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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.


  • 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


  • 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.


Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Photo © Lauren Volo.