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Recipe
Coconut Lime Tapioca Pudding for the Pressure Cooker

Coconut Lime Tapioca Pudding for the Pressure Cooker

  • Prep Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 3 cups about 6 servings

Ingredients

  • one 13.5-ounce can coconut milk
  • 1/2 cup whole milk
  • 1/2 cup coconut water
  • 1/2 cup palm sugar or granulated sugar
  • pinch of sea salt
  • 1 lime leaf * found in Asian or international markets
  • zest of 1 lime
  • 1 cup large pearl tapioca
  • toasted coconut flakes for garnish

Directions

  • Grease bottom of the inner pot with butter. Add the coconut milk, milk, sugar, lime leaf, zest and salt. Mix well.

    Add all of the ingredients except for the tapioca and the toasted coconut flakes and whisk until the sugar has dissolved. Add the tapioco and stir.

    Press the pressure function; select barley setting. Set the time to 6 minutes and lock the lid. Start. Naturally release the pressure. Immediately remove the inner pot and stir well. Let stand for 5 to 6 minutes to slightly cool. Serve warm or cold garnished with the toasted coconut flakes.

  • Note:  This recipe was created specifically for the Emeril Lagasse Pressure AirFryer by Tristar. As such, cook times and temperatures may need to be adjusted if you would like to make this recipe in another pressure cooker.