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What I Learned while Making Tapioca Pudding
Revised 2019 April 2
I started by using www.vegbookindex.com to find recipes for tapioca pudding.
At first, I only found two recipes:
Betty Goes Vegan
The recipe in Betty Goes Vegan (page 370) called for corn starch and egg replacer,
so I decided to look elsewhere.
Sweet Eats for All
The recipe in Sweet Eats for All (page 213) looked more promising.
What I learned:
- Use a full-fat coconut milk.
(AROY-D is my favorite because it only has two ingredients
Coconut extract and water.)
- The 165 ML can is enough.
- Don't make a double recipe unless you have a really big pot!
- Don't try to multitask when making tapioca pudding!
- Consider cooking the small pearl tapioca in water first:
Cook small tapioca pearls in boiling WATER for 5 minutes
using the ratio of 6:1 for water to pearls.
Remove from heat and leave pearls in the hot water
until they turn translucent (about 20 minutes).
In a fine strainer, rinse pearls in cold water.
The tapioca pearls are ready to be used in desserts.
Saving Energy (and thus Money)
- Soak the tapioca pearls in water overnight in the fridge.
This saves time when you cook them.
- Some utility companies have lower rates at night and on weekends.
If so, cook when the rates are lower.
- If you have a conventional electric stove,
get an induction plate for recipes that require a lot of boiling water
(like pasta or tapioca).
- Use a pressure cooker.
Tapioca Pudding by Another Name
I intend to try other tapioca desserts. For example:
Vegan Under Pressure
Vegan Under Pressure (page 302) Tapioca Berry Parfait.
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