My pudding started to thicken quite quick, even before it came to a boil. I was worried about the short cooking time so I continued to cook it a bit longer. I should have stopped as I think I over cooked it.
The pudding ended up a bit gelatinous and not in a good way. My husband noted the coconut flavor but I thought it was a bit bland. This pudding would have really benefited from the serving suggestion of Laurent’s slow-roasted spiced pineapple but I did not have time to make it. Since I now have a big bag of tapioca I will be making more pudding. From my fellow bakers it sound like a liquid adjustment should be made for the smaller tapioca.
Tuesdays With Dorie is an international baking group working our way through Baking Chez Moi by Dorie Greenspan. To see what others did in this group go here.
CafeMomCooks 
I'm starting to think that the small pearl tapioca is contributing to gelatinous factors. I used large pearl and I think that made a difference. This would definitely be good with some pineapple.
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I really liked this one. Maybe you should have added more vanilla? The tapioca continued to cook while it cooled down so it better not to over cook. The day after it was very gelatious.
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I had the same problem with the small pearl. I gave my bag to my friend who loved it haha! She can make it next time.
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The roasted pineapple would be delicious with this. My first batch was as you described even though I used large pearl, but with them having fallen apart during soaking, I think they behaved more like the small pearl.
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I had the same exact experience (and I used the same exact tapioca). I think the proportions are off with the small pearl tapioca. I can't wait to try a different recipe because my husband loves tapioca pudding!
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I used the larger tapioca, and it turned out horribly gelatinous as well, after refrigeration.
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I couldn't find any pearls, so I used Minute tapioca. Which made me feel like a horrible disservice to Dorie, but it isn't too bad–maybe because I added chocolate. 😉
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I couldn't find any pearls, so I used Minute tapioca. Which made me feel like a horrible disservice to Dorie, but it isn't too bad–maybe because I added chocolate. 😉
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I have never use the large tapioca pearls.. always this small size. Looks good all the same. Tip, we normally drain the tapioca pearls when they are translucent and always stir in a tablespoon or two of the coconut milk to keep them 'separated' ie not clumped together. So gonna try the larger size with this recipe soon.
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You're brave making more pudding. I bought 1/2 cup of the pearls from my health food store and am glad I have none left over!
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It looks very delicious and pretty in your serving glasses. This was good, I used the large pearls and had no problems. Must be beginners luck on this recipe.
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