Why do the pearls sink to the bottom when instant tapioca is made with soy milk?

Answer 1

Vegan Tapioca Pudding

Cook Time: 40 minutesTotal Time: 1 hour, 20 minutesIngredients:

• 2 cups dairy-free almond milk, divided
• 1/3 cup small pearl tapioca (not "Minute" tapioca)
• 1 cup coconut milk
• 1/ 3 cup unrefined cane sugar or white granulated sugar
• 1/4 t. salt
• 2 T. corn starch mixed with 2 T. cold water
• 1/2 t. vanilla extract

Preparation:

1.In a medium-sized saucepan, combine 1 cup of the dairy-free almond milk and the tapioca, and let the mixture soak for 2 hours to overnight.

2. Whisk in the remaining almond milk, coconut milk, sugar, and salt, and, stirring constantly, bring the mixture to a boil over medium heat. After you've brought the mixture to a full boil (after about 12-15 minutes of stirring), turn down the heat and, continuing to stir often, let the mixture simmer for another 15 to 20 minutes.

3. Once the tapioca beads are translucent, add the corn starch mixture, stirring constantly until combined. Turn up the heat to medium, add the vanilla and cook for just a few minutes more, stirring constantly until the mixture thickens. Remove from heat and let the pudding cool for at least 10 minutes before serving. Serve warm or cold. If serving cold, place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.

Answer 2

It shouldn't. Either your ratio of tapioca to soy milk was off or there was a glitch in your cooking method. Try again!