Did you love tapioca pudding when you were a kid? Take it to the next level by layering it with fresh fruit and slivered almonds in these Tapioca Berry Parfaits.
Note: This photo does not appear in The Diabetes Cookbook for Electric Pressure Cookers.
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 went in search of the CompostMaster who had a sheepish grin on his face, a parfait in his hand, and a spoon in his mouth. “These are really good,” he mumbled. “I think you need to make more.”
When you cook tapioca in an electric pressure cooker like an Instant Pot® (affiliate link), it becomes really sticky. It’s a nice texture, but can be tricky to work with. If you don’t have the patience to do pretty layering, just put the tapioca in some custard cups, add the berries and almonds, and call it a day. It will taste exactly the same!
Like parfaits? Check out these Roasted Strawberry Parfaits with Coconut Cream.
Tapioca Berry Parfaits (Instant Pot)
- 2 cups unsweetened almond milk
- 1/2 cup small pearl tapioca rinsed and still wet
- 1 teaspoon almond extract
- 1 tablespoon pure maple syrup
- 2 cups berries
- 1/4 cup slivered almonds
- Pour the almond milk into the electric pressure cooker. Stir in the tapioca and almond extract.
- Close and lock the lid of the pressure cooker. Set the valve to sealing.
- 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 maple syrup and let the mixture cool for about an hour.
- In small glasses, create several layers of tapioca, berries, and almonds. Refrigerate for 1 hour.
- Serve chilled.