I made tapioca pudding from the box, following the directions but used almond milk instead of dairy milk.
I've made this a few times with the same disappointing results: the pudding just doesn't set up nicely. The tapioca pearls stay small, even if I soak them longer. I tried boiling a few minutes longer this time, which helped a little.
Is it the almond milk or is it me?
Is this yet another chemistry thing I don't understand?
My allergies prefer me to avoid dairy so I'd like to solve this problem.
Many thanks for your help!
I've made this a few times with the same disappointing results: the pudding just doesn't set up nicely. The tapioca pearls stay small, even if I soak them longer. I tried boiling a few minutes longer this time, which helped a little.
Is it the almond milk or is it me?
Is this yet another chemistry thing I don't understand?
My allergies prefer me to avoid dairy so I'd like to solve this problem.
Many thanks for your help!