Quindims from Brazil


A perfect dessert for the coconut lovers out there. When I was 10 years old and living in Brazil, I didn’t eat quindims, I devoured them. For nearly two years I lived with my family in Brazil at that age (you already believed I was trying to be original with this recipe, right?). I did have a very sweet tooth back then and, accustomed to the variety in the pastry shops in Madrid, Brazilian shops seemed comparatively poor, much less varied. But they carried quindims, a popular yolks and coconut pastry, colorful, gooey and delicious, sitting in their paper cups. Brazil in one bite. I say quindims from Brazil, because there are quindims in Portugal too, which is where this dessert originated. But in old Europe it is made with almonds, instead of coconut. A world of difference.

I’ve been intending to make this dessert for a 1000 years (well, let’s settle for 38), I even had collected recipes with gargantuan amounts of ingredients, like 36 egg yolks (!!). But I felt the urge to make it when I discovered this blog a few days ago. The recipe is simple and effective. Of course, if you want the quindim tops to be shiny as to reflect your own image as they are in the Brazilian pastry shops, you have to brush the molds with liquid glucose.

Quindims from Brazil
Typical Brazilian dessert, made with egg yolks and coconut
Tipo de receta: Dessert
Cuisine: Brazilian
Raciones: 8
  • 5 eggs (strained, if you prefer)
  • 2 whole eggs
  • 180g caster sugar (1)
  • 1 tbsp softened butter
  • 100g dried coconut flakes (2)
  • 30g water
  • Aditional sugar and butter for the molds
  1. Mix the dried coconut with the water to hydrate it a little. You will see that it soaks up the water like mad.
  2. Mix the eggs, yolks and sugar, and beat with a whisk to dissolve the sugar to some extent. Add the coconut, mixing well.
  3. Allow the mixture to stand one hour, so that the coconut further hydrates.
  4. Preheat the oven on low heat for the water bath (150°C is sufficient).
  5. Butter the molds and sprinkle with sugar. When the mixture has rested, whisk a little because the coconut tends to float, and fill the molds to a height of a one and a half fingers or so.
  6. Boil water and place the molds on a tray that can hold the water bath. If you use convection air in the oven, I prefer to cover the molds with foil, since the air tends to dry them excessively. If you do not use air, molds can be left uncovered.
  7. Put the tray in the oven and pour the boiling water. Bake the quindims 35-40 minutes, until the center is set.
  8. Remove the quindims and allow to cool before unmolding. Run a knife between the quindim and the mold to loosen, and invert the mold onto a plate. They unmold quite easily, but are delicate, so they should be treated with care and affection...
(1) I always have vanilla sugar at hand. If you don't have it, use some vanilla extract.
(2) The original recipes use fresh coconut, as it is quite easy to find in Brazil. But dried coconut can be used to great effect, after rehydrating it of course.
(3) Variations: 7 yolks can used and then substitute coconut milk for the same weight of the egg whites. Some advise to first mix the hydrated coconut with the sugar and butter, then leave the mixture to rest 6 hours minimum. Though this sounds good, I haven't tried it and I can't say how it affects the final result.


Enjoy these morsels of Brazil with a black coffee. Or whatever you like. Just enjoy.



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