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Instant Pot Protein Coconut Rice Pudding

recipes Jan 08, 2019

Ingredients:

  • 1 cup uncooked rice
  • 1/2 cup sugar (OR 2 tsp liquid Stevia)
  • 1 cup water
  • 1.5 tbsp butter
  • 1 can coconut milk (13.5 oz)
  • 1/4 cup low-fat milk
  • 1 egg
  • 1 scoop vanilla protein
  • 1/4 cup evaporated milk
  • 1/2 cup shredded unsweetened coconut

Directions:

  • Put Instant Pot on saute mode, add butter and allow to melt.
  • Add rice and stir to all of the rice is coated
  • Add coconut milk, regular low-fat milk, 1/4 cup shredded coconut, and sugar (or Stevia) and stir.
  • Set to pressure-cook high for 14 minutes, do a quick release.
  • Turn pot off, then hit saute again.
  • Whisk together the evaporated milk and egg in a small bowl.
  • When rice pudding is bubbling, add half of the milk/egg mixture and stir gently to combine.
  • Add remaining 1/4 cup of shredded coconut once mixture is bubbling again, followed by remaining milk/egg mixture.
  • Allow to bubble, stir gently until combined so there is no liquidy egg/milk mixture left
  • Turn pot off and immediately transfer coconut rice pudding to bowls so it doesn’t continue to cook in the pot and burn.

Add some fat-free Cool Whip and enjoy it warm, or refrigerate for 1-2 hours and enjoy it cold.

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