Tapioca with Queijo Coalho and Shredded Coconut

Ingredients

• 2 cups (about 240 g) sifted tapioca starch (pre-cooked tapioca flour, also called goma de tapioca)
• 200 g (7 oz) queijo coalho (Brazilian firm grilling cheese), grated or thinly sliced
• 1/2 cup (about 40 g) shredded fresh coconut (or 40 g dried shredded coconut)
• 150 ml (about 2/3 cup) coconut milk (optional, to moisten the starch)
• 2 tablespoons butter for greasing and flavor
• 1/4 teaspoon salt
• 2 tablespoons sugar (optional, to enhance the coconut)

Instructions

1. Mix the tapioca starch with the salt and sugar; add the coconut milk a little at a time until the starch is moist and loose (not pasty) — it should be able to form discs when sprinkled.
2. Heat a medium nonstick skillet over medium heat and spread about 1/2 teaspoon butter to grease.
3. Sprinkle roughly 3/4 cup of the tapioca mixture into the skillet, forming a disk about 12–15 cm (5–6 in); gently tap or shake the pan to level the starch.
4. Cook 30–60 seconds until the edges set and the surface looks dry; there’s no need to flip.
5. Place half the queijo coalho and 1–2 tablespoons shredded coconut on one half of the tapioca; cover the pan for 30–60 seconds to warm and soften the cheese.
6. Fold the tapioca in half with a spatula, pressing lightly so the filling settles; remove and repeat with the remaining portions.
7. Serve hot, sprinkling the remaining shredded coconut on top and adding a small extra pat of butter if you like.

Tips

• If the starch feels too dry, moisten with small spoonfuls of coconut milk until you reach the right texture.
• Use a properly heated pan but avoid very high heat — this lets the tapioca cook outside without burning before the cheese softens.
• Fresh shredded coconut gives a more pronounced flavor; dried coconut works well if slightly rehydrated.

Variations

• Sweet version: add a tablespoon of honey or jam over the cheese before folding.
• Crispy version: lightly grill thin slices of queijo coalho before using as filling.
• Savory herb version: mix a pinch of black pepper and chopped green onion into the cheese.

FAQ