Servings: 15 to 20

1 cup small tapioca pearls (170 g) 1 cup small tapioca pearls (170 g)
6 cups water 6 cups water
1-1/4 cup sugar (244 g) 1-¼ cup sugar (244 g)
1/4 teaspoon salt ¼ teaspoon salt
1 can (13.5 oz.) coconut milk 1 can (13.5 oz.) coconut milk
1 large 30 oz can fruit cocktail in heavy syrup, undrained 1 large 30 oz can fruit cocktail in heavy syrup, undrained
1 bottle nata de coco, undrained 1 bottle nata de coco, undrained
1 large 15 oz can mandarin oranges, drained 1 large 15 oz can mandarin oranges, drained
1 can Shirakiku Mixed Fruit with nata de coco, undrained 1 can Shirakiku Mixed Fruit with nata de coco, undrained
1 can Lychee quartered, undrained (optional) 1 can Lychee quartered, undrained (optional)
1 tablespoon vanilla extract 1 tablespoon vanilla extract

Boil water in another container. Heat instant Pot for a couple of minutes on saute mode. Add Boiling water to the Instant Pot. Turn off Instant Pot. Then add the Tapioca and stir quickly and very well. Seal, manual 3 min HP with 10 min NPR.
(Note above is for a 6 quart, use 0 minutes HP with 10 min NPR for a 3 quart... I have not made the recipe with an 8 quart).
Open and stir well to break apart any clumps that may have formed. Remove from the IP and cover and let sit for 10 minutes to continue cooking.
Add sugar and salt, stir until dissolved. Cool.
When cool, add coconut milk, vanilla and fruit and mix well. Refrigerate until chilled, overnight is best. Stir well before serving.

Makes about 16 cups.  Makes about 16 cups.
Pudding's texture is slimy and will mound only slightly, it is not supposed to be firm and stiff. It will firm up a bit more in the refrigerator.  Pudding's texture is slimy and will mound only slightly, it is not supposed to be firm and stiff. It will firm up a bit more in the refrigerator.
You can drain the fruits if you prefer.  You can drain the fruits if you prefer.
Fruits can be deleted, substituted or added to your taste.  Fruits can be deleted, substituted or added to your taste.
Without an Instant Pot, increase water to 7 cups and follow these instructions: In a large pot, boil water. Gently stir tapioca pearls into boiling water. Stir occasionally to keep pearls from sticking. Boil for 20-23 minutes until pearls are translucent. Turn heat off. Remove from burner. Cover and let sit for 30 minutes. Add sugar and salt, stir until dissolved. Cool. When cool, add coconut milk, vanilla and fruit. Refrigerate before serving.  Without an Instant Pot, increase water to 7 cups and follow these instructions: In a large pot, boil water. Gently stir tapioca pearls into boiling water. Stir occasionally to keep pearls from sticking. Boil for 20 to 23 minutes until pearls are translucent. Turn heat off. Remove from burner. Cover and let sit for 30 minutes. Add sugar and salt, stir until dissolved. Cool. When cool, add coconut milk, vanilla and fruit. Refrigerate before serving.