Brazilian Coconut Tapioca with Sweetened Condensed Milk
A beloved Brazilian street food classic ready in just 10 minutes! These delicate, naturally gluten-free tapioca crepes filled with creamy condensed milk and fresh grated coconut are the perfect quick dessert or indulgent breakfast that requires zero baking skills.
🛒 Ingredients
8 servings
- 500 g hydrated tapioca flour (massa para tapioca)
- 1 can (14 oz / 395 g) sweetened condensed milk
- Fresh grated coconut, to taste
- 1 pinch of salt (optional)
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Directions
- 1
Heat a non-stick skillet over medium-high heat with no oil or butter.
- 2
Sprinkle about 5 tablespoons of tapioca flour into the pan and spread it into a thin, even circle.
- 3
Let it dry for 1-2 minutes until the edges lift and the surface looks completely opaque — do not let it brown.
- 4
Gently flip the tapioca crepe with a spatula and dry the other side for 30 seconds.
- 5
Slide the crepe onto a serving plate.
- 6
Drizzle sweetened condensed milk generously over the surface and sprinkle with grated coconut.
- 7
Fold in half and serve immediately while still warm.
- 8
Repeat with remaining flour to make additional crepes.
💡 Chef's Tip
Use hydrated tapioca flour (not cassava flour or dry tapioca starch) — this is the key ingredient. Find it at Brazilian or Latin American grocery stores. Try other fillings like Nutella, fresh strawberries, peanut butter or soft cheese for endless variations!
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