Step 1) Bring 6 cups of water for every 1 cup of tapioca (18 cups of water per package) to a strong boil in a large pot.
Note: Do not rinse uncooked tapioca pearls. Water that isn't hot enough will cause the tapioca pearls to disintegrate.
Step 2) Pour in package of tapioca and cook at a low rolling boil for 30 minutes uncovered, stirring occasionally to prevent sticking to bottom of pot.
Step 3) Turn off and remove pot from heat. Cover and let sit for 20-30 minutes (longer for a softer texture).
Step 4) Drain in colander and rinse with cold water.
Step 5) Store in the refrigerator in an airtight container with a simple syrup made of 100g of water and 50g of brown sugar replacement for every package cooked. We've had great experiences using Swerve's brown sugar replacement.
Microwave one serving in 15 second increments, for up to 60 seconds, stirring between increments. Tapioca pearls will return to their desirable color.
Temperature changes during shipping can sometimes loosen the vacuum seal and make the tapioca pearls more prone to a small amount of crushing, as well as potentially introducing a little condensation inside the bag, but the tapioca pearls are still good to cook and eat.
Unopened tapioca pearls should be stored in a cool, dry place and are best consumed by 6 months.
For longer-term storage of opened, uncooked tapioca, pour them into an air-tight glass container, freeze them, and then cook as needed. They should last up to 6 months without affecting the taste or texture.
Cooked tapioca pearls should be stored in the refrigerator in an airtight container for up to 7 days.