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

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.

Soak 1/2 cup of these large pearls overnight, in the morning heat 3 cups of plant based milk and 1/2 cup of maple syrup along with 1/4 tsp salt until steaming. add in the drained tapioca pearls and cook for 20 to 25 minutes, until the pearls are no longer white. Add more milk if it's too thick. The result is a delicious vegan tapioca pudding. Yum!

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.

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..

Was able to purchase what I wanted. I will make some soon.

Todo bien solo que la tapadera del envase llegó quebrada

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 cup2 cups cold water2 1/2 cups whole milk1/2 cup heavy cream1 egg yolk1/3 cup sugar1 lemon, zestedPinch saltDirectionsPlace 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.