Ingredients
- 3 14-oz cans of coconut milk, refrigerated
- 4 capsules of probiotics
- 2 Tablespoons (14 g) gelatin (for thickening)
- 1 Tablespoon (15 ml) maple syrup or honey (to enable the yogurt to be made)
- Instant Pot pressure cooker
- Meat or candy thermometer that can show 100 F (28 C)
- Blender or food processor
- 4 small jars with lids to store the yogurt in
Recipe Description
DESCRIPTION: For those of us who stay dairy-free, coconut yogurt is amazing. It’s creamy, healthy, and perfect for breakfast no matter what diet you’re on!
And it’s really easy to make coconut yogurt using the Instant Pot pressure cooker. (Note – not all Instant Pots have this function, so check yours has a Yogurt button before continuing!)
Recipe Directions
- Use a spoon to remove the solid cream on top of the cans of coconut milk. Place this into the instant pot bowl.
- Close the lid, make sure the vent is closed, press the yogurt button, press adjust until it shows BOIL.
- When the instant pot is done, it’ll beep. Remove the bowl from the instant pot and let cool. Use a candy or meat thermometer to see when the mixture reaches around 100 F (38 C). This temperature ensures the cultures can grow.
- Open up the capsules of probiotics and slowly whisk them into the coconut cream.
- Place the bowl back into the instant pot, close the lid, press Yogurt and press (+) to set the time to 8 hours.
- Add the yogurt to a blender and slowly add the gelatin while blending. This will help thicken the yogurt. Add additional flavorings (e.g., honey, stevia, vanilla extract) if you want.
- Refrigerate for a few hours to cool and thicken.
