The 20 Delicious Recipes with Tapioca to Lose up to 5Kg

The Delicious Recipes with Tapioca to Lose up to 5Kg in a 100% natural way. In addition,  Tapioca  is increasingly common on the table of Brazilians. And,  Tapioca  has been gaining ground precisely because of its various health benefits.

Those who cannot or do not want to ingest gluten , find in Tapioca a great ally. In addition,  Tapioca  is suitable for those people who go to the gym, and for those who want to lose weight and even for children. So, check out below,  The 20 Delicious Recipes with Tapioca to Lose up to 5Kg:

Tapioca Margherita

Ingredients:

• 10 Tablespoons (soup) of Tapioca gum ;

Filling:

• 1 diced tomato;
• 100g of curd cheese in cubes;
• Basil.

Method of preparation:

• Place 5 tablespoons of Tapioca in a preheated nonstick skillet.
• Then spread the Tapioca  with a spoon.
• When the  Tapioca is consistent, turn the dough to bake on the other side. With the  Tapioca  still in the fire, add the chopped tomato, the coalho cheese, and basil in half.
• Fold the Tapioca  dough into a sandwich and repeat the procedure to make the other Tapioca .
• Follow with a basil leaf and serve immediately.

Tapioca Cake with Condensed Milk

Ingredients:

• 2 cups (tea) of granulated Tapioca ;
• ½ cup (tea) of sugar;
• 1 teaspoon of salt;
• 1 Glass (200ml) of coconut milk;
• 1 grated coconut;
• 2 cups (400ml) of hot milk;
• ½ can of light condensed milk;
• Oil for greasing;
• Cherries in syrup for garnish.

Method of preparation:

• In a bowl, mix the granulated Tapioca , sugar, salt and coconut milk.
• add half of the grated coconut and the milk little by little, stirring until smooth, transfer to a greased 24cm diameter hole in the middle and let it rest for 2 hours in the fridge.
• Remove unmold on a plate, drizzle with condensed milk and return to the fridge for another 1 hour.
• Remove, sprinkle with remaining shredded coconut, garnish with cherries and serve.

Tapioca Cake

Ingredients:

• 1 cup (tea) of light margarine;
• 2 cups (tea) of sugar;
• 4 eggs;
• Glass (200ml) of coconut milk;
• 1 glass of skim milk (use empty coconut glass to measure;
• 1 cup (tea) of wheat flour;
• 1 cup (tea) of baking powder;
• 1 and ½ cup (tea) of Tapioca flour ;
• Margarine and wheat flour for greasing;

Syrup:

• Glass (200ml) of coconut milk;
• 1 tablespoon of sugar;

Method of preparation:

• In the mixer, beat the margarine with sugar until it doubles in volume.
• Add eggs one by one.
• Put coconut milk and milk, little by little, adding the two flours.
• Finally, add yeast and mix with a spoon.
• Pour in a greased and floured 22cm diameter shape and take it to the medium oven, preheated for 35 minutes or until when you insert a toothpick it comes out clean, remove from the oven and with the cake still hot, drizzle with coconut milk mixed with sugar. 1 hour.

Tapioca, Coconut and Chocolate Cream

Ingredients:

• 2/3 cup (tea) of Tapioca gum ;
• 2 and ½ Cups (500ml) of skimmed milk;
• 1 Glass (200ml) of coconut milk;
• 1 Tablespoon of light margarine;
• 5 spoons of sugar;
• 5 tablespoons of powdered chocolate;
• 50g of grated coconut.

Method of preparation:

• Soak the Tapioca in the milk for 15 minutes.
• Bring to a low fire with coconut milk, margarine, sugar and chocolate powder, stirring constantly for 15 minutes or until it thickens and releases the bottom of the pan.
• Distribute in jars and let cool.
• Sprinkle with grated coconut and refrigerate for 4 hours before serving.

Tapioca Bruschetta

Ingredients:

• 8 Tablespoons (soup) of hydrated Tapioca gum ;
• 150g grated light mozzarella cheese;
• 100g of cherry tomatoes, halved;
• Oregano and fresh basil to taste.

Method of preparation:

• Pass the Tapioca gum in a sieve and spread it in a non-stick frying pan, pressing lightly with a spoon.
• Take it to the low fire and when it’s firm, turn the dough to firm the other side.
• Remove the Tapioca  from the skillet and cut into small circles with the help of a cutter, spread the mozzarella, tomato and cherry, oregano and basil over the tapioca pasta and return to the skillet for another 1 minute, to melt the cheese, transfer to a plate and serve immediately.

Tapioca Pudding with Strawberry

Ingredients:

• 1 and ½ cup (tea) of Tapioca flour ;
• 1 cup (tea) of grated coconut;
• 350ml of cow’s milk;
• 5 Eggs;
• 1 can of sour cream with whey;
• 1 can of light condensed milk;
• 2 Tablespoons (soup) of light margarine;
• 1 Cup (chopped strawberry tea;
• Strawberries to decorate.

Syrup:

• 1 cup (tea) of sugar;
• ½ cup (100ml) of water.

Method of preparation:

• For the syrup, put the sugar and water in a pan and bring to a low heat, without stirring, until it forms a golden caramel.
• Pour in a form of hole in the middle of 24 cm in diameter spreading.
• Place the Tapioca and grated coconut in a bowl, cover with coconut milk and let it rest for 1 hour.
• Blender, beat the eggs, cream, condensed milk and margarine for 1 minute.
• Add the Tapioca mixture and beat until smooth.
• Pour in the caramel shape, place the strawberries on the dough and take it to the medium oven, preheated in a bain-marie, for 1 hour.
• Remove, let cool and refrigerate for 3 hours, unmold and decorate with strawberries to serve.

Gelatin with Tapioca

Ingredients:

• 1/3 cup (tea) of flour for Tapioca ;
• 2 cups (400ml) of water;
• 3 cups (600ml) of skimmed milk;
• ½ cup (tea) + ¾ cup (tea) of sugar;
• whole lemon peel;
• 2 envelopes of unflavored powdered gelatin;
• 6 tablespoons of boiling water;
• 3 cups (600ml) of pure passion fruit juice.

Method of preparation:

• Let the Tapioca soak in water for 1 hour.
• Transfer the Tapioca  to a pan.
• Add the milk to ½ cup (tea) of sugar and the lemon zest on medium heat until it boils and thickens slightly.
• Remove from heat, let cool and discard the lemon zest.
• Distribute the Tapioca in 8 bowls and reserve in the fridge, dissolve the gelatin in the boiling water and mix with passion fruit juice and the remaining sugar.
• Cut the gelatin into squares and distribute over the cups with Tapioca .
• serve.

Tapioca custard

Ingredients:

• 1 cup (tea) of Tapioca;
• 1 can of light condensed milk;
• 2 cans of skimmed milk (use the empty condensed milk can to measure);
• 1 Glass (tea) of coconut milk;
• 1 cup (tea) of fresh grated coconut;
• Fruit jelly of your choice to accompany.

Method of preparation:

• In a bowl, place the ingredients for the delicacy and mix well.
• Place in a 20 cm diameter refractory and take it to the fridge for 4 hours or until it hardens.
• Remove from the fridge and serve with jam.

Tapioca rondelli

Ingredients:

• 8 Tablespoons (soup) of hydrated Tapioca gum.

Filling:

• 150g of sliced ​​turkey breast;
• 150g sliced ​​light mozzarella cheese;
• 10 arugula leaves.

Method of preparation:

• Pass the Tapioca gum in a sieve and spread it in a large non-stick frying pan, pressing lightly with a spoon;
• Take it to the low fire and when it is firm turn the dough to firm the other side;
• Remove the  Tapioca  from the skillet, spread the turkey breast, the mozzarella and the arugula over the tapioca and roll up the roulade;
• Cut into slices and serve immediately.

Tapioca with Banana and Nutella

Ingredients:

• 16 tablespoons of Tapioca gum;
• Light margarine for greasing;
• Cream ice cream to accompany;
• Chocolate shavings for decoration.

Filling:

• 16 tablespoons of Nutella;
• 2 Bananas.

Method of preparation:

• Place 4 tablespoons of Tapioca gum in a greased skillet and spread well, covering the entire bottom;
• Bake in medium oven until firm, turn for another 2 minutes;
• Spread 4 tablespoons (soup) of Nutella and ¼ of sliced ​​banana over dough, fold in half and transfer to a plate;
• Repeat the procedure with the remaining Tapioca gum and filling, making 3 more Tapioca ;
• Serve immediately with the cream ice cream and decorate with chocolate shavings.

Tapioca Pudding with Pitanga Sauce

Ingredients:

• 1 cup (tea) of tapioca flour;
• 1 and ½ Cup (300ml) of skimmed milk;
• ½ cup (tea) of sugar;
• ½ cup (tea) of water;
• 1 can of light condensed milk;
• 4 eggs;
• ½ cup (100ml) of pure pitanga juice.

Syrup:

• 2 cups (400ml) of pure cherry juice;
• ½ cup (tea) of sugar.

Method of preparation:

• Soak the Tapioca flour in the milk for 1 hour.
• Dissolve the sugar with water and bring to a medium heat.
• Pour into a 22cm diameter mold and set aside.
• Beat the condensed milk, eggs, juice and Tapioca in a blender until homogenized, pour into the mold and bake in a bain-marie for 50 minutes.
• Let it cool down, put it in the fridge for 3 hours and unmold.
• Bring the ingredients of the syrup to the fire until it thickens and pour, when it is cold, over the pudding at the time of serving.

Tapioca snacks

Ingredients:

• 1 cup (tea) of Tapioca;
• 1 cup (tea) of grated cheese;
• Salt to taste;
• 1 Tablespoon of fine herbs;
• 2 cup (400ml) of hot skimmed milk;
• Margarine and wheat flour for greasing.

Method of preparation:

• In a bowl, mix the Tapioca with cheese, salt and herbs;
• Put the hot milk, mix and let it rest for 30 minutes in the gelatin;
• Make balls with the formed dough and arrange in a greased and floured shape;
• Bake in the preheated oven for 30 minutes, turning halfway through, then serve.

Tapioca with Dry Meat

Ingredients:

• 16 tablespoons of Tapioca gum ;
• Margarine for greasing.

Filling:

• 2 Tablespoons (soup) of olive oil;
• ½ onion, chopped;
• 500g of dried meat, desalted, cooked and shredded;
• 2 Tablespoons (soup) of tomato sauce;
• chopped tomato;
• Salt and chopped green smell to taste;
• 1 cup (tea) of cream cheese.

Method of preparation:

• For stuffing, heat a pan with olive oil and fry the onion and beef jerky for 3 minutes.
• Add the sauce, tomato, green smell salt and sauté for 3 minutes, turn off, add the cottage cheese and mix.
• Reserve.
• Place 4 tablespoons of Tapioca gum in a non-stick frying pan, spread well, covering the entire bottom.
• Take the Tapioca  to the medium fire until it’s firm, turn the Tapioca  until it’s firm, turn and leave for another 2 minutes, spread part of the stuffing over the dough and fold it in half.
• Transfer the Tapioca to a plate repeat the procedure with the Tapioca  gum and the remaining stuffing making 3 Tapioca serve next

Tapioca with Guava Jelly

Ingredients:

• ½ teaspoon of sugar;
• 1 cup (tea) of flour;
• 2 cups (tea) of grated light mozzarella cheese.

Jelly:

• 4 ripe guavas, peeled and diced;
• 1/3 Cup (70ml) of water;
• ½ cup (tea) of sugar.

Method of preparation:

• For jam, beat the guavas with the water in the blender until smooth, sift in a pan until all the pulp is removed;
• Mix the sugar and bring to a low heat, stirring occasionally, for 15 minutes or until reduced and a bright color is obtained;
• To test the point, pour a spoonful into a Pyrex dish and turn it over. If the jelly does not run when turning, it is ready;
• Let cool mix the sugar with the flour in a bowl;
• Add water, little by little, kneaded with your hands until it hardens and I managed to stick the starch when pressed;
• Pass through a sieve;
• Heat a medium thick iron skillet and sprinkle a layer of Tapioca forming a circle with cheese;
• Fold in half and let cheese melt, place on plate and serve.

Tapioca pie

Ingredients:

• 1 Pack (200ml) of crackers in water and salt;
• 4 tablespoons of light margarine.

Filling:

• ½ cup (tea) of Tapioca;
• 2 cups (400ml) of skimmed milk;
• 1 large onion, chopped;
• 2 tablespoons of margarine;
• 2 cups (tea) of shredded chicken;
• Salt and black pepper to taste;
• 1 bunch of chopped spinach (leaves only)

Method of preparation:

• Soak the Tapioca in the milk for 2 hours, stirring occasionally to avoid lumps;
• Grind the biscuit in the blender and mix with the margarine until it gets a textured shape;
• Line the bottom of a 26cm diameter removable pan, sauté the onion in margarine until wilted, add the chicken, season with salt and pepper and remove from the heat;
• Spread over the dough;
• Blend the Tapioca with milk and spinach in a blender until smooth;
• Season with salt and pepper to taste and pour over the chicken, take it to the preheated medium oven for 35 minutes or until it is slightly golden;
• Unmold and serve;
• Decorate as you wish.

Tapioca and Dry Meat Pie

Ingredients:

• 1 cup (tea) of Tapioca flour;
• 1 cup (tea) of wheat flour;
• 2 cups (400ml) of hot skimmed milk;
• 3 eggs;
• ½ cup (100ml) of oil;
• 50g of grated Parmesan cheese;
• 200g of cubed curd cheese;
• Salt and black pepper to taste;
• 1 Tablespoon of baking powder;
• Oil and wheat flour for greasing;
• 200g of dried meat, soaked, cooked and shredded.

Method of preparation:

• In the blender, beat the Tapioca;
• The flour, the milk, the eggs, the oil, half of the cheeses, salt and pepper until homogenized;
• Add the yeast and mix with a spoon;
• Pour half of the Tapioca in a greased and floured 25cm X 35cm shape, spread the rest of the cheese, the meat and cover with the rest of the dough;
• Bake in preheated oven for 30 minutes or until golden.
• Let cool, cut into slices and serve.

broccoli tapioca

Ingredients:

• 20 Tablespoons (soup) of hydrated Tapioca gum.

Filling:

• 2 Tablespoons (soup) of olive oil;
• 1 bunch of pre-cooked broccoli in bourgois;
• 1 chopped tomato;
• 2 cups (tea) of light mozzarella cheese in cubes;
• Salt and oregano to taste.

Method of preparation:

• For the Tapioca filling , heat the pan with oil and sauté the broccoli for 2 minutes, add the tomato, mix and turn off the heat;
• Let it cool, add the mozzarella, salt and oregano and mix well;
• Book pass 5 tablespoons (soup) of the Tapioca gum in a sieve and spread in a non-stick frying pan, squeezing lightly with a spoon;
• Take it to the low fire and, when it is firm, turn the dough to firm the other side;
• Spread ¼ of the filling over the dough and fold in half;
• Repeat the procedure making 3 Tapioca ;
• Serve immediately.

Chicken Tapioca

Ingredients:

• 1 kg of tapioca or starch;
• 2 liters of water.

Filling:

• 6 tablespoons of olive oil;
• 2 chopped onions;
• 2 chopped tomatoes;
• 4 cups (tea) of cooked and shredded chicken;
• Salt and black pepper to taste;
• 2 tablespoons of chopped parsley;
• 4 tablespoons of chopped olives;
• 2 cups (tea) of light cream cheese.

Method of preparation:

• In a bowl, soak the tapioca in water for 2 hours, break the starch into pieces and let it dry for 2 hours on a dry cloth;
• Pass the Tapioca  through a sieve;
• Take the Tapioca  to the fire in a non-stick frying pan, and with the help of a spoon, spread a portion of sieve starch, smoothing it well to soften it;
• Leave on low heat for 3 minutes or until the dough has connected;
• In a pan put the olive oil, onion, tomato, chicken, salt, pepper, parsley and olive, and let it sauté for 10 minutes;
• Remove from heat and stir in the curd;
• Place a portion of filling in Tapioca and pinch the edges;
• Serve immediately.

Green Tapioca with Ricotta Cream and Sun-Dried Tomato

Ingredients:

• 1 bunch of spinach;
• water for cooking;
• 3 cups (tea) of sweet sprinkle.

Filling:

• 500g of mashed ricotta;
• 1 cup (200ml) of hot skimmed milk;
• 1 cup (tea) of chopped sun-dried tomato;
• Salt to taste.

Method of preparation:

• For the ricotta filling in the blender and gradually add the milk, whisking constantly until it forms a smooth and consistent cream;
• Remove from the blender, mix with sun-dried tomatoes and salt, set aside;
• Cook spinach in boiling water for 3 minutes;
• Drain use spinach in another preparation;
• Reserve the cooking water in a bowl, place the flour and gradually add ½ cup (100 ml) of the spinach cooking water, approximately, until you get a consistent dough. If necessary, use more cooking water, pass through a sieve;
• Place 4 tablespoons of the Tapioca  dough in a medium non-stick frying pan and press lightly with the spoon;
• Take the Tapioca  to medium heat, leave for 3 minutes, turn and leave for another 3 minutes;
• Spread ¼ of the filling over the Tapioca and fold in half;
• Repeat the procedure with the rest of the mixture making 3 more Tapioca serve