Important Note on the “Crust”:
Authentic Queijadas de Coco can be made in two ways:
-
Crustless (Most Traditional): The coconut mixture is poured directly into well-buttered muffin tins. It forms its own “crust” as it bakes, becoming chewy around the edges.
-
With a Pastry Shell: Some modern or regional variations use a thin layer of pastry for a textural contrast. Using pre-made phyllo cups is an excellent and professional shortcut for consistency and ease.
Important Note on the “Crust”:
Authentic Queijadas de Coco can be made in two ways:
-
Crustless (Most Traditional): The coconut mixture is poured directly into well-buttered muffin tins. It forms its own “crust” as it bakes, becoming chewy around the edges.
-
With a Pastry Shell: Some modern or regional variations use a thin layer of pastry for a textural contrast. Using pre-made phyllo cups is an excellent and professional shortcut for consistency and ease.
