The ice cream is a dairy products most appreciated by the general population. In 2011, Brazil ranked the eleventh position in the world ranking of ice cream consumption and consumption per capita increased 58.9%, reaching 6.07 liters / year. The development of tapioca ice cream with coffee and coconut follows the trend of the food market in the category "sensoriality and pleasure", by adding different flavors and cultural habits of cooking the Northeast over the taste and texture of ice cream. The development of this product was directed by the results of sensory tests in two stages, each one with hundred volunteers. The attributes evaluated by the just-about-right scale of 7 points were: color, aroma, tenderness tapioca, creaminess, sweetness and flavor of coffee. In the first step positive comments were made regarding the combination of flavors like "Flavor interesting and typical." or "Mix and taste different, enjoyed!" or "Very good ice cream! Excellent choice of flavor." Negative comments and responses to the ideal term adjustments directed against the aftertaste of coffee (54% approved as ideal), slightly sweet (65% approved as ideal) and some soft texture of tapioca (59% considered ideal), despite acceptance test results totaling 96% of positive values in 9-point hedonic scale, with 57% under "liked very much" and "like extremely." The adjustments in the formulation were compared to a reduction of the quantity of coffee and increase the sweetness, obtaining approval for new values of the term ideal: 65% for the attribute flavor of coffee and 58% for sweetness. The sample received positive values of the scale for 99% of the tasters, 75% of these used the terms "liked very much" and "liked extremely" and 99% of the tasters expressed intent to purchase, being sure that the purchase was answered by 53% of the tasters.