Tapioca Flatbread with Coconut and Cheese Filling

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

Gluten-free tapioca flatbread lightly toasted and stuffed with creamy cheese and fresh coconut, a popular Brazilian snack. This brazilian-inspired gluten free (gluten free) ready in about 20 minutes pairs tapioca flour, water, teaspoon salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 2 Brazilian cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 cup tapioca flour, 1/2 cup water, and 1/4 teaspoon salt. Stir until a coarse, crumbly mixture forms with no dry spots.
  2. Step 2: Heat a non-stick skillet over medium heat and melt 1 tablespoon butter.
  3. Step 3: Spread half of the tapioca mixture evenly in a thin layer (about 6 inches diameter) in the skillet. Cook for 2 minutes until edges start to set and the bottom is firm.
  4. Step 4: Flip the flatbread carefully and cook the other side for 1 minute.
  5. Step 5: Immediately sprinkle 1/4 cup grated mozzarella cheese and 2 tablespoons fresh shredded coconut over half the flatbread. Fold it over and press gently.
  6. Step 6: Cook folded flatbread for another 1-2 minutes until cheese melts and tapioca is fully cooked through with a slightly chewy texture.
  7. Step 7: Remove from skillet and repeat steps 3 to 6 with remaining ingredients. Serve warm as a snack or light meal.

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Frequently asked questions

How long does Tapioca Flatbread with Coconut and Cheese Filling take to make?

Total time is about 20 minutes (10 min prep + 10 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 Tapioca Flatbread with Coconut and Cheese Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tapioca flour from drying out.

Can I substitute ingredients in Tapioca Flatbread 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 Tapioca Flatbread with Coconut and Cheese Filling for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tapioca Flatbread 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.

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