Quindim (Brazilian Coconut Custard)

• Prep time: 20 minutes (plus 1 hour resting time)

• Cook time: 35 minutes

• Total time: 1 hour 55 minutes

• Servings: 6 servings

• Country of Origin: Brazil

• Description: A glossy, bright yellow baked custard dessert featuring a smooth egg-yolk top and a toasted coconut crust base.

• Presentation & How It's Eaten: Unmolded onto dessert plates so glossy custard layer faces top. Served chilled or at room temperature with a dessert spoon.

• Ingredients:

  • 10 large egg yolks, strained through a sieve

  • 1 cup granulated sugar

  • 1 cup freshly grated unsweetened coconut

  • 2 tbsp unsalted butter, melted

  • 1 tsp vanilla extract

  • Extra butter and sugar (for coating molds)

• Step-by-Step Directions:

  • Prep Molds: Generously butter 6 ramekins and coat inside thickly with granulated sugar; set aside.

  • Mix Base: Combine grated coconut, sugar, and melted butter in a bowl; let rest for 30 minutes to hydrate coconut.

  • Add Egg Yolks: Gently fold strained egg yolks and vanilla extract into coconut mixture until combined (do not whisk forcefully).

  • Fill Molds: Pour batter into prepared ramekins. Let rest at room temperature for 30 minutes so coconut floats to top.

  • Bake in Water Bath: Place ramekins in a baking pan filled with hot water halfway up sides. Bake at 350°F (175°C) for 30–35 minutes until set.

  • Unmold: Cool completely, run a knife around edges, and invert onto plates to serve.

• Optional: Strain egg yolks without pressing force to eliminate egg smell.

• Cooking Tips: Baking in a hot water bath (banho-maria) keeps custard silky and prevents cracking.

• Nutrition Facts:

  • Calories: ~280 kcal

  • Total Fat: 16g

  • Saturated Fat: 10g

  • Cholesterol: 320mg

  • Sodium: 50mg

  • Total Carbohydrates: 31g

  • Dietary Fiber: 1.5g

  • Sugars: 30g

  • Protein: 5g