Tapioca Pudding

01. August 2015

Duromatic: For 4-6 persons

Light & Refreshing Tapioca Pudding


  • 1/3 cup (60g) seed tapioca pearls
  • 1 1/4 cups (300g) whole milk (or your favorite milk alternative)
  • 1/2 cup (115g) water
  • 1/2 cup (100g) sugar
  • 1/2 lemon, zested (or orange, or 1/2 vanilla bean)


Prepare the pressure cooker by adding one cup of water and the steamer basket and set aside. Rinse tapioca pearls in a fine-mesh strainer. To a 4-cup capacity heat-proof bowl add the tapioca pearls, milk, water, lemon zest and sugar. Mix well until the sugar has dissolved and you no longer feel the grit of it at the base. If the container does not have handles to easily lower and lift it from the pressure cooker, construct a foil sling

Lower heat-proof bowl into the pressure cooker and close and lock the lid. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 8 minutes at high pressure.

When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). Once the pressure has released let the mixture stand in the closed cooker for an additional 5 minutes before opening the lid (the milk in the container will boil over if you open the lid too quickly after pressure is released). Carefully lift out the heat-proof bowl and stir vigorously with a fork before distributing into serving bowls, glasses or forms. Cover tightly with cling-wrap and let cool before refrigerating for at least 3 hours, or overnight, before serving or serve warm with the modifications in the notes of this recipe.

Serve as-is or topped with seasonal fruit.

Source: hippressurecooking.com 


Tapioca Pudding
* incl. VAT, plus shipping