Sweet Tapioca Pancakes with Coconut and Guava Sauce
Brazilian tapioca pancakes made from tapioca starch, filled with melted coconut and topped with a tangy guava fruit sauce. This Brazilian-inspired recipe, ready in about 20 minutes, layers tapioca starch, shredded fresh coconut, sweetened condensed milk 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 250 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.
Ingredients
- 1 cup tapioca starch
- 1/2 cup shredded fresh coconut
- 1/3 cup sweetened condensed milk
- 2 tbsp unsalted butter
- 4 oz, chopped guava paste
- 1/2 cup water
- 2 tbsp sugar
- 1 tbsp lime juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat a non-stick skillet over medium heat. Spread 1/4 cup of dry tapioca starch evenly in the skillet to form a thin pancake. Cook for 1-2 minutes until edges start to lift and the starch binds into a pancake.
- Step 2: Sprinkle 2 tbsp shredded fresh coconut evenly over the tapioca pancake and drizzle with 1 tbsp sweetened condensed milk. Fold the pancake in half and cook for an additional 1 minute until the filling is warm and slightly melted.
- Step 3: For the guava sauce, combine 4 oz chopped guava paste, 1/2 cup water, 2 tbsp sugar, and 1 tbsp lime juice in a small saucepan. Simmer over medium heat for 5 minutes until the guava paste dissolves and sauce thickens slightly.
- Step 4: Serve tapioca pancakes warm, topped with a generous spoonful of the tangy guava sauce and a small pat of 2 tbsp unsalted butter melting on top.
Frequently asked questions
How long does Sweet Tapioca Pancakes with Coconut and Guava Sauce 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 Sweet Tapioca Pancakes with Coconut and Guava Sauce?
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 Sweet Tapioca Pancakes with Coconut and Guava Sauce?
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 Sweet Tapioca Pancakes with Coconut and Guava Sauce 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.
What goes well with Sweet Tapioca Pancakes with Coconut and Guava Sauce?
Brazilian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
