Dessert · Brazilian

Coconut Quindim

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · October 24, 2026

This little Brazilian custard is pure coconut and egg yolk magic, with a glossy golden top and a silky, dense center. It looks fancy turned out onto a plate, but it comes together with just a handful of ingredients and a water bath. Make it ahead and chill, and dessert is basically done before dinner even starts.

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Coconut Quindim

Why you'll love this

  • Just 6 ingredients and a glossy, bakery-worthy finish.
  • Make it fully ahead and chill until you're ready to serve.
  • Naturally gluten-free and intensely coconutty.
  • That dramatic turned-out top always impresses.

EveryDayMeal recipe

Coconut Quindim

Prep
15m
Cook
35m
Total
290m
Serves
4
Level
Medium

Ingredients

  • 2 tablespoons soft butter, for the ramekins
  • 10 egg yolks
  • 1/2 cup granulated sugar, plus extra for coating
  • 1 1/4 cups coconut milk
  • 2/3 cup unsweetened shredded coconut
  • 1 teaspoon vanilla extract

Equipment

  • 4 ramekins (about 3/4 cup each)
  • Fine wire sieve
  • Large roasting pan
  • Whisk
  • Mixing bowl

Instructions

  1. Heat your oven to 350F. Generously rub 4 ramekins (each about 3/4 cup capacity) with the soft butter, then sprinkle granulated sugar inside and turn to coat evenly. The sugar coating helps the quindim release cleanly later, so don't skimp.
  2. Press the egg yolks through a fine wire sieve into a medium bowl to break them up smoothly, which keeps the custard silky instead of stringy. Whisk in the coconut milk, 1/2 cup granulated sugar, shredded coconut, and vanilla until well combined.
  3. Divide the mixture evenly among the prepared ramekins and set them in a large roasting pan. Place the pan in the oven, then carefully pour hot water into the pan until it comes about three-quarters up the sides of the ramekins. This water bath keeps the custard gentle and creamy as it sets.
  4. Bake for 30 to 35 minutes, until the tops are golden and the centers are just set with a slight jiggle. Lift the ramekins out of the water bath and let them cool for 5 minutes.
  5. Chill the quindims for at least 4 hours so they firm up fully. To serve, run a thin knife around the edge of each, set a plate on top, and flip to turn them out golden side up.

Tips from the kitchen

  • Save the sieving step: pushing yolks through a strainer removes the stringy bits and gives you that signature smooth texture.
  • Use hot water for the bain marie so the custard starts cooking right away and sets evenly.
  • Don't overbake. Pull them when the centers still have a slight wobble, since they continue to firm up as they chill.

Estimated nutrition per serving: 340 cal · 8g protein · 28g carbs · 23g fat

Make it your own

  • Stir a teaspoon of grated lime or orange zest into the custard for a bright citrus note.
  • Swap half the vanilla for a splash of dark rum for a grown-up version.
  • Top with a spoonful of toasted coconut flakes for extra crunch.

Storing & make-ahead

Keep covered in the fridge for up to 3 days. These are best served cold straight from the refrigerator, so no reheating needed. Turn them out just before serving for the cleanest look.

Good to know

Why push the egg yolks through a sieve?
It breaks up the yolks and removes the stringy membranes, giving you a perfectly smooth, silky custard instead of a lumpy one.
Can I use sweetened shredded coconut?
You can, but reduce the sugar slightly since sweetened coconut adds its own. Unsweetened gives you more control over the sweetness.
My quindim cracked on top. What happened?
That usually means the oven was too hot or they baked a bit too long. Keep the water bath topped up and pull them while the center still jiggles.
Do I really need the water bath?
Yes. It insulates the custard so it cooks gently and stays creamy rather than turning rubbery or curdled.

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