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Home Tapioca pancake with coconut sauce

Tapioca pancake with coconut sauce

Name: Tapioca pancake with coconut sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 person
Cuisine: Brazilian
Ingredients: 140 g tapioca flour; a splash of water; 250 ml coconut milk; 1 1/2 tablespoons arrowroot; 1 teaspoon agave syrup; 1 tablespoon shredded coconut

Recipes Vegan Gluten-free Desserts

Often when you travel to other countries you come across the most delicious dishes. I'm lucky that some of my in-laws are Brazilian, and two years ago we went to visit them for three weeks. In the Netherlands I had already been introduced to a number of Brazilian dishes, but once we arrived in Brazil it felt like I was bombarded with goodies.

Recipe

Tapioca pancake with coconut sauce

Tapioca pancake with coconut sauce is a delicious gluten-free pancake from Brazil. The tapioca flour provides a unique texture, and the creamy coconut sauce adds a subtle sweetness. This dish is easy to make and perfect for anyone looking for a sugar-free, wheat-free treat!

Course	Dessert
Kitchen	Brazilian
Servings	1 person

Preparation time

Preparation time	5 min
Total	20 minutes

Equipment

Bowl
Fork
Fine sieve
Small saucepan
Pancake pan
Spoon

Ingredients

140 g tapioca flour
a splash of water
250 ml coconut milk
1 1/2 tablespoons arrowroot
1 teaspoon agave syrup
1 tablespoon shredded coconut

How do you make a tapioca pancake with coconut sauce?

In a bowl, gradually add a little water to the tapioca flour. Tapioca flour is a strange substance, a bit like cornstarch. The tapioca should mix with the water and be able to be broken up into lumps with a fork. If it stays liquid it's too wet, so add a bit more flour.
When you have nice lumps, push all the flour through a fine sieve into a separate bowl. Set this bowl aside — the flour is now ready for making the crepe.
Put the coconut milk, shredded coconut and agave syrup in a small saucepan and bring to a boil. Let it simmer for 5 minutes over low heat.
Then add the arrowroot (or cornstarch) and take the pan off the heat. Stir occasionally until the sauce begins to thicken.
Put a layer of tapioca flour about 2 cm thick in the pan and press down firmly. After a couple of minutes (2–3) flip the tapioca and let the other side cook briefly as well.
Place the tapioca pancake on a plate and spoon plenty of the coconut sauce over it. Fold it in half before the pancake cools — it becomes brittle when cold. Enjoy!

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This tapioca pancake is a delicious gluten-free alternative to the classic pancake. The combination with the warm coconut sauce makes the dish extra special. Make sure to fold the pancake while it's still warm — otherwise it will become too brittle.

Tapioca flour behaves differently from regular flour, so take the time to mix it well and push it through the sieve. The coconut sauce is quick to make and can be prepared ahead of time. Reheat the sauce briefly before spooning it over the pancake.

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