KETO INSTANT POT RECIPE: Green Tea Coconut Milk Custards

Did you know you can make Keto Dairy Free Custard??? My mind was blown when this coconut custard actually worked. Now I make them all of the time.

My favorite custard to make is this Green Tea Coconut Custard. I love the combination of Matcha and Coconut Milk. Something about the coconut cut any bitterness from the tea and results in a light and refreshing flavor that is perfect for warm weather! To give your custards a magazine ready look, use a sifter and shake some matcha powder and nutmeg over the top before serving. You can even top them with toasted pistachios, whipped cream, or blackberries.

My favorite Matcha Powder comes from Tenzo Tea! Lately I’ve been making Iced Matcha Lattes every morning. But Matcha powder can also be used in Keto Bakes and Desserts. It adds a beautiful earthy flavor that can balance out overly sweet ingredients.

Get 15% off all Tenzo Products with the code TenzoJen

Green Tea-Coconut Milk Custards

INGREDIENTS

1 15-ounce can coconut milk
3 green tea bags or 2 teaspoons Tenzo matcha powder
¼ cup granulated erythritol
3 large eggs, lightly beaten
1 teaspoon vanilla
Ground nutmeg

INSTANT POT DIRECTIONS

Select SAUTÉ on the Instant Pot. Add coconut milk and heat just until hot but not boiling, 2 to 3 minutes. Select CANCEL. Add tea bags and let stand 5 minutes. Gently press bags with back of a spoon to release more tea; remove and discard tea bags. (Or if using matcha, whisk into coconut milk until well combined.) Pour milk into a medium bowl; let cool for 5 minutes. Wash the pot. Whisk the erythritol, eggs, and vanilla into milk mixture until well combined but not foamy.
Ladle egg mixture into four ungreased 6-ounce custard cups. Cover each cup tightly with foil.
Place a trivet with handles in the pot. Pour 1 cup hot water in the pot. Place 3 ramekins on the rack; stagger remaining ramekin on top. Secure the lid on the pot. Close the pressure-relief valve.
Select MANUAL and set the pot at HIGH pressure for 12 minutes. At the end of the cooking time, use natural release to depressurize for 6 minutes. Release any remaining pressure. Custards are done if a knife inserted near center comes out clean (see Pressure Cooker Tip).
Carefully remove ramekins from pot. Cool for 30 minutes on a wire rack. Chill in the refrigerator for at least 2 hours or up to 2 days. Just before serving, sprinkle with nutmeg.

Pressure Cooker Tip: If custards are not done when tested with a knife, secure the lid on the pot. Close the pressure-relief valve. Select MANUAL and set the pot at HIGH pressure for 2 minutes. At the end of the cooking time, use quick release to depressurize and continue as directed.

Serves 4/ 3 g net carbs per serving