The coxinha is a beloved Brazilian snack that’s hard to resist. Today, we’re sharing a unique twist: heart of palm coxinha. We’re sure everyone in your house will love this flavorful version. Let’s get cooking!
Ingredients for Heart of Palm Coxinha:
- 1 tsp salt;
- 1 cup hearts of palm, chopped;
- 1 tbsp extra-virgin olive oil;
- ½ small onion, finely chopped;
- 1 tomato, seeded and chopped;
- 2 tbsp green olives, chopped;
- Fresh parsley, to taste;
- 1 pinch of salt;
- 1.1 lbs (approx. 500g) yuca (cassava), cooked and mashed;
- 7 oz (approx. 200g) carrots, cooked and mashed;
- 4 tbsp cassava flour (toasted);
- 1 tbsp vegan butter or margarine.
How to make Heart of Palm Coxinha:
- In a bowl, combine the mashed yuca and carrots, mixing well;
- Add the cassava flour, salt, and vegan butter. Mix until you achieve a smooth, consistent dough;
- Set the dough aside;
- In a pan, heat the olive oil over medium-high heat and sauté the onion;
- Add the hearts of palm, tomato, olives, parsley, and salt. Mix well and set aside to cool;
- Take a small portion of the dough and flatten it into your palm;
- Place a tablespoon of the filling in the center;
- Shape into a teardrop (coxinha) and place on a baking sheet;
- Repeat until all dough and filling are used;
- Bake in a preheated oven at 350°F (180°C) for about 30 minutes, or until golden brown.
Enjoy!
Pro Tip:
To make your dough even more flavorful, try adding a splash of vegetable broth when preparing the yuca and carrots. This will enhance the savory notes of the dough.
Did you know?
The coxinha is a iconic Brazilian snack with roots in São Paulo. While the chicken version is the most famous, the heart of palm filling has become a favorite, especially among vegetarians and vegans. Hearts of palm are versatile, nutrient-rich, and have a mild flavor that pairs perfectly with the yuca dough.
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