(Total Time: 10 MIN| Serves: 2)
½ ripe avocado, cut into cubes
1 cup whole milk
¼ cup coconut cream
1 tsp agar powder
1 tsp vanilla extract
2 tsp stevia powder
Combine avocado and coconut cream in a food processor or a high-speed blender. Pulse until smooth and creamy. Set aside.
In a large mixing bowl, combine milk, agar powder, stevia, and vanilla extract. Mix until well combined and then add avocado mixture. Stir all well and pour into an oven-safe bowl.
Pour 1 cup of water in the stainless steel insert of your instant pot. Set the trivet on the bottom and place the bowl on top.
Securely lock the lid and set the steam release handle by moving the valve to the ‘’Sealing’’ position. Set the timer for 3 minutes on the ‘’Manual’’ mode.
When you hear the cooker’s end signal, perform a quick pressure release and open the pot.
Transfer the bowl to a wire rack and let it cool completely.
Refrigerate for 30 minutes before serving.
Per Serving (Calories 251 | Total Fats: 20.9g | Net Carbs: 7.7g | Protein: 5.6g |Fiber: 4.2g)