Description
This Instant Pot Tapioca Pudding recipe is a complete game changer. First it's naturally sweetened, refined sugar-free, next no more stirring and sticky bottom pots and lastly it cooks in just 10 mins with just 5 ingredients. It's portion controlled, vegan, gluten-free and paleo. Need we say anything more, this is a must try!!!
Ingredients
Units
Scale
- 1/3 cup tapioca pearls, rinsed
- 14 oz. coconut milk
- 2 ripe bananas
- 2 cups mango puree, unsweetened
- 1 cup mango chunks
- 1/2 tsp vanilla extract
- 1/2 cup water
Instructions
- First make sure you are using small fine tapioca pearls not the ones you use in bubble tea. Thoroughly rinse them and keep them aside for 15 minutes. Since you are going to be pressure cooking the pearls you don't need to soak them.
- In the mean while gather all your ingredients, milk (coconut, whole or nut milk), water, bananas and mangoes. Before sharing this recipe we tried making it once with over ripe bananas and other with just rightly ripe bananas. It turned out great with both except that the one with overripe bananas darkened a little in color when refrigerated plus it also had more fibers from banana.
- Mash the bananas and puree some of the mangoes while keeping some mango aside for garnishing. In steamer pot or heat proof bowl add the coconut milk, mashed banana, vanilla extract .Mix well and add the tapioca pearls and water to that.
- Pour water into the inner pot and place the steamer pot or heat proof bowl on a trivet and place it into water.
- Cover the lid, seal the vent and pressure on high for 10 minutes. As soon as the timer beeps after 10 minutes, wait for 5 minutes and do a quick release .
- Remove carefully and give it a stir with a fork. Tightly cover with aluminium foil and bring the pudding to room temperature before refrigerating it.Once cool pour the mango puree and garnish with a 3-4 small mango cubes and refrigerate.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Cuisine: American
Nutrition
- Serving Size: 4