Pressure Cooker Tapioca Pudding with Cinnamon Roasted Wild Blueberries | A healthy take on an old classic. This rich creamy treat is quick and easy to make, and easier to enjoy! {gluten free, vegan, dairy free, egg free, and refined sugar free} | cravethegood.com
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Pressure Cooker Tapioca Pudding

Author: Ally @ cravethegood.com

Ingredients

Instructions

  1. In a small bowl, soak the tapioca pearls in the almond milk for an hour.
  2. Combine soaked tapioca, coconut milk, and maple syrup, in an oven safe dish - I used a Corel ceramic dish.
  3. Add the 1/2 cup of water to the bottom of your pressure cooker, and place the rack in the cooking pot. Using a good sized length of tinfoil, fold it in thirds lengthwise, to create a sling for your cooking dish. Use the sling to carefully lower the dish onto the rack and fold over so that it doesn't dip into the food.
  4. Close the lid and cook at high pressure for 8 minutes with natural steam release. Once the pressure is released, open the lid, stir the tapioca well, as the pearls with settle to the bottom, and liquid will rise.
  5. Use the sling to carefully(!) lift the dish from the pressure cooker. And place it in the fridge to cool for at least 6 hours. It will thicken considerably while chilling.
  6. Once completely cooled, transfer to individual serving containers, if desired.

Recipe Notes

If you don't have a pressure cooker, you can use this recipe to make your tapioca stove top!