4 egg yolks

¹⁄₄ cup water

¹⁄₂ cup erythritol granular sweetener

¹⁄₄ cup cocoa powder

¹⁄₂ cup unsweetened coconut milk

³⁄₄ cup heavy cream

¹⁄₂ tsp vanilla extract

¹⁄₈ tsp fine grind sea salt

1 tbsp unsweetened, finely shredded coconut

1 Place the steam rack in the inner pot and add 1¹⁄₂ cups water to the bottom of the pot.

2 Add the egg yolks to a medium bowl. Whisk and set aside.

3 In a small saucepan placed over medium heat, combine the water, sweetener, and cocoa powder. Whisk until the ingredients are combined and the sweetener has dissolved.

4 Add the coconut milk and heavy cream to the pan. Whisk until combined and then remove the pan from the heat. Add the vanilla and sea salt, stir, and let the mixture cool for 3 minutes.

5 Whisk 2 tablespoons of the warm chocolate mixture into the egg yolks. Slowly add the remaining mixture while continuously whisking until the ingredients are thoroughly combined.

6 Equally divide the mixture between five 3 x 2-inch (7.5 x 5cm) ramekins. Place the ramekins on top of the steam rack.

7 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 6 minutes. Once the cook time is complete, quick release the pressure.

8 Open the lid and carefully transfer the ramekins to a heat-safe surface. Let cool to room temperature.

9 Tightly cover the cooled ramekins with plastic wrap and place in the refrigerator to chill for a minimum of 5 hours.

10 Remove the chilled ramekins from the fridge, remove and discard the plastic wrap, and sprinkle ¹⁄₂ teaspoon shredded coconut over top of each serving. Serve chilled.

tip To make this recipe dairy-free, substitute coconut milk for the heavy cream.