Ingredients
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1 cup hydrated tapioca flour tapioca flour1 cup hydrated tapioca flour (beiju/tapioca starch)
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1 frozen açaí puree1 frozen açaí pack or 1/2 cup frozen açaí puree
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1 ripe banana1 ripe banana
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1/2 cup coconut coconut yogurt1/2 cup coconut yogurt
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1 tablespoon maple syrup or agave maple syrup1 tablespoon maple syrup or agave syrup
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1/2 cup diced fresh mango1/2 cup diced fresh mango
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1/2 cup diced fresh pineapple1/2 cup diced fresh pineapple
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2 tablespoons chopped fresh mint2 tablespoons chopped fresh mint
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Pinch of sea sea saltPinch of sea salt
Directions
Inspired by Brazil’s love for tapioca crepes and the Amazonian superfruit açaí, this vegan breakfast recipe features chewy tapioca ‘tacos’ filled with a creamy, antioxidant-rich açaí-banana blend and a vibrant mango-pineapple salsa. It’s a naturally gluten-free, plant-based twist on classic Brazilian flavors—delicious, energizing, and perfect for busy mornings!
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