Yield: 12 standard muffin-sized tarts
Prep time: 15 minutes
Cook time: 25-30 minutes
Ingredients:
For the Filling:
-
3 cups (300g) finely shredded unsweetened coconut
-
2 cups (480ml) whole milk
-
1 ½ cups (300g) granulated sugar
-
4 large eggs, at room temperature
-
2 tbsp (28g) unsalted butter, melted and slightly cooled
-
1 tsp pure vanilla extract or vanilla bean paste
-
¼ tsp fine sea salt
-
Zest of 1 lemon (optional, for a bright note)
For the Pastry Shell (Optional – many recipes are crustless):
-
12 pre-made phyllo pastry cups OR
-
1 sheet of pre-rolled shortcrust or puff pastry, cut into rounds to line a muffin tin
For Garnish (Optional):
-
Powdered sugar, for dusting
-
Cinnamon, for dusting
Professional Ingredient Notes:
-
Coconut: Using finely shredded unsweetened coconut is highly recommended for authenticity and to control the sweetness level. Sweetened shredded coconut can be used in a pinch, but you should reduce the added sugar by about ¼ cup (50g) to avoid an overly sweet result. The fine shred helps create a cohesive, moist texture.
-
Dairy: Whole milk is non-negotiable for achieving the correct rich and creamy custard base. It is warmed to help dissolve the sugar and extract maximum flavor before being combined with the eggs.
-
Eggs: The eggs act as the primary binding agent, giving the queijadas their structure. They must be at room temperature to emulsify properly with the melted butter and milk without seizing.
-
Sugar: Granulated sugar is standard. The amount can be adjusted slightly based on sweetness preference, but this ratio provides the classic flavor profile.
-
Flavoring: While vanilla is common, the addition of lemon zest is a traditional touch that cuts through the richness and adds a layer of complexity, preventing the cakes from being one-dimensionally sweet.
-
Texture Key: The magic of this recipe lies in the texture—a slightly caramelized, chewy exterior with a soft, moist, and intensely coconutty interior.
Yield: 12 standard muffin-sized tarts
Prep time: 15 minutes
Cook time: 25-30 minutes
Ingredients:
For the Filling:
-
3 cups (300g) finely shredded unsweetened coconut
-
2 cups (480ml) whole milk
-
1 ½ cups (300g) granulated sugar
-
4 large eggs, at room temperature
-
2 tbsp (28g) unsalted butter, melted and slightly cooled
-
1 tsp pure vanilla extract or vanilla bean paste
-
¼ tsp fine sea salt
-
Zest of 1 lemon (optional, for a bright note)
For the Pastry Shell (Optional – many recipes are crustless):
-
12 pre-made phyllo pastry cups OR
-
1 sheet of pre-rolled shortcrust or puff pastry, cut into rounds to line a muffin tin
For Garnish (Optional):
-
Powdered sugar, for dusting
-
Cinnamon, for dusting
Professional Ingredient Notes:
-
Coconut: Using finely shredded unsweetened coconut is highly recommended for authenticity and to control the sweetness level. Sweetened shredded coconut can be used in a pinch, but you should reduce the added sugar by about ¼ cup (50g) to avoid an overly sweet result. The fine shred helps create a cohesive, moist texture.
-
Dairy: Whole milk is non-negotiable for achieving the correct rich and creamy custard base. It is warmed to help dissolve the sugar and extract maximum flavor before being combined with the eggs.
-
Eggs: The eggs act as the primary binding agent, giving the queijadas their structure. They must be at room temperature to emulsify properly with the melted butter and milk without seizing.
-
Sugar: Granulated sugar is standard. The amount can be adjusted slightly based on sweetness preference, but this ratio provides the classic flavor profile.
-
Flavoring: While vanilla is common, the addition of lemon zest is a traditional touch that cuts through the richness and adds a layer of complexity, preventing the cakes from being one-dimensionally sweet.
-
Texture Key: The magic of this recipe lies in the texture—a slightly caramelized, chewy exterior with a soft, moist, and intensely coconutty interior.
