Crispy Tapioca Pancakes with Cheese and Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Popular Brazilian snack 'tapioca' pancakes made from hydrated tapioca starch, filled with melted cheese and shredded coconut for a delightful sweet-savory balance. This brazilian-inspired snacks (gluten free) ready in about 20 minutes layers tapioca starch (goma de tapioca), water, grated mozzarella cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Brazilian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, gradually add 1/4 cup water to 1 cup tapioca starch while stirring until the starch has a grainy but moist texture that can be sifted.
  2. Step 2: Heat a nonstick skillet over medium heat and lightly grease with 1/2 tbsp unsalted butter.
  3. Step 3: Sift a thin, even layer (about 2 tbsp) of the hydrated tapioca starch into the skillet, forming a 6-inch round pancake. Cook for 1-2 minutes until the starch granules bind and the edges lift.
  4. Step 4: Sprinkle 2 tbsp grated mozzarella cheese and 1 tbsp sweetened shredded coconut over half of the pancake, then fold the other half over to cover the filling.
  5. Step 5: Cook for another 1-2 minutes until the cheese melts and the tapioca pancake is crisp on the outside.
  6. Step 6: Transfer to a plate, brush with remaining 1/2 tbsp butter, and sprinkle 1/4 tsp salt evenly over the top. Repeat with remaining ingredients to make 3 more pancakes.

Frequently asked questions

How long does Crispy Tapioca Pancakes with Cheese and Coconut take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Crispy Tapioca Pancakes with Cheese and Coconut?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Crispy Tapioca Pancakes with Cheese and Coconut?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Tapioca Pancakes with Cheese and Coconut for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crispy Tapioca Pancakes with Cheese and Coconut gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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