Grilled Cheese Tapioca Crepes with Coconut and Guava Jam
Brazilian tapioca crepes filled with melted queijo coalho cheese and served with sweet guava jam and a drizzle of coconut cream for a delightful snack. This brazilian-inspired snacks (gluten-free, vegetarian) ready in about 25 minutes turns tapioca flour, guava jam, tablespoons coconut cream into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.
Ingredients
- 1 cup tapioca flour
- 6 ounces, sliced thin queijo coalho cheese
- 1/3 cup guava jam
- 2 tablespoons coconut cream
- 1/4 teaspoon salt
- 1/3 cup water
Instructions
- Step 1: In a mixing bowl, combine 1 cup tapioca flour with 1/4 teaspoon salt. Gradually stir in 1/3 cup water until the mixture resembles coarse sand and holds shape when pressed.
- Step 2: Heat a non-stick skillet over medium heat. Spread about 1/4 cup of the tapioca mixture evenly into a 6-inch circle, pressing gently to compact.
- Step 3: Cook the crepe for about 2 minutes until the edges firm up and the bottom turns slightly translucent and holds together.
- Step 4: Flip the crepe carefully and place 1 ounce sliced queijo coalho cheese on one half. Cook for 1-2 minutes until cheese melts and crepe edges become slightly crispy.
- Step 5: Fold the crepe over the cheese and transfer to a plate. Repeat to make 3 more crepes.
- Step 6: Serve warm with 1/3 cup guava jam on the side and drizzle 2 tablespoons coconut cream over the top for a tropical sweetness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Cheese Tapioca Crepes with Coconut and Guava Jam take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Cheese Tapioca Crepes with Coconut and Guava Jam?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Grilled Cheese Tapioca Crepes with Coconut and Guava Jam?
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 Grilled Cheese Tapioca Crepes with Coconut and Guava Jam 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 Grilled Cheese Tapioca Crepes with Coconut and Guava Jam gluten-free?
Yes — this recipe is tagged gluten-free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
