I saw these two Ambrosia cans on the shelf in the World Market (and there are other pudding choices in the store) in Columbus Ohio.
I didn’t purchase but was curious.
Perhaps a reader has tasted a these products and can give a review.
Tapioca is a starch that comes from the cassava root and formed into little pearls that gives tapioca pudding its signature texture and is naturally gluten-free”
Tiny pearls of tapioca starch, milk, eggs, sugar and vanilla are the ingredients. Little containers of half and half are served with the Tapioca Pudding at Grant Bar in Millvale PA. Fortunately my friend V, who was treating Steve and me to a lovely dinner, suggested we order dessert. And she reminded me of the Tapioca Pudding they feature on the menu. Being a blog follower V has read my questions about different foods and flavors. (Mushrooms, rhubarb, licorice etc) “It would make a good blog” she said. I couldn’t remember if I’d blogged it before. Tapioca reminds me of childhood. Puddings and custards don’t seem to be as popular these days .
Want to make it at home? Here’s a recipe
Rice Pudding-Yes or No?
Leftover rice with milk, egg, sugar. This method cooked and stirred on stove top ‘til thick without curdling. Vanilla and raisins, cinnamon on top. There’s a baked method as well. Reminds me of childhood.
This tapioca is take out from the Grant Bar in Millvale. I took it out of the container and put it in the glass. Eating it reminds me of childhood. If you click the word Tapioca you will learn it’s a starch without much nutritional value.
Here’s the question-tapioca? Yes or no?
I added a piece of mandarin as it looked as if it needed a garnish. I had it for breakfast. They include a couple of half and half shots so I put one in my coffee, not on the tapioca.
