Indulge in the creamy richness of this vegan Instant Pot Maple Coconut Risotto Pudding. Infused with the sweetness of maple syrup and the tropical essence of coconut, this dessert is a delightful treat for any occasion.
Ingredients: 1 cup arborio rice. 1 can 13.5 oz full-fat coconut milk. 2 cups vegetable broth. 1/4 cup maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. Pinch of salt. Toasted coconut flakes and chopped nuts, for garnish optional.
Instructions: In the Instant Pot, combine arborio rice, coconut milk, vegetable broth, maple syrup, vanilla extract, cinnamon, and salt. Close the lid and set the valve to sealing position. Cook on high pressure for 6 minutes. Once the cooking is complete, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure. Open the lid and stir the risotto pudding. If it's too thick, you can add a splash of coconut milk or vegetable broth to reach your desired consistency. Serve the risotto pudding warm, garnished with toasted coconut flakes and chopped nuts if desired. Enjoy the creamy, smooth, and delicious flavors of this vegan Instant Pot Maple Coconut Risotto Pudding!
Prep Time: 5 minutes
Cook Time: 6 minutes
Cobblers Beach