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Queijadinha (Brazilian Coconut and Cheese Sweet)



Queijadinha (pronounced quei-jad-in-ha) might be one of the easiest and most delicious sweets I have ever posted! Made with only 4 ingredients, this dessert had its origins in Portugal. But once it was brought to Brazil during the colonial period, the African slaves added coconut to the original recipe turning it into a true Brazilian delight. And oh, how much do I love anything with coconut??!!

This centennial dessert is like a cross in between a cake and a flan. It holds its shape enough to be eaten without the use of utensils, but it has an extra creamy center. Naturally gluten-free, this Brazilian traditional sweet can be found at any bakery down there.

If you are a coconut lover, you will absolutely love the smell in your house after you bake the Queijadinha. Enjoy at room temperature, if you can be strong enough to resist the temptation of eating just right off the oven.


Queijadinha (Brazilian Coconut and Cheese Sweet)

Yields 11 units


  • 2 eggs, lightly beaten
  • 1 can sweetened condensed milk
  • 1 cup shredded coconut flakes
  • 4 tablespoons grated or shredded parmesan cheese


Preheat oven to 350 degrees F.

Place large baking liners into the cups of a regular size muffin pan.

To a medium mixing bowl, add eggs, sweetened condensed milk, coconut flakes, and parmesan cheese. Whisk until combined.

Tilt ¼ cup of the mixture into every cup of the pan (I could fill 11 of them). A bit of room should be left on top.

Transfer to the oven. Bake in the middle rack until golden brown on top, about 25 minutes.

Remove from the oven and allow to come to room temperature before serving.

Cook’s Note:

The Queijadinha stays fresh at room temperature for up to 3 days inside an air tight container. After that, transfer to the fridge, where it should remain fresh for another 5 days.


Place cupcake liners into the muffin pan.


Pour 1/4 cup of the mixture into each cupcake liner.


When ready, the top should be golden brown.



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