Instant Pot Vegan Tapioca Pudding Food
EGGLESS EGG FREE TAPIOCA PUDDING
I LOVE tapioca pudding and wanted to make an egg free version. This came out 100% perfect and you would never, ever know it was missing the egg!
Provided by dukeswalker
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine tapioca, milk & sugar in a medium/large saucepan and let sit for 5 minutes.
- Combine cornstarch & water in a small bowl.
- Bring to a slow boil over medium high heat, stirring constantly.
- Once bubbling, add cornstarch mixture and continue boiling for 1 minute.
- Remove from heat and add vanilla.
- Stir & allow to cool.
- Makes 6 1/2 cup servings.
Nutrition Facts : Calories 150.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 15.7, Sodium 86.1, Carbohydrate 24.9, Sugar 15.3, Protein 3.7
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- First make sure you are using small fine tapioca pearls not the ones you use in bubble tea. Thoroughly rinse them and keep them aside for 15 minutes. Since you are going to be pressure cooking the pearls you don't need to soak them.
- In the mean while gather all your ingredients, milk (coconut, whole or nut milk), water, bananas and mangoes. Before sharing this recipe we tried making it once with over ripe bananas and other with just rightly ripe bananas. It turned out great with both except that the one with overripe bananas darkened a little in color when refrigerated plus it also had more fibers from banana.
- Mash the bananas and puree some of the mangoes while keeping some mango aside for garnishing. In steamer pot or heat proof bowl add the coconut milk, mashed banana, vanilla extract .Mix well and add the tapioca pearls and water to that.
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