Brazilian Tapioca Crepes with Cheese and Coconut

In a medium bowl, combine the hydrated tapioca flour and salt. Gradually add water, mixing with your hands until the mixture resembles wet sand and can be pressed together, but is still crumbly. If it's too dry, add a tiny bit more water; if too wet, add a little more tapioca flour.

Heat a non-stick skillet over medium heat. Lightly grease the pan with 1/2 teaspoon of butter.

Using a fine-mesh sieve, sprinkle about 1/2 cup of the tapioca mixture evenly over the hot skillet, forming a thin, round crepe. Ensure there are no gaps.

Cook for 1-2 minutes, or until the edges start to lift and the crepe holds together. Do not flip it yet.

Sprinkle half of the shredded mozzarella cheese and half of the shredded coconut over one half of the crepe.

Using a spatula, carefully fold the plain half of the crepe over the filling, creating a half-moon shape.

Cook for another 1-2 minutes on each side, pressing gently with the spatula, until the cheese is melted and the crepe is lightly golden and slightly crispy.

Remove the crepe from the skillet and repeat the process with the remaining tapioca mixture and filling to make the second crepe.

Serve immediately and enjoy your Brazilian Tapioca Crepes with Cheese and Coconut.