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Instant Pot Thai Coconut Pandan Custard
Prep Time:
5
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
Calories:
174
kcal
Author:
Twosleevers
Calories:
174
kcal
|
Carbohydrates:
6
g
|
Protein:
6
g
|
Fat:
14
g
US Customary
-
Metric
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.