Pressure Cooker Fluffy Tapioca Pudding
This post is sponsored by Wholesome Sweeteners, All opinions are mine.
Growing up, I loved my mom’s homemade tapioca pudding, it was one of my favorite Saturday night snacks. It wasn’t until I left for college that I realized how very different her tapioca pudding was from the store bought “normal” stuff.
Yuck, is all that I thought when I grabbed a scoop of tapioca pudding from the cafeteria lunch buffet. It was so thick and goopy, not fluffy and light like Mom’s. And since we always ate ours warm, right off the stove there was rarely leftovers to chill in the fridge, so the idea of cold tapioca was totally foreign too.
When I asked mom why there was such a difference, she explained that she doesn’t make regular tapioca pudding, just like her mom, she makes FLUFFY TAPIOCA pudding that uses beaten egg whites folded in at the end which makes the pudding super light and, well, fluffy.
Needless to say I’ve since abandoned tapioca pudding outside of our own homemade family recipe.
Like with many newlywed couples, I introduced Ray to our homemade Fluffy Tapioca Pudding not long after we moved into our own home. He resisted trying it because he didn’t like (traditional) tapioca pudding.
15 years later, Ray agrees that my Fluffy Tapioca is amazing and it’s become one of our favorite special occasion treats.
I’ve adapted my family recipe to be a healthier, real food version. Using small pearl tapioca instead of instant tapioca; reducing the amount of sugar and upgrading to high quality, organic ingredients. I also adapted the recipe to be hands-off pressure cooking. No need to soak or pre-cook your tapioca pearls. No slaving over the stove, constantly stirring.
But even with those healthy-upgrades, we still reserve my Fluffy Tapioca for celebrations, since sweet treats can remain something of a treat!
Celebrations like Easter!
It’s not that sweet treats are bad, it’s that we as a society just eat them too often. When you make a commitment to limiting your sweet treats to only real-celebrations like birthdays and holidays, you can feel confident that even if you over indulge a little at that time, you aren’t sabotaging your healthy lifestyle.
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- 1/2 cup small pearl tapioca *NOT instant*
- 2 cups Whole Milk
- 1/4 cup Wholesome Organic Light Brown Sugar Loosely scooped, not packed
- 1 pinch Sea Salt
- 2 large eggs separated
- 2 tablespoons Wholesome Organic Cane Sugar
- 1 splash Vanilla
- Rinse Tapioca Pearls with cool/room temperature water several times.
- In a 3+ cup volume glass bowl or jar that will fit into your pressure cooker combine: Milk, Tapioca, Brown Sugar, egg YOLKS, and sea salt. Mix well.
- Place jar/bowl with tapioca mixture in your pressure cooker, add 2 cups of warm tap water to create a water bath.
- Cook under high pressure for 12 minutes. When complete, use QUICK RELEASE to depressurize.
- While tapioca mixture is in the pressure cooker, beat eggs with sugar until stiff peaks form.
- Remove vanilla bean from cooked tapioca mixture and mix well, breaking up any tapioca pearl lumps.
- Fold hot tapioca mixture into beaten egg whites. Add scraped vanilla bean, if desired.
- Enjoy warm or chill for later.
I’ve been using this recipe for a few years now with great success but I have a question:
Can I use a stainless steel bowl instead of glass?
it should work fine, I can’t think of a reason it would not since the IP pot itself is SS.
Excellent recipe! I double it because my family eats so much when I make it. Where’s the brown sugar caramel sauce?
Really enjoyed this recipe! The egg whites give it a nice airy texture. I’ve made a few recipes that wind up gummy and too sweet. This was jist right! Thank you for this lovely little gem! My husband thanks you too 😉