Of which 4.3 g sugars and 7.3 g saturated fat.
No-added-sugar version: 225 kcal and 2.1 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg)
Allergens egg
Baked tapioca and coconut balls
Crisp outside, chewy inside, like pão de queijo (Brazilian cheese bread).
Ingredients
- 260 g (9 oz) tapioca pearls — not the hydrated tapioca
- 80 g (2¾ oz) unsweetened shredded coconut
- 1 tsp salt (6 g)
- 1½ tbsp sugar (18 g / ¾ oz) — no added sugar: 2 tbsp erythritol (24 g)
- 360 ml (1½ cups) coconut milk
- 120 ml (½ cup) water
- 2 eggs (100 g / 3½ oz)
- olive oil, for greasing
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- In a bowl, mix the tapioca, coconut, salt and sugar.
- Bring the coconut milk and water to a boil and pour it over the dry mixture.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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