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 minutesmins
Cook Time 6 minutesmins
Natural Release 10 minutesmins
Total Time 9 minutesmins
Servings 6
Author Instant Pot Creations
Ingredients
3/4cuptapioca, small-pearl (not minute tapioca)
14ozcan full fat coconut milk
1 1/4cupswater
1/2cuphoney or maple syrup
1tspvanilla extract
2eggs
2 1/2tbspcacao powder
1/2tspsalt
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.