Thank you to the following for reviewing Vegan Under Pressure and featuring the Tapioca Berry Parfait recipe on your blogs. This recipe can be found below and on page 302 of Vegan Under Pressure.
Debbie from The Health Seakers Kitchen
Fran from FranCostigan.com
Joanne from Foods for Long Life
Julie from JulieHasson.com
Tapioca Berry Parfait – Vegan Under Pressure
Making dessert doesn't get much easier than this. Be sure to use a 6-quart (or larger) cooker as this gets very foamy, which can clog the vent or cause spewing liquid in a smaller pot. Make a double batch if you have enough room; it's that good.
Ingredients
- ½ cup small pearl not instant tapioca
- 2 cups almond or any nondairy milk
- Pinch of salt optional
- ¼ cup organic sugar or blonde coconut palm sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- 2 cups fresh berries of your choice sliced as needed
- Fresh mint for garnish
Instructions
- Place the tapioca pearls in a fine mesh strainer and rinse under running water for 30 seconds.
- Add the milk to a pressure cooker. Add the tapioca and salt, if using, and stir. Lock the lid. Bring to a high pressure; cook for 4 minutes. Let the pressure come down naturally. Quick release any remaining pressure after 20 minutes. Open the lid carefully, tilting it away from you.
- Stir in the sugar, vanilla, and lemon zest.
- Spoon 2 tablespoons berries into the bottom of 4 pretty bowls or parfait glasses. Add about 1/4 cup tapioca, then 3 tablespoons berries. Add another 1/4 cup tapioca and top with berries. Garnish with mint.
- Variation: If stone fruits are in season, substitute chopped stone fruit for the berries.
Notes
Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Photo © Lauren Volo.
Made this today! The pearls did not stick to the bottom, and it worked! Except, it has a bit of a slimy texture, and moves around like goop. I didn’t mix it too much..The taste is great beyond the texture. I may try incorporating canned coconut milk next time!
Yes, you can add coconut milk to it but be careful as it is a thick liquid and can stick and burn during cooking.
The nature of tapioca is a bit sticky and slimy. Layer it with some fruit and it ought to help reduce your idea of how sticky and goopy it is.
Made this and noticed a lot of the tapioca stuck to the bottom of the pan in the insta pot. Is there any way to limit that?
So sorry to hear. I think that this recipe (because of the newer pots are more sensitive) is pot in pot and cook for longer.
Possibly best to cook this pot in pot. The newer pots seem to be very sensitive and cause more issues.