coconut milk yogurt

Instant Pot Coconut Milk Yogurt is a simple recipe using only 3 ingredients to make a creamy, thick, dairy-free yogurt.

Instant Pot Coconut Milk Yogurt

full fat coconut milk* (see notes)

yogurt starter (or 1 tablespoon of plain coconut milk yogurt*)

beef gelatin

Set Instant Pot

To heat the coconut milk up, hit the Yogurt function on your Instant Pot. Hit yogurt again until it reads boil.

Heat

Pour in the coconut milk and gelatin or agar agar and whisk well to incorporate. Use a digital thermometer to watch the temperature of the yogurt. You want it to reach 110-115 degrees. This only takes a few minutes. Once that temperature has been reached, turn the Instant Pot OFF.

Strain

Strain the coconut milk mixture over a mesh strainer lined with cheesecloth.

Whisk

Whisk in the powdered starter (or 1 tablespoon of plain coconut milk yogurt) until well combined.

Pour

Pour the yogurt mixture back into the inner pot to incubate. Alternatively, you can pour your yogurt mixture into a heat-safe glass jar(s) and place it on the trivet of the Instant Pot. Just be sure to add 1 cup of warm water to the inner pot as well.

Incubate

Place the lid on the Instant Pot and then set the incubation time. To set the incubation time, hit yogurt function and then adjust function until the time reads 24:00 (be sure pressure is at normal and not low--if at low hit yogurt again.)  You can then use your +/- buttons to adjust the time if you desire a different amount of time for incubation.

Refrigerate

Once the yogurt has been incubated, remove from the Instant Pot and place the inner pot or jar of yogurt, undisturbed into the refrigerator for at least 8 hours.

Stir and Serve

After the 8 hours, whisk the yogurt to incorporate the fat solids and liquids together and serve as desired. At this point, you can add in sweetener or your choice.

https://www.youtube.com/watch?v=7hxxkA_4sX8

FINALLY! How to make creamy, thick DAIRY FREE Homemade Yogurt in the Instant Pot!

Full Printable Recipe: 

Instant Pot Coconut Milk Yogurt Recipe: 
1 can full fat coconut milk]
¼ teaspoon yogurt starter or 1 tablespoon of plain coconut milk yogurt
2 teaspoons beef gelatin or powdered agar agar

FIRST: BE SURE TO SANITIZE YOUR INSTANT POT!!! Do this by pouring in 3 cups of water and then setting the pressure to 15 minutes on high. Do a quick release, drain water, dry the inner pot, and proceed with the recipe. 

To heat the coconut milk up, hit the Yogurt function on your Instant Pot. Hit yogurt again until it reads boil.
Pour in the coconut milk and gelatin or agar agar and whisk well to incorporate. Use a digital thermometer to watch the temperature of the yogurt. You want it to reach 110-115 degrees. This only takes a few minutes. Once that temperature has been reached, turn the Instant Pot OFF.
Strain the coconut milk mixture over a mesh strainer lined with cheesecloth.
Whisk in powdered starter (or 1 tablespoon of plain coconut milk yogurt) until well combined.
Pour the yogurt mixture back into the inner pot to incubate. Alternatively, you can pour your yogurt mixture into a heat safe glass jar(s) and place on the trivet of the Instant Pot. Just be sure to add 1 cup warm water to the inner pot as well.
Place the lid on the Instant Pot and then set the incubation time. To set the incubation time, hit yogurt function and then adjust function until the time reads 24:00. Be sure pressure is at normal and not low--if at low hit yogurt again. You can then use your +/- buttons to adjust the time if you desire a different amount of time for incubation.
Once the yogurt has been incubated, remove from the Instant Pot and place the inner pot or jar of yogurt, undisturbed into the refrigerator for at least 8 hours.
After the 8 hours, whisk the yogurt to incorporate the fat solids and liquids together and serve as desired. At this point, you can add in sweetener or your choice.

Products Used: 
(This includes amazon links. As an Amazon Associate I earn from qualifying purchases.)

Instant Pot: https://amzn.to/2MB526f
Coconut Milk: https://amzn.to/2N8QzOv
Vegan Yogurt Starter: https://amzn.to/2JHqVhC
Agar Agar: https://amzn.to/2PGlxiB
Gelatin: https://amzn.to/3262dOA
Strainer: https://amzn.to/2N8ws2R
Cheesecloth: https://amzn.to/2YBf7q3
Digital Thermometer: https://amzn.to/2pDzUto

Instant Pot  Coconut Milk Yogurt

Simple vegan coconut yogurt. You just need 2 ingredients to make this recipe: young coconuts and probiotics. It's the healthiest yogurt ever!

Simple Vegan Coconut Yogurt

coconut meat (175 g)

tbsp coconut water

lemon juice

probiotic supplements

Once the coconut is open (read the tips I shared with you above), pour the coconut water in a jar and set aside. We&#8217;re gonna need only 2 tablespoons, so you can drink the rest, it&#8217;s really delicious and healthy.

Scoop the meat out of the coconut using a spoon. Clean the meat and take out any brown things.

Place the meat, coconut water and lemon juice in the blender and blend until smooth. If the mixture is too thick, add more coconut water. It has to have a yogurt consistency.

Place the yogurt in a bowl, add the 2 probiotic supplements (we need probiotic powder, so empty the capsules). Mix well.

Cover with a cheesecloth and let it sit in a dark, cool room for at least 12 hours. Then you can enjoy the yogurt or keeping it in the fridge until it&#8217;s cold.

I live in Thailand so coconuts - yes, .. cool room - no.. can I just put it in the fridge?

Can I use coconut cream instead of a young coconut?

An easy, foolproof recipe for homemade keto coconut yogurt. With just 3 ingredients &amp; an Instant Pot, you&#039;ll have delicious keto yogurt in no time!

Instant Pot Keto Yogurt

(14 ounce) coconut cream (or coconut milk)

agar agar flakes

probiotic capsules

Set your instant pot to SAUTE. Add in the 2 cans of coconut cream and wait for them to come to a rolling boil uncovered (no need for the lid). This takes about 3-5 minutes.

Once the coconut cream is boiling, hit CANCEL on your instant pot. Add in the agar agar flakes and whisk vigorously to combine.

Let the mixture cool to 110ºF using an instant read thermometer. If you don&#39;t have an instant read thermometer, you want the mixture warm enough to touch without it burning you. If it is too hot, it will kill the bacteria in the probiotic capsule. I set a timer for 30 minutes, which is how long it usually takes for it to cool enough.

Once the mixture is cooled to 110ºF, open the 4 probiotic capsules and pour them on the coconut cream mixture in the instant pot. The coconut cream will already be slightly thickened from the agar agar flakes. Whisk again to fully combine the probiotic capsule powder.

Close your instant pot with its lid, and press the YOGURT button. You may need to press it a few times until it says 24:00, meaning 24 hours. The yogurt is going to take between 18-24 hours. I like to set it for 24 hours so I have a long window to get the coconut yogurt the next day.

Somewhere between 18-24 hours, your coconut yogurt is done! Open the lid, and transfer the yogurt to jars or air tight containers to cool. The yogurt will still be on the liquidy side. Coconut milk yogurt firms up *significantly* after cooling in the fridge, so don&#39;t panic that it&#39;s not &quot;yogurt thick&quot; in the warm stage. Includes recipe links, a printable menu + grocery list template! If it tastes like it has that yogurt tang, you&#39;ve made yogurt! I love these half pint Kerr mason jars or these 4-ounce Ball mason jars. Both are freezer friendly too!

The coconut yogurt will keep for at least 30 days in the refrigerator, or at least 1 year in the freezer.

As always, lots of tips, FAQs and substitution info in the Recipe Notes below!

https://content.jwplatform.com/videos/v63HtwwX.mp4

The foolproof method to making keto and dairy free coconut yogurt in your instant pot using canned coconut milk. Just 3 ingredients!

Keto Instant Pot Coconut Yogurt.mp4

Skip the store-bought varieties, &amp; make this easy vegan coconut yogurt at home with a base of just 2 ingredients and endless flavor options!

Vegan Coconut Yogurt Recipe

(13.66 -ounce) can full-fat coconut milk (full fat is best

vanilla extract

Fresh fruit, granola, orange

Place the coconut milk in a clean glass jar or bowl. Mix/whisk thoroughly until smooth, removing all clumps.

Open the probiotic capsules and pour the powder into the coconut milk yogurt. Using a non-metal utensil*, thoroughly mix the probiotic powder into the coconut milk.

Lightly cover the jar/bowl with cheese cloth or a breathable towel and let it sit in a warm environment for 24 to 48 hours. The longer it ferments, the tangier the yogurt will taste.

Stir in any mix-ins, if desired. Transfer the yogurt to the fridge to chill and thicken for a couple hours or longer. The longer it chills, the thicker it gets.

Serve with toppings of choice. Store covered in the refrigerator for up to 7 days.

Your cookbooks are a staple in my kitchen! I'm excited to try this new product you mentioned. Thanks for the recommendation
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Your cookbooks are a staple in my kitchen! I’m excited to try this new product you mentioned. Thanks for the recommendation Your recipe 'Easy 2-Ingredient Vegan Coconut Yogurt' is a wonderful recipe.
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What a great idea! Got everything to make this but never dawned on us to make it homemade with probiotics. Going to try it out this weekend.

Coconut yogurt is a great dairy-free and vegan yogurt recipe. Top it with blood oranges and cacao nibs for a delicious breakfast recipe.

Coconut Yogurt with Blood Oranges and Cacao Nibs

beef gelatin (or 1 tsp agar powder)

water

40.5 oz full-fat coconut milk (from 3 (13.5 ounces) cans)

tsp probiotics (approx 3 - 4 opened capsules)

maple syrup

blood oranges (peeled and sliced)

coconut flakes

cacao nibs

almond

Pour the water in a wide, shallow bowl and sprinkle the gelatin or agar powder on top. Let it bloom for 5 minutes.

Heat the coconut milk in a pot on medium-high heat. Gently simmer until the temperature reaches 180 degrees fahrenheit, then turn off the heat. Add the gelatin or agar powder to the pot and stir for several minutes, or until all the powder has dissolved.

Let the pot cool to 110-115 degrees fahrenheit. This will take 30 minutes or more. Alternatively, place the pot in an ice-water bath to expedite the process.

Once the coconut milk has cooled, pour 1 cup into a small bowl. Add the maple syrup and probiotic powder and whisk until there are no clumps of probiotic powder. Pour this cup back into the pot and whisk thoroughly.

Pour the coconut milk yogurt into the jars of your yogurt machine. Turn the machine on and cook for 7-9 hours. The longer you cook, the more tangy the yogurt becomes.

Once the coconut yogurt is done, it will still be fairly liquid at this stage. Refrigerate for 2-3 hours to firm up.

Before serving, stir the contents of the yogurt jar as a slight film may form on top. Add the yogurt to a bowl and top with blood oranges, coconut flakes, cacao nibs and almond slices.

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Top Tags

Instant Pot Coconut Milk Yogurt

Simple Vegan Coconut Yogurt

Instant Pot Keto Yogurt

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The most viewed coconut milk yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine