Step 1

In a small bowl, soak the tapioca pearls in the almond milk for an hour.

Step 2

Combine soaked tapioca and any leftover liquid, coconut milk, and maple syrup, in an oven safe dish - I used a Corel ceramic dish.

Step 3

Add the 1/2 cup of water to the bottom of your pressure cooker, and place the rack in the cooking pot. Using a good sized length of tinfoil, fold it in thirds lengthwise, to create a sling for your cooking dish. Use the sling to carefully lower the dish onto the rack and fold over so that it doesn't dip into the food.

Step 4

Close the lid and cook at high pressure for 8 minutes with natural steam release. Once the pressure is released, open the lid, stir the tapioca well, as the pearls with settle to the bottom, and liquid will rise.

Step 5

Use the sling to carefully(!) lift the dish from the pressure cooker. And place it in the fridge to cool for at least 6 hours. It will thicken considerably while chilling.

Step 6

Once completely cooled, transfer to individual serving containers, if desired.

Step 7

Preheat the oven to 350f.

Step 8

Spread the blueberries in a single layer in a ceramic baking dish, and sprinkle liberally with cinnamon.

Step 9

Place baking dish uncovered in the oven and roast, untouched, for 20 minutes.

Step 10

Remove from oven and serve warm or chilled.