Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianBrunch
Recipe Story
origins & traditionsThese authentic Brazilian tapioca crepes, known as "Tapioca de Coco e Queijo," are a beloved street food turned brunch favorite. Made from tapioca starch that transforms into delicate, naturally gluten-free crepes, they are filled with a delicious combination of melted cheese and sweet coconut flakes. The unique texture of tapioca creates a slightly chewy yet tender crepe that perfectly complements the rich filling. This versatile dish can be enjoyed sweet or savory, making it ideal for any brunch gathering. The preparation is surprisingly simple, requiring minimal ingredients and cooking equipment, yet delivering impressive results that showcase the essence of Brazilian comfort food. Serve these warm crepes fresh off the pan for the best texture and flavor experience.
Instructions
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In a large mixing bowl, add 2 cups of tapioca starch. Do not add any liquid - tapioca starch is used dry for this recipe.
Heat an 8-inch non-stick skillet over medium heat for 2-3 minutes until evenly heated.
Sprinkle approximately 1/2 cup of tapioca starch evenly across the bottom of the hot skillet, creating a thin circular layer. The heat will cause the starch to bind naturally.
Let cook for 2-3 minutes until the edges begin to firm up and pull away from the pan slightly.
When the tapioca begins to look translucent and holds together, sprinkle 1/4 cup of shredded mozzarella cheese on one half of the crepe.
Add 2 tablespoons of shredded coconut next to the cheese.
Using a spatula, fold the empty half of the crepe over the filled half, creating a half-moon shape.
Press gently with the spatula and cook for another 1-2 minutes until the cheese melts.
Carefully slide the crepe onto a serving plate.
Repeat the process with remaining tapioca starch and fillings to make 4 crepes total.
Serve immediately while warm and the cheese is still melted.
Tapioca Crepes with Coconut and Cheese
4.4 (23)
Traditional Brazilian tapioca crepes filled with creamy cheese and sweet coconut, creating a perfect balance of savory and sweet flavors for a delightful brunch experience.
easy
35 min
4 servings
Ingredients
0 of 6 checked
Main Ingredients
- 2 cups flour, tapioca starch
Filling
- 1 cups cheese-mozzarella, shredded
- 1/2 cups coconut, shredded, sweetened
Cooking
- 1 tablespoons butter, for greasing pan (optional)
Seasoning
- 1/4 teaspoons salt, pinch (optional)
Optional Topping
- 2 tablespoons honey, for drizzling (optional)
Chef Tips
expert advice•The key to perfect tapioca crepes is using fine tapioca starch and a well-heated non-stick pan.
•Do not add water or any liquid to the tapioca starch - the moisture naturally present in the starch and the heat from the pan will bind it together.
•For variation, try adding a drizzle of honey or condensed milk for extra sweetness, or substitute with savory fillings like ham and cheese.
•You can prepare the tapioca starch mixture in advance and store it in an airtight container for up to a month.
•Fresh coconut works wonderfully but sweetened shredded coconut is more convenient and adds a pleasant sweetness.
•If the tapioca is not binding properly, your pan may not be hot enough - increase the heat slightly.
•These crepes are best enjoyed fresh but can be made ahead and reheated.
