Instant Pot 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!
Print
Servings: 4
Calories: 174kcal
Ingredients
- 1 cup Full-Fat Coconut Milk
- 3 Eggs
- 1/3 cup Truvia
- 3-4 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.
Nutrition
Calories: 174kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g