For decades I’ve admired Chef Jacques Pepin. As a cookbook author, teacher, and PBS TV star, he changed the way I cook and think. Recently I took great delight when Food and Wine magazine arrived. His ...

Custards and puddings are classic comfort foods, and who doesn’t need comfort these days? I’ve been craving a creamy pudding of vanilla and tapioca (extracted from cassava root) and decided to test ...

Creamy coconut tapioca pudding comes together in this cozy dessert video. It walks through soaking the pearls, simmering them to a perfect texture, and blending in rich coconut milk and sweetener for ...

In our humble opinion, coconut milk is the most underrated ingredient in your pantry. The canned (and sometimes boxed) liquid is different from coconut water, which is the clear liquid found inside a ...

Properties: Tiny and hard when uncooked and large, sticky and chewy when cooked. Flavor: They are flavorless but tend to take on any other flavors you are cooking with. Uses: Desserts like pudding, ...

1. Soak tapioca in coconut milk for 1 hour, stirring occasionally to make sure you end up with individual bouncy nuggets rather than a solid lump of tapioca. 2. Combine milk and sugar in a saucepan ...