Snack · 45 min · brazilian

Queijadinha (Coconut-Cheese Tartlets)

Dinner decisions, handled: Queijadinha (Coconut-Cheese Tartlets) pairs shredded coconut with parmesan for a 45-minute Brazilian snack.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Shredded coconut
• 1 cup Parmesan
• 1 can Condensed milk
• 3 Eggs
• 0.5 cup Sugar
• 2 tbsp Butter

Steps

1. Blend everything — coconut, parmesan, condensed milk, eggs, sugar, and melted butter — until smooth. The parmesan sounds strange in a sweet; trust it. It adds a savory depth that makes queijadinha unforgettable.
2. Rest the batter 10 minutes so the coconut hydrates slightly.
3. Pour into buttered muffin tins or paper-lined cups, filling three-quarters full.
4. Bake at 350°F for 25 to 30 minutes, until puffed, deep golden on top, and just set in the center.
5. Cool in the tins 10 minutes — they deflate slightly as they cool, which is normal and correct.
6. Serve at room temperature. The contrast of sweet coconut and salty cheese is the whole genius of the thing.

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