I cannot deny my passion for a tapioca. A super versatile ingredient in the kitchen, tapioca reigns in our local cuisine , composing all types of popular Brazilian dishes. And no other dish from Bahia is as popular as the "tapioca beiju". Today we can find tapioca stands in street markets and even in the most renowned restaurants, mainly in Rio and São Paulo. 

This growing popularity of the tapioca is also due to the fact that it has NO gluten. And now that many people have decided, based on medical advice or their own experience, to cut gluten from their diet, the tapioca has become more popular in our day to day life, especially as a replacement for your breakfast bread.

Bon Appetite !


For 6 servings

Outer layer

3 cups of tapioca flour 

Sea salt (optional)


1 mango

1 teaspoon of arrowroot or maize starch 

Fresh grated coconut for garnish


Outer layer

1. Heat the skillet over low heat. Add a pinch of salt to the tapioca flour.

Sift the flour gradually into the pan ( about 2 tablespoons for an average tapioca ) . The thinner the dough, the better, however it can break when too thin. Leave for about 1 minute and then turn it over. Leave the dough for another 30 seconds and remove. 

it from the pan. It will be ready to be filled!


1. Peel the mangos and cut them into squares. Squeeze the seed in your hand as to fully

juice the fruit. Return to heat and cook until it becomes a creamy texture, but without the pieces falling apart completely.

2 . Add the arrowroot diluted with 3 tablespoons of water. Lower the heat, mix well and voilá! After stuffing the tapioca, garnish it with some freshly grated coconut.