Queijadinha (Brazilian Coconut Sweet")

Ingredients

• 397 gsweetened condensed milk
• 85 gsweetened coconut flakes
• 2egg yolks, at room temperature and strained to remove the membrane
• 2 teaspoonspure vanilla extract

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F). Line a mini or standard muffin tin with paper baking cases.

2. 2

   Mix the ingredients

   Combine all the ingredients in a medium bowl and stir until the mixture is even.

3. 3

   Fill the cases

   Use a cookie or ice-cream scoop to fill the paper cases three-quarters full. Wipe any drips from the tin with a damp paper towel.

4. 4

   Bake and cool

   Bake for about 13 minutes for mini queijadinhas or 20 minutes for standard-size ones. Take them out of the oven and leave to cool; serve warm or at room temperature.

What is queijadinha?

Queijadinha is a Brazilian baked sweet, often associated with coconut and a tender, custardy texture. This version keeps the ingredient list especially short, using sweetened condensed milk, coconut, egg yolks and vanilla.

The mixture bakes in muffin cases, so each portion is easy to serve. Its centre is softer than a typical muffin crumb.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 5g protein, 33g carbs, 8g fat.

The condensed milk and coconut provide most of the carbohydrates, while the condensed milk and egg yolks contribute fat; the yolks also provide some protein. Serve a queijadinha with fresh fruit to add a contrasting, refreshing element to the plate.

The four ingredients

Condensed milk: this supplies sweetness and gives the mixture its rich, creamy base.

Coconut: sweetened flakes add texture and the distinctive coconut flavour.

Egg yolks: these help the mixture set while keeping the centre tender.

Vanilla: a small amount rounds out the sweetness without competing with the coconut.

Strain the yolks

Membrane: pass the yolks through a strainer to remove the clear membrane, as directed in the recipe. This helps avoid small membrane pieces in the finished sweet.

Temperature: bring the yolks to room temperature before mixing, so they are ready to combine smoothly with the other ingredients.

Fill evenly

Three-quarters full: leave space in each case rather than filling it to the rim. A scoop makes it easier to divide the mixture evenly.

Clean edges: wipe away drips before baking, so stray batter does not bake onto the tin.

Choose a tin size

Mini cases: bake for about 13 minutes; the recipe yields around 24 mini queijadinhas.

Standard cases: bake for about 20 minutes; the stated yield is 8–10 standard-size sweets. The recipe lists 8 servings, so serving size depends on the tin and how you divide the batch.

Serving and texture

The recipe says these can be served warm or at room temperature. Allow them to cool before lifting them from the cases if the centres still feel very soft.

They are intended to have a custardy, pie-filling-like consistency rather than a dry, cake-like crumb.

Recipe notes & tips

• Use paper baking cases in either a mini or standard muffin tin.
• Strain the egg yolks before adding them to the bowl.
• Mix just until the ingredients are evenly combined.
• Use a scoop to portion the batter consistently.
• Wipe away drips from the tin with a damp paper towel before baking.
• Use the shorter baking time for mini cases and the longer time for standard cases.

Variations

• Add citrus zest: mix a little lemon or orange zest into the batter for a fragrant note.
• Use unsweetened coconut: swap it for the sweetened flakes for a less sweet result, noting that the flavour will differ.
• Add cinnamon: stir a small pinch into the mixture for gentle warmth.
• Serve with fruit: offer sliced fresh fruit alongside the baked sweets.
• Make mini portions: bake the mixture in mini cases for bite-size servings.

Common mistakes to avoid

• Overfilling the cases: leave them one-quarter empty by filling only three-quarters full.
• Skipping the yolk straining: pass the yolks through a strainer to remove the membrane.
• Using the wrong bake time: allow about 13 minutes for mini cases and 20 minutes for standard cases.
• Leaving drips on the tin: wipe them away with a damp paper towel before baking.
• Expecting a cake-like centre: these are meant to have a soft, custardy texture.

How to store

Once cool, store the queijadinhas in an airtight container in the fridge and eat within 3 days. Warm briefly in the microwave or bring to room temperature before serving.

Frequently asked questions