Tapioca de Coco

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Rub the hydrated tapioca starch through a sieve and mix with a pinch of salt; it should feel damp but loose, not like batter.

Ingredients quick view

2 cups hydrated tapioca starch (goma de tapioca)

pinch of salt

1 cup fresh shredded coconut

1/3 cup condensed milk or grated queijo coalho, optional

Prepare the defining regional ingredients before cooking so the traditional sequence remains clear.

Taste for salt near the end, especially when cured meat, cheese, or dendê is used.

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