Mango-Coconut Custard
Heat and pressure transform a few ordinary ingredients into a magical creamy pudding. Warning: This can become habit-forming, particularly when you see how easy it is to make!
Servings: 4 servings
Ingredients
- 2 cups mango
- 1/2 14oz can coconut milk, about 3/4 cup
- 2 Tbsp cornstarch, or arrowroot powder
- pinch unrefined sugar, for sprinkling (optional)
Instructions
- In a blender or food processor, purée the mango, coconut milk, and cornstarch. Pour the mixture into 4 heat-proof ramekins. Sprinkle a bit of sugar on top of each, if you like.
- Put a trivet in the bottom of your electric pressure cooker’s cooking pot and pour in a cup or two of water. Lower the ramekins onto the trivet, stacking them if needed (3 on the bottom, 1 on top). Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 10 minutes.
- Once the cook time is complete, let the pressure release naturally, about 10 minutes.
- Once all the pressure has released, carefully unlock and remove the lid. Let cool for a few minutes before carefully lifting out the ramekins with oven mitts or tongs.
- Let the custards cool to room temperature, or refrigerate until cooled and set.
Notes
To go fancy, serve these topped with nondairy whipped cream, shaved dark chocolate, and/or fresh raspberries.
Nutrition
Calories: 161kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 13mg | Potassium: 162mg | Fiber: 2g | Sugar: 16g | Vitamin A: 800IU | Vitamin C: 39.6mg | Calcium: 10mg | Iron: 0.4mg
