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Creamy Queijadinha: Traditional Recipe with Fresh Coconut and Cheese

Classic Queijadinha recipe with the irresistible combination of fresh coconut and Parmesan cheese. Our formula guarantees a soft texture inside and a golden crust outside. A traditional Brazilian dessert, perfect for any occasion.

por Ian Guedes | Nov 3rd, 2025

Individual Queijadinha desserts with a golden top, baked in paper liners.

Tempo

15 minutes + 25 minutes baking

Porções

15 to 20 Units

Dificuldade

Easy

ingredients

For the Queijadinha

  • 327g (about 1 2/3 cups) Refined Sugar
  • 245g (about 2 cups) Fresh Shredded Coconut (or rehydrated dry coconut)
  • 4 Large Eggs (approx. 206g)
  • 82ml (about 1/3 cup) Liquid Milk
  • 75g (about 5 tbsp) Unsalted Margarine (or Butter)
  • 49g (about 1/3 cup) Wheat Flour
  • 16g (about 2 tbsp) Grated Parmesan Cheese

For Greasing/Molds

  • Metal muffin tins (or tart/pie molds)
  • Paper baking cups size #3 (or similar)

instructions

Liquid Base Preparation (Blender)

  1. 1
    In the blender, blend the Eggs, Margarine, and Liquid Milk until a homogeneous mixture is obtained.
  2. 2
    Reserve this liquid mixture in a large bowl.

Mixing the Solids (Manual)

  1. 1
    To the bowl with the reserved liquids, add the Wheat Flour and Sugar.
  2. 2
    Gently mix them into the liquids using a whisk or spatula until incorporated.
  3. 3
    Add the Fresh Shredded Coconut and the Grated Parmesan Cheese. Mix only enough to integrate the ingredients.

Assembly and Baking

  1. 1
    Place the paper baking cups inside the metal tins (to provide support and shape to the Queijadinha).
  2. 2
    Fill each mold with the Queijadinha batter, leaving a small space at the edge.
  3. 3
    Bake in a preheated oven at 180°C (350°F) for about 20 to 25 minutes, or until the Queijadinha is golden on the surface and firm on the sides.
  4. 4
    Remove from the oven, let cool, and serve.

chefTips

  • Queijadinha is made without leavening agents. Its rise is slight, and the texture should be soft and moist.
  • **For dry coconut:** If substituting fresh coconut, use the weight of the fresh coconut (245g) as a base and rehydrate it with 37% liquid (water, milk, or coconut milk).
  • Do not overmix the batter after adding the flour, to prevent gluten development, which would make the Queijadinha tough.
  • Optional: For a more sophisticated presentation, line tart or pie molds with shortcrust pastry (pâte brisée), fill them with the Queijadinha batter, and bake.

Ian Guedes

#ProfessionalBakery #BakeryTips

Cook by passion and curious by nature. I love uncovering the science behind flavors, understanding the history of ingredients, and turning each recipe into a delicious learning experience. Come cook without mystery!

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