Instant Pot Vegan Tapioca Pudding

Classic custard like Tapioca pudding served in two bowls with maple and cinnamon drizzle and fresh berries. This profusioncurry recipe is vegan and gluten free and eggless.

4.43 from 45 votes

Instant Pot Vegan Tapioca Pudding

It is easy to make delicious and eggless Tapioca Pudding at home. Instant pot and stove top instructions to make 6 ingredients classic low calorie dessert.

Prep Time5

Cook Time15

Total Time20

Course: Desserts

Cuisine: American

Servings: cups

Calories: 226kcal

Author: Prajakta Sukhatme

Ingredients

[1 cup small or medium tapioca pearls]
1 cup water
[3 cups Almond milk]
½ cup heavy cream or half and half - use plant based
[¼ cup Raw sugar]
[⅛ teaspoon salt]
[1 teaspoon Vanilla Extract]

Instructions

INSTANT POT INSTRUCTIONS:

Lightly spray the oil spray at the base of steel inner pot. Add Tapioca pearls, milk, water and sugar in the inner pot. Give it a quick stir.
Close the lid of the Instantpot and move the valve to SEALING. Choose MANUAL or PRESSURE COOK on Hi for 5 minutes.
When Instantpot beeps after it's done cooking, Cancel the keep warm setting. Let the pressure release naturally. NPR. Once the silver pin drops, open the lid.
Add heavy cream, vanilla and salt and give the pudding mixture a good stir. Your delicious Tapioca Pudding is ready. Garnish it with your favorite toppings and serve at room temperature or chilled.

STOVE TOP DIRECTIONS:

Heat a heavy bottom sauce pan over medium heat. Lightly spray the base with cooking oil. ( optional but highly recommended ) Add water and milk to the pan and let it come to boil.
Add Tapioca pearls and sugar to the mix and give it a good stir. Let it simmer for 10-15 minutes on medium heat stirring occasionally. Milk will start reducing and tapioca pearls will be doubled in size and start looking translucent.
Keep stirring intermittently so that the pudding doesn't burn at the bottom. Once it reaches yogurt like consistency, remove it off the heat.
Stir in heavy cream, salt and vanilla extract and mix well. Let the pudding chill till it reaches room temperature. Garnish with your favorite toppings and serve chilled or at room temperature.

Notes

Tapioca pearls soak a whole lot of milk and water while and after cooking while releasing the glue like starch. If you notice there is more liquid after cooking, let it stay for couple hours and it will be get to desired thick consistency. You might have to add more milk or water to loosen the pudding when serving.

Tapioca pearls double in size in can be easily mashed if pressed between the fingers when they are fully cooked. They become translucent too.

Do not use quick minute cook tapioca pearls for this recipe.

To avoid milk scorching and burn messages, I spray the base with cooking oil. I highly recommend you do this step.

Nutrition