place all ingredients in the blender, and then in the oven. Voila! Easy like that. Serve small slices, since this is a fairly rich dessert. Enjoy!

Serves 12 to 15


  • 2/3 cups butter, plus 2 tablespoons to grease baking pan – at room temperature
  • 2 cups unsweetened, shredded coconut flakes (save about 2 tablespoons for garnishing)
  • 2 cups sugar, plus 2 tablespoons for baking pan
  • 12 egg yolks – at room temperature (see Cook’s Notes)
  • 2 eggs – at room temperature


Preheat oven to 350 degrees F.

Place butter, coconut flakes, sugar, egg yolks and eggs in a food processor or blender. Process until combined, about 1 minute.

Grease an 8-inch diameter baking dish (see Cook’s Notes) with the 2 tablespoons butter. Sprinkle the 2 tablespoons sugar all over dish. Shake the pan a few times so the sugar sticks to the butter evenly.

Tip the egg mixture into the baking pan. Place baking dish into a large tray filled up with approximately 1 ½ inch of warm water (Bain Marie). Transfer tray and baking dish to the oven and bake, uncovered, until a toothpick inserted in center comes out clean – approximately 1 ¼ to 1 ½ hours. Remove from oven and allow to come to a room temperature. Transfer to refrigerator and let sit for at least 6 hours. Gently flip the custard onto a large round plate (see Cook’s Notes). Garnish with 2 tablespoons of coconut. Slice and serve chilled.


Cook’s Notes:

1 – I am sure you are not going to throw away the 12 egg whites, but if you are not exactly sure what do with them I have a delicious recommendation: make my Lime Meringue Flan (Pudim de Claras). It is a light textured dessert with a hint of lime and it is to die for!! When I was a little girl, my mom used to always make Quindim and Pudim de Claras at the same day – especially when she was having guests for dinner. Those are some delicious memories…

2 – My mom always uses a glass baking dish to make Quindim. I have tried using a non-stick metal baking dish, but I recommend the glass over the metal. It was easier to unmold and the texture of the dessert was a bit creamier.

3 – When flipping the custard, leave the baking dish upside down over the plate for a few seconds if it doesn’t release right away. It should release soon. To be safe, you can also gently run a knife around the pan before unmolding. 


Sebastian loves to "help" me during the photo shoots :)


It is OK... How could I ever have a more handsome model to pose with the dessert? Especially in his PJ's!! 


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