Instant Pot Coconut Milk Yogurt
User Reviews
4.5
12 reviews
Excellent
Instant Pot Coconut Milk Yogurt
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Dairy-free, vegan, paleo, AIP yogurt made in your pressure cooker.
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Ingredients
- 2 15-ounce cans full-fat canned coconut milk*
- 6 probiotic capsules
- 1 Tbsp coconut sugar
Instructions
- Plug in your pressure cooker and press "Boil." Bring the coconut milk to a full boil and allow it to boil for 30 seconds to 1 minute. Leaving the pressure cooker covered, unplug it (or turn it off) and allow the coconut milk to cool for one hour.
- Take the temperature of the coconut milk. Once it is in the 110 to 115 degree range, break open the capsules of probiotics and add the powder in. Discard the outer shell of the capsules. Add the coconut sugar and stir the mixture well using a wooden spoon until the powders have dissolved.
- Secure the lid on the pressure cooker and press "Yogurt." Adjust the time up to 12 hours and allow it to run its cycle. Once the 12 hours is up, press the "Yogurt" button again, and have it go for another 12-hour cycle. Repeat this process for a total of 24 to 48 hours, depending on how long you want the yogurt to ferment. I recommend 48 hours.
- Once the yogurt is finished, stir it well and transfer it to a sanitized glass jar. Seal the jar and refrigerate until chilled. Keep yogurt for up to 1 week in the refrigerator. Note that yogurt will thicken as it cools in the refrigerator.
Nutrition Information
Show Details
Serving
1of 4
Calories
375kcal
(19%)
Carbohydrates
3g
(1%)
Fat
38g
(58%)
Fiber
3g
(12%)
Nutrition Facts
Serving: 30ounces
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 375kcal | 19% |
| Carbohydrates | 3g | 1% |
| Fat | 38g | 58% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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