Thai Coconut Pandan Custard

Thai Coconut Pandan Custard is a delicious treat that is Keto, Low Carb, and is all made in your Instant Pot!

What You'll Need

– Full-Fat Coconut Milk – Eggs – Truvia – Pandan Extract

How To Make Thai Coconut Pandan Custard

1. Blend the eggs, milk, sweetener and the pandan extract, and pour into a heatproof bowl. Cover with foil. 2. Place 2 cups of water into your liner, place a trivet in the liner, and place your bowl onto the trivet. 3. Cook at high for 30 minutes and let it release pressure naturally.  4. Cool in refrigerator until the custard is set.

For whole recipe and other nutritional information, click the link below!