Banana and Peach Tapioca Pudding
A creamy coconut-milk tapioca pudding scented with vanilla and cardamom, folded with fresh banana and peach.
🍳 Cook: 20 min
Nutrition
449
Calories
9.8g
Protein
86.1g
Carbs
8.5g
Fat
Ingredients
| 4 | peaches, diced | |
| 2 | bananas, peeled and sliced | |
| 1/2 cup | 120 ml | coconut sugar |
| 4 cups | 960 ml | coconut milk |
| 1 teaspoon | 5 ml | vanilla extract |
| 1 teaspoon | 5 ml | cardamom |
| 1 cup | 240 ml | small pearl tapioca, soaked and well-rinsed |
Instructions
- Start by adding 1 1/2 cups of water and a metal trivet to the base of your Instant Pot.
- Mix the tapioca, cardamom, coconut milk, vanilla, and sugar in a baking dish. Lower the dish onto the trivet.
- Secure the lid. Choose the "Multigrain" mode and cook for 10 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Add the banana and peaches; gently stir to combine and serve.