How to Make Coconut Milk Yogurt in the Instant Pot (Dairy-Free)

Step 1

In an Instant Pot with a yogurt function, remove the seal from the lid. Clean the lid and the inner pot with hot soapy water, or place in the dishwasher, and dry thoroughly. Set aside. (see note)

Step 2

Place coconut milk and cream in clean medium pot, reserving ¼ cup of the coconut milk in a small bowl. Heat coconut milk over medium heat until it has started to steam and bubble around the edges, to 180ºF (we like to use our Thermapen for this).

Step 3

Meanwhile add Vital Proteins Beef Gelatin to the small bowl with coconut milk and stir to combine and let it soften.

Step 4

Once coconut milk has reached 180ºF, take a few tablespoons of hot milk from pot and whisk into the bowl of softened gelatin until it is completely dissolved. Add the dissolved gelatin mixture to the pot of coconut milk and whisk together.

Step 5

Place the hot coconut milk in the Instant Pot inner liner, and let cool until it reaches 105ºF - 110ºF, about 40 minutes.

Step 6

Once it has cooled enough, in a small bowl (you can use the same one as gelatin) add the live culture together with about ¼ cup of the coconut milk and whisk until it is fully combined. Add it back to the inner pot, add maple syrup and whisk until combined. (see note)

Step 7

Press the Yogurt function on the Instant Pot until it displays a timer. Set for 8-16 hours, depending on how tangy you want your yogurt and close the lid (see note). Close the lid (without the inner seal). It does not matter whether you press sealing or venting.

Step 8

Once finished fermenting, whisk the coconut yogurt until it is fully emulsified. It will not be very thick right now because the gelatin needs to set up.Transfer to containers and into the refrigerator to set up at least 4 hours.

Step 9

Yogurt will keep in the refrigerator for 5-7 days.