Coconut Tapioca with Cheese

Step 1

In a medium bowl, whisk together the 1 cup tapioca starch, 1/4 cup shredded coconut, and 1/4 teaspoon salt. Add the 1 cup water and stir until smooth; the batter will be thin.

Step 2

Heat a nonstick skillet over medium heat and add the 1 tablespoon butter, swirling to coat the pan. Pour in half the batter (about 1/2 cup) and tilt to spread into a thin, even circle.

Step 3

Cook until the edges look dry and the top is set, about 2 minutes. The bottom should be lightly golden and crisp when you peek with a spatula.

Step 4

Sprinkle half the 1/2 cup mozzarella over one half of the tapioca. Fold the other half over to form a half-moon, pressing gently.

Step 5

Cook for another 1 minute until the cheese is melted and the outside is golden and crisp. Slide onto a plate and repeat with the remaining batter and cheese. Serve hot.

Step 6

Tip: Don't overmix the batter—a few lumps are fine. The tapioca will become chewy as it cools, so eat immediately for the best texture.