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Brazilian Bom-Bocado (Egg Custard)

Rated as 4.67 out of 5 Stars

"I have not translated the name of this little Portuguese-Brazilian pastry because there is not an English equivalent, at least that I know. The translation would be 'good bite.' It is a dessert that brings up childhood memories; my mom would always make it! It's very easy and quick to make."
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40 m servings 147
Original recipe yields 12 servings (12 bom-bocado)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a mini cupcake mold with butter and coat with sugar.
  2. Mix condensed milk, shredded coconut, eggs, and Parmesan cheese together in a bowl until combined. Pour coconut mixture into prepared cupcake mold, filling each cup to 3/4 full.
  3. Place cupcake mold into a roasting pan about 1 inch larger than the cupcake mold. Pour hot tap water into the roasting pan until it is halfway up the sides of the cupcake mold, about 1 inch.
  4. Bake in the preheated oven until the coconut mixture is golden brown, about 10 minutes.
  5. Cool on a wire rack until the custard can easily be removed from the mold. Place custards into mini paper muffin cup liners.
  6. Refrigerate until chilled.


  • Cook's Note:
  • Grana Padano can be substituted for the Parmesan cheese.
  • You can also use cupcake molds, but I'd just just fill 1/2 of the mold and give them a bit more time in the oven.

Nutrition Facts

Per Serving: 147 calories; 6.5 19.1 3.9 43 58 Full nutrition

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Read all reviews 3
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I don't know what these are supposed to taste like. Having said that I can say that I really liked these. They're like a cross between a macroon and an egg custard. I noticed that they almost fo...

Yummy. Super easy!!! I had extra cans of sweetened condensed milk left over from Christmas I needed to use. So I searched here to find something quick and easy for dinner. We love macaroons, fla...

These lovely custard morsels were just the right size after a rich meal. I loved the texture and the coconut flavour, and they are so quick and easy to make!