Instapot Fruity, Nutty, Sweet Vanilla Tapioca Pudding

View fullsize

Prep time: 5 minute
Cook time: 25 minutes
Serves: 2-4 servings
Ingredients:

Cooked Vegetable salad ingredients:

• 1/2 cup of Bob’s redmill small pearl tapioca

• 1 cups of nut milk (I used homemade cashew milk)

• 1 tsp of coconut oil

• 3 tbsp of sliced almonds

• 4 tbsp of dried fruit/berries (I used tart cherry and cranberry)

• 1 tbsp of vanilla extract

• Maple syrup/honey to taste

• Optional : extra almonds and nut milk for serving

Cooking Tools:

• Instapot

Directions :

1. Set the instapot on saute and add the coconut oil.

2. When the oil is hot, add the almonds and berries, saute for 30 seconds.

3. Add the tapioca pearls, saute, then immediately add the nut milk and vanilla extract.

4. Close the lid and set the instapot to pressure cook for 10 minutes.

5. After the pot has depressurized (about 15 min after it finishes cooking), open the lid, and stir in any additional sweeteners (honey/maple syrup).

6. Serve topped with additional nut milk if too thick, and some extra almonds.

Cooking Tip:

This is a delicious, simple dessert that’s easy to double/quadruple the quantity for a tasty but effortless treat at the end of a meal with family and friends. You can also easily change up/elevate the dish by adding saffron (soaked in hot water) in place of vanilla, or replacing almonds with pistachios or cashews.

Stay healthy with Annie:

I grew up as a kid in love with tapioca pudding desserts in a jello cup. While I now gasp at the amount of sugar, carbs, and preservatives in a conventional tapioca pudding bought at the stores, the pudding is still a fond childhood memory. So inspired by an Indian version of this made by my MIL over Thanksgiving, I decided to play around with my own creation with nuts (extra fiber to slow the absorption of carbs), dried fruits/berries (adds enough sweetness that I didn’t use any other sweeteners), and nut milk (reducing our dairy intake where possible). Quite excited to share this one as a wonderful treat to share with others, and I’ll definitely be making versions of this again!