Quindim (Brazilian Coconut Eggs Custard Dessert)

Quindim is a deep yellow Carioca dessert, made with a soft, fragrant batter made from beaten egg yolks, grated coconut, granulated sugar, melted butter, and orange juice and zest. These delicious, single-serving flans, with their creamy, melt-in-the-mouth texture, are reminiscent of small sweet flans, ideal for serving at the end of a meal or as a special snack with guests.

Quindim are typically cooked in a bain-marie in individual, well-buttered and sugar-dusted molds, as in the version presented here, and are then served chilled to fully appreciate their flavor. However, there is also a variation of this recipe, known as a quindao, made in a single ring-shaped pan and served to be shared among guests.

What is Quindim? Meaning and History

Quindim (pronounced, in English, as keen-DEEN) is a traditional Brazilian dessert that traces its roots to Portuguese colonial influences, particularly the rich egg-based confections of Portugal like papo de anjo and fios de ovos. Brought over by Portuguese colonizers, these recipes evolved in Brazil with the incorporation of local ingredients such as coconut, which was abundant and widely used by African slaves who played a significant role in adapting European desserts to the tropical context.

The name "quindim" is believed to have African origins, possibly from a Bantu dialect, reflecting the cultural fusion behind the dish. Its vibrant yellow color, glossy surface, and custard-like texture made it a standout treat in Brazilian bakeries and homes. Over time, as Brazilian communities expanded globally, especially in the United States, quindim began to gain popularity in niche food circles, Brazilian restaurants, and international dessert festivals. In the U.S., particularly in areas with large Brazilian populations like Florida, Massachusetts, and New York, quindim has found a small but growing audience, often celebrated for its unique blend of Portuguese sophistication and tropical flair.

Pro Tips for The Best Quindim

• Quindim relies heavily on egg yolks for its rich, custardy texture and bright color. Use the freshest yolks possible and strain them through a fine sieve to remove the chalazae (stringy parts) for a smoother custard.
• For a moist and chewy base, opt for sweetened shredded coconut. If using unsweetened, increase the sugar slightly and soak the coconut in warm milk or coconut milk to soften it.
• Melted but slightly cooled butter blends better with the batter. Too hot, and it could cook the yolks prematurely.
• Bake in a water bath (bain-marie) to ensure even cooking and avoid cracking or curdling. Keep the oven temperature low—around 160–170°C (320–340°F).
• Gently mix the batter to avoid incorporating air, which can create bubbles and ruin the smooth texture.
• Use well-greased and sugared molds—either individual ramekins or a bundt pan. The sugar coating helps with caramelization and gives the top its shiny finish.
• Allow the quindim to cool completely and even refrigerate it before unmolding. This helps it firm up and hold its glossy shape.
• Quindim is best served chilled. The flavors deepen and the texture becomes even silkier after a few hours in the fridge.

Is Quindim Custard With Pineapple Added?

No, quindim is not traditionally made with pineapple. It is a Brazilian custard dessert made primarily from egg yolks, sugar, and shredded coconut, with a glossy, golden top and a chewy coconut base. While some modern variations may experiment with flavors like pineapple, the classic quindim does not include it.

Quindim Vs. Flan

Flan is a creamy caramel custard made with eggs, milk, and sugar, typically smooth and jiggly. Quindim, on the other hand, is denser and richer, made with egg yolks, sugar, and shredded coconut, giving it a glossy top and a chewy coconut layer at the bottom. While flan is more widely known across Latin America and Spain, quindim is a distinctly Brazilian treat with tropical flair.

What Does Quindim Taste Like?

Quindim has a rich, sweet, and indulgent flavor with a silky, custard-like top and a moist, chewy coconut base. The taste is a blend of creamy egg yolk richness and the tropical sweetness of coconut, balanced by a caramelized sugar glaze. Its texture and flavor create a luxurious dessert experience that's both comforting and exotic.

What Are Some Variations of Quindim?

Several delicious variations of quindim have emerged over time, blending creativity with traditional flavors. Here are some popular ones:

• Quindão: A large-format version of quindim baked in a bundt or ring mold, often served sliced like a cake. It’s ideal for celebrations.
• Chocolate Quindim: Adds cocoa powder or melted chocolate to the custard for a richer, more indulgent twist.
• Fruit-Infused Quindim: Variants include mango, passion fruit, or pineapple added to the base, giving it a fruity, tropical kick.
• Nutty Quindim: Incorporates finely ground almonds or cashews along with coconut for added texture and flavor depth.
• Liqueur-Flavored Quindim: A splash of rum, amaretto, or coconut liqueur can enhance the dessert with subtle warmth and complexity.
• Dairy-Free Quindim: Made without butter or dairy substitutes, these versions cater to vegan or lactose-intolerant diets while maintaining the coconut-egg balance.

How is Quindim Served?

Quindim is typically served chilled, either as individual portions from small molds or as slices from a larger quindão. It is inverted before serving to showcase its signature glossy, golden top, which comes from the caramelized sugar layer. Often enjoyed as a dessert or sweet treat with coffee, quindim's rich, tropical flavor makes it a standout on festive occasions and at Brazilian celebrations.

Can I Make Quindim Ahead of Time?

Yes, you can absolutely make quindim ahead of time—and it's actually recommended! Quindim needs several hours to fully set and develop its rich flavor and smooth texture. Preparing it a day in advance allows it to chill properly in the refrigerator, making it easier to unmold and enhancing its glossy finish. Just keep it covered in the fridge and serve chilled for the best results.

Does It Freeze Well?

Quindim does not freeze well due to its custard-like texture. Freezing can cause it to become grainy or separate when thawed, ruining the smooth, glossy consistency and chewy coconut base.

How to Store Any Leftovers

To store leftover quindim, place it in an airtight container and keep it in the refrigerator. It will stay fresh for 4 to 5 days. Make sure the container is sealed well to prevent the dessert from absorbing other odors in the fridge. For best texture and flavor, serve the leftovers chilled straight from the fridge—no need to reheat.

How to Make Quindim

To prepare the quindim, first mix the granulated sugar and grated coconut in a bowl.

Flavor with grated orange zest.

Pour the filtered orange juice: you will need about 20 ml.

Mix with a spoon until you get a moist, sandy mixture.

Add the lightly beaten egg yolks.

Add the warm melted butter.

Mix thoroughly with a spoon.

Grease some aluminum baking cups well.

Sprinkle them with granulated sugar.

Distribute the creamy mixture prepared inside the paper cups, taking care to leave just above half of the mold.

Place the molds inside a baking pan and fill it 2/3 full with boiling water.

Place the puddings in a hot oven at 355°F/180°C and leave them to cook for approximately 40 minutes.

Once the cooking time is up, take the quindim out of the oven.

Run a smooth-bladed knife around the entire circumference of the sweets: this way they will unmold more easily.

Unmold the quindim onto a serving plate.

Enjoy!