Sabrina A. & Renato A.

Tropical queijadinha

Sun with Style's original recipes

Welcome to the second recipe from Sun with Style’s original recipes. On Tuesday, 02.03.2021, we posted the curious history of Queijada Portuguesa, a delicacy that has many variations including internationally. We are bringing you today our recipe for a Tropical Queijadinha, a combination of traditional Queijada with Queijadinha Brasileira.

So let’s get down to business … and good appetite!

Tropical Queijadinha


  • 170 grams of wheat flour
  • 90 grams of unsalted butter
  • 2 egg yolks
  • 20 ml of water
  • 1 pinch of salt
  • 2 cans of condensed milk
  • 1.5 cans of regular milk (use the empty can of condensed milk as a measure)
  • 6 eggs
  • 200 grams of grated coconut (dry without sugar)
  • 150 grams of grated Parmesan cheese (dry)



Mix the flour, egg yolks, water, softened unsalted mate and a pinch of salt, until you get a homogeneous mass.

Wrap the dough in a cling film and refrigerate it for 1 hour


Beat the condensed milk, milk, eggs in a blender and then add the coconut and cheese.


Preheat the oven to 180 ° C

Butter the cupcake pan.

Remove the dough from the refrigerator and roll it out on the counter.

Take the open dough and place it on the pan. Adapt the dough to it shape and remove the excess.

Then place the filling on the dough and bake.

Remove from the oven when the top of the queijadinha is golden, let it cool and remove it from the pan.