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Instant Pot Coconut Mango Tapioca Pudding – Naturally Sweetened!

step by step collage of how to make instant pot tapioca
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Naturally sweetened Tropical Tapioca Pudding with Coconut and Mango, made quick and easy in the pressure cooker.

Ingredients

Scale

For the tapioca

  • ¾ cup Reese Small Pearl Tapioca
  • 14 oz can lite coconut milk
  • 1 cup HOT water

For the banana/mango mixture

  • 1 very ripe banana
  • 2–3 very ripe mangos – about 2 – 2 ½ cups roughly chopped (see note)
  • 2 egg yolks
  • 1 tsp vanilla
  • ¼ teaspoon salt

For the whipped cream

  • 1 cup heavy cream
  • 1 – 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Optional toppings: diced mango, diced banana, toasted coconut or coconut chips

Instructions

  1. Add tapioca pearls, lite coconut milk, and water to the pressure cooker pot; stir.
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 6 minutes.  
  3. When cooking is complete, turn off the pressure cooker.  Use a natural release for 10 minutes.
  4. After 5 minutes of natural release, place banana, mangos, egg yolks, vanilla, and salt in a blender and puree until very smooth.  IF YOU BLEND THE MIXTURE TOO FAR IN ADVANCE, IT WILL TURN A BROWNISH-ORANGE COLOR – SEE NOTE.
  5. After the pressure has naturally released for 10 minutes, manually release the remaining pressure.
  6. Select saute on the pressure cooker pot.  While whisking, pour banana mixture into the pot.  Continue to whisk as the tapioca simmers for 1 minute.  WHISK THE ENTIRE MINUTE – THIS IS VERY IMPORTANT TO PREVENT BURNING ON THE BOTTOM OF THE POT. 
  7. Immediately remove pot and set on a cooling rack.  It will be very loose at this point.  
  8. Pour into a bowl and let it cool for 5 – 10 minutes, stirring occasionally.  Cover with a layer of plastic wrap directly on top of the pudding.
  9. Chill completely in the refrigerator, about 4-6 hours or overnight.  
  10. Once chilled it will be perfectly thick and pudding-like.
  11. Whip heavy cream, vanilla extract, and maple syrup until thick.
  12. To serve, scoop into serving bowls, top with whipped cream, diced mangos, and coconut flakes.

Notes

  • Use Small Pearl Tapioca NOT Minute Tapioca.  I tested the recipe with Reese Small Pearl Tapioca
  • This tapioca is sweetened naturally only with fruit.  For a more traditional sweet version, add ¼ – ⅓ cup of sugar to the blender with the bananas and mangos.
  • The tapioca has the best taste and consistency when completely chilled.
  • When they are in season, I prefer to use Ataulfo mangos (also called Honey or Champagne).  Since they are smaller, I use 3 for this recipe.  The mango variety most commonly found year round at grocery stores are larger so I use 2.  Whatever variety you are using, make sure they are VERY ripe and sweet.
  • If you want the tapioca to be an appealing orange color, wait until the tapioca is in the “natural pressure release” step to puree the mango/banana mixture.  If the mixture sits more than 5 minutes, it starts to brown.  The tapioca will still taste delicious, it just won’t be as pretty.

Find it online: https://instafreshmeals.com/instant-pot-coconut-tapioca-pudding/