Minimalist Skillet Pão de Queijo with Coconut Milk

1.In a medium bowl, combine the tapioca flour and salt, mixing well to ensure there are no lumps.

2.In a small saucepan, heat the milk and coconut milk over medium heat until it just begins to simmer.

3.Pour the hot milk mixture over the tapioca flour and salt, stirring quickly with a spoon until the mixture is smooth and well combined.

4.Allow the mixture to cool for a few minutes, then add the egg and mix until fully incorporated.

5.Fold in the shredded cheese until evenly distributed throughout the dough.

6.Preheat a non-stick skillet over medium heat. You can lightly grease it with a bit of coconut milk if desired.

7.Scoop about 2 tablespoons of the dough into the skillet, flattening it slightly with the back of the spoon to form a small patty.

8.Cook for about 3-4 minutes on one side until golden brown, then carefully flip and cook for another 3-4 minutes on the other side until golden and cooked through.

9.Repeat with the remaining dough, adjusting the heat as necessary to prevent burning.