I have a question about the recipe "Fluffy Tapioca Cream" from Posie Harwood. What kind of milk should I use?
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Any kind of milk should work! I prefer 2% or whole milk for the flavor.
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I adore (!) tapioca pudding - ultimate comfort food, made by my mother when we were kids, using the recipe on the back of the box - but have a lot of problems with dairy during springtime gardening allergy season, so I'm going to make this pudding using vanilla scented almond milk, and raw sugar. Stay tuned. ;o)
I'll be interested to hear how this turns out.