Brazilian Coconut Tapioca Pancakes (Beiju de Tapioca)

In a medium bowl, combine the tapioca flour and salt. Gradually add 2 tablespoons of water, mixing with your hands until the mixture resembles wet sand and can be pressed together.

Pass the tapioca mixture through a fine-mesh sieve into another bowl to remove any lumps and create a fine, uniform flour.

Stir in the shredded coconut into the sieved tapioca mixture.

Heat a non-stick skillet over medium heat. Add 1/2 tablespoon of butter or coconut oil and swirl to coat the pan.

Sprinkle about 1/2 cup of the tapioca mixture evenly over the hot skillet, forming a thin, round pancake. Do not press it down.

Cook for 2-3 minutes, or until the edges start to lift and the pancake holds together. Carefully flip the pancake.

Cook for another 1-2 minutes on the second side, until lightly golden and slightly crisp. Remove from the skillet.

Repeat with the remaining tapioca mixture, adding more butter or coconut oil as needed for each pancake.

Serve immediately, optionally with a drizzle of honey or a sprinkle of cinnamon.