Welcome to my Instant Pot & Airfryer coconut sugar feature. Here I will be sharing with you 5 delicious leftover coconut sugar recipes using our Instant Pot and Airfryer. They will be easy to make, taste amazing and frugal all at the same time.
You’re probably wondering why on earth coconut sugar is featuring in a frugal article about leftover foods. After all, when you think of leftovers the main thought is probably that warn out piece of lettuce at the bottom of your fridge, that pumpkin leftover from Thanksgiving, those ugly looking potatoes that you forgot about or that half eaten whole chicken that has just hours before it needs throwing in the bin.
Yet here I am talking about coconut sugar – we the idea here is that we had loads of coconut sugar leftover in our cupboard with just 25 days to use it in.
We ended up with the coconut sugar because we were asked to review it for another food blog that we used to own. They sent us 6 of their 500g tins of it and as a family that hardly used it the majority just stayed in the cupboard and got forgotten about.
It was not that we didn’t like it much more of a case, too many different things are sent our way to test and we can’t use everything. Plus when you haven’t paid for a product, you become less obsessed with using it and getting value for money out of it.
What we did first with our coconut sugar
So there we were with nearly 3 containers full of coconut sugar. Then when you bake with sugar it only ever calls for a small amount of sugar, therefore it is near on impossible to get through it all in just 5 coconut sugar recipes.
Therefore we decided to sell some of them instead. We had 2 of the tubs that had never been opened and were still sealed. These kind of products are not readily available here in Portugal therefore we put a couple of ads on some of the local British Expat groups and sold the 2 tins for 10€.
Not a lot of cash but its nice to know that we have not wasted them and that they have gone to a good home. This is much better than waking up a year from now and realising we had something that went off a year ago and never used it.
I actually do this a lot from products that I have reviewed and don’t plan on keeping. Otherwise I wouldn’t be able to have a tidy house as it would be full to bursting of all these products. Plus I find that people that send me items are often very similar and I must have counted about 10 spiralizers over the last year or so.
The coconut sugar we had left
This left about ½ a tin of coconut sugar left over and ready for us to use it in our recipes. The challenge was to create 5 exciting recipes from it without feeling like we had gone boring and we didn’t want any to be left that would potentially end up being thrown in the bin.
We wanted to show that you can take what you have left over and make excellent use out of it and save money on what you would normally buy on cakes and biscuits.
The other issue we have is that coconut sugar can be rather different to white sugar and is not as sweet as what we are all often used to is the sweetness of white sugar and having to adapt recipes accordingly.
I set Dominic to work in our country kitchen here at Recipe This and these are the great recipes that he came up with!
Instant Pot Caramel Slice
These caramel slices give you a delicious best of British vibe. They are full of flavour, have a delicious caramel layer and you will fight over the last caramel slice. By using the Instant Pot you can speed up the cooking time and it cooks just perfectly in there in one of your ceramic cooking dishes.
This is traditionally a vintage dish that is used from a selection of ingredients that save you money from buying at the baking. However I always think of them as bought from the bakery in my lunch break from school.
If you serve this up for your family they will love you for it!
- Place your unopened can of condensed milk into your Instant Pot and cover with water until it covers the can.
- Place the lid on your Instant Pot, set to sealing and cook on manual for 40 minutes.
- Preheat the Airfryer to 180c.
- While the condensed milk is being pressure cooked make your shortbread. Place your flour, sugar and butter into a mixing bowl and rub the fat into the sugar and plain flour. Add the vanilla essence and mix well. Carry on rubbing in the fat and it will make a lovely soft mixture that you can then combine and make a big dough ball with.
- Flatten down your shortbread onto the baking mat and cook in the Airfryer at 180c for 10 minutes.
- Remove from the Airfryer and place it on a baking rack to cool.
- Remove the condensed milk from the Instant Pot which will now be like caramel.
- Slice your Shortbread in half so that you have two equal pieces and brush a big layer of caramel on top of both pieces and add them to one another so that you have a caramel layer in between the 2 pieces and another layer on top.
- Allow to cool and then serve.
We use a reusable baking mat in our Airfryer and it saves us a small fortune in replacing baking sheets and keeps our Airfryer clean.
Please note – the shortbread is always cooked under done compared to other cakes. This is because it has a cookie dough kind of taste to it and if you don’t like it like this then double the cooking time.
Leftover ingredient used = 75g Coconut Sugar
Instant Pot Triple Chocolate Sponge Cake
Instant Pot triple chocolate sponge cake takes you back to school dinners with the chocolate sponge and custard days. Enjoy a taste of childhood with three different sources of chocolate all in one delicious moist cake.
Forget the idea of having a dried out cake and try this one in the Instant Pot with my leftover coconut sugar and discover that just because you are using coconut sugar doesn’t mean that you comprimise on flavour.
- In a mixing bowl add your eggs and beat them lightly. Add in your sugar and whisk well until thick, creamy and almost like caramel in colour.
- Add to it your honey, cocoa powder and vanilla essence and mix in.
- Lightly fold in the flour and place ½ the mixture into a casserole dish making sure that you use one that will fit into your Instant Pot.
- Layer the top of the mixture with milk chocolate and then finish off the cake by adding the rest of the mixture on top. This will then give it a delicious chocolate centre.
- Place 200ml of water in the bottom of your Instant Pot. Place the casserole dish on top of your steaming shelf and steam for 10 minutes on the steaming function.
- Once cooked allow to cool on a baking rack.
- While it is cooling melt your dark chocolate. Melt it in the Airfryer (or the Instant Pot) and when it is melted add to it an extra sprinkling of coconut sugar along with a pinch of nutmeg.
- Pour over the cake when the cake is cool and serve.
If you can use organic cocoa powder. The difference is amazing by using a premium quality version.
Leftover ingredient used = 75g Coconut Sugar
Instant Pot Chocolate Brownie Cake
Instant Pot chocolate brownie cake that is so delicious you will be hiding the rest of it from your kids and eating it all to yourself. Finished off in the Instant Pot and full of gooey deliciousness you will want to make this over and over again!
I used to get something similar to this for school dinners when I was at primary school and it was so tasty. I just always wish that they had leftovers instead of just mashed potato and mushy vegetables being left over.
- In your Instant Pot place 2 cups of water in the bottom (as if you are about to steam in it) and place your steaming shelf on top.
- Set to the sauté function.
- On top of this add a mixing bowl (it must be a round bowl that fits well) and add to it your butter and chocolate. Melt the chocolate and the butter and mix well.
- Remove the bowl from the heat and allow to cool.
- After it has had about 5 minutes of cooling time add to it the eggs, sugar, cocoa powder and vanilla essence.
- Slowly stir in the flour and place the bowl back on the steaming shelf in the Instant Pot.
- Place the lid on the Instant Pot and set to sealing and cook for 10 minutes on the manual setting.
- Once cooked, manually release pressure and then place on a cooling rack to cool down. When cool chop into brownie squares.
I use a plastic mixing bowl in this recipe. It saves on washing up as you can mix and cook in the same bowl. Just make sure you find one that easily fits into your Instant Pot and is also easy to mix your ingredients in.
Leftover ingredient used = 200g Coconut Sugar#InstantPot #Coconut #Sugar - 5 #Delicious #Leftover Instant Pot Baking #Recipes via recipe_thisClick To Tweet
Air Fryer Cranberry Scone Bread
Air Fryer Cranberry Scone Bread gooey in the middle and crunchy on the outside. This is made completely with leftovers and a war time classic that my Grandma would make. Our cranberries were still in the freezer from Christmas, butter leftover from some baking we did plus the coconut sugar!
Tastes lovely and modern thanks to the use of cranberries and the crunchy texture that the Airfryer gives you.
Serve this with some butter and jam for the ultimate Yorkshire taste test!
- Preheat your Air fryer to 180c.
- In a mixing bowl add your butter, sugar and flour. Rub the butter into the sugar and flour until you have a mixture that resembles fine breadcrumbs.
- Add the eggs and mix well.
- Add a little milk (a bit at the time) so that it has a gooey texture a bit like when you have not added enough flour to your dough as this will help give it the lovely centre.
- Dry the cranberries with a teatowel so that they don’t carry any extra moisture and then place them in little holes in the dough so that they are nicely spread out.
- Place your baking mat inside the air fryer and place your dough over it pressing it down with your hand so that it goes to the edges of your air fryer and is like one big cake.
- Cook in the air fryer for 20 minutes at 180c and then a further 5 minutes at 160c.
You can also add currants to your bread but I found that the cranberries on their own gave such a lovely flavour that you didn’t need them.
Leftover ingredient used = 65g Coconut Sugar
Air Fryer Blackberry Shortbread Bars
Air Fryer blackberry shortbread bars made with delicious blackberry, honey, soft cheese and homemade shortbread they are the perfect snack for these cold winter days. Serve them with a cup of tea or save them for summer to go with your picnic.
- Preheat the air fryer to 180c.
- In a mixing bowl mix together the flour, butter and sugar. Using the rubbing in method rub the fat into the flour and sugar until it resembles breadcrumbs.
- Add the honey and cinnamon and keep kneading it until it forms a soft dough.
- Split it into 3 portions. 1/5 onto a work surface ready for using next, then 2/5 into a bowl for the centre and then the last 2/2 for the topping.
- Place a baking mat in the bottom of your air fryer.
- Line the bottom of the air fryer (using your fingers rather than a rolling pin) a very thin layer of the dough so that it will be like a cheesecake crust.
- Put in the air fryer and cook for 5 minutes on 180c.
- Put the air fryer to one side. While it is cooling make your creamy filling. In the bowl with 2/5 of your dough add the cheese and mix well until you have a delicious cheesecake style mixture that is thicker than a traditional cheesecake but still nice and fluffy. Add blackberries to it and place it in the air fryer on top of your crust.
- In your final bowl you will have your other 2/5 of dough. Using your hands layer it on top of your cheesecake shortbread layer so that it can form as your top crumble.
- Place in the air fryer for 15 minutes on 180c. Cook until you have a lovely crumble on top.
- Remove the shortbread bars from the air fryer and place on a large plate in the fridge so that the cheesecake centre can fully set.
- Chop into bars and serve.
Leftover ingredient used = 75g Coconut Sugar
What Else We Did With Our Coconut Sugar
We actually found that we under estimated just how far some leftover coconut sugar could stretch to. When you are following a baking recipe and it calls for just 75g of coconut sugar and you have a lot of it left it becomes a huge undertaking to use it all up.
Therefore we used it in a lot more recipes then those 5 outlined above.
It also went on:
A Cookie Dough Cake – We love this recipe that we published on the blog a while ago doing a copycat version of the Pizza Hut classic. Though we thought it tasted better with coconut sugar!
Apple Butter Pulled Pork – we loved using it for some pulled pork and it made a change from the usual sugar used in it. And it shows that sugar doesn’t just have to be used in savoury food!
Chocolate Chip Cookies – Dominic made some of his absolutely delicious chocolate chip cookies using coconut sugar. I think if memory serves me correctly we had about 4 batches and the perfect excuse for more cookies!!!!
Now Over To YOU!
Today I have shown you how you can make great use out of coconut sugar that is close to its sell by date. Plus yesterday I showed you how to do the same with leftover food seasonings and the day before that I introduced you to our kitchen cupboard challenge. Its now your turn…..Your turn to have a look through your cupboards, your fridge, your utility, your freezer and see how much money you can save by rescuing your food before it goes off.
I just love the idea of shopping well and I still buy salmon, red meat and organic produce I just chase special offers and never waste any food. This allows us as a family to spend little on our grocery shopping but to enjoy a lot of real wholesome food.