Chocolate Custard
Chocolate Custard
Equipment
Ingredients
- 1¾ cups 1 can full-fat coconut milk, divided
- 1 T arrowroot powder
- Ghee or coconut oil for greasing ramekins.
- ⅓ cup unsweetened chocolate baking chips**
- ¼ t vanilla
- ¼ t pure monk fruit powder
- 1 T cacao powder
- 2 eggs beaten
- Optional: Whipped coconut cream
- **Note: We recommend Lily’s unsweetened baking chips.
Instructions
- Grease 4 ramekins with ghee or coconut oil, and set aside.
- Combine ¼ cup coconut milk and the arrowroot starch in a small bowl, and whisk until completely combined. Add it to the remaining coconut milk in a medium saucepan, and heat over medium heat.
- When the mixture begins to bubble and thicken (about 2 minutes), remove it from the heat and add all the remaining ingredients, except for the eggs. Stir constantly until the mixture is smooth and the chocolate chips are melted and combined. (If the mixture remains a bit grainy in appearance, it won’t affect the finished custard’s taste or texture.) Once the mixture has cooled slightly (about 5 minutes), add the eggs and whisk well until they are completely combined.
- Divide the mixture evenly among the 4 ramekins, f illing them until ¾ full. Pour 1½ cups water into the Instant Pot bowl and set a steamer rack or trivet in the bottom. Place three ramekins on the rack, and one on top of the three, in the center.
- Secure the lid on the Instant Pot and lock it in place. Move the vent knob to the sealed position.
- Select “Manual” and cook on high pressure for 9 minutes. Once the cooking time is up, carefully move the vent knob to “Venting” to quickly release the pressure.
- The ramekins will be hot and slippery, so wear oven mitts or use a towel to remove them from the Instant Pot.
- Cool to room temperature (about 1 hour), then place in the fridge to chill completely (at least 2 hours).
- Top with coconut whipped cream and a dash of sea salt and enjoy!
Nutrition
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