Tapioca processed into small, white beads that only need soaking for about 5 minutes (Pearl Tapioca requires 15 minutes.) Will become soft and transparent after being cooked.
The beads won't dissolve completely during cooking, so you will end up with tiny beads of Tapioca in the puddings and pies you thicken with it.
Let sit in liquid for about 5 minutes so that it can rehydrate.
Don't use in bottom crust only pies, as any beads of tapioca near the surface during cooking can become hard and dry.
Half as much cornstarch, or twice as much Pearl Tapioca, or the same amount of Tapioca Starch, or a bit more flour.
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