Pão de Queijo

Brazilian · serves 20 · about 40 minutes

Naturally gluten-free cheese breads: crisp shell, stretchy cheese-pull center. Made from tapioca starch, they vanish off the table the second they cool enough to hold.

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Ingredients

• 2 cups tapioca starch
• 1 cup Iberia Coconut Milk 13.5 oz
• 1/3 cup Iberia Extra Virgin Olive Oil Blend 51 oz
• 2 eggs
• 1.5 cups grated parmesan and Minas cheese
• 1 tsp salt

Method

1. Bring the Iberia Coconut Milk, Iberia Olive Oil, and salt to a boil.
2. Pour over the tapioca starch and mix; it will look clumpy. Let cool 10 minutes.
3. Beat in the eggs one at a time, then the cheese, until a sticky dough forms.
4. Scoop into balls with wet hands and place on a lined tray.
5. Bake at 400°F for 18 to 20 minutes until puffed and golden.
6. Eat warm.

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