Quindim
Quindim descends from the doces conventuais, the elaborate egg-and-sugar sweets Portuguese nuns developed to use up the surplus yolks left over from using egg whites to starch habits and clarify wine, a tradition that also produced Portugal's pastéis de nata and dozens of other yolk-heavy desserts. Brazilian cooks, particularly in Bahia, adapted the formula by adding grated coconut, a substitution that gave the dessert its now-inseparable identity and pulled it firmly away from its purely Portuguese ancestors. The name is thought to come from a Kikongo or Kimbundu word for a small, wrapped or bundled object, hinting at an African contribution to the dessert's development alongside its Portuguese and indigenous coconut lineage. Today quindim is a fixture of Brazilian bakeries and birthday tables, instantly recognizable by its glossy, deep yellow dome, and a larger, cake-sized version called quindão is baked in a bigger mould and cut into wedges for sharing.
Twelve yolks, no whites
Quindim uses only egg yolks, which is what gives it its dense, custardy texture and deep yellow colour — the whites are saved for other recipes.
A caramelised coconut crust
Baked in a water bath, the surface turns deep golden and slightly chewy while the inside stays soft and jelly-like.
A close cousin of Portuguese egg sweets
Quindim descends from the egg-yolk-and-sugar sweets Portuguese convents perfected, adapted in Brazil with local coconut.
Individual moulds, one bite each
Traditionally baked in small ring or muffin moulds, quindim is served whole per portion rather than sliced from a larger cake.
Ingredients 4 servings
- 12 egg yolks
- 300g sugar
- 100g grated fresh coconut
- 50g butter, melted
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 pinch salt
- Butter, for greasing the moulds
- Sugar, for dusting the moulds
How to make it
- 1Preheat the oven to 180°C and prepare a water bath large enough to hold the individual moulds.
- 2Grease each mould generously with butter, then dust with sugar and tap out the excess, coating the sides evenly.
- 3In a bowl, whisk the egg yolks with the sugar until pale, then stir in the melted butter, vanilla and a pinch of salt.
- 4Fold in the grated coconut and the flour, mixing just until combined without overbeating.
- 5Strain the mixture through a fine sieve to remove any lumps, then divide it evenly among the prepared moulds.
- 6Place the moulds in the water bath and bake for 40 to 45 minutes, until the tops turn deep golden brown and a skewer comes out clean.
- 7Let the quindins cool completely, then run a knife around the edges and unmould them onto a plate before serving.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
