10-Min Tapioca Recheada
Crispy-chewy tapioca crepe stuffed with melted mozzarella and coconut—a Brazilian snack that's ready in minutes. Serve with strong black coffee.
- Total time
- 10 min
- Servings
- 2
- Calories
- 280
- Protein
- 8g
Ingredients
- 1 cup tapioca starch (polvilho)
- ½ cup mozzarella (fresh or low-moisture, shredded)
- ¼ cup shredded coconut (unsweetened or lightly sweetened)
- ½ cup water
- ¼ tsp salt
Instructions
- 1
Mix tapioca starch, salt, and water in a bowl until you have a thick, pancake-batter consistency—no lumps.
- 2
Heat a nonstick skillet or crepe pan over medium-high until a drop of water flicks and sizzles immediately.
- 3
Pour 1/4 cup batter into the center and tilt the skillet in circles until it spreads into a thin, even circle.
- 4
Cook for 2–3 minutes until the bottom is golden and crispy, then flip carefully and cook the other side 1–2 minutes.
- 5
While still on heat, sprinkle mozzarella and coconut onto half the crepe, fold in half, and slide onto a plate.
- 6
Repeat with remaining batter. Serve warm with black coffee.
Tools you’ll need
- mixing bowl
- nonstick skillet or crepe pan (10-inch)
- spatula
- measuring cups and spoons
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