Desserts, Vegetarian

Spiced Maple Tapioca Pudding

Cooking method:

Ninja Foodi Mini Multi-Cooker OP100
  • Prep Time: 2 mins
  • Total time: 25 mins
  • Skill Easy
  • Serves 4 people

Spiced Maple Tapioca Pudding

This quick cook Spiced Maple Pressure Cooker Tapioca Pudding is infused with creamy caramel flavour and ayurvedic spices making it the perfect comfort dessert for cold Autumn evenings.

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Eggs


For the tapioca pudding

  • 1 tsp butter or coconut oil
  • 100g tapioca pearls
  • 375ml cold water
  • 5 cardamom pods (crushed)
  • 3 star anise
  • 1 cinnamon stick
  • 2 medium egg yolks
  • 200ml full fat coconut milk
  • 80ml-125ml maple syrup
  • 1 tsp almond or vanilla extract
  • Pinch sea salt

For the toppings

  • 200ml full fat coocnut milk
  • toasted coconut flakes

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Start by greasing the base of the cooking pot with the butter or coconut oil then place into the unit.

  • Step 2

    Rinse the tapioca pearls in a sieve until the water runs clear then add to the cooking pot along with the cold water and spices. Secure the pressure lid and turn the vent to the SEAL position.

  • Step 3

    Select PRESSURE and set the temperature to HI and time to 6 minutes. Once cooking is complete leave to naturally release for 10 minutes then release the remaining pressure by carefully turn the pressure valve to VENT.

  • Step 4

    Whilst the tapioca is cooking whisk together the egg yolks, coconut milk, maple syrup and almond extract until fully combined.

  • Step 5

    Once cooking is complete remove the lid and spices. Select SEAR/SAUTÉ, set the temperature to 2. Gradually whisk in the egg mixture using a silicone coated whisk. Stir regularly bringing to a simmer then stir in a pinch of salt. If you’re happy with the consistency serve immediately, alternatively increase the temperature to 3 and bring to a boil, stirring continuously until thickened.

  • Step 6

    Divide between 4 small bowls or ramekins then pour over a little coconut milk and top with toasted coconut flakes.


    This is great served hot but also delicious chilled. Once cooled, store in an airtight container for up to 2 days.