INSTANT POT TAPIOCA PUDDING (from PALEO COOKING WITH YOUR INSTANT POT COOKBOOK)
Growing up I used to be obsessed with Swiss Miss tapioca pudding cups when I went to visit my grandmother’s house. Creamy and sweet, I had no idea how much junk was hidden in there. And that was ahem, many years ago when ingredients were probably less harmful than they are today. Here is an example of what you might find in a pudding cup currently on the market: Nonfat Milk, Sugar, Water, Modified Corn Starch, Hydrogenated Coconut Oil, Tapioca, Less than 2% of: Salt, Sodium Stearoyl Lactylate, Artificial and Natural Flavors, Color Added Including Yellow 5 & Yellow 6
To start, I don’t regularly consume milk products (and if I do I would not choose nonorganic nonfat milk), corn, or artificial colors. I am not even sure why a vanilla flavored tapioca pudding would need to be colored anything other than what it looks like naturally, but call me old fashioned. My kids aren’t major pudding geeks so I don’t make homemade pudding too often but when I have a hankering, my favorite way to prepare tapioca pudding is in the Instant Pot!
I can’t believe how crazy simple it is and if I have the chance to “fix it and forget it” you can bet yer GMO modified corn starch I am on board. This recipe is from my latest cookbook newest cookbook, PALEO COOKING WITH YOUR INSTANT POT! If you haven’t picked up a copy, you can do that HERE!
It sold out on the launch day but is being replenished as I type this! Note: Please read directions. If you want to make the pudding right in your stainless steel bowl and not in a glass bowl, only use 1/2 cup water and place ingredients straight into the stainless bowl. Ingredients:
- 1 cup water (or 1/2 cup if making directly in the IP stainless pot)
- 1 can (13.5 ounces) full fat coconut milk
- 1/3 cup small tapioca pearls
- 1/4 cup maple syrup (or more)
- 1 teaspoon 100% vanilla extract
- Pinch sea salt
- 1/4 teaspoon ground nutmeg (optional, omit for AIP)
- Pour water into the stainless steel basin and lower in the steaming rack.
- Combine all of the ingredients in an oven proof glass bowl and stir (you can make directly in the stainless but only use 1/2 cup water)
- Lower the bowl onto top of the steaming rack and secure the lid
- Secure the pressure valve closed and press the “Manual” button
- Now press the “-” button until it reads 20 minutes
- Alternatively if you are making it directly in the stainless bowl, instead of pressing the “Manual” button, you can just press the “Rice” button
- Allow the cooking cycle to complete and then quick release the pressure valve and remove the lid once safe to do so
- Now stir the mixture once more and transfer to the fridge. If you made it in a glass bowl you can keep it in there or if you made it in the stainless IP bowl you can pour it into another container and refrigerate
- It can take an hour or so to thicken as it cools so give it time to reach its ultimate texture
- Serve chilled with fresh fruit or mint leaves