Destination
Rio de Janeiro
The story
Queijadinha is one of Brazil's oldest surviving sweets: a small baked cup of grated coconut, grated cheese (or sometimes just condensed milk), egg and sugar, baked in a paper case or a small silicone mould until the top caramelises to deep gold. Chewy in the middle, sticky at the edges, sweet but not cloying. Served with coffee at the end of a meal, sold in bakery display cases across the country, and pulled out of Tupperware boxes at every Brazilian office bake sale.
Method
Heat the oven to 180°C (355°F). Lightly grease the muffin cups with butter (or line with paper cases).
In a large bowl, whisk together the condensed milk and eggs until smooth and slightly pale.
Fold in the grated coconut, parmesan if using, melted butter, vanilla and salt. Stir until evenly combined.
Divide the mixture evenly between the muffin cups, filling each about 3/4 full (they don't rise much but need room for the top to caramelise).
Bake for 20 to 25 minutes, until the tops are deep golden brown and just set (a slight wobble is fine, they firm up as they cool).
Cool in the tin for 10 minutes, then transfer to a rack. Best eaten the day of baking; keep in an airtight tin for up to 3 days.
Tips
- Fresh coconut is the best but not essential. Unsweetened desiccated coconut works if you soak it in a splash of coconut milk (or milk) for 10 minutes first, so it doesn't drink up the liquid from the batter.
- The parmesan is subtle but historically accurate. If you can't be bothered, leave it out; the recipe still works. If you want to be traditional, use it.
- Don't overfill the cups. The tops need to caramelise, which they only do if there's a little air space in the mould. 3/4 full is the sweet spot.
- Bake until visibly caramelised on top. Under-baked queijadinhas are pale, soggy and taste of raw egg. The deep golden top is the signature: keep them in the oven until you see it.
- Best day-of. They toughen slightly as they age. If storing, keep in an airtight tin at room temperature (never fridge; the fridge dries them out).
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