Brazilian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Quindim (Coconut Egg Yolk Custard)
Glossy, golden individual custards made from egg yolks, sugar, and coconut — a jewel-like classic with a delicate, chewy top.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Preheat the oven to 350°F and bring a kettle of water to a boil for the water bath.
- 2
Grease six small ramekins or a muffin tin generously with butter.
- 3
In a bowl, whisk the egg yolks with sugar until well combined, then stir in the shredded coconut, melted butter, and milk.
- 4
Divide the mixture evenly among the prepared ramekins.
- 5
Place the ramekins in a baking dish, pour in boiling water to reach halfway up the sides, and bake for 35-40 minutes until set and lightly golden on top.
- 6
Cool to room temperature, then chill for at least 2 hours.
- 7
Run a knife around the edges and unmold onto a plate before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
78/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving290
Calories
4 g
Protein
37 g
Carbs
15 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Quindim is a Bahian Afro-Brazilian dessert with roots tied to Portuguese convent sweets, which historically used surplus egg yolks left over after whites were used to starch clothing or clarify wine, a pattern seen across Iberian and Brazilian conventual desserts. Its striking, glossy egg-yolk-yellow color is considered a signature rather than incidental, and it is a fixture at Brazilian birthday parties and bakery counters alongside brigadeiro and beijinho. The name is also used for a larger ring-shaped version called quindao.
Listahan note
This version bakes individual portions in a water bath the traditional way, relying entirely on egg yolks and coconut for its dense, glossy set with no flour or dairy custard base.
Technique cues
- Whisking the yolks and sugar until well combined, not until pale and airy like a genoise base, is the goal here, over-aerating introduces bubbles that mar the smooth, glossy surface quindim is known for.
- The water bath is essential to a gentle, even set; without it the high egg-yolk ratio would scramble at the edges before the center finishes cooking.
- Generously greasing the ramekins is what allows the custard to release cleanly once unmolded, since the sugar and coconut mixture can stick stubbornly to a bare pan.
Kitchen flow
- Parallel prep
- Preheat the oven and boil the water for the bath while greasing the ramekins, so both are ready the moment the batter is mixed.
- Make-ahead
- Quindim benefits from making ahead, it needs at least 2 hours chilled and holds well overnight in the fridge.
- Leftover move
- Serve leftovers cold straight from the fridge; they are not reheated and the texture is best enjoyed chilled or at cool room temperature.
- Cleanup rhythm
- Soak used ramekins in warm water right after unmolding since the sugary coconut residue hardens quickly once cooled.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
large egg yolks
the entire structural and color base
Purpose: quindim uses only yolks, no whites, which is what gives it both its dense, rich set and its signature deep yellow color
Handling: whisk thoroughly with the sugar until just combined and smooth, not whipped to airy peaks
Adaptation: there is no substitute that preserves quindim's identity; the yolk-heavy ratio is the defining feature of the dish
unsweetened shredded coconut
texture and traditional coconut flavor
Purpose: coconut is what distinguishes quindim from a plain egg custard, adding both chew and a distinctly tropical, nutty sweetness
Handling: stir it in after the sugar and yolks are combined so it distributes evenly through the batter
Adaptation: sweetened shredded coconut can be used with a slight reduction in the added sugar to keep the sweetness balanced
melted butter, plus extra for greasing
richness and release agent
Purpose: butter in the batter adds richness while the extra used for greasing prevents the sticky coconut-sugar mixture from clinging to the ramekins
Handling: melt and cool slightly before stirring into the yolk mixture so it doesn't cook the eggs on contact
Adaptation: a neutral coconut oil can replace the butter for a dairy-free version with a more pronounced coconut flavor
granulated sugar
sweetness and part of the set structure
Purpose: sugar not only sweetens but works with the yolks to create the custard's dense, slightly chewy set as it bakes
Handling: whisk it directly with the yolks until fully dissolved before adding other ingredients
Adaptation: there's limited room to reduce sugar significantly without affecting both sweetness and the final set
Technique notes
- Strain the whisked batter through a fine sieve before dividing it into ramekins if you want a perfectly smooth, glossy top free of any yolk strands.
- Keep the water bath at a gentle simmer level, not boiling, by checking the oven temperature; a too-hot bath can still cause the edges to overcook before the center sets.
- Let quindim cool fully before unmolding, attempting to unmold it warm risks it breaking apart since it hasn't fully firmed.
Ingredient swaps
- Dairy-free option
- Use melted coconut oil instead of butter for both the batter and greasing to make this fully dairy-free.
- Large-format direction
- Bake the full mixture in a single greased ring or bundt mold instead of individual ramekins for the traditional quindao presentation, extending bake time by about 15 to 20 minutes.
- Lower-sugar direction
- Reduce the sugar by up to a quarter, understanding the custard will set slightly softer and less sweet.
Serve alongside
- fresh pineapple spears
- a plate of beijinho or brigadeiro for a dessert spread
- sliced fresh mango
- cafezinho
- chilled guarana soda
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to 5 days.
- Serve cold or at cool room temperature; not reheated.
- Freezing is not recommended, the custard's texture becomes watery once thawed.
Equipment
- six small ramekins or a muffin tin
- whisk
- baking dish for the water bath
- kettle for boiling water
Make this household-aware
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Plan it in Listahan
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