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Instant Pot Chocolate Coconut Tapioca Pudding

Instant Pot Chocolate Coconut Tapioca Pudding

Print Recipe
This warm, thick and creamy tapioca pudding is perfect for the chocolate lover. Tapioca is naturally sweetened, dairy and gluten free. Also tastes great chilled and served with raspberries and unsweetened coconut flakes on top. Perfect Paleo dessert!
Prep Time 3 minutes
Cook Time 6 minutes
Natural Release 10 minutes
Total Time 9 minutes
Servings 6
Author Instant Pot Creations

Ingredients

  • 3/4 cup tapioca, small-pearl (not minute tapioca)
  • 14 oz can full fat coconut milk
  • 1 1/4 cups water
  • 1/2 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 1/2 tbsp cacao powder
  • 1/2 tsp salt
  • raspberries
  • unsweetened coconut flakes (optional)

Instructions

  • Switch sealing ring on the lid to sweet one to avoid transferring any savor flavors from the savory ring into the pudding.
  • In the Instant Pot, mix tapioca, water and coconut milk together.
  • Close lid. Turn venting knob to sealing. Pressure cook for 6 minutes on high. 
  • While tapioca is cooking, whisk honey, vanilla and eggs together in a bowl.
  • When tapioca is done, allow a 10 minute natural pressure release. Release remaining pressure by turning the knob to venting when cooking is done.  Push cancel button then select sauté mode.
  • While whisking the tapioca quickly, pour the egg mixture into the tapioca. Tapioca may have a stuck on bottom layer in pot but it will release off bottom as you proceed to cook and whisk. Continue whisking until tapioca begins to boil for 1 minute. Push cancel.
  • Whisk cocoa powder and salt into pudding until dissolved. Remove from heat and allow to cool.
  • Serve with raspberries or unsweetened coconut flakes sprinkled on top.