I was reading this book on foods you should eat before you die (who knew there was such a thing?) and one of the things it listed was Sangkhaya Pandan Coconut Custard, a Thai coconut custard dessert that’s baked inside a squash. It looked amazing and I thought I’d try it, since I just happened to have an acorn squash sitting around.
Sangkhaya Pandan Coconut Custard | Pressure Cooker Recipe
So my recipe make custard in and out of the acorn squash because my squash was tiny. I’m going to post two recipes, one with the custard inside the squash and another with the custard just steamed . But if you plan to make this, buy a big enough squash, or plan to have some on the side as I did. If you want to make this outside of the squash, follow this recipe here.
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Sangkhaya Pandan Coconut Custard in Acorn Squash
Ingredients
- ▢ 1 cup ( 240 g ) Full-Fat Coconut Milk
- ▢ 3 ( 3 ) Eggs
- ▢ 1/3 cup ( 0.33 g ) Truvia
- ▢ 3-4 drops ( 3 drops ) Pandan Extract , (or sub vanilla extract if you must)
- ▢ 1 ( 1 ) acorn or kabocha squash
Instructions
- Cut the top off the acorn squash and scoop out the seeds, membrane, and any soft squishy squash from the inside.
- Blend together the eggs, milk, sweetener and the pandan extract, and pour it into the acorn squash. Put the little top you cut off back as a hat on the squash, or cover it with foil.
- Place 2 cups of water into your liner, place a trivet in the liner, and place your acorn squash onto the trivet, making sure it doesn’t tilt. Mine fit neatly into the hole in the trivet but you may need to put the acorn squash in a bowl.
- Cook at high pressure for 30 minutes and let it release pressure naturally. A knife inserted into the custard should come out clean.
- Cool in refrigerator until the custard is set. The squash is pretty well-cooked so handle it gently as you transport your dessert back and forth.
- Cut into slices to serve, so each guest has some custard and some squash.
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Sangkhaya Pandan Coconut Custard in Acorn Squash
Ingredients
- 1 cup Full-Fat Coconut Milk
- 3 Eggs
- 1/3 cup Truvia
- 3-4 drops Pandan Extract (or sub vanilla extract if you must)
- 1 acorn or kabocha squash
Instructions
- Cut the top off the acorn squash and scoop out the seeds, membrane, and any soft squishy squash from the inside.
- Blend together the eggs, milk, sweetener and the pandan extract, and pour it into the acorn squash. Put the little top you cut off back as a hat on the squash, or cover it with foil.
- Place 2 cups of water into your liner, place a trivet in the liner, and place your acorn squash onto the trivet, making sure it doesn’t tilt. Mine fit neatly into the hole in the trivet but you may need to put the acorn squash in a bowl.
- Cook at high pressure for 30 minutes and let it release pressure naturally. A knife inserted into the custard should come out clean.
- Cool in refrigerator until the custard is set. The squash is pretty well-cooked so handle it gently as you transport your dessert back and forth.
- Cut into slices to serve, so each guest has some custard and some squash.
Sangkhaya Pandan Coconut Custard in Acorn Squash https://twosleevers.com/sangkhaya-pandan-coconut-custard/
Thai Coconut Pandan Custard is a delicious treat that is Keto, Low Carb, and is all made in your Instant Pot!
Why Did I Make This Custard?
I was reading this book on foods you should eat before you die (who knew there was such a thing?) One of the things it listed was Sangkhaya . Thai coconut custard dessert that’s baked inside a squash. It looked amazing and I thought I’d try it since I just happened to have an acorn squash sitting around.
My acorn squash was small. So, I had to weigh my options. I could either cook only the small amount of custard that would fit in my squash, cook all of the squash in a dish. Or do what I did Which is fill up the acorn squash and then cooked the leftovers in a separate Instant Pot to have some coconut milk custard by itself.
What Makes This Thai Custard So Good?
- Easy - Mix it up, throw it in the Pot, Cook, Serve.
- Delicious - You’ll love the sweet, aromatic flavors of coconut milk and pandan.
- Low Carb - With only 6 carbs per serving, it’s a pretty guilt-free snack.
How To Make This Coconut Custard Recipe
- Blend together all ingredients
- Cook PIP for 30 minutes HP, NPR
- Chill & Serve.
Want More One Pot Instant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
This Thai Coconut Pandan Custard is a delicious low carb treat you’ll want to make again and again. If you love this recipe as much as I do please share with your friends on Facebook and Pinterest so they can try it too.
Instant Pot Thai Coconut Pandan Custard
Ingredients
- ▢ 1 cup ( 240 g ) Full-Fat Coconut Milk
- ▢ 3 ( 3 ) Eggs
- ▢ 1/3 cup ( 0.33 g ) Truvia
- ▢ 3-4 drops ( 3 drops ) Pandan Extract , (or sub vanilla extract if you must)
Instructions
- Blend together the eggs, milk, sweetener and the pandan extract, and pour it into a 6-inch heatproof bowl. Cover with foil.
- Place 2 cups of water into your liner, place a trivet in the liner, and place your bowl onto the trivet.
- Cook at high pressure for 30 minutes and let it release pressure naturally. A knife inserted into the custard should come out clean.
- Cool in refrigerator until the custard is set.
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Nutrition
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
