Tapioca Berry Parfaits (Instant Pot)
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.
Cook Time30 mins
Chilling Time1 hr
Total Time1 hr 30 mins
Keyword: dairy-free, instant pot, parfaits, tapioca, tapioca pudding, vegan
Author: Diabetic Foodie
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
This recipe is for 4 parfaits.
Leftovers can be stored covered in the refrigerator for up to a week. You can also store the pudding separately and assemble the parfaits just before eating if you prefer.
Calories: 195kcal | Carbohydrates: 22.9g | Protein: 9.2g | Fat: 8.3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 203.6mg | Potassium: 195.4mg | Fiber: 1.1g | Sugar: 8.3g | Net carbs: 21.8g