Pressure Cooker Coconut Vanilla Syrup
Coconut Vanilla Syrup is an easy pancake syrup made in an electric pressure cooker! Make breakfast special with this better-for-you pancake syrup. This Instant Pot Coconut Vanilla Syrup recipe would be perfect for special breakfast for holiday guests, or for your family any day of the week.
Today’s pressure cooker breakfast 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.
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.
Coconut Vanilla Syrup Recipe
Pressure Cooker Coconut Vanilla Syrup
Ingredients
- 14-ounce can lite unsweetened coconut milk
- ½ cup pure maple syrup
- 1 tablespoon vanilla extract
- pinch of kosher salt
Instructions
- 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.
- When cooking is complete, use a quick release
- 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.
- Store in refrigerator up to 2 weeks. Shake well before each use.
Notes
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
More topping recipes like the coconut vanilla syrup 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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I saw the note about not substituting for full fat coconut milk because it separates more when chilled; if it’s being served warm does it still have texture issues or is it okay? The lite coconut milks in my area tend to have a lot of thickeners etc, whereas I can get full fat canned coconut milk that’s just coconut + water easily here. Otherwise maybe I’ll just try to skim off the thick fatty portion from a couple unshaken cans and use the liquid in lieu of one can of lite 🙂 The thick part can be whipped for coconut whipped “cream” for the pancakes!!
If you’re serving it warm it will work great and be even more smooth and creamy! You could even warm it up from the fridge. I Love the whipped “cream” idea!
Sorry I got my recipes mixed up in my head. No condensed milk, just coconut milk.
Also pure Maple Syrup is a good choice too compared to the fake stuff. They also sell a low fat
condensed milk if that is a concern too. A little dab will do you as you are not consuming the whole recipe at one time. I intend to try the recipe as written the first time. It is really a new twist on syrup that I have never seen before.
Sorry…not healthier! maybe tasty and flavorful, but not healthier. Please see federal trade regulations on stating something is ‘healthy’. You can descirbe it certainly as a ‘better choice’ due to reduced fat and some less sugar, however it is not ‘healthy’.
Hi Terese – I did describe it as a better for you syrup.
Terese –
I’m not sure what your point is but your post is self-contradictory and, frankly, wrong.
1) First you write, “not healthier! maybe tasty and flavorful, but not healthier..” Then you end with, “You can descirbe [sic] it certainly as a ‘better choice’ due to reduced fat and some less sugar.” If it is a “BETTER choice due to reduced fat,” why is not “HEALTHIER”? Are you saying that having “reduced fat” and “less sugar” doesn’t make this “HEALTHIER”? You’ve contradicted yourself.
2) The FTC definition is irrelevant since this blog doesn’t constitute trade. At best, Barbara was making an informal nutritional assessment and as you should know, nutritional supplements — which food is — are only very loosely regulated. And blogs are not regulated at all. Indeed, Barbara made no claims about disease diagnosis or cure.
2) You need to do some nutritional research before criticizing others. The minimal fat in lite coconut milk, especially when eaten in moderation, has little negative effect on the body.. Indeed, fats and protein gives a feeling of satiety, leading to eating less and makes it harder for the stomach to absorb carbs. Coconut fat may even be metabolized differently than other saturated fats, eliminating the harm seen in most saturated fats.
3) Although not yet conclusive, some studies suggest that coconut oil, in particular, has specific health benefits.
4) Finally, coconut milk, specifically, has indeed been shown to have health benefits — in other words, HEALTHY (the word that offended you).. See link below:
https://www.bbcgoodfood.com/howto/guide/ingredient-focus-coconut-milk
Again, I don’t know what your point was, but it doesn’t appear to be based on facts. I’d suggest you do some research (and proofreading) before you nitpick and criticize others..
I personally feel that people are way too critical and fast at being negative. Praying for all to have a Merry Christmas and a positive New Year.
Thanks Rondi – Merry Christmas and a happy positive New Year to you too!
Where is the recipe? What am I missing here?
Hi Jan – thanks for the heads up. The recipe is now showing.