Coconut Raspberries Bowls

Preparation time: 10 minutes

Cooking time: 25 minutes

Servings: 4

Ingredients:

• 1 cup coconut, unsweetened and shredded
• 2 eggs, whisked
• 1 cup coconut milk
• ¾ cup swerve
• 1 teaspoon vanilla extract 
• 1 cup raspberries

Directions:

In your instant pot, mix the coconut with the eggs and the rest of the ingredients, whisk well, put the lid on and cook on Low for 25 minutes. Release the pressure naturally for 10 minutes, divide the mix into bowls and serve.

Nutrition: calories 259, fat 22.3, fiber 3.5, carbs 6.8, protein 5.3