Coconut pandan custard recipe

Ingredients

• 3 large eggs, beaten
• 1 cup full-fat coconut milk
• ¾ cup sugar
• 3 or 4 drops pandan extract (see Note) or pure vanilla extract
• 2 cups water
• Toasted coconut for garnish

1. In a 6-cup heatproof bowl, whisk together the eggs, coconut milk, sugar, and pandan extract. Cover the bowl with aluminum foil.
2. Pour the water into the Instant Pot. Place a steamer rack in the pot. Place the bowl on the rack.
3. Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released. A knife inserted into the center of the custard should come out clean. If not, resecure the lid on the pot and close the pressure-release valve. Cook for an additional minute at HIGH pressure. At the end of the second cooking time, allow the pot to sit undisturbed until the pressure has released.
4. Chill in the refrigerator until the custard is set. Top with toasted coconut and serve.