Quindim (Coconut Egg Yolk Custard)

Name: Quindim (Coconut Egg Yolk Custard)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: Brazilian
Ingredients: 10 large egg yolks; 1.5 cups granulated sugar; 1/4 cup unsalted butter, melted; 1.5 cups sweetened shredded coconut; 1/2 cup whole milk; 1 tsp vanilla extract; 1/8 tsp fine sea salt; 2 tsp softened butter (for greasing); 2 tbsp granulated sugar (for dusting pans)

A silky Brazilian custard with a jewel-like glossy top and a tender coconut base, made from egg yolks, sugar, butter, and shredded coconut baked in a water bath. The brilliant golden color comes entirely from the egg yolks.

70 minMediumServes 8260 cal/serving

BrazilianDessertOvenVegetarianLow CarbGluten-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

10 large egg yolks
1.5 cups granulated sugar
1/4 cup unsalted butter, melted
1.5 cups sweetened shredded coconut
1/2 cup whole milk
1 tsp vanilla extract
1/8 tsp fine sea salt
2 tsp softened butter (for greasing)
2 tbsp granulated sugar (for dusting pans)

Instructions

1

Preheat the oven to 325°F (165°C). Generously grease 8 individual ramekins or a standard 12-cup muffin tin with 2 tsp softened butter (for greasing), then dust each cup with 2 tbsp granulated sugar (for dusting pans), tapping out the excess.
2

Whisk 10 large egg yolks with 1.5 cups granulated sugar in a large bowl until thick and pale yellow, about 2 minutes.
3

Stir in 1/4 cup melted unsalted butter, 1/2 cup whole milk, 1 tsp vanilla extract, and 1/8 tsp fine sea salt until combined. Fold in 1.5 cups sweetened shredded coconut.
4

Let the batter rest for 15 minutes so the coconut can absorb the liquid - this prevents it from floating to the top.
5

Divide the batter evenly among the prepared cups, filling about three-quarters full. Place the cups in a deep baking pan and pour enough hot water into the pan to come halfway up the sides of the cups.
6

Bake for 35 to 40 minutes until the tops are golden and the centers are just set with a slight jiggle. Remove the cups from the water bath and let cool completely at room temperature, then refrigerate for at least 2 hours.
7

To unmold, run a thin knife around the edge of each cup and invert onto a serving plate. The glossy golden custard top will be facing up. Serve chilled.

Questions

Can I make Quindim (Coconut Egg Yolk Custard) dairy-free?

Yes. The dairy in this entry is 1/4 cup unsalted butter, melted, 1/2 cup whole milk, 2 tsp softened butter (for greasing). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

How long does Quindim (Coconut Egg Yolk Custard) keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Quindim (Coconut Egg Yolk Custard)?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.