Pan-Fried Tapioca Crepes with Coconut and Cheese Filling
Traditional Brazilian tapioca crepes fried until crisp on the outside and filled with creamy coconut and melted cheese for a delightful sweet-and-savory snack. This brazilian-inspired snacks (gluten free) ready in about 25 minutes turns tapioca flour (polvilho), water, grated mozzarella cheese 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 (polvilho)
- 1/3 cup water
- 1/2 cup grated mozzarella cheese
- 1/3 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Instructions
- Step 1: In a medium bowl, mix 1 cup tapioca flour with 1/3 cup water and 1/4 teaspoon salt, stirring until the mixture forms a crumbly, slightly moist texture resembling coarse sand.
- Step 2: Heat a nonstick skillet over medium heat and melt 1 tablespoon butter, swirling to coat the surface.
- Step 3: Spread about 1/4 cup of the tapioca mixture evenly over the skillet in a thin circle about 6 inches in diameter. Cook for 1-2 minutes until the edges start to firm and the bottom is lightly crisp.
- Step 4: Flip the crepe carefully and immediately sprinkle 2 tablespoons grated mozzarella cheese and 2 tablespoons sweetened shredded coconut evenly over half of the crepe.
- Step 5: Fold the crepe over the filling and cook for another 1-2 minutes until the cheese melts and the crepe is golden and crisp on both sides.
- Step 6: Remove from the skillet and repeat with remaining batter and filling.
- Step 7: Serve warm as a snack or light dessert highlighting classic Brazilian ingredients.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Fried Tapioca Crepes with Coconut and Cheese Filling 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 Pan-Fried Tapioca Crepes with Coconut and Cheese Filling?
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 Pan-Fried Tapioca Crepes with Coconut and Cheese Filling?
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 Pan-Fried Tapioca Crepes with Coconut and Cheese Filling 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 Pan-Fried Tapioca Crepes with Coconut and Cheese Filling 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.
