Special Quindim: Traditional Brazilian Coconut Dessert Recipe
Bolos-e-doces
Glossário Culinário
Quindim
Quindim is a Brazilian sweet of egg yolks, sugar and grated coconut, baked in molds until it forms a golden crust outside and a creamy, glossy inside. Served unmolded, golden side up, it is one of the prettiest sweets at parties and bakeries across the country.
Characteristics
The contrast between the firm surface and the almost creamy center is the soul of quindim. Its key points are:
- Base: strained egg yolks, sugar and fresh or rehydrated grated coconut, with no whites in the classic batter.
- Texture: lightly crisp shell outside and moist center, still jiggling a little when it leaves the oven.
- Color: intense yolk yellow, golden on the surface that touched the mold.
- Baking: in a water bath in a moderate oven, with molds well greased with butter and dusted with sugar.
Uses in the kitchen
Quindim goes to the table as a party sweet in individual molds, as a sliced tray dessert (quindão) and as a finish for buffets and colonial cafés. The batter also serves as a base for quindim cakes, pies with a quindim layer over cake batter and party-cup versions. It pairs well with brewed coffee and sweet sparkling wines at celebrations.
Variations
Quindão is the large version, baked in a pudding mold and sliced. There is cassava quindim, with grated cassava in the batter, passion-fruit quindim with a tangy touch, and versions with coconut milk replacing part of the sugar for a less cloying sweet. Those wanting to use up leftover whites usually pair quindim with egg-white pudding, meringues or egg-white cake in the same batch.
Fun facts
Quindim joins Portuguese egg-rich confectionery with the coconut abundant in Northeastern Brazil, with African cooking sharing in the adaptation. The name comes from an African word expressing affection. The most common mistake is overbaking: quindim keeps setting once cool, so it should leave the oven still slightly wobbly in the center. Unmold warm, carefully, to keep it from sticking or breaking.
