Quindim is a classical Brazilian dessert (sobremesa in Portuguese). The smaller size is made in mini cake mold (ramekin) and called Quindim. I prepared the bigger size, which is called Quindão. This way more people can taste it because it’s bigger.
Made from only 5 ingredients: eggs, sugar, shredded coconut, lemon zest and butter. That’s it!
It contains coconut, so it can’t be bad 😉
Portuguese and Brazilian desserts have this characteristic egg custard filling such as pastel de nata in Portugal.
Read about more traditional desserts and other foods in my Brazilian food and drink guide.
I experimented with a Brazilian recipe found on Globo, their most popular TV network. I translated the recipe from Portuguese and I modified it a bit. Fortunately, it has a video, so it made my work easier.
I decreased the amount of sugar and I added lemon zest, but I didn’t use yellow food colouring.
Tips and tricks before starting
All of the dairy ingredients should be at room temperature, so make sure to take them out from the fridge 1-2 hours before starting. This way the diaries combine better, become smoother and will help to get the perfect texture and taste.
First I baked it with brown sugar, because I only had that at home, so the top of the cake wasn’t that yellow as it should be (like the one I had in Brazil). Next time I used normal sugar and the custard had that amazing yellow colour. It’s your choice, now I’m going for the yellow colour.
The original version is made in a Savarin ring mold, I don’t have that, so I used my kugelhopf mold (22 cm diameter x 8 cm high and a hole with 5 cm diameter). It can work with a coffee cake pan as well.
You might find interesting the water bath part in the recipe, but don’t skip that step. Otherwise, it will be dry.
Preparation time: 30 min
Baking time: 1 hour +10 min
- 6 egg yolks, sifted
- 6 egg whites, beaten
- 300 gr (1,5 cup) sugar
- 100 gr (0,5 cup) butter, room temperature
- 100 gr (1 cup) unsweetened shredded coconut
- zest of 1 lemon
How to make the Quindim?
Preheat the oven to 200 oC (392 oF).
Grease a (Savarin) ring mold (22 cm diameter x 8 cm high) with butter and sprinkle with sugar. Set it aside.
Separate the 6 eggs. Beat up the egg whites in a bowl. Pass the egg yolks through a sieve into another bowl to make them completely smooth.
Mix the 6 sifted egg yolks with the sugar and butter, beat them until the mixture is creamy. Add the shredded coconut and the lemon zest, whisk again. Finally, add the beaten egg whites and mix carefully.
Pour the mixture into the mold and cover with aluminium foil.
Fill a cake pan with warm water and place the mold into that, then put into the oven.
Bake in the water bath for 1 hour, remove the foil and bake for another 10 minutes. Take out from oven, wait 1-2 hours till it’s not warm and refrigerate for 2-3 hours.
Time to overturn it to a plate. A little trick for that, if it’s not coming out from the mold at the 1st time. Warm up the bottom (I used my gas burner) and turn.
Woooow it’s so yellow 😉 Beautiful!
Serve cold and keep it in the fridge.
Pin the photo to have the recipe on your Pinterest board and try it out!
Share and enjoy the dessert! In case you post it on social media, don’t forget to use my hashtag: #alizswonderland.
This is one of my favourite Brazilian desserts, hopefully, you will like it too 🙂
Soooooo did you like it?
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CarolAugust 14, 2020 at 1:03 pm
Just love the full idea of this recipe, I love to try making things from different parts of the world, and this really looks like the perfect fit. Not too complicated and no ingredients that are hard to find. Love the baking method.
alizswonderlandAugust 14, 2020 at 6:17 pm
Thank you, Carol. I loved this cake in Brazil and fortunately it doesn’t have special ingredients, you’re right. The hardest part is removing it from the baking form, but totally manageable 😉 enjoy it!
tovieAugust 12, 2021 at 12:06 am
It says beat the egg whites, is this just beat to combine or are you supposed to beat to stiff peaks (like meringue)?
alizswonderlandAugust 21, 2021 at 1:49 pm
Hi Tovie. Yes, you’ll need to beat till it becomes harder, but not too hard. I’ve never made meringue, so I don’t want to compare to that… I hope you’ll like the dessert 🙂