Quindim. One of the most traditional desserts of Brazilian gastronomy . It is a sweet similar to flan, whose recipe basically consists of egg and coconut .


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  • 1 Origins
  • 2 Ingredients
  • 3 Preparation
  • 4 Sources


Those who are inclined to attribute a Portuguese root dessert, they do mentioning that was created in a former convent of nuns in the city of Leiria. These nuns used to use the egg whites to gum their uniforms and, in order not to waste the various yolks that they did not use, they created a recipe that contained them as the main ingredient.

The “brisa do lis” as the creation was baptized have a unique but important difference with the quindins: they have ground almonds instead of the grated coconut. It is this small disparity that leads many, mostly Brazilians, to affirm that the country of origin of the quindim is Brazil . Of course, to support their affirmation they rely on the fact that sweet is the sacred food of Oxum (goddess of Batuque , the Afro-Brazilian religion of Rio Grande do Sul that worships the Orixás).

Leaving aside the controversies that exist only because both want to be the founding father of this delicacy and observing it objectively, it must be recognized that quindim is a sweet with a triple culture: originated in Portugal , it traveled to Brazil where it received the ingredient that distinguishes it from his Lusitanian cousin and was baptized by African culture with the appropriate name of charm.


  • 2 eggs .
  • 5 egg yolks.
  • 180 gr of sugar .
  • 100 gr of grated coconut .
  • 1 tablespoon butter .
  • 30 gr of water .
  • Sugar and butter (to spread the molds).


We put the grated coconut in a container, add the water and let it rest for a few minutes so that it hydrates.

In another container we place the eggs , the yolks, the butter at room temperature and the sugar . We will mix these ingredients with a rod so that the sugar dissolves and integrates well.

Add the grated coconut that we had hydrated and proceed to mix it.

We will let this mixture rest for a few minutes.

Spread the molds with a little butter and sprinkle with a little sugar.

We beat the mixture again so that it is homogeneous and fill the molds 2/3 of its capacity.

Bake in a bain-marie at 150ºC for approximately 40 minutes. Or until we see that they are already curdled.

Take the quindims out of the oven and let cool.

Once cold, we can remove them from the mold and decorate them with a little grated coconut.


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