From the August/September 2016 issue
Makes about 10


  • 4 large eggs
  • 1-1/2 cups canned coconut milk (full fat)
  • 2 TBSP extra-virgin olive oil (plus more for cooking)
  • 1-1/3 cups tapioca starch
  • 1/4 cup coconut flour


  1. Combine all of the ingredients in a blender in the order listed.
  2. Blend on high until creamy and smooth.
  3. Set a large cast-iron skillet over medium-low heat. Brush lightly with olive oil.
  4. Pour 1/3 cup of the batter into the center of the skillet, forming a tortilla that’s about 6 inches in diameter. Cook for 2 minutes, then flip and cook for another minute.
  5. Transfer to a plate. Repeat the process using the remainder of the batter. Do not oil the skillet again unless it is visibly dry.
  6. Store tortillas in the refrigerator for up to 4 days.