Large Pearl Tapioca - 3 Lb Tub

Great stuff! Cooks uniformly; cook completely through pearl centers; does not turn to mush/ keeps shape! Makes great pudding in a small crock pot... Silk 1/2 C tapioca pearls in cold water over nite in the fridge. Drain off water & put in crock pot with 1/4 tea salt; 2C. Whole Milk; 1/2- 3/4 C. Heavy Cream. Turn on high & cook for approx 2 Hrs. Stir occasionally until the last 40 min. Then stir more often till pearls are done all the way through. Mix 2 egg yolks with 1/2 to 2/3 C sugar. (Add in cinnamon 1/4 tea & 1/16 tea of nutmeg if wanted) (or Lemon extract & zest to any other flavor or spices pumpkin pie spice/ apple pie spice). Temper egg mix with hot tapioca, adding about 1 C. Slowly & storing each addition. Then put egg mix in crock pot for an additional 20min. Stir fairly often. Put in container(s) to go in fridge. Cool & enjoy. Noted Do not put hot crock in water until it cools or it may crack

I ordered this as I remember when I was young my mother making this tapioca with great big pearls of it in the pudding. I have been looking for this in stores, but to no avail. I made the pudding, and it was wonderful. It does not take much of the product to make the pudding. They have a good taste and for the money you get a storage container and a lot of tapioca. If you are looking for large pearl tapioca I recommend this purchase.

There are a lot of reviews of questionable origin mentioning things like “broken pearls”, the pearls being “too hard”, a “grainy texture etc. I think they are either fake negative reviews made by competitors or are made by people looking for Minute Tapioca and don’t have a lot of experience with larger pearls. These pearls are as good as I have found for large "restaurant" quality tapioca pudding. The photo shows these pearls on the right compared to the smaller #40 pearls that I have been buying for a while but have been harder to find as of late. With these larger pearls I have found that I need to soak them at least 6 hours, preferably overnight, and then be very careful about letting my pudding simmer for at least 45 minutes at about 150-160F in order to turn them into large, clear, soft chewy balls that don't taste starchy after cooling down. I usually heat the mixture to 160F and then take the pot off the stove for about 15 minutes before reheating back up to 160F so I don’t have to babysit and stir it continually to keep the milk in the recipe happy. On the last heating I take it up to 170F to thicken it up a bit. It finishes thickening as it cools down. Do not let the temperature anywhere in the pot rise above 180 for even a few seconds or the milk will separate and turn what would have otherwise been smooth creamy pudding into sawdust-textured nastiness.

Definitely not large pearls. Large tub maybe?? When cooked they are about the same size of the average straw. Price and quality was good but if your looking for the large pearls, this is not what you want..

The product worked wonderfully. I loved tapioca pudding as a kid—it was comfort food. For those wondering about a recipe using this brand, Food Network Alton Brown has the perfect, easy-to-make tapioca pudding.The slow cooker keeps it all simple. I ended up doubling it. 3 1/2 ounces large pearl tapioca, approximately 1/2 cup 2 cups cold water 2 1/2 cups whole milk 1/2 cup heavy cream 1 egg yolk 1/3 cup sugar 1 lemon, zested Pinch salt Directions Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight. Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally. In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

My kids love water beads but I’m always nervous they’ll put them in their mouths and eat them. First I rinsed these in cool water, low boil for about 10 minutes, rinsed with cool water again. Separate and put in bowls to add food coloring. Rinse food coloring off well. Mix them all together in a bin and add a little water so they don’t stick together once it’s time to play. They last for a few days, just use fresh water and store in a container in the fridge. I don’t let my kids eat the ones we play with but if they did it wouldn’t be a problem like with the real water beads- those can cause serious problems- bowel obstruction, choking, ect. These are small enough that I’m not concerned about the kids choking on these either. The food dye eventually comes off and on their hands but I have towels nearby so beware of that issue if you use food dye.

Todo bien solo que la tapadera del envase llegó quebrada

I make tapioca every week 4 myself. Its alot less calories then eating a chocolate cake or a cheese cake and it satisfies me just the same. Of course a divide my recipe in 2 instead of 6 servings. But still its only about 400 calories per serving when I divid it into 2 serving. And very little fat. It is a main staple of continuing diet. @6 foot and 160 pounds 4 years now I think I struck a gold mine buying this tapioca. I'm very satisfied and have been buying for a while and will continue buying this tapioca. mmmmm !