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It’s easier than ever to make tapioca pudding with an electric pressure cooker! Layer with berries and slivered almonds for delicious tapioca berry parfaits.
While I was developing recipes for The Diabetes Cookbook for Electric Pressure Cookers, I cooked some tapioca just to see how well it worked. I put together a few of these tapioca berry parfaits and stashed them in the refrigerator.
A few hours later I noticed that only two were left. I found my husband with a sheepish grin on his face, a parfait in his hand, and a spoon in his mouth. He kindly informed me that I should make a few more.
When you cook tapioca in an electric pressure cooker like an Instant Pot, it gets a lovely sticky texture. Layering the parfaits requires a little patience, so if you’re in a rush, feel free to throw all the ingredients in a bowl and go on with your day!
I love these parfaits for an easy and delicious breakfast, snack, or even dessert. They’re also dairy-free, egg-free, and vegan-friendly.
I’m always so happy when I have a batch of pudding waiting in the fridge for me! If you’re looking for some easy meal prep that will put a smile on your face all week, give this recipe a try.
How to make tapioca berry parfaits
These delicious parfaits come together in six easy steps. Let’s see how it’s done!
Step 1: Pour the almond milk into the electric pressure cooker. Stir in the tapioca and almond extract.
Step 2: Close and lock the lid of the pressure cooker. Set the valve to sealing, then cook on High pressure for 6 minutes.
Step 3: When the cooking is complete, hit Cancel. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Step 4: Once the pin drops, unlock and remove the lid. Remove the pot to a cooling rack.
Step 5: Stir in the sugar-free syrup and let the mixture cool for about an hour.
Step 6: In small glasses, create several layers of tapioca, berries, and almonds. Refrigerate for at least 1 hour.
Serve chilled and enjoy!
Is tapioca diabetes-friendly?
Tapioca, which is made from the cassava root, is higher in carbs. For people with diabetes, it is best enjoyed in moderation.
That’s why I prefer to make these parfaits with low-carb berries so they feel more filling without needing so much tapioca pudding. Making the pudding with sugar-free syrup and almond milk also helps reduce the carbs compared to traditional preparations.
Storage
Tapioca pudding will keep very well in the refrigerator. That’s what makes it such a great option for meal prep!
You can store your pudding covered or in an airtight container in the refrigerator. Because there’s no dairy or eggs in this recipe, it will stay fresh for up to a week.
Other healthy sweet treat recipes
There are so many ways to satisfy your sweet tooth without spiking your blood sugar. I especially love dishes I can make in advance to enjoy whenever the craving strikes!
Here are a few of my favorite recipes I know you’ll enjoy:
For even more healthy snack inspiration, check out this roundup of the Best Low-Carb Packaged Snacks for People Living with Diabetes!
When you’ve tried these parfaits, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
Tapioca Berry Parfaits (Instant Pot)
Ingredients
- 2 cups unsweetened almond milk
- ½ cup small pearl tapioca, (rinsed and still wet)
- 1 teaspoon almond extract
- 1 tablespoon sugar-free syrup
- 2 cups berries
- ¼ cup slivered almonds
Instructions
- Pour the almond milk into the electric pressure cooker. Stir in the tapioca and almond extract.2 cups unsweetened almond milk, ½ cup small pearl tapioca, 1 teaspoon almond extract
- Close and lock the lid of the pressure cooker. Set the valve to sealing, then cook on High pressure for 6 minutes.
- When the cooking is complete, hit Cancel. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Once the pin drops, unlock and remove the lid. Remove the pot to a cooling rack.
- Stir in the sugar-free syrup and let the mixture cool for about an hour.1 tablespoon sugar-free syrup
- In small glasses, create several layers of tapioca, berries, and almonds. Refrigerate for at least 1 hour.2 cups berries, ¼ cup slivered almonds
