QuindimCoconut Egg Yolk Custard

Name: Quindim (Coconut Egg Yolk Custard)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: Brazil
Ingredients: 10 pcs Egg Yolk; 220 g White Sugar; 120 g Desiccated Coconut; 5 ml Vanilla Extract; 20 g Unsalted Butter; 900 ml Water (hot)

Quindim is a glossy Brazilian coconut-and-egg-yolk custard. As it bakes, the coconut forms a chewy layer beneath the rich yellow custard.

Prep

25m

Cook

35m

Serves

Estimated

Nutrition

Per serving

391kcal

Calories

Protein

23g

Fat

43g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Custard

10pcs
Egg Yolk
220g
White Sugar
120g
Desiccated Coconut
5ml
Vanilla Extract

Mold

20g
Unsalted Butter
900ml
Water (hot)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the oven to 180°C (356°F).
02
Grease small molds generously with the unsalted butter and place them in a deep baking pan.
03
Mix the white sugar and desiccated coconut in a bowl.
04
Stir in the egg yolks and vanilla extract until evenly combined, taking care not to whip in too much air.
05
Divide the mixture among the prepared molds.
06
Pour the water into the baking pan so the molds sit in a hot water bath.
07
Bake until the custards are set around the edges, still slightly soft in the center, and 71°C (160°F).
08
Cool completely before unmolding and serving.

Ratings & Reviews

5.0

1 Review

1 loaded

YoyoPyu03 Jul 2026

Loved this recipe. Really easy to make. I also strained the egg yolks through a sieve. The custards tasted like honey with coconut. They are really sweet. One serving and you got the need for sweets dealt with for a whole day.