Posts tagged: Coconut Milk

Steamed Bread Pudding in the Instant Pot

By , October 8, 2012

Submitted by Ezzie B.

TSteamed Bread Puddinghis is already such a favorite.  My husband is now convinced that he loves the Instant Pot!  I made one batch of this tonight and then had to make a second because I had none left to share with neighbors!

Ingredients:

  • 1 tsp coconut oil
  • 1 c Goya Coconut milk
  • 1 cup whole milk
  • 3 eggs, beaten
  • 4 c cubed stale bread
  • ½ c cranraisins
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ tsp vanilla

Optional ingredients can be:

  • Coconut flakes
  • Macadamia nuts or other nuts such as walnuts or pecans Apple ½ of a fresh apple minced

 Instructions:

  • Put 2 cups of water in the Instant Pot stainless steel inner pot.  Add the steam rack.
  • Use a casserole small enough to fit into the Instant Pot, but large enough to hold the bread and liquids.  I use a casserole dish that is sloped up to 8 inches in diameter and 3 inches high.
  • Cut bread in cubes.  I like to use my homemade challah but any sweet or white bread will do.
  • Mix the rest of the ingredients in a bowl to combine.  Put in the cubed bread crumbs. Mix well.
  • Cover with wax paper and secure (I use silicone rubber bands that can withstand temperatures up to 600 degrees).
  •  Set Instant Pot to steam and adjust time to 15 minutes.  Let pressure drop of its own accord.
  • I usually wait an additional 15 minutes before removing the lid.  Remove the casserole dish carefully.  Remove the wax paper and whatever secured it.
  • At this point I like to put it under a low broiler flame for about 5-8 minutes just to brown the top.

 

Coconut Curry Butternut Squash Soup

By , March 29, 2012

Submitted by Donna B.

Ingredients:

  • 1 large butternut squash, peeled, seeded, cubed
  • 1 small-medium onion diced very finely
  • 1 inch ginger finely chopped
  • 2 cloves garlic finely chopped
  • 3 cups chicken broth
  • 1 can coconut milk
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 1 ½ tsp curry powder
  • ½ tsp turmeric
  • 2 T olive oil

Instructions:

Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on “Saute” until soft and fragrant. Add remaining ingredients, except lemon juice, and bring to high pressure. Cook at high pressure for 10 minutes and allow to depressurize naturally. Using an immersion blender, blend soup, add lemon juice, and serve.

Mango Coconut Rice Pudding

By , March 27, 2012

Submitted by Lindsey.

Ingredients:

  • 3/4 cup Arborio Rice
  • 1 1/2 cups water
  • 1 can light coconut milk
  • 1 tsp salt
  • 1/3 cup brown sugar
  • 1/2 cup half and half
  • 1 tsp vanilla
  • 1 mango, peeled and cubed

For garnish

  • 1/4 cup shredded coconut, pulsed in food processor
  • 1/4 cup almonds, pulsed in food processor

Instructions:

Add rice, water, coconut milk, sugar, and salt to the pressure cooker. Use the manual setting and set the time to 7 minutes at High pressure. Let the cooker to cool down naturally. Unlock the lid and uncover rice. Add in half and half, vanilla, and chopped mango. Stir together. Serve in small bowls with toasted coconut and almonds over top.