Quindim (pronounced keen-DJEEN) is one of Brazil's most visually striking desserts. These small golden tarts have a shiny, almost lacquered top, a moist coconut layer at the base, and a dense, silky custard in between. The recipe has clear Portuguese origins — the heavy use of egg yolks and sugar is typical of Portuguese confectionery.
Ingredients (Makes 12)
Ingredients
- 12 egg yolks + 1 whole egg
- 300g granulated sugar
- 200g unsweetened desiccated coconut
- 3 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- Butter and sugar for greasing molds
Instructions
Beat egg yolks and whole egg with sugar until pale and ribbon-like. Add softened butter and vanilla, mix well. Fold in desiccated coconut. Let rest for 30 minutes so the coconut absorbs moisture. Preheat oven to 160°C. Butter individual molds and coat with sugar. Fill each mold ¾ full. Place molds in a deep baking tray. Add hot water to the tray (bain-marie) to come halfway up the molds. Bake for 30–35 minutes, until tops are golden and set but still have a slight wobble. Cool completely, then refrigerate for 2 hours before unmolding.
To unmold: Run a thin knife around the edge and invert onto a plate. The result should have a gleaming, burnished top — the signature of a perfect Quindim.