Instant Pot Coconut Milk Yogurt

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often less expensive.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar has a lower glycemic index, while honey is often cheaper.

thickener (optional)

🥗Healthier: chia seeds

💰Cheaper: cornstarch

Chia seeds add fiber and nutrients, while cornstarch is a cost-effective thickening agent.

probiotic capsules

🥗Healthier: yogurt starter culture

💰Cheaper: store-bought dairy-free yogurt

Yogurt starter cultures can be healthier, while store-bought options are often more affordable.

Turn your Instant Pot to the boil function by hitting yogurt and adjusting until it reads boil.

Pour in the can of full fat coconut milk.

Add in gelatin or agar agar and whisk well until incorporated.

Heat the coconut milk until it reaches between 110 and 115 degrees Fahrenheit, using a digital thermometer to check the temperature.

Once the temperature is reached, turn off the Instant Pot.

Strain the coconut milk over a strainer lined with cheesecloth to remove fat solids.

Add 1/4 teaspoon of yogurt starter to the strained coconut milk, ensuring the temperature is still between 110 and 115 degrees.

Pour the coconut milk mixture into a heat-safe glass jar or back into the inner pot of the Instant Pot.

Place the trivet inside the Instant Pot and add 1 cup of warm water at 110 to 115 degrees.

Set the jar in the Instant Pot with water and close the lid.

Press yogurt and adjust until it reads 24 hours to incubate the yogurt.

After the incubation time is complete, remove the inner pot or jar and place it in the fridge for an additional 8 hours to set.

Once set, the yogurt can be flavored with maple syrup and vanilla extract if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens