Mint Custard

(Total Time: 35 MIN| Serves: 8)


1 cup almond milk, unsweetened

1 cup coconut milk, unsweetened

5 large eggs

1 tbsp. powdered stevia

1 tsp peppermint extract


In a large mixing bowl, combine almond milk, coconut milk, eggs, stevia, and peppermint extract. Beat on high speed for 3 minutes or until well combined.
Plug in your instant pot and pour in 2 cups of water. Position a trivet in the stainless steel insert. Pour the mixture into 8 small ramekins and place on top. Cover each with an aluminum foil.
Seal the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 30 minutes. Cook on high pressure.
When you hear the cooker’s end signal, press “Cancel” button and release the pressure naturally. Open the lid and chill to a room temperature. Optionally, decorate with few mint leaves.
Refrigerate for 30 minutes before serving.

Per Serving (Calories 119 | Total Fats 10.6g | Net Carbs: 0.3g | Protein 4.8g |Fiber: 0.8g)