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INSTANT POT COCONUT YOGURT

Best Coconut Yogurt you'll ever have! 100% dairy-free, paleo, and AIP compliant. Flavor it with your favorite nuts, fruits, and whatever else you like!
Prep Time5 mins
Cook Time5 mins
Resting Time18 hrs
Total Time18 hrs 10 mins
Course: Breakfast, Dessert, Snack
Cuisine: International
Keyword: Coconut, coconut milk, Coconut Yogurt, Fermented Foods
Diet: AIP, Dairy-free, Gluten-free, Grain-free, Keto, Low-carb, Vegan, Vegetarian, Whole30
Servings: 4 cups
Calories: 230kcal

Equipment

  • Instant Pot
  • Food Thermometer

Ingredients

  • 2 13.5 cans coconut milk full fat, liquid drained
  • 1 bag (1 gr) yogurt starter (substitute non-dairy starter, if vegan)
  • 1 tsp gelatin (agar agar, if vegan)
  • 1/2 tbsp 100% maple syrup

Instructions

  • Wash all the utensils really thoroughly, including jars, Instant Pot liner and lid
  • Pour the coconut milk/cream into the IP liner
  • Start stirring and set the Instant Pot on "Saute"
  • Before it gets warm, add the gelatin and whisk thoroughly
  • Once the milk starts bubbling at the edges, turn off the Instant Pot and let coconut milk mixture cool down
  • Check the temperature with a thermometer. When it goes down to 100 - 110 F, you can add the starter
  • You can add the starter directly to the IP liner. In this case, make sure to whisk vigorously. Alternatively, you can reserve a few spoonfuls of the milk/cream inside a small bowl, and whisk in the starter before adding it to the rest of the batch in the Instant Pot. This will ensure that you don't end up with any lumps and that the starter is evenly distributed
  • Now it's time to put the lid on (ring removed) and select the yogurt function on the IP
  • Set the time for a minimum of 8-12 hours to a maximum of 18-20 hours. The longer the fermentation, the tangier the yogurt will be. Just don't over or under ferment it. I opted for 18 hours, and it was just perfect for my taste (I don't have a sweet tooth, though)
  • When the time expires, remove the lid, whisk the yogurt thoroughly before pouring it into a mason jar and refrigerating for at least 4 hours. It needs time to set and firm up, so overnight it's even better
  • REMEMBER: you only need to use the starter the first time you make yogurt. If you make this on a regular basis, you'll be able to reserve a couple of spoonfuls of each batch and use it as a starter for the next batch. The second time around, fermentation will be a lot quicker. To give you an idea: the same tangy results I obtained here in 18 hours, with a batch starter would only take 6 hours or even less

Nutrition

Calories: 230kcal | Sugar: 3.5g