Quindim is a beloved traditional Brazilian dessert known for its rich, sweet, and coconutty flavor. Made with egg yolks, sugar, shredded coconut, and a touch of butter, this custard cake is a true treat for those who love coconut desserts. While its exact origins are debated, many believe that Quindim was first created in the 17th century in northeastern Brazil, possibly by African slaves. Its use of egg yolks is thought to have Portuguese influences, as the Portuguese are known for incorporating large amounts of egg yolks into their pastries.
The name Quindim is derived from the Bantu language, meaning “the gestures of adolescent girls,” an intriguing reference to the cultural melting pot that Brazil has been historically. This dessert, often served in individual portions, is perfect for any occasion, whether a festive celebration or a sweet treat after a meal.
Ingredients
- 12 large egg yolks
- 1 ¾ cups granulated sugar (or light brown sugar for a richer flavor)
- 6 ounces frozen unsweetened shredded coconut (about 1 ½ loosely packed cups), thawed
- 2 tablespoons unsalted butter, melted, plus softened butter for greasing muffin tin
- ¼ teaspoon kosher salt
- 2 large egg whites
- Hot water, as needed
Directions on How to Prepare Brazilian Quindim
1. Preheat the Oven and Prepare the Muffin Tin
Preheat your oven to 350°F (175°C). Grease a 12-cup standard muffin tin with softened butter. Make sure the cups are evenly coated so that the quindim cakes don’t stick when baking.
2. Prepare the Egg Yolks
Using a rubber spatula, press the egg yolks through a fine wire-mesh strainer into a medium-sized bowl to remove any bits of egg membrane. This will ensure that your quindim has a smooth, silky texture. Set the bowl aside.
3. Mix Coconut, Sugar, Butter, and Salt
In a separate medium bowl, combine the granulated sugar, shredded coconut, melted butter, and kosher salt. Stir everything together until well mixed. This mixture will form the base of the custard, so be sure it’s well blended.
4. Add Egg Yolks
Gradually add the egg yolks to the coconut mixture in 4 additions, stirring well after each addition. This helps incorporate the yolks thoroughly and ensures a smooth custard base.
5. Whisk the Egg Whites
In another medium bowl, whisk the egg whites until stiff peaks form, which should take about 1 to 2 minutes with an electric mixer. The stiff peaks are important for creating the airy texture of the quindim.
6. Fold Egg Whites into the Coconut Mixture
Gently fold the whipped egg whites into the coconut mixture using a spatula. Be careful not to deflate the egg whites too much; the goal is to keep the mixture light and airy.
7. Bake the Quindim
Carefully pour the mixture into the greased muffin tin, filling each cup almost to the top. If the batter is too thick to pour easily, add a small amount of hot water to loosen it up. Place the muffin tin into the preheated oven and bake for about 30 to 35 minutes, or until the quindim is golden brown and slightly firm to the touch.
8. Cool and Serve
Once baked, remove the muffin tin from the oven and allow the quindim to cool for a few minutes. Then, carefully run a knife around the edges of each cup to loosen the quindim cakes. Turn the tin upside down onto a plate and gently tap it to release the cakes. Allow them to cool completely before serving. They should have a soft, custard-like texture in the center with a slight golden crispness around the edges.
Tips for the Perfect Quindim
- Egg Yolks: Quindim is all about the richness from the egg yolks, so make sure to use fresh, high-quality eggs for the best results. The egg yolks are what give quindim its beautiful yellow color and creamy texture.
- Coconut: For the best flavor, use unsweetened shredded coconut. If you can’t find frozen shredded coconut, you can use dried coconut flakes, but be sure to soak them in warm water to soften them before using.
- Butter: Use unsalted butter for the best taste and control over the salt content. If you like a more buttery flavor, you can use slightly more butter, but avoid going overboard to keep the texture right.
- Avoid Overmixing: When folding in the egg whites, do it gently. Overmixing can cause the whites to lose their structure, which will affect the quindim’s texture.
Variations and Substitutions
- Flavor Add-ins: While the classic quindim is coconut-based, you can experiment by adding vanilla extract, orange zest, or a small amount of rum for a unique twist on the flavor.
- Making it Vegan: To make a vegan version of quindim, you can substitute the eggs with a mixture of aquafaba (the liquid from a can of chickpeas) for the egg whites, and coconut milk or another plant-based milk for the yolks.
- Sugar Alternatives: If you prefer a healthier version, you can substitute the granulated sugar with coconut sugar or another sugar alternative, though it may change the flavor profile slightly.
Where to Find Quindim
Quindim is a popular treat in Brazil, often found at local bakeries, dessert shops, and street vendors. It’s particularly popular in the state of Bahia, known for its rich Afro-Brazilian culture and traditional desserts. You may also find quindim in Brazilian restaurants abroad or at specialty Latin American markets. While making it at home is simple and rewarding, it’s also fun to try it from different places to see the regional variations in preparation and taste.
Conclusion
Brazilian Quindim is a delightful dessert that combines the richness of egg yolks and coconut with a silky custard-like texture. It’s a celebration of Brazilian culinary history, with roots that blend Portuguese and African influences. Whether you’re serving it at a gathering or enjoying it as an afternoon treat, quindim is sure to impress with its unique flavor and delicate sweetness.
