My tapioca pudding had to be "very thick, not watery or runny at all" (special request...) So I stir it in the pot for a bit longer then you normally would. The pudding also thickens as it cools. To store it, I place a plastic film directly on the surface to avoid a "skin".
I got the recipe from Bob's Red Mill's website. I chose this recipe which was easier and I had a feeling it would make a thicker pudding.
Tapioca Pudding Recipe:
In a 4 quart saucepan soak the tapioca pearls in the water for 60 minutes. Whisk in milk, sugar and eggs. Let stand 30-60 minutes. Let mixture come to a full rolling boil and stir often as is cooks with a wire whisk. Remove from stove and let set 60 minutes and do not stir. Place a plastic film on top and refrigerate it until ready to serve. It makes a lot of pudding...
I got a thumbs up from the "tapioca pudding expert" in the house.... No more store bought tapioca!!