Hello Key West! Although the little flavorful key limes are preferred in this recipe, if it isn’t the season, feel free to use standard limes. Either way, close your eyes and you’ll be transported to Alabama Jack’s while wearing your flip-flops and tank top. Don’t forget to go enjoy that glorious sunset over the ocean . . . at least in your dreams.
• Hands-On Time: 10 minutes
• Cook Time: 15 minutes
Serves 4
4 large egg yolks
1/4 cup honey
Pinch sea salt
1/4 teaspoon vanilla extract
1/3 cup fresh key lime juice
1 teaspoon key lime zest
11/2 cups canned coconut milk
2 cups water
1 In a small bowl, whisk together egg yolks, honey, salt, vanilla, lime juice, and lime zest. Set aside.
2 In saucepan over medium-low heat, heat coconut milk to a low simmer. Whisk a spoonful of the milk into the egg mixture to temper the eggs, and then slowly whisk that egg mixture into the saucepan with remaining coconut milk. Continually stir on simmer about 10 minutes. Remove from heat and evenly distribute custard mixture among four ramekins.
3 Pour water into the Instant Pot® and insert trivet. Place ramekins onto trivet. Lock lid. Press the Manual or Pressure Cook button and adjust time to 5 minutes. When timer beeps, let pressure release naturally for 15 minutes. Quick-release any remaining pressure until float valve drops and then unlock lid.
4 Transfer custards to a plate and refrigerate covered overnight to allow the custard to fully set. Serve.