In a small bowl, soak the tapioca pearls in the almond milk for an hour.

Combine soaked tapioca and any leftover liquid, coconut milk, and maple syrup, in an oven safe dish - I used a Corel ceramic dish.

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.

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.

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.

Once completely cooled, transfer to individual serving containers, if desired.

Preheat the oven to 350f.

Spread the blueberries in a single layer in a ceramic baking dish, and sprinkle liberally with cinnamon.

Place baking dish uncovered in the oven and roast, untouched, for 20 minutes.

Remove from oven and serve warm or chilled.