Instant Pot Coconut Yogurt
User Reviews
4.5
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Prep Time
1 hr
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Cook Time
1 d
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Total Time
1 d 1 hr
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Servings
8 1/2 cup servings (makes about 1 quart)
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Calories
103 kcal
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Course
Breakfast
Instant Pot Coconut Yogurt
Description
The Instant Pot Coconut Yogurt begins with full-fat coconut milk combined with maple syrup, which provides sugar to fuel the fermentation since coconut milk lacks lactose. The mixture is heated in the Instant Pot using the yogurt 'boil' function to around 185°F, ensuring proper preparation for culturing. After cooling to 100-110°F, a starter culture made from plain yogurt or freeze-dried yogurt culture is mixed in to introduce live bacteria.
Optionally, unflavored beef gelatin or powdered agar agar can be added to thicken the yogurt, yielding a Greek-style consistency. Fermentation occurs within the Instant Pot on the yogurt setting for several hours, with times and temperatures important for the best results depending on the model.
The method notes that longer fermentation naturally thickens the yogurt without thickeners, although the trade-off is flavor and texture preference. The starter can be dairy or plant-based, but maple syrup is necessary to feed the bacteria. Starting cultures should have live active cultures for success.
After fermentation, reserve some yogurt to start the next batch to maintain a continuous supply. Monitoring temperature by finger touch or thermometer helps confirm readiness for adding the starter.
Ingredients
- 1 quart coconut milk I get best results from this coconut cream, but any full fat coconut milk will work, full fat, canned or boxed
- ¼ cup maple syrup do not sub in honey—it has its own bacteria that will fight the yogurt culture
- 3 tablespoons PLAIN yogurt dairy, soy, coconut, almond-all fine OR one packet of freeze dried yogurt culture (I like this one, with live active cultures
- beef gelatin optional thickener, 1 to 2 tsp unflavored grass-fed, or ½ to 1 tsp powdered agar agar
Instructions
- Pour the coconut milk and maple syrup into the pot of the Instant Pot. Whisk well, then press the “Yogurt” button, and then adjust the setting until you see “boil.” Let the Instant Pot run through the process (it’s getting the milk up to a temperature of around 185°F), whisking occasionally. No need to place the lid on the Instant Pot during this stage.
- When the Instant Pot beeps that it is finished, allow the milk to cool until it is between 100ºF and 110ºF. This can take upwards of an hour.
- If using starter yogurt: When the milk is at the correct temperature, ladle out about ½ cup of the warm milk into a small bowl, and whisk with the 3 tablespoons plain starter yogurt until smooth. Pour the mixture back into the Instant Pot and whisk well.
- If using freeze-dried yogurt culture: When the milk is at the correct temperature, sprinkle on one packet of the starter culture and then whisk very well to combine.
- If using a thickener, sprinkle on top of the warm milk, and then whisk very well to combine.
- Close the lid of the Instant Pot (no need to seal), and press the “Yogurt” button. Adjust the setting until you see the time display. Set for the desired amount of fermentation time. Eight hours is bare minimum, but I *much* prefer yogurt that has been fermented closer to 24-36 hours. This results in a naturally thick and tangy yogurt—very like regular Greek yogurt. Plus, it has more probiotics! (See notes for more info about time and temp)
- When the fermenting time is up, transfer the yogurt to a glass storage container (I use a wide mouth quart jar) and keep in the fridge. It will thicken up considerably as it cools.
Notes
- Use maple syrup as sugar for fermentation; do not substitute honey due to interfering bacteria.
- For thicker yogurt, add unflavored gelatin or agar agar at the appropriate amounts.
- Longer fermentation times naturally thicken yogurt if thickeners are omitted.
- Reserve some finished yogurt to use as starter culture for future batches.
- Check temperatures carefully to ensure proper fermentation environment, especially with different Instant Pot models.
- Plant-based or dairy starters with live cultures work; avoid probiotic capsules as results may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 81/2 cup servings (makes about 1 quart)
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 103kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 2mg | 1% |
| Sodium | 26mg | 1% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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