Instant Pot Tapioca Pudding With Coconut Milk & Mango

This is the BEST recipe you will find for the creamiest Tapioca Pudding made in the Instant Pot. It is vegan - totally dairy free and egg-free and is flavoured with tropical coconut milk and fresh mango chunks.

You only need 3 main ingredients and less than 15 minutes to make this Tapioca Pudding that is perfect as a mid-week comforting sweet or a crowd-pleasing dessert.

Similar to rice pudding, tapioca pudding is a sweet pudding made using simple ingredients such as tapioca pearls, milk or cream and sugar. Flavourings such as nutmeg may be added or saffron and cardamom powder to make Instant style Sabudana Kheer.

In this recipe, medium sized tapioca pearls are cooked in the Instant Pot with water until they are perfectly soft yet holding their shape. Sugar, coconut milk and other flavourings are then added to make sweet tapioca pudding.

Cooking the pearls in water rather than milk reduces the risk of burning but do not worry - the addition of water does not cause the pudding to become runny!

Tapioca pearls are made from cassava root starch which turn clear when cooked and thicken. In the traditional recipe, the pearls need to be soaked before using so they soften but with the Instant Pot, there is no need.

Ingredients for Tapioca Pudding

Let's take a look at what goes into making 3-ingredient Tapioca Pudding

The main ingredients:

Tapioca

I have used medium size of tapioca pearls here.

The tapioca pearls themselves are largely flavourless and so all of the flavours in this recipe come from the other ingredients.

All types and brands of tapioca pearls are the same, the only difference is the size. Due to this, you may have to adjust the cooking time. I have suggested pressure cook times below.

Coconut Milk

I have used tinned thick coconut milk here for extra creaminess.

Instead of coconut milk, you can use other non dairy or nut milks such as almond or oat. If you do not mind dairy milk, you can add whole milk or heavy cream or half and half - it really depends on the creaminess you are going for.

If you love coconut milk recipes, try this 2 ingredient Hawaiian coconut syrup

Sugar - I have used regular white sugar (vegan)

You can also use other varieties of sugar such as castor or palm sugar, maple, agave, date syrup or honey (then it won't be a vegan). Note that using these alternatives may change the colour of the pudding.

Toppings:

Mango - I have used chunks of fresh mango and strawberries but you can absolutely use any other fruit such as fresh blueberries, blueberries or any other stone fruit slices.

Sometimes we simply pour Mango pulp over the pudding and garnish it with fresh mint leaves, just like this eggless mango mousse recipe.

Optional:

Vanilla extract - I have added a dash of vanilla extract for creamy flavours but you can leave it out if you wish.

A dash of orange blossom water or rose water would also be a good idea too.

How to make Tapioca Pudding in the Instant Pot

Follow these easy steps for the best Tapioca Pudding. You can use the Instant Pot or any other electric pressure cooker.

1. Add tapioca pearls and water (ratio of 0.5:1) to the inner pot of IP. Make sure to stir to prevent any tapioca sticking to the bottom of the pot.
2. Pressure cook on High Pressure for 7 minutes.
3. Allow the pressure to release naturally then open the lid and add the coconut milk and sugar.
4. Turn on Sauté for a few minutes or until the pudding begins to thicken. Keep stirring as the milk can stick and cause burning.
5. Turn off or cancel sauté mode and add the vanilla extract and pinch of salt if using.
6. Allow the pudding to cool before placing in serving glasses and topping with fruit. You can also serve it warm directly from the Instant Pot.

Cooking times for Tapioca Pearls

These are an approximate guide for the varying sizes of tapioca pearls - you can follow the instructions provided on your packaging.

Small pearls - 3 minutes High Pressure

Medium pearls - 7 minutes High Pressure

Large pearls - 10 minutes High Pressure

Tapioca Pudding Pot in Pot Method

There is a chance, if you are not careful, that milk based dishes can stick to the pan very easily causing the Instant Pot to show a BURN sign. To avoid this you may want to try the pot in pot method.

Make sure you use 6qt or 8qt Instant pot as they are larger in size.

1. Pour 1 cup tap water in to the Instant pot inner pot (liner)
2. In a small stainless steel bowl add the tapioca, coconut milk and sugar (you will probably have to half the recipe below to allow it to fit with the pot - ensure you do not fill this bowl more than half way as it can lead to spillages)
3. Mix well.
4. Put a trivet in the liner, place the bowl on the trivet.
5. Cover the bowl with a safe to use lid.
6. Close the lid and ensure that valve is on the sealing position.
7. Select 30 minutes on HIGH pressure cook.
8. Allow the pressure to release for 10-12 minutes then manually release the pressure.
9. Mix the pudding well, add a pinch of salt and vanilla.
10. Allow the pudding to cool before serving it with the fruit or serve warm.

Stovetop Tapioca Pudding

1. Clean and wash tapioca and soak in cold water for 40 minutes.
2. In a large saucepan combine the tapioca, (discard the water) and milk.
3. Bring to a simmer, stir continuously until tapioca is tender and translucent. 
4. It will take about 18-20 minutes.
5. Now add the sugar.
6. Cook the pudding on a moderate heat and keep stirring till pudding gets thicker. It will take another 8-10 minutes. Add vanilla extract and a pinch of salt.
7. Transfer the pudding into another bowl and let it cool to room temperature.
8. Divide the pudding into 4-6 glasses, cover and refrigerate for about 2 hours or more before serving.
9. Let them stand at room temperature for about 10 minutes before serving.
10. Divide mango cubes over the pudding and garnish with the fresh mint leaves.

Storage

Tapioca pudding stays well up to 3-4 days in an air tight container in the refrigerator. Coconut milk thickens as it cools so it will go quite thick, you can add little more milk then reheat in the microwave or on the stove. You can also eat it chilled.

You can cover the surface of the pudding as it cools, this prevents a film forming on top.

I would not recommend freezing as this will destroy the texture of the pearls.

Other Instant Pot Recipes

Instant Pot Vegan Potato Salad

Strawberry and Rhubarb Jam in Instant Pot

1 minute Sheer Khurma (Instant Pot)

Cypriot Stuffed Peppers

Instant Pot Eggless Cheesecake

Chocolate Mousse without Eggs (Instant Pot)

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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