Coconut Tapioca with Cheese
A Brazilian street-food favorite: crisp-edged tapioca crepes filled with melted cheese and a hint of coconut. Quick, gluten-free, and irresistibly chewy.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 cup tapioca starch (polvilho doce)
- ¼ cup shredded coconut (unsweetened)
- ¼ teaspoon salt
- 1 cup water
- ½ cup shredded mozzarella cheese
- 1 tablespoon butter
Instructions
- 1
In a medium bowl, whisk together the 1 cup tapioca starch, 1/4 cup shredded coconut, and 1/4 teaspoon salt. Add the 1 cup water and stir until smooth; the batter will be thin.
- 2
Heat a nonstick skillet over medium heat and add the 1 tablespoon butter, swirling to coat the pan. Pour in half the batter (about 1/2 cup) and tilt to spread into a thin, even circle.
- 3
Cook until the edges look dry and the top is set, about 2 minutes. The bottom should be lightly golden and crisp when you peek with a spatula.
- 4
Sprinkle half the 1/2 cup mozzarella over one half of the tapioca. Fold the other half over to form a half-moon, pressing gently.
- 5
Cook for another 1 minute until the cheese is melted and the outside is golden and crisp. Slide onto a plate and repeat with the remaining batter and cheese. Serve hot.
- 6
Tip: Don't overmix the batter—a few lumps are fine. The tapioca will become chewy as it cools, so eat immediately for the best texture.
Tools you’ll need
- nonstick skillet
- mixing bowl
- whisk
- spatula
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