Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups (170g) tapioca flour/starch
  • 1 teaspoon fine Himalayan salt
  • 1 egg (room temperature* (substitute to make it vegan))
  • 1/3 cup (60g) olive oil
  • 2/3 cup (133ml) full-fat coconut milk
  • 1/2 cup (65g) grated cheese ((optional to keep it dairy-free)**)

Instruction

  • Preheat the oven to 400°F.
  • In a large bowl, add the tapioca, salt, egg, olive oil, coconut milk, and cheese and mix with a spoon to combine everything (you can also blend all ingredients in a blender, then mix in the cheese with a spoon).
  • Spoon the batter into a standard size or mini muffin tin filling each cup 1/2 to 3/4 full. If you’re using a silicon muffin tin you don’t need to grease the pan, but if you’re using the aluminum or another type of pan, be sure to grease each cup with olive oil, butter, or coconut oil so nothing sticks during baking. You can also use paper liners instead.
  • Bake for about 20-25 minutes, or until your pao de queijo is lightly golden on top. Let it cool in the pan for 5 minutes then serve while still warm.