I don't recall ever having eaten tapioca pudding before, so I was curious about this week's Tuesdays with Dorie recipe, Coconut Tapioca from Dorie Greenspan's Baking Chez Moi.
The recipe calls for large-pearl tapioca, which I was unable to find in the supermarket. The pearls I bought were pea sized. Based on other cook's comments about the gelatinous nature of their finished puddings I increased the milk by one half cup. I substituted almond milk for whole milk for the comfort of the other eaters in the household. I didn't notice until later that the almond milk had added sugar. One taster thought the pudding was too sweet.
To me the finished product was much like rice pudding, and I wished later that I had sprinkled the top with cinnamon.
Now I will have to investigate other recipes to use up the rest of the tapioca pearls.