{"id":7530,"date":"2016-09-21T06:00:35","date_gmt":"2016-09-21T12:00:35","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=7530"},"modified":"2019-01-01T18:27:51","modified_gmt":"2019-01-02T01:27:51","slug":"pressure-cooker-coconut-tapioca-with-lemongrass-and-ginger","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-coconut-tapioca-with-lemongrass-and-ginger\/","title":{"rendered":"Pressure Cooker Coconut Lemongrass Ginger Tapioca"},"content":{"rendered":"

Pressure Cooker Coconut Lemongrass Ginger Tapioca<\/strong>\u00a0is an Instapot tapioca recipe, infused with fresh lemongrass and ginger, then garnished with crystallized ginger, cashews, and Thai basil. Subtle Thai flavors provide a tasty twist on an American classic.<\/em><\/p>\n

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Feliz Navidad, Merry Christmas, Happy Hanukkah, Happy Holidays from Texas\u2019 Rio Grande Valley! It is a privilege to bring you a recipe that is sure to please this holiday season. I\u2019m Tamara from Beyond Mere Sustenance<\/a> here with a Thai-inspired twist on a beloved classic – tapioca pudding. I love to encourage people to enjoy healthy food with global flair around the table\u2026 regularly.<\/p>\n

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Making Coconut Lemongrass Ginger Tapioca in an Instant Pot<\/h2>\n

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Coconut Lemongrass Ginger Tapioca!<\/p>\n

Perhaps you’ve tried Pressure Cooker Tapioca Pudding<\/a>?\u00a0It’s so good! My Pressure Cooker Coconut Tapioca With Lemongrass and Ginger took off from there… With Thai flavors, coconut milk is a great dairy-free option. A bruised lemongrass stalk and some minced ginger cook along with the coconut milk beverage and small pearl tapioca.<\/p>\n

Important note:<\/strong>\u00a0Don’t use quick tapioca! You need a tapioca that requires a soak and longer cooking time. I used Bob’s Red Mill Small Pearl Tapioca. After the tapioca is cooked in the pressure cooker, canned coconut milk and egg yolks get whisked in, and it thickens after being returned to a boil. While the tapioca cools, you prepare the garnishes.<\/p>\n

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I have shown two options for serving this tapioca dessert. Given that this recipe posted on the end of December, New Year’s Eve comes to mind. My local Asian market has these lovely red Asian soup spoons for $.89 each. The spoon holds a mini portion of the tapioca – perfect for your New Year’s Eve party.<\/p>\n

Your guests can somewhat daintily<\/del>\u00a0eat them from the spoon. Seriously, you can! My husband and I did try them out… several of them! If your occasion is more formal, individual trifle cups make a pretty presentation. Either way, your guests are sure to enjoy the unique spin on this American classic!<\/p>\n

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What do you have planned for New Year’s Eve? I have to admit to a tendency to want to stay home, but I do love to entertain. That just means the party is on us. \ud83d\ude42 My favorite way to entertain is with small plates or “tapas.” My\u00a0Pressure Cooker Coconut Tapioca With Lemongrass and Ginger Will be right at home on the menu!<\/p>\n

Coconut Lemongrass Ginger Tapioca Recipe:<\/h3>\n

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