Thai Coconut Pandan Custard is a delicious treat that is Keto, Low Carb, and is all made in your Instant Pot!
Why Did I Make This Custard?
I was reading this book on foods you should eat before you die (who knew there was such a thing?) One of the things it listed was Sangkhaya. Thai coconut custard dessert that's baked inside a squash. It looked amazing and I thought I'd try it since I just happened to have an acorn squash sitting around.
My acorn squash was small. So, I had to weigh my options. I could either cook only the small amount of custard that would fit in my squash, cook all of the squash in a dish. Or do what I did Which is fill up the acorn squash and then cooked the leftovers in a separate Instant Pot to have some coconut milk custard by itself.
What Makes This Thai Custard So Good?
- Easy- Mix it up, throw it in the Pot, Cook, Serve.
- Delicious- You'll love the sweet, aromatic flavors of coconut milk and pandan.
- Low Carb- With only 6 carbs per serving, it's pretty guilt-free homemade Thai food.
How To Make This Coconut Custard Recipe
- Blend together all ingredients
- Cook PIP for 30 minutes HP, NPR
- Chill & Serve.
Want More One Pot Instant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe.
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna- You won't even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
This Thai Coconut Pandan Custard is a delicious low carb treat you'll want to make again and again. If you love this recipe as much as I do please share with your friends on Facebook and Pinterest so they can try it too.
Ingredients
- 1 cup (240 g) Full-Fat Coconut Milk
- 3 (3) Eggs
- ⅓ cup (0.33 g) Truvia
- 3-4 drops (3 drops ) Pandan Extract, (or sub vanilla extract if you must)
Instructions
- Blend together the eggs, milk, sweetener and the pandan extract, and pour it into a 6-inch heatproof bowl. Cover with foil.
- Place 2 cups of water into your liner, place a trivet in the liner, and place your bowl onto the trivet.
- Cook at high pressure for 30 minutes and let it release pressure naturally. A knife inserted into the custard should come out clean.
- Cool in refrigerator until the custard is set.
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Nutrition
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hi dear urvashi i tried all your ibstant pot recipes they came out perfect but unfortunately this had eggy smell.. what would i must have done wrong
This sounds delicious and I'd love to have the authentic flavor, but the ingredients listed in the product you linked for pandan flavor are ones that I would rather not cook with: glucose syrup, sorbitol syrup, artificial pandan Flavor, propylene glycol, coloring (Tetrazin C1 19140), modified starch, artificial vanilla Flavor, coloring (Blue Diamond C1 42090), ethyl menthol.
Do you know of a source for a real, natural pandan flavoring product? Otherwise, I'll just use vanilla but I would love to try the real thing. Thanks!
People ask me this all the time. For me personally since you use less than 3 drops for the whole recipe, you’re barely getting any of those ingredients in each serving and it’s okay. Otherwise you may need to look in an asian grocery store.
If you don't have truvia how much splenda or sugar should you substitute?