Pressure Cooker Coconut Vanilla Syrup

Make breakfast special with this better-for-you pancake syrup. This Pressure Cooker Coconut Vanilla Syrup would be perfect for special breakfast for holiday guests, or for your family any day of the week. 

This Pressure Cooker Coconut Vanilla Syrup would be a perfect for special breakfast for holiday guests, or for your family any day of the week. 

Today’s recipe is the second recipe I’m sharing from a new pressure cooker cookbook with a healthy twist, Master the Electric Pressure Cooker: More Than 100 Delicious Recipes from Breakfast to Dessert, by the talented duo Cami Graham and Marci Buttars.

Marci is a fellow Utah blogger and former recipe contributors on Pressure Cooking Today. In September, I shared their Pressure Cooker Green Chile Chicken and Rice from the cookbook. Today, I’m excited to share their Pressure Cooker Coconut Vanilla Syrup recipe. 

Master the Electric Pressure Cooker: More Than 100 Delicious Recipes from Breakfast to Dessert

How to make Coconut Vanilla Syrup in an Instant Pot

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this Coconut Vanilla Syrup!

Marci asked herself – Can breakfast syrup be healthy? Okay, at least healthier?

Luckily, she decided, it can with the power of the pressure cooker! She combined lite coconut milk and maple syrup to make a better-for-you topping for whole grain pancakes. A breakfast you can feel good about serving your family.

Make breakfast special with this better-for-you Pressure Cooker Coconut Vanilla Syrup. Perfect for guests or for your family any day of the week. 

Pressure Cooker Coconut Vanilla Syrup

A better-for-you topping for whole grain pancakes. A breakfast you can feel good about serving your family.

Ingredients:

  • 14-ounce can lite unsweetened coconut milk
  • ½ cup pure maple syrup
  • 1 tablespoon vanilla extract
  • pinch of kosher salt

Directions:

  1. Add coconut milk, maple syrup, vanilla, and salt to the pressure cooker pot. Whisk until combined. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
  2. When cooking is complete, use a quick release
  3. Using the saute function, simmer 5-10 minutes, stirring often, to thicken slightly.  Pour into a Mason jar and top with a Mason Jar pour cap.
  4. Store in refrigerator up to 2 weeks. Shake well before each use.

Note: Do not substitute the lite coconut milk with full fat coconut milk. The full fat milk tends to separate more when it’s chilled

THE ULTIMATE TIDBITS CHRISTMAS GIVEAWAY!

Marci is hosting a giveaway for 20 of her favorite things and she’s going to package them all up one of very lucky winner!

Included in the giveaway is a copy of Marci’s cookbook,  Master the Electric Pressure Cooker: More Than 100 Delicious Recipes from Breakfast to Dessert, by Cami Graham and Marci Buttars, my new pressure cooker cookbook, The Electric Pressure Cooker Cookbook, as well as two pressure cookers and more!

Enter the THE ULTIMATE TIDBITS CHRISTMAS GIVEAWAY on Tidbits.  And if you’re looking for a way to make a difference this holiday season, Marci has teamed up with The Primary Children’s Hospital Foundation to help raise awareness of the great work they’re doing for children.

More recipes you might like:

Pressure Cooker Blueberry Compote, Pressure Cooking Today
Pressure Cooker Berry Compote, Pressure Cooking Today
Pressure Cooker Peach Compote, Tidbits
Pressure Cooker Chocolate Vanilla Syrup, Tidbits

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A better-for-you topping for whole grain pancakes. A breakfast you can feel good about serving your family.