Quindim – Brazilian Coconut Custard

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Last Updated on September 5, 2021 by Chef Mireille

Brazilian Quindim, Egg Custard

Brazilian cuisine is one of my favorites. It has quite a diverse cuisine with a fusion of the Portuguese colonizers, African slaves, native AmerIndians and European ex-pats. My favorite Brazilian regional cuisine is the food from its eastern coast in the state of Bahia, where descendants of the African slaves reside, as well as artisans. I’ve already demonstrated samples of Bahia cuisine in Xin Xin de Galinha.

This is one of the most popular desserts in all of Brazil, available at every corner bakery. It is super easy to put together, with just 3 ingredients.

Despite the high quantity of egg in Quindim, the eggs are not overpowering in this luscious creamy Coconut Custard.

If you need an easy and quick dessert, this is it!

It only requires 3 ingredients. Can any gluten free dessert recipe be easier than this!

The Ingredients

  • eggs
  • sugar
  • grated coconut

How to make Quindim

  • Make the custard.
  • Bake in the oven using double boiler method.
Brazilian Dessert Recipe, Brazilian Quindim, Egg Custard

This pudding has a gelatinous texture.

Brazilian Egg Custard, Coconut Quindim, Portuguese Egg Custard
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Brazilian Coconut Custard

Prep Time20 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: Brazilian
Servings: 3 people
Calories: 244kcal


  • 6 egg yolks
  • 6 tablespoons sugar + extra for sprinkling
  • 6 tablespoons freshly grated coconut or dessicated


  • Preheat oven to 350 F. Spray 3 ramekins well with non stick spray or grease well with butter. Sprinkle a little sugar on the bottom.
  • Pass the egg yolks through a fine strainer. Add sugar and whisk for a few minutes. Add coconut and mix to combine. Divide evenly into the 3 ramekins.
  • Place in a large casserole dish. Add boiling water into the casserole dish until it comes up about 3/4 up the side of the ramekins. (this is easier to do if you add the water after you place the dish in the oven).
  • Bake for 30 minutes. Remove from oven and leave to cool for about 10 minutes.
  • Using a small rubber spatula or a knife, run it along the perimeter of the pudding in the ramekin. Invert onto a plate and serve.


Calories: 244kcal | Carbohydrates: 27g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 391mg | Sodium: 20mg | Potassium: 75mg | Fiber: 1g | Sugar: 25g | Vitamin A: 519IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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Reader Interactions


  1. Ooh I tried making these using a kit but they didn't come out great so now that I've seen how easy they are to make from scratch, I'll definitely give them another try. I've tried a few Brazilian recipes from taking part in the football (soccer to you) World Cup foodie challenge last year, so I've linked those up 🙂

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