Cheese Bread with Coconut
A Brazilian-inspired cheesy bread with a tropical twist. Crispy on the outside, chewy and cheesy inside, with sweet coconut flakes throughout. Perfect for breakfast or a snack.
- Total time
- 45 min
- Servings
- 12
- Calories
- 180
- Protein
- 6g
Ingredients
- 2 cups tapioca flour
- 1.5 cups shredded mozzarella cheese
- ½ cup unsweetened shredded coconut
- ¾ cup milk
- 3 tbsp butter
- 1 large egg
- ½ tsp salt
- 1 large egg yolk
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a small saucepan, heat 0.75 cup milk, 3 tbsp butter, and 0.5 tsp salt over medium until butter melts and mixture is hot, about 3 minutes.
- 3
Pour hot milk mixture into a bowl with 2 cups tapioca flour. Stir with a wooden spoon until a sticky dough forms, about 2 minutes.
- 4
Let dough cool for 5 minutes, then beat in 1 egg and 1 egg yolk until fully incorporated, about 1 minute.
- 5
Fold in 1.5 cups shredded mozzarella and 0.5 cup shredded coconut until evenly distributed.
- 6
With wet hands, shape dough into 12 balls (about 2 tbsp each) and place on prepared baking sheet, spacing 2 inches apart.
- 7
Brush tops with extra egg yolk or beaten egg for shine, if desired.
- 8
Bake until puffed and golden brown, about 20-25 minutes. Serve warm for best texture.
Tools you’ll need
- baking sheet
- parchment paper
- small saucepan
- mixing bowl
- wooden spoon
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