Bolinho de Estudante

Another version of gluten-free Brazilian “doughnuts.”

1-1/2 C tapioca flour
1/3 C sugar
2/3 C grated coconut
1 C milk
Pinch salt
1/2 to 1 C water
Oil for deep-frying
Powdered sugar

n a bowl, mix the tapioca flour, sugar, coconut, milk, and salt. Add enough water to make a smooth paste and let stand for 15 minutes.

Using plenty of tapioca flour to dust surfaces, roll it out on a floured board, about 1/2-inch thick. Cut disks with a cookie cutter or a glass that are about 2 inches across.

Deep fry the disks in hot oil until golden brown. Drain and sprinkle with cinnamon and powdered sugar.