4 1/2 cups of sweet manioc flour
3 cups of coconut milk
2 1/4 cups of water
1 cup of sugar
1 tablespoon of cinnamon powder
1 pinch of salt
For decorating
2 candied cherries
Pitanga or hortelã leaves
Accessory
Sieve
4 1/2 cups of sweet manioc flour
3 cups of coconut milk
2 1/4 cups of water
1 cup of sugar
1 tablespoon of cinnamon powder
1 pinch of salt
For decorating
2 candied cherries
Pitanga or hortelã leaves
Accessory
Sieve
1
In a bowl, place the manioc flour, add 1 1/4 cups of water and mix with your fingertips until you get a fine crumb
2
Heat a non-stick pan over medium heat and sift one quarter cup of manioc flour onto it
Spread it evenly and let it set
Flip and cook the other side (don't let it brown)
Remove and reserve on a plate
Repeat the process with the remaining manioc flour
3
In another bowl, mix together coconut milk, sugar, and remaining water
Place one tapioca in a plate, bathe it with a little of the coconut milk mixture
Place another tapioca on top and pour more coconut milk
Repeat until all tapiocas are used up
Dust with cinnamon powder, and if desired, decorate with candied cherries and leaves.
