Desserts, Vegetarian

Spiced Maple Tapioca Pudding

Step 1 of 6

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

Ingredients

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

Step 2 of 6

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.

Ingredients

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

Step 3 of 6

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.

Ingredients

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

Step 4 of 6

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

Ingredients

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

Step 5 of 6

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.

Ingredients

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

Step 6 of 6

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

Notes:

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

Ingredients

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 method:

Ninja Foodi Mini Multi-Cooker OP100