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Pressure Cooked Tapioca Pudding

Cook tapioca pudding in minutes with a pressure cooker, not hours of soaking, stirring and waiting.

There are lots of ways to make pudding with tapioca and when coming up with this recipe I immediately excluded the ones that include eggs. Eggs are just not necessary to hold together tapioca and just make the pudding more complicated and too heavy and flan-like to propose for summer.

Dry pearl tapioca in 1/2 cup measuring cup.
Dry seed tapioca in 1/3 cup measuring cup – the pearls are about the size of sesame seeds.

My family has been eating lots of tapioca puddings to get this recipe just right for you!

Here’s a peek at the process I go through when developing a recipe that hasn’t been made in the pressure cooker before – and how some  of my discoveries are helped by an accident, or two.

About this recipe

I started out with soaking tapioca pearls for an hour as just about everyone recommends. Soaking removed most of the tapioca’s natural starch during the process and the pudding was kind of runny. Next, accidentally distracted by the kids, I just dumped the dry pearls straight in the milk – when I realized my mistake I added a little extra liquid to compensate for what would have been absorbed during a soak and cooked the tapioca a little longer. Using the tapioca straight out of the bag resulted in a pudding seemed a little “too” stiff  (too much starch!). On the plus side, I was surprised that without soaking the tapioca pearls were pretty evenly cooked. This told me that, at least when making tapioca under pressure, you don’t have to pre-soak it. And that is how I arrived at rinsing the tapioca – to remove a little of the surface starch but not so much so the pudding won’t hold together.

Both the beauty and bane of pressure cooking is that there is no stirring during the cooking process.  In my experiments I found that the tapioca pearls tended to clump a little at the base of the heat-proof container – and those clumps would contain under-cooked pearls. Mixing everything post-pressure cooking with a fork – and covering tightly while still hot allowed for the under-cooked pearls to catch-up and finish cooking while the pudding is cooling.

tapioca_art_aaTweak it as you like it
Substitute the cow’s milk with coconut or even a nut milk, the sugar for your favorite sweetener (raw sugar works really well), and to get different flavors the infusion with the zest of half an orange, or lemon (in the finished photos), half a vanilla pod (as in the step-by-step photos) or even a teaspoon of your favorite mixed spice mix (like chai tea). Dried fruit can also add a winter flare – re-hydrate the fruit for 10 minutes in hot water first so you don’t throw off the liquid:tapioca ratio.

Instead of using a heat-proof dish, you can actually make this directly in a heat-proof pudding mold, then mix, refrigerate as directed, and finally invert on a serving plate for a show-stopping elegant formed pudding!

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
6 L or larger steamer basket, heat-proof bowl(s) 8 min. High(2) Natural

4.7 from 12 reviews
Pressure Cooker Tapioca Pudding
 
Author: 
Nutritional Information
(per serving)
  • Serves: 4 -6
  • Serving size: ¼th
  • Calories: 187
  • TOTAL Fat: 2.5g
  • TOTAL Carbs: 39.6g
  • Sugar Carbs: 28.9g
  • Sodium: 39.2mg
  • Fiber Carbs: 0.1g
  • Protein: 2.5g
  • Cholesterol: 6.3mg
Recipe type: pressure cooker
Prep time: 
Cook time: 
Total time: 
INGREDIENTS
  • ⅓ cup (60g) seed tapioca pearls
  • 1¼ cups (300g) whole milk (or your favorite milk alternative)
  • ½ cup (115g) water
  • ½ cup (100g) sugar
  • ½ lemon, zested (or orange, or ½ vanilla bean) - see article for other suggestions
INSTRUCTIONS
  1. Prepare the pressure cooker by adding one cup of water and the steamer basket and set aside.
  2. Rinse tapioca pearls in a fine-mesh strainer.
  3. To a 4-cup capacity heat-proof bowl add the tapioca pearls, milk, water, lemon zest and sugar. Mix well until the sugar has dissolved and you no longer feel the grit of it at the base. If the container does not have handles to easily lower and lift it from the pressure cooker, construct a foil sling.
  4. Lower heat-proof bowl into the pressure cooker and close and lock the lid.
  5. For electric pressure cookers: Cook for 8 minutes at high pressure.
    For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 8 minutes pressure cooking time.
  6. When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
  7. Once the pressure has released let the mixture stand in the closed cooker for an additional 5 minutes before opening the lid (the milk in the container will boil over if you open the lid too quickly after pressure is released).
  8. Carefully lift out the heat-proof bowl and stir vigorously with a fork before distributing into serving bowls, glasses or forms.
  9. Cover tightly with cling-wrap and let cool before refrigerating for at least 3 hours, or overnight, before serving or serve warm with the modifications in the notes of this recipe.
  10. Serve as-is or topped with seasonal fruit.
Notes
If serving warm, reduce sugar from ½ to ⅓ cup. If you prefer your pudding more runny and porridgey rather than stiff and jiggly, simply increase the milk in this recipe by ½ a cup or more.


Tapioca pudding with no soaking, waiting or stirring!

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91 Comments

  1. Hi, Laura. I’m a lifelong tapioca FIEND, and can’t wait to try this. Grazie mille!

    My I trouble you for brief clarification on one point?

    In the introduction, you say: “that is how I arrived at rinsing the tapioca pearls – to remove a little of the surface starch but not so much so the pudding won’t hold together.”

    Reading further down, the actual recipe says: “tapioca pearls, soaked for 1 hour in water and strained.”

    So……rinse the pearls? Or soak them for an hour? Thanks.

    1. Oops, that’s an artifact of my recipe writing – I write the recipe and adjust it with testing. Yes, the tapioca should be un-soaked. I have made that correction to the main recipe.

      Ciao,

      L

  2. I just made this using orange zest & a short segment of cinnamon stick. Mmmmm. Waiting for tapioca to cool off enough in the individual containers to put into the fridge.

    One thing you might want to edit is the instruction in #3, when the ingredients are mixed together. It doesn’t say to put in the sugar, but it does say salt, which isn’t in the ingredient list. I assumed the sugar went in then and I put in a pinch of Celtic grey sea salt anyway – it’s a habit I have with anything sweet. ;-) I heated the water and stirred it in to the sugar first to make sure it dissolved, then I added the other ingredients.

    I also used Trader Joe’s unsweetened coconut milk substitute beverage (not the same as canned coconut milk) instead of milk. The tapioca was a little too runny while I was transferring warm and I was transferring it to individual containers, but maybe it will firm up when chilled. If it doesn’t firm up, I’ll try another batch using regular canned coconut milk instead of the coconut milk beverage substitute. and report back.

    1. My editing was a little sloppier than usual- relatives are visiting, kids are home from school and I’m preparing for the NY trip so this recipe was published in a bit rush. Apologies! I hope your tapioca isn’t runny because you pre-soaked it as my recipe was originally mistakenly written.

      Oh, and orange, cinnamon and coconut sound like a winning combination!!

      Ciao,

      L

  3. I forgot to post my photos.

    I put the tapioca into little ceramic and glass pots that I saved after consuming the yogurt they originally contained. I just couldn’t throw them away. I’m going to get more the next time I visit the in-laws in the UK. Individual serving sizes of yogurt in reusable containers aren’t easy to find in the US.

    1. Cute! If you have the lids (I see one in the photo does), you can pop those on the jars instead of foil or plastic wrap. The idea is to stop the evaporation a little more – and the lid/plastic is never in direct contact with the food.

      Tapioca? Yogurt? Hmmm…. I wonder.

      Ciao,

      L

      1. You have sharp eyes, Laura!

        Yes, that empty jar on the left with the snap-on plastic lid was a crème fraîche jar I bought at a natural foods store in the Kentish Town area of London a few weeks ago, partially because of the handy size/shape of the reusable lidded jar and partially because I love good crème fraîche. I included the jar in the photo because I’m preparing photos to send to my SIL in London to show her ways she can use the Instant Pot DUO I’m ordering for her when it is released in the UK in August (according to the IP company. MY SIL lives with and cares for her elderly mother, who eats a cup of yogurt morning and night. I left several of these lidded jars of crème fraîche in the fridge at their flat to save and reuse as single serve storage containers (in addition to stocking their freezer with homemade chicken broth in as many empty Bonne Marie jam jars as I could find). I’m SUCH a container junkie – sometimes buying a product as much for the container as the contents. ;-)

        We were visiting London for two weeks to take care of my MIL and give my SIL a break (my husband was attending conferences most of the time, including in your own wonderful Italy). I really enjoy shopping for food in London (esp all the wonderful rich creams & cheeses), and it was a pleasure to cook for my MIL, who is becoming more frail and now has a variety of food challenges due to swallowing and chewing difficulties. But wow, it was the first time I’d been away for more than a couple days since I got the IP and I missed cooked with pressure so much. I can see why you became hooked on pressure cooking. It’s not that I’ve forgotten how to cook without the pressure cooker, but I’d lost track of how much time and attention at the stove conventional cooking takes (not to mention sometimes extra pots and pans).

        In this photo I’m posting you can see the jars I use most often for single serve yogurt and similar foods are just ordinary canning jars that use regular mouth and wide mouth lids. Having just universal sized lids really simplifies things, so I don’t save food container jars nearly as often as I used to. More often than not, I use the Ball/Jardin brand plastic screw-on lids rather than the two part cannon lids (metal bands and flat sealing lids), because I’m not canning or needing a seal for long-term shelf-stable preserving. The plastic lids aren’t 100% water-tight if the jar is tipped, but for the majority of my purposes they work just fine. I do have a few reg mouth sized plastic lids from quart jars that held mayo and commercial Bulgarian style yogurt that are actually liquid tight.

        I also use these for loose tea/spices/seasonings/salt jars/leftovers/small amounts of broth and other ingredients I want to freeze in smaller portions, etc. With their lack of “shoulders”, they are freezer-safe and less likely to crack than canning jars with shoulders (I still leave ample space at the top, though). The straight sides are easy to scrape out cleanly. Ball/Jardin makes a snap-open plastic shaker jar lid, too, which is handy for seasonings.

        L: wide mouth half pint (about 8 oz/250 ml)
        R-bottom: regular mouth half pint
        R-top: regular mouth jam/jelly jar (about 4 oz/125 ml)

        The slightly slope sided squat wide mouth half pint jars are my favorite for yogurt and serving right out of the jar, but they were a bit harder to find so I bought a dozen. Per your IP-DUO yogurt video instructions (thank you, thank you!), I can steam-scald organic whole milk in 4 wide mouth half pint jars, remove them, and steam-scald another 4 jars, then when all 8 jars are cooled enough to add the culture, I cover them with lids and incubate them all in a flat tray-style Oster Greek yogurt maker. I don’t usually incubate yogurt in the Instant Pot Duo during the day because then I can’t use it for anything else.

        Also, to get back on topic, I just checked on the tapioca I cooked in the IP earlier in the day – it’s FANTASTIC with the very fine orange zest (I used a Microplane, which just takes off the outermost layer of zest). My teenager will LOVE this tapioca – he complains I don’t make dessert often enough. I wasn’t sure if the Trader Joe’s coconut milk substitute beverage would thicken enough, but it did, though I’m not sure if it would hold as firmly if unmolded as that made with whole dairy milk. I still might try it with regular canned or homemade coconut milk, which is much richer than the boxed beverage version. I also might try reducing the sugar a bit and adding a few drops of Sweet Leaf liquid stevia to see how that works. Have you tried a chocolate version? Ooooh, how about matcha green tea flavor?

        1. It definitely sounds like the hunt for jars is half the fun. In Italy, we have access to a large variety of Bromioli Rocco glass containers – a few made it to amazon.com for sure you’ll find many more on your next UK trip.

          They even have antipasto sets of three 4oz versions which are similar to these:
          http://www.amazon.com/gp/product/B007S6PST2/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B007S6PST2&linkCode=as2&tag=vi&linkId=T45D4R5XNEH4VM37
          I use a similar 34oz (1l) jar for making yogurt now – my refrigerator is a bit small to have a gazillion single-serve portions – at the rate my family eats yogurt!

          It sounds like you’re coming up with great combinations for your tapioca – you have the technique now, so go and create! Be sure to come back and share how they turned-out, too. : )

          Ciao,

          L

  4. Much obliged, Laura.

    B.

  5. Thanks for your recipe! I’ve had a bag of bobs red mill tapioca in my pantry and I’ve been too lazy to try making it. This will work very nicely in my new instant pot!

    1. Welcome Debbie!

      I saw the instructions on the back of your Bob’s Red Mill package while I was researching how to best use tapioca and completely understand why that package has been sitting in your pantry. Their recipe seems too fussy and complicated. I zone out when a recipe tells me to separate and beat the whites separately (too many dishes to wash and too much time required) and then fold them back in!

      Ciao,

      L

  6. Sadly this recipe did not turn out well for me…..except for the pearls plumping up it looked just as it did prior to cooking…totally soupy and liquid no pudding consistency at all. I have an electric pressure cooker. Tried the recipe last night using regular milk, both the vanilla bean and orange zest. The only variation from the printed recipe that was made, was using Large pearls (Reese brand). The flavor is wonderful but I don’t want to drink my Tapioca!
    Any ideas of what went wrong?

    1. The problem is that you changed the main ingredient – larger pearls will need a different liquid ratio and cooking time. This recipe is written for small “seed” tapioca pearls.

      Ciao,

      L

  7. I tried the recipe again. I didn’t soak the small pearl tapioca this time, just rinsed. I soaked the first batch. Again I used Trader Joe’s coconut milk substitute beverage (not regular canned coconut milk). I used a little less sugar this time (scant 6 TBL), 5 drops of Sweet Leaf Sweet Drops liquid stevia, and 1.5 tsp culinary matcha green tea powder.

    Results: The reduced sugar amount was fine; I could probably reduce it even more to suit my own taste, which after years of eating low sugar, leans toward much less sweet than most people. I used too much green tea; even though it tasted ok when I mixed it up, the flavor after cooking and sitting turned out much too strong, but I could still eat it without issue. My 15 yo son couldn’t – he ran to the sink to spit it out the first taste, but maybe he reacted so dramatically because I was watching him with a little too much interest. ;-) I’ll try green tea flavor again with a half teaspoon of matcha free tea powder before I give up on green tea.

    1. The combination sounds great – and I would have recommended mixing in after pressure cooking too. I’ve never use matcha green tea powder for anything but tea so I’m looking forward to hearing what amounts you eventually find to be right balance for your adventurous tapioca pudding.

      Ciao,

      L

    2. Will a Pyrex bowl work as the heat-proof bowl to go inside the pressure cooker?

  8. Well good grief…it seemed like such a benign change…seed tapioca pearls vs. large pearls. (Live and learn) I’lI the try the recipe again after I get to town to purchase the small seed. The recipe seems too good to give up!
    Thanks so much for your input!!

    1. I’m glad to read you’ll give this another shot. I know you will enjoy it!

      Ciao,

      L

      1. Darn, mine is cooling but what I had were the larger pearls since that is all the shop had. Maybe I can thicken it a bit with some food starch, other wise I guess it’s a loss.

        1. I have not tested this recipe with the larger pearls – but since they are much thicker this technique will likely not work for them. You’d still probably need to soak them first.

          Ciao,

          L

  9. Tried this today. Must say that I was disappointed. I used small pearl tapioca and the result was very pastey. It was nowhere near as creamy as when I soaked the pearls overnight. It was similar to risotto that hasn’t been fully cooked. I followed the recipe exactly. The only thing that was unusual was that the natural release occurred quickly, within a few minutes.

    1. Was that the consistency right after cooking, or after cooking, covering and cooling? Were the pearls transparent? Either way, it sounds like it might have been under-cooked. Natural release should take at least 10 minutes – if not more – during which time the tapioca is still cooking in the pressure cooker’s steam. A short release is usually caused by the cooker not being fully up to pressure during the cooking time (too little liquid in the pressure cooker base, heat was turned down too soon or too low, or the cooker was brought to pressure on induction using high heat).

      Also, as mentioned in the recipe it’s important to cover the tapioca tightly after cooking as the tapioca continues to cook this way, too, until cooled.

      Ciao,

      L

      1. I did not check the pearls after cooking. Will do next time. They were definitely undercooked. I used Reese’s Small Pearl Tapioca. I noticed that you said your “seed tapioca” was slightly larger than sesame seeds. Small Pearl tapioca is larger than a mustard seed and smaller than a peppercorn.

        I have an idea that I’m using the wrong size tapioca. Reese also makes a Granulated Tapioca, their so-called Instant Tapioca, which requires a one-hour soak. Does your seed tapioca, when cooked conventionally, require a one-hour soak? My small pearl tapioca’s box says to soak overnight.

        None of your explanations for my short release time appear to apply. I used a Fagor Duo 8 qt.

        1. Laura,
          I gave this one more try with basically the same results. I used 1-1/2 cups of water in my Fagor Duo 8 qt. Pressure appeared to be correct and the natural release still took only about 5 minutes. (I waited until steam was coming out around the valve before I started the 8 minute cook time).

          However, this time after examining the pearls I put the cooker back on for about 3-1/2 more minutes, followed by another “short” natural release.

          This seems to have done the trick.

  10. Laura, thank you for this recipe – I have had a bag of Bob’s tapioca pearls waiting patiently in the fridge for months – but the recipe didn’t inspire me! Now I’m excited to make your recipe…. I live alone but usually cook a full recipe so I’ll have plenty of leftovers.

    However, I have a 3 qt CE, a 5 qt InstaPot, and a 4 qt Fagor Duo. Your recipe states to use a 6qt cooker or more. Would I not have enough room in the 5 qt? If not, then I would halve the recipe and make it in the 3 qt, does that sound right?

    1. Sherry, if you can get your 4-cup capacity heat-proof container (or individual ramekins) below the max-line, you’re golden! Dry-fit everything in the cooker before you start so you’ll know whether to use a smaller container (and make less of the recipe) or not.

      Ciao,

      L

  11. Am I missing something – I can’t find a way to print the recipe.

    Thank you for the help and I can’t wait to get your new cookbook!

    1. It’s hard to find the print button, it’s under the last photo of the recipe. The button is called “Print or PDF” – it’s the first one in the “print & share” section.

      Ciao,

      L

      1. I must have something weird going on my computer, I’ve looked everywhere … I don’t have that button. I wrote it out.
        Thank you again.


        1. Here it is on my ipad. Browser is Safari.

          1. Greg — I see what you mean. No, I don’t have that group of choices. I’m using Firefox on a PC. I’m checking through my computer settings to see what’s blocking it out. Not techie enough to find it though.
            Thank you for showing that.

          2. Oh my goodness, I finally got it to work. Had to restart without Add Ons. Now I can see the print options.

            1. That’s great news. I guess the next step is to re-enable the add ons one by one until you find the guilty party. Then you need to decide if you want to print from the hip, or use the add on. Oh and send off a “please fix” to the add on manufacturer. I am pretty sure there is nothing much Laura can do as she will be just using some third party blog software. Though do let her know which add on is the culprit too.

  12. Thank you for another great recipe! My son and I loved it. Unfortunately, we loved it so much we didn’t leave any for my husband to eat. I made it with half a vanilla bean and coconut milk which resulted in a wonderfully creamy pudding that set up nice an firm. I am planning to make more soon. It’s so nice to have a spur of the moment tapioca pudding recipe.

    1. OMG That’s funny! And love that you’re calling Tapioca pudding a “spur of the moment” recipe – in fact, that’s what the pressure cooker does for a lot of dishes that we’d ordinarily wait for a weekend to make or… never!

      Ciao,

      L

  13. Laura,
    I think you missed my earlier question. What is the soaking time for your “seed” tapioca when it is cooked conventionally?

    I have a suspicion that this will help answer the texture problems some of us have experienced.

    1. I’m in New York for a month and don’t have the package with me. However, when testing I used tapioca from different distributors – each one will likely have their own instructions. BTW, I just saw a package of seed tapioca pearls in Brooklyn’s Chinatown – I couldn’t read the label other than the non-character word “Tapioca” and the size was exactly the same one I used in Italy.

      My guess is that what is most important is the size of the pearls – as they are all manioc flour pressed into spheres of different sizes.

      Ciao,

      L

      1. A comparison photo of the correct size tapioca pearl and a universally recognized standard size item might demonstrate the correct size better than a package label or description. Maybe a wine bottle cork or a black pepper corn?

        The tapioca size I used worked just fine (definitely not large pearl), but to me they still look a bit larger than a sesame seed. I can’t remember which brand I have because I transferred the tapioca pearls to a glass mason jar for storage. Might be Bob’s Red Mill because I buy that brand often.

        I made this recipe again last night in my Instant Pot Smart in a flat bottomed glass pyrex bowl over a steamer rack and served it from the bowl instead of cooking it directly in individual heat-proof containers.

        I used a full can (13.5 fluid ounces/398 mL) of Native Forest unsweetened organic classic coconut milk (not coconut milk beverage) and adjusted the water amount to make it the total liquid volume 1-3/4 cups.

        I also adjusted the sweetener; two droppers full of Sweet Leaf Liquid Stevia, a small squirt of honey, and just 1/4 cup granulated organic evaporated cane sugar, which was actually a little too sweet for my taste. Organic evaporated cane sugar is slightly amber in color, but not as dark as raw cane sugar or coconut sugar. I waited for the sugar to dissolve completely before cooking.

        I also added the seeds from half of a vanilla bean, a 2 inch section of cinnamon stick, and some lemon zest. The tapioca pudding was off-white instead of snow white as a result of using the non-white ingredients, but IMO looked and tasted very appetizing.

  14. Thank you Laura. I made this tapioca yesterday and it is delicious – and speedy. Yummy.

  15. This is my second batch and it’s even better than tne first.

  16. My husband loves tapioca, but traditional preparation takes so much fussing. I received an Instapot Duo60 for Christmas and have been experimenting up a storm this past month. This tapioca preparation method is great! I’ve made it twice just this week and my husband gives this tapioca two thumbs up. I especially appreciate that there are no eggs in the recipe and that I can reduce the amount of sugar and still end up with a very tasty dessert.

    Thank you (and your family who had to eat the “mistakes”). I’m really enjoying your site and the knowledge you so graciously share.

  17. Just made this in my IP and am so glad to find a recipe that comes together as easily as this one does. Thanks

    1. Glad to hear it was appreciated, thanks for coming back to tell us about it!

      Ciao,

      L

  18. I have a 6 qt IP. Was it supposed to come with a streamer basket or is that something I have to buy extra? I saw from your link I can use my petal style steamer. Can I use Corning Ware or ☕ mugs as the dish/es?? Thank you!

    1. Not all Instant Pot models come with a steamer rack, the LUX does not include one. No Instant Pot models come with a steamer basket. Yes, you can use your petal style steamer and you can use any oven-safe dishware in your pressure cooker.

      Ciao,

      L

      1. TY very much!

  19. Hello There! I’m eager to try this recipe but nimbly sure I understand the instructions 100%.

    I got the Instant Pot but I don’t have a steam basket or small glasses that are oven safe.

    Can’t I make this directly into the stainless still pot that comes with the pressure cooker?

    I’m a bit confused…

    Thanks

    1. Welcome Camilla.
      You don’t need to use glasses. It just looks pretty that way. Feel free to use any containers you like. A cereal bowl is fine. So is a mason jar. Or a tin can.

      The idea is that you want to steam it, rather than cook it directly directly in the PC. If nothing else, this will make the clean up easier. But it is also a gentler cooking method. All you need the steamroll basket for is to lift the pot with the tapioca in it out of the water. Most people have a “petal steamer” but if you don’t, you could cut the top and bottom out of a tin can, or use a plate, or even scrunch up some aluminium foil and sit the bowl on that.

      One more thing. Laura says to put 1 cup of water in your pot. But the ip needs a minimum of one and a half cups. So use that instead. The recipe itself doesn’t change. Another advantage of cooking in a separate pot.

      Good luck with it. It really is quite delicious. And thank you for reminding me about it. It is time to do it again.

      1. Oops. Auto-incorrect stuck pretty hard. It think it is pretty obvious what I was trying to say. But let me know if you want anything clarified.

  20. Thank you, Greg! I’ll be trying it out soon…

  21. I did a taste comparison of this recipe and one on another site. This one rocked it and was WAY easier to clean. Trying to clean the stainless pot after the other recipe almost did me in. Thank you for taking all the guesswork out of this for us consumers!!! Love your site!

    1. Thanks Jen, if the recipe had no-soaking tapioca in the pressure cooker you can be sure that it was “inspired” by this one as I was the first to do testing and publish this technique and cooking time for tapioca in the pressure cooker.

      A few weeks later several sites published “their” tapioca no-soak pressure cooker desserts. What a COINCIDENCE!!

      Thanks for noticing one of the the little touches I add to make things easier to cook (and clean!).

      Please come back and leave a rating for the recipe.

      Ciao,

      L

  22. i’m new just got the lux60. im confused…i need a steamer basket and then heat proof bowl?
    i want to use my rice cooker basket as the bowl(hoping that doesnt damage) and it fits perfectly but cant use steamer & pot too bulky. instean of steamer can i use bain de marie trivet.? thanks so much

    1. The purpose of the steamer basket is to hold the bowl out of the water so it is heated by the steam and not the hot water directly. If your trivet can do this, it will be fine.

  23. thanks so much..

  24. gosh…it came out looking disgusting. it doesnt taste better (yes i’m letting it cool down before sticking in fridge.)
    i used unsweetened coconut non dairy milk
    sugar in the raw
    hi pressure 8 min
    bowl elevated off water
    honestly it looks like that old horror movie , the blob.

    1. It kind of looks like the raw sugar didn’t dissolve in the coconut milk. I’ve made this with unsweetened coconut milk as well, while my daughter was on an allergy-testing dairy elimination diet, but I used white sugar and I ensured it dissolved completely before pressure cooking. I served it with crushed a pineapple topping. Very pina-colada tasting.

      Ciao,

      L

    2. Could you be more specific about the non-dairy coconut milk you used? There are several products that are not interchangeable. Could you have used the coconut milk that is meant to be a beverage? It’s thinner than canned coconut milk, includes calcium, added vitamins, and other milk substitute ingredients. Usually it’s packaged in an aseptic box and sold with the other “faux” milks made from almonds, soy, rice, etc. If you used the coconut milk beverage that is probably a significant factor in your results.

      The coconut milk most recipes call for is most often packaged in a 14 oz metal can. The ingredients are coconut and water, sometimes also a thickening/emulsifying gum (usually guar gum). Some brands also include preservatives (my favorite brand, Native Forest, does not). Canned coconut milk can also be found in a light version – thinner consistency, more water, less coconut, lower calories. Some recipes will work with light coconut milk, but some will only work with regular full fat coconut milk.

      Coconut milk is easy to make by steeping unsweetened grated coconut (fresh or dried) in hot water, then straining out the solids. Let the liquid sit; skim the richer “cream” that rises to the top.

      1. Anna, I’ve done it with the one in the can – in a separate container as in the recipe though – and it worked perfectly! I used the un-sweetened one because I like to add my own sugar.

        Ciao,

        L

  25. I just made this recipe with bobs red mill small pearl tapioca and 2 tablespoons pure maple syrup instead of sugar. Put everything in the instant pot liner for 4 min on high pressure. 10 min NPR. Was creamy and pearls translucent when I opened the pot. So easy. Transfered to 4 oz glass jars to cool in fridge. Tried the leftovers warm. Very tasty!

    Thanks for the recipe

    1. Also used 1 can full fat unsweetened coconut milk instead of whole milk…

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