After posting about pao de queijo, I wanted to play with the recipe and see what else I could make. Tapioca went well with cheese in pao de queijo and with black sesame and soy sauce in the Korean mochi bread. I wasn’t ready to commit to chocolate chips like Dr. Sam suggested, but I did want to turn away from savory and try something sweet so I settled on coconut. It was actually really easy to modify the Kitchn‘s recipe for pao de queijo for coconut instead of cheese. I swapped coconut milk for the whole milk, added a teaspoon of sugar in addition to the teaspoon of salt and swapped 1 cup of sweetened flaked coconut for the cheese. Otherwise I followed the same recipe. The verdict was unanimous: delicious! Even Professor Peaches tried and loved them.
The only things I would change next time is not to double up on the sweetness: either 1 tsp of sugar and unsweetened coconut or no added sugar and sweetened coconut, but that being said, the boys of the house didn’t mind the sweetness level at all.
1 cup coconut milk or cream (I haven’t tried but I wouldn’t recommend using a coconut milk beverage product)
1/2 cup oil
1 teaspoon salt
2 cups tapioca flour
1 cup sweetened flaked coconut
Follow instructions from the Kitchn for pao de queijo. And then I brush the pao with a little bit of water just before baking for added crustiness. Yum!