I am not promoting any particular product. This question has been asked previously with only one answer that seems appropriate. Please read the question twice before leaping on the keyboard. Can condensed milk be substituted for milk and sugar in a recipe? (i.e. as part of the 4 cups whole and 1 1/2 cup sugar in tapioca pudding.)
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Okay - I read your question twice - but - I may still not answer your question correctly.
I have not cooked tapioca pudding in years but checking for answers to your question it appears that most cooks are using a combination of milk and condensed milk so from this I would say that trial and error on your part may be the only way for you to know for sure.
I, personally, think it may be too thick if just using condensed milk.
Here is one recipe that I found (which I feel sure you may have already seen):
This was interesting to me as they substitute evaporated milk for regular milk.
www.cookingmamas.com/
Hopefully, someone else will answer your question more fully.
Cybergrannie thanks for reading my post and your comments. I think you understand the gist of my question. That is if a can of condensed milk started as 3 cups of milk and 6 oz. of sugar and then became 10 1/2 oz. of liquid after processing THEN what would need to be added to reconstitute the condensed milk as part of the pudding recipe that called for 4 cups of whole milk and 3/4 cup sugar (6oz).
The question about using condensed milk to replace milk is definetly dependent on the context that you're using it. I've found that if I also replace any sweetener and thin it down to a milk consistency I have used it in baking and even on my oatmeal in the morning.
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