Snack · 60 min · brazilian

Quindim (Coconut-Egg Custards)

If you like egg yolks, you’ll love this Brazilian snack — 60 minutes from craving to table. The macros do the talking: 14g protein, 72g carbs, and 28g fat in every 579-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 12 Egg yolks
• 2 cups Sugar
• 2 cups Shredded coconut
• 4 tbsp Butter
• 0.5 cup Water

Steps

1. Beat the yolks with the sugar until pale and slightly thickened — the yolks are the entire structure here, so give them a proper beating.
2. Fold in the shredded coconut and melted butter, then the water. The batter will be loose and speckled; that is correct.
3. Butter muffin tins or ramekins generously and dust with sugar — quindim must release cleanly to show off its glossy top.
4. Fill each cup three-quarters full and set in a roasting pan. Pour in boiling water to come halfway up the cups.
5. Bake at 350°F for 30 to 35 minutes, until the tops are deep golden and the centers barely jiggle.
6. Cool 10 minutes, then run a knife around each and invert. The golden, glistening dome is the presentation — serve at room temperature.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes