Ingredients
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1 cup tapioca flour
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1/2 cup shredded unsweetened coconut
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1 cup coconut milk
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1/4 cup water
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1/4 tsp salt
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1 ripe banana, sliced
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1/2 cup fresh mango, diced
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1/4 cup fresh pineapple, diced
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2 tbsp agave nectar or maple syrup (optional, for drizzling)
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1 Fresh mint leaves for garnish
Directions
Serve these Brazilian tapioca pancakes warm and enjoy a taste of the tropics!
Tapioca pancakes are a traditional Brazilian treat known as “tapioca crepes” or “beiju.” Customize your fillings with your favorite fruits or vegan spreads for a delightful breakfast experience.
Steps
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1
Done
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In a mixing bowl, combine the tapioca flour and shredded coconut. |
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2
Done
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In a small saucepan, heat the coconut milk and water over medium-low heat until it starts to steam. Do not let it boil. |
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3
Done
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Pour the hot coconut milk mixture over the tapioca flour and coconut mixture. Stir well until you have a thick, smooth batter. Let it rest for 10 minutes to cool and thicken. |
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4
Done
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Heat a non-stick skillet or frying pan over medium heat. |
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5
Done
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Ladle a small amount of the tapioca batter onto the hot skillet, spreading it out into a thin, even circle using the back of a spoon. Cook for about 2-3 minutes until the edges start to lift and the bottom turns golden brown. |
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6
Done
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Carefully flip the tapioca pancake and cook for another 2 minutes until the other side is golden brown as well. Repeat this process with the remaining batter. |
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7
Done
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Assemble your tapioca pancakes by placing a few banana slices, mango chunks, and pineapple pieces on one half of each pancake. |
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8
Done
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Fold the other half over the fruit to create a half-moon shape. |
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9
Done
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Drizzle with agave nectar or maple syrup if desired and garnish with fresh mint leaves. |
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