Sweet tapioca with condensed milk and shredded coconut

Ingredients

• 150 g (about 1 1/4 cups) hydrated tapioca starch (goma de tapioca)
• 1 pinch salt
• 25 g (about 2 tablespoons) butter, for greasing and finishing
• 1 can (395 g / 14 oz) sweetened condensed milk
• 50 g (about 1/2 cup) unsweetened shredded coconut
• zest of 1/2 lime (optional, for finishing)
• 1 teaspoon (5 ml) vanilla extract (optional)

Instructions

1. If you like, mix the hydrated tapioca starch with the pinch of salt in a bowl and sift it to loosen the grains.
2. Heat a medium nonstick skillet over medium heat and lightly grease with a little butter.
3. Spread 3 to 4 heaping tablespoons of the tapioca mixture in the skillet, forming a thin round; smooth it with the back of a spoon to even it out.
4. Cook 1 to 2 minutes until the edges lift and the surface becomes opaque; flip quickly only if there are still wet spots.
5. While the tapioca cooks, warm the sweetened condensed milk in a small heatproof dish for 20–30 seconds in the microwave or in a bain-marie with the vanilla extract to make it more spreadable (do not let it boil).
6. Spread 2 to 3 tablespoons of the warmed condensed milk over half the tapioca, sprinkle half the shredded coconut, fold the tapioca in half; press lightly and leave 30 seconds to heat the filling.
7. Transfer to a plate, brush with a little melted butter, finish with the remaining coconut and lime zest to taste. Serve hot.

Tips

• Use a very hot nonstick skillet to prevent the tapioca from sticking and getting too thick.
• Warm the condensed milk just enough to loosen it; avoid boiling so the texture stays smooth.
• For toasted coconut, quickly toast the shredded coconut in a dry skillet until lightly golden before using.

Variations

• Add banana slices to the tapioca before folding and sprinkle cinnamon for a fruitier version.
• Swap some of the sweetened condensed milk for creamy dulce de leche for a deeper caramel flavor.
• Dust cocoa powder over the condensed milk and coconut for a chocolatey twist.

FAQ