Serves 4


  • 1 cup water
  • 1 (13.5-ounce) can coconut milk
  • 1/3 cup small tapioca pearls
  • 1/4 cup 100 percent maple syrup (or more)
  • 1 tsp. 100 percent vanilla extract
  • Pinch sea salt
  • 1/4 tsp. ground nutmeg, optional
  • Blueberries and mint, for garnish, optional

    Pour the water into the stainless-steel basin and lower it into the steaming rack. Combine all of the ingredients in an oven-proof glass bowl and stir. If using the optional nutmeg, you may include that as well. This creates more of a rice-pudding-type flavoring. Place the glass bowl onto the steaming rack and secure the Instant Pot lid. Secure the pressure valve closed and press the Manual button. Now press the "-" button until the display reads 20 minutes.

    Allow the pudding to cook, and then quick-release the pressure valve. Once safe to do so, remove the lid. Stir the pudding vigorously as the pearls will have settled to the bottom of the glass bowl. Your pudding will not be thick yet, but will thicken as it cools. Gently remove the glass bowl once it is cool enough and transfer it to the refrigerator to cool further. Stir after about 30 minutes of cooling and serve with blueberries or other fruits of your choosing. Garnish with mint if you like. Store leftovers chilled.

    Alternative: If using a slow cooker, pour the ingredients directly into the slow cooker and cook on high for 2 hours. Again, it will be soupy while still warm, but it will thicken upon cooling.

    From Paleo Cooking with Your Instant Pot (Page Street Publishing) by Jennifer Robins.

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