Tapioca com Queijo e Coco

Tapioca is the street breakfast of Brazil's Northeast — sold at beach kiosks in Fortaleza, morning markets in Recife, and roadside barracas across the sertão. Unlike French crêpes, tapioca is made from hydrated tapioca starch (goma de tapioca) that is scattered directly into a dry hot pan where it fuses into a soft, chewy, naturally gluten-free crepe in minutes. The classic filling is coalho cheese (a squeaky, semi-firm cheese that softens without fully melting) with shredded dried coconut, though sweet fillings of banana and condensed milk are equally popular.

Serves: 4

Ingredients

• 400 g (14 oz) hydrated tapioca starch (goma de tapioca) or polvilho doce, sifted
• 200 g (7 oz) queijo coalho or halloumi, cut into thin strips
• 80 g (3 oz) dried shredded coconut (unsweetened)
• 2 tbsp (30 g) unsalted butter (optional, for the cheese)
• Pinch of salt

Instructions

1. Sift the tapioca starch through a fine sieve onto a clean dry surface — it should be light and powdery. Season with a pinch of salt.
2. Heat a 22 cm (9 in) non-stick or cast iron pan over medium heat. No oil is needed.
3. Scatter a thin, even layer of tapioca starch over the surface of the pan (about 4–5 tbsp, covering the pan base). After 1–2 minutes, the granules will fuse into a single white crepe. You will see the edges just beginning to set.
4. Lay strips of queijo coalho across one half and scatter over the shredded coconut.
5. Fold the crepe in half over the filling. Press down gently with a spatula. Cook for a further 1 minute until the cheese softens and the base is just lightly golden.
6. Slide onto a plate and serve immediately — tapioca becomes chewy if left to cool.
7. Repeat for the remaining portions.

Cook's Notes: Hydrated tapioca starch (goma de tapioca) is sold wet or as dry polvilho doce — if using dry, hydrate by mixing with just enough water until it resembles damp sand, then sieve before use. Tapioca crepes are naturally gluten-free and ready in under 5 minutes once the pan is hot.