Can’t remember if we were kids or actually a bit older, but one day, our mother made tapioca pudding. We absolutely loved it, and she never made it again.

So it was that singular event that made us- me at least- look for it ever since. And who knew that it was just really tapioca (I believe she used a boxed one from the States). Funny thing is to this day, she only half-remembers it, but then she wasn’t really into cooking when we were growing up. I saw a pack at the Asian store, and said to myself, let’s make it and I did and it was exactly as I remembered it. Funny that.

Online articles say it’s a bitch to cook, but not really. Watch over it as much as you could (boil a cup of the tapioca in about 4-5 cups of water) letting it simmer just until the whiteness in the middle of the pearls fades to the point of becoming invisible.

Turn off the heat and let it cook in the heat a bit before putting into the fridge after it’s cooled. I did a mixture of cream and condensed milk. It will be wanting for more sweetness but up to you if you want to add more sweetener.

You can put any fruit in it and I remember the version my mom made used pineapple chunks so that’s what I did, as well as mango.