Brazilian Coconut Custard (Quindim)

Name: Brazilian Coconut Custard (Quindim)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Brazil
Ingredients: 1 1/2 cups (300 g) granulated sugar; 1 cup (240 ml) water; 2 cups (200 g) finely grated fresh coconut (or unsweetened desiccated coconut); 8 large egg yolks, at room temperature; 1/4 cup (60 g) unsalted butter, melted and cooled; 1 teaspoon vanilla extract; Pinch of salt

Quindim Say it: keen-JEEM

By the Passport Plate editors. Published November 11, 2026.

Jump to recipe Pin it

Quindim is a bright yellow, intensely sweet baked custard from the northeastern state of Bahia, Brazil. Made primarily with egg yolks, sugar, and grated coconut, it boasts a silky yet firm texture with a caramelized top and a rich coconut aroma. Traditionally served at parties, religious festivals, and as an afternoon treat, its vibrant color and concentrated flavor reflect the African culinary influences that shaped Bahian cuisine.

Brazilian Coconut Custard (Quindim)

Quindim

Pronounced keen-JEEM

Serves: 6
Prep: 25 min
Cook: 35 min
Total: 1 hr
Level: Medium

Also nut-free.

Allergens: contains milk, egg. Check labels on packaged ingredients.

Ingredients

6 servings

1 1/2 cups (300 g)300 g (1 1/2 cups) granulated sugar
1 cup (240 ml)240 ml (1 cup) water
2 cups (200 g)200 g (2 cups) finely grated fresh coconut (or unsweetened desiccated coconut)
8 large egg yolks, at room temperature
1/4 cup (60 g)60 g (1/4 cup) unsalted butter, melted and cooled
1 teaspoon vanilla extract
Pinch of salt

Method

Preheat oven to 350°F (175°C). Place 6 small ramekins (about 4 oz / 120 ml each) in a deep baking pan and set aside.
In a small saucepan combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely, then remove from heat and let cool for 10 minutes.
Add the grated coconut to the warm sugar syrup and stir well. Let the mixture soak for 15 minutes so the coconut softens and absorbs the syrup.
In a large bowl whisk the egg yolks, melted butter, vanilla extract, and salt until smooth and slightly thickened.
Stir the soaked coconut mixture into the egg-yolk mixture until evenly combined. The batter will be thick and very yellow.
Divide the batter evenly among the ramekins. Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins.
Bake for 30–35 minutes until the tops are golden and firm to the touch and a toothpick inserted in the center comes out clean.
Carefully remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2 hours before unmolding.
To serve, run a thin knife around the edge of each custard and invert onto a plate.

Regional variants

Some Bahian cooks add a splash of coconut milk for extra richness or a few drops of orange blossom water for fragrance. In other parts of Brazil the dessert is sometimes baked in a single large ring mold and sliced.

Cook's notes

Use fresh or high-quality frozen grated coconut for the most authentic flavor and texture; desiccated works in a pinch but soak it longer.
Strain the egg yolks through a fine sieve before mixing if you want an ultra-smooth custard.
The custards keep well covered in the refrigerator for up to 4 days.

Serve with

Strong Brazilian coffee or a glass of sweet dessert wine.

Make ahead and storage

Quindim can be made up to 3 days ahead and stored covered in the refrigerator. Unmold just before serving.

Brazilian Coconut Custard (Quindim)