Tapioca com Coco

Tapioca com Coco is a delightful Brazilian breakfast dish made from cassava flour, giving it a chewy texture and a wonderful coconut flavor. This low-carb option is perfect for those seeking a nutritious start to their day.

Ingredients

• Tapioca flour - 100 grams
• Coconut flakes - 30 grams
• Coconut milk - 100 ml
• Egg - 1 large
• Salt - a pinch
• Sweetener (optional) - to taste

Steps

1. In a bowl, mix the tapioca flour with a pinch of salt and stir well.
2. Gradually add the coconut milk to the tapioca flour, mixing until a smooth batter forms.
3. Heat a non-stick skillet over medium heat and lightly grease it if necessary.
4. Pour half of the batter into the skillet, spreading it evenly to form a thin layer.
5. Cook for about 2-3 minutes until the edges start to lift and the surface is set.
6. Sprinkle half of the coconut flakes on top of the cooked tapioca and crack the egg over it.
7. Fold the tapioca over to create a half-moon shape and cook for an additional 1-2 minutes until the egg is cooked to your liking.
8. Repeat the process for the second serving with the remaining batter and coconut flakes.
9. Serve warm, optionally with sweetener drizzled over the top.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 186 mg
• Total Fat: 14 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Water: 0.1 L

Health Benefits

• High in healthy fats from coconut, which can provide sustained energy.
• Low in carbohydrates, making it suitable for low-carb diets.

Tags