Coconut and parmesan queijadinha

Many thanks to the staff at Waterstone’s Richmond and all who came to my talk there on Wednesday evening. As I explained on the night, I’ve been trying out some Brazilian specialities (for the forthcoming Brazilian edition of The Flavour Thesaurus), and am grateful to those of you who tried (and seemed to like) the chewy little coconut and parmesan cakes I brought along. A few people have asked for the recipe – so here it is. It really is a cinch.

Coconut and parmesan queijadinha
Ingredients: 1 can of condensed milk, 1 cup of unsweetened desiccated coconut, 1/2 cup grated parmesan, 2 yolks, 1 tbsp caster sugar, 2 tbsp plain flour.
Mix everything together, pour the batter into greased mini-muffin trays, and bake at 180°C for 15-18 mins. Makes 28.
Note that the cup is the standard American measuring cup. If you don’t have one, use a measuring jug. 1 cup = 240ml.

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5 Responses to Coconut and parmesan queijadinha

  1. DS says:

    Oi Niki,

    As a Brasileira who lives stateside, I can’t wait for this version to come-out!

    I like what you’ve done with the queijadinha, and will be trying this during my trip back home to Brasil soon! I will let you know how the family likes it, obrigada.

  2. Hi Nikki,

    Found your book very interesting. We’re developing Whisk, a platform to allow people to buy ingredients for recipes with a few clicks using online grocery shopping. We’re looking to integrate food matching – if you’d be interested in possibly helping us out – I’d love to hear from you.


  3. Natalie Wong says:

    In the recipe do you mean SWEETENED condensed milk when you say ‘condensed milk’?

    Many thanks in advance.

    Kind regards

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