Pressure Cooker Chocolate Vanilla Syrup
Can breakfast syrup be healthy? Okay, at least healthier? Oh yes it can with the power of the pressure cooker! Maple syrup, coconut milk, and cocoa come together to make your healthy whole grain breakfast feel like an absolute treat!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: About 2 cups 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
Ingredients
Scale
- 14 oz can lite unsweetened coconut milk
- 1/2 cup pure maple syrup
- 2 tablespoon cocoa powder
- 1 tablespoon vanilla extract
- pinch of kosher salt
Instructions
- Add coconut milk, maple syrup, cocoa powder, vanilla, and salt to the pressure cooker pot. Whisk until the cocoa powder is combined well into the liquid. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Using the saute function, simmer 5-10 minutes, stirring often, to thicken slightly. If there are bits of cocoa powder, pour syrup through a fine mesh sieve into a Mason jar and top with a Mason Jar pour cap. Could also pour syrup into a blender and blend until the bits of cocoa powder are pureed in.
- Store in refrigerator up to 2 weeks. Syrup will thicken as it cools. Shake well before each use.
Notes
Do not substitute the lite coconut milk with full fat coconut milk. The full fat milk tends to separate more when it’s chilled. Also, I use the Thai Kitchen brand for this and it works perfectly every time.
Find it online: https://instafreshmeals.com/pressure-cooker-chocolate-syrup/