Add another dimension to this dish by combining it with other flavors. You can stir in some toasted pecans, chocolate chips, or coconut.
INGREDIENTS | SERVES 4
½ cup small pearl tapioca
1¾ cups water
⅓ cup sugar
1 tablespoon butter, or vegan margarine, such as Earth Balance
2 large eggs or 2 ounces firm tofu
⅛ teaspoon salt
1½ cups milk, or soymilk
1 cup heavy cream, or soymilk
1 teaspoon vanilla
Combine the tapioca and ¾ cup water in a small bowl; cover and let soak overnight.
Add the sugar, butter, eggs, and salt to a bowl; beat until smooth. Stir in the milk, cream, and vanilla. Drain the tapioca and stir into the milk mixture.
Treat a 1-quart stainless steel bowl with nonstick spray. Pour the tapioca mixture into the bowl. Cover the bowl tightly with heavy-duty aluminum foil.
Pour the remaining cup of water into the pressure cooker and add the rack. Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan. Center the covered pan holding the tapioca mixture on the foil strips on the rack.
Lock the lid into place and bring to low pressure; maintain pressure for 12 minutes. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid.
Lift the pudding out of the pressure cooker. Let rest for 15 minutes and then remove the foil cover. Stir. Taste for flavor and add more vanilla if desired. Chill until ready to serve.
Calories: 430 | Fat: 27g | Protein: 8g | Sodium: 170mg | Carbohydrates: 40g | Fiber: 0g