Coconut Tapioca Crepe with Condensed Milk
A light and indulgent Brazilian-style crepe made with tapioca flour and coconut milk, filled with melted fresh cheese and drizzled with sweet condensed milk. Ready in under 10 minutes, this gluten-free treat is a perfect quick dessert or afternoon snack with a tropical twist.
🛒 Ingredients
4 servings
- 1 cup (240 ml) tapioca flour (granulated tapioca starch)
- 1 heaping tablespoon shredded coconut
- 1 tablespoon coconut milk
- 3 oz (80 g) mild fresh cheese (such as halloumi or fresh mozzarella), thinly sliced
- 4 tablespoons sweetened condensed milk
- Pinch of salt (optional)
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Directions
- 1
Combine the tapioca flour, shredded coconut, and coconut milk in a bowl, mixing well until the mixture is evenly moistened and crumbly.
- 2
Heat a non-stick skillet over medium-low heat with no oil. Using a fine-mesh sieve, sift a thin, even layer of the tapioca mixture across the entire surface of the pan, forming a round crepe shape.
- 3
Cook for 2 to 3 minutes until the crepe sets and the edges pull away from the pan naturally.
- 4
Place the cheese slices over half of the crepe while still in the pan, cover with a lid, and allow the cheese to soften for about 1 minute.
- 5
Drizzle the condensed milk evenly over the cheese, fold or roll the crepe, and serve immediately while warm.
💡 Chef's Tip
Use a fine sieve for a perfectly even, thin crepe. Swap the cheese for cream cheese or ricotta for a creamier filling. A sprinkle of cinnamon or a few drops of vanilla extract on the condensed milk adds a wonderful depth of flavor.
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