In Brazil, pão de queijo is as popular as caipirinhas, garotas and futbol, and the cheesy bread snack has been tempting the country’s tastebuds for more than two centuries. While it is hard to improve on near perfection, PRØHBTD’s recipe gives pão de queijo an elevated twist with the addition of Toasted Coconut Oil (recipe here). You might not know Minas Gerais from Ricky Gervais, but one bite of our cannabis-infused pão de queijo, and you’ll be happier than a Brazilian doing cachaça shots with Neymar!
Cookie Cooling Rack
1/3 Cup of Toasted Coconut Oil
2/3 Cup of Milk
1 1/2 Cups of Tapioca Flour
1/4 Cup of Grated Parmesan Cheese
1/2 Cup of Queso Fresco
1/4 Teaspoon of Cayenne Pepper
1/2 Teaspoon of Salt
1/2 Teaspoon of Black Pepper
Preheat the oven to 450°F. In the glass bowl, add the egg and toasted coconut oil, and mix together with your hands. Next, pour in the milk and continue mixing, and then fold in the tapioca flour. Now for the cheese. Add the parmesan cheese and queso fresco to the bowl, and continue mixing. Finally, add the cayenne pepper, salt and black pepper, and combine all the ingredients together. Let the cheesy batter sit for 20 minutes.
Using a tablespoon, scoop up dabs of batter and portion them evenly in a mini-muffin tin. Once all the batter is in the tin, place it inside the oven and bake for 13 minutes. Then remove the tin, and transfer the warm cheese balls onto a cookie cooling rack. In a few minutes, the Pão De Queijo cheese balls will be ready to eat.