Servings
Font
Back
4.5 from 12 votes

Instant Pot Coconut Milk Yogurt

Dairy-free, vegan, paleo, AIP yogurt made in your pressure cooker.

Prep Time
10 mins
Cook Time
2 d
Total Time
2 d 10 mins
Servings: 30 ounces
Calories: 375 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 15-ounce cans full-fat canned coconut milk*
  • 6 probiotic capsules
  • 1 Tbsp coconut sugar

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

Serving 1of 4 Calories 375kcal (19%) Carbohydrates 3g (1%) Fat 38g (58%) Fiber 3g (12%)

Nutrition Facts

Serving: 30ounces

Amount Per Serving

Calories 375

% 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.