Mini Coconut Egg Tarts (Quindim)


With Mother’s Day right around the corner, I would like to introduce you to a treat that is dear to my heart and it brings me great childhood memories. It makes me think of my grandmother Carminha, and how her baking really influenced my life. Her Portuguese heritage was all over her cooking, and these little delicate treats are evidence of that.


These mini coconut egg tarts are no strangers to the Brazilian crowd. They are everywhere! Quindim is the name given to these majestic, glowing, custard-like treats. They are addicting and almost guilt free… let’s just say that the amount of eggs used in this recipe gives you some solid protein. How about no gluten nor dairy, ha! I told you they were healthy. Are you convinced yet?


Portuguese and African cuisine combined had a huge influence in Brazilian culinary. This dessert is basically a result of every day ingredients used in an exceptional way. There is nothing complicated when making quindim and that is what makes the process so enjoyable.


Mini Coconut Egg Tarts


15 egg yolks (passed through a sieve)

1 cup sugar

3/4 cups coconut milk

1 cup coconut flakes



20-24 individual mini muffin pans


In a bowl whisk the egg yolks, sugar, coconut milk, and coconut flakes until well combined. Grease each mini pan with a generous amount of butter, and then coat every single one of them with sugar. This will add a beautiful shine on each mini tart. Bake them for 30 minutes in a double bath or bain marie at 325F. Let them cool down for a little bit but while still warm remove them by upturning the mini molds, and gently prying them out. Refrigerate for a minimum of 2 hours before serving.


If you don’t have the mini muffin pans, you can use a cake pan that will hold all the liquid batter. After it’s ready, slice and serve as you would with cakes. You may add an extra 10 minutes in the baking time. The name will slightly change from “quindim” to “quindaowhich means big coconut egg tarts.


Have each one of them in mini cupcake liners for a nice presentation. Keep them refrigerated until serving. They will last in the fridge for up to 3 days. I doubt if you will take that long to finish them. Just saying…


Look at them! You just can’t believe that they are for real. They glow, they smile at you, they give you permission to have more than one. When you bite them, I warn you, you become lost. Don’t blame me if you are walking around the house saying hmmm every time you eat them.


This Mother’s Day share something special with the woman that influenced you, that impacted you, that loved you, that mentored you, that was there for you no matter what. Express your love and how honored you are to call her mom.


I hope you find this recipe inspiring. Give it a try and let me know the results. I would love to hear from you anytime! Have a blessed Mother’s Day! -AHC



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7 Responses to Mini Coconut Egg Tarts (Quindim)

  1. So happy and cheerful! They look delicious. I love that it’s something completely new that most of us have never heard of or tried. Thanks for sharing your wonderful Brazilian cuisine!

  2. Oi Ana! Que lindos seus quindins! Amei suas fotos tb! Desejo a vc um feliz dia das mães! grande beijo! Lulu

    • Oi Luciana, que bom te ver por aqui. Obrigada!

  3. Ana Helena, amo suas receitas e suas fotos ! Divulgar a nossa cultura através de receitas tradicionais do nosso país é muito legal e autêntico. Adoro suas receitas e suas fotos. Resultado de carinho e amor com que faz suas produções. Parabéns e muito sucesso !

    • Obrigada Patricia! E uma alegria para mim poder divulgar a nossa comida e tradicoes.

  4. Shelby, with so many people going gluten free for medical or personal reasons these days, I think that these mini coconut egg tarts will give them a little custard texture/ taste to enjoy.