Your Instant Pot can be used for more than just pressure cooking! It’s a handy way to create one-pot recipes where heat is needed! This decadent Instant Pot gluten-free vegan chocolate coconut dessert is not only delicious for a post-dinner snack, but it’s also chock full of yummy healthy fats for a satisfying treat during the day. This dessert is a mix of sweet creamy coconut milk and chewy flaked coconut, and is reminiscent of the chocolate coconut candy bars. Top the final result with more shredded coconut, chocolate chips, or slivered almonds for an extra crunch.
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1 can full-fat coconut milk
¼ cup maple syrup (or to taste)
1 tbs dark cocoa powder
1 tsp vanilla extract
1 tbs leftover coffee, optional
¾ cup shredded sweetened coconut, divided
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*Receipts will come from ISIPP.
Flip the can of coconut milk upside down, and put in the refrigerator overnight. Open the can (from the bottom) and scoop the coconut cream from the top of the can into the Instant Pot. Feel free to reuse the remaining milk, the rest won’t be used in this recipe.
Put everything except shredded coconut in a medium sauce pan over medium heat. Stir regularly until mixture is smooth. Pour into a bowl and refrigerate until chilled.
Put the Instant Pot on Sauté – Less Mode and add all the ingredients except the shredded coconut. Stir regularly until mixture is smooth. Pour into a bowl and refrigerate until chilled.
Whip mixture with mixer until fluffy, and mix in ½ cup of shredded coconut.
Top with remaining ¼ cup of coconut, and serve immediately! This is also very tasty with cacao nibs or chocolate chips mixed in with the shredded coconut on the last step.
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