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Granulated Tapioca has small, starchy granules used to make tapioca pudding and to thicken pie fillings, soups, gravies and stews. These grains don’t dissolve completely when cooked, so puddings and pies thickened with this product will have tiny tapioca balls as part of the finished product’s consistency. Instant granulated tapioca can withstand prolonged cooking and freezing and gives the fillings an attractive glossy sheen.
1 qt. whole or 2% milk
1/2 cup sugar
1/4 tsp. salt
3 large eggs
1/4 c. tapioca granules
1/2-1 tsp. vanilla
In a heavy 2 quart saucepan beat sugar, salt & eggs together well.
Add milk & tapioca, mix well with the other ingredients.
Over med. high heat bring almost to a boil. Stir constantly to avoid scorching.
When it starts to thicken,remove from heat; add vanilla; chill.