Instant Pot Dairy-Free Coconut Milk Yogurt
Try this Instant Pot Dairy-Free Coconut Milk Yogurt recipe, or contribute your own.
Try this Instant Pot Dairy-Free Coconut Milk Yogurt recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0.0280000000568075 g
- Fiber 0 g
- Protein 23.9680000486273 g
- Saturated Fat 0.0196000000397653 g
- Serving Size 1 1 recipe (28g)
- Sodium 54.8800001113428 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 94 calories
Step-by-step
- Add the coconut milk to your Instant Pot and whisk until it's not clumpy. Using the YOGURT function program pot to BOIL, use the ADJUST button. This is going to warm your milk. It takes about 15 minutes.
- When the time is up use a kitchen thermometer to check the temperature of your milk. It needs to be 180 degrees in order to kill off any harmful bacteria. Use the SAUTE function, stirring constantly, to heat your milk the rest of the way, if it needs it.
- When the milk reaches 180 degrees remove the inner liner of your Instant Pot to stop the cooking process. Take 1/3 cup of the hot milk and whisk in the gelatin and maple syrup. Once its combined add it back to the rest of the milk and stir well to make sure it's fully incorporated.
- Wait until your milk cools to 90-100 degrees before adding your probiotic or you will kill it. It takes about 20 minutes to cool.
- Once cooled take 1/3 cup of the milk and whisk in your probiotic. You'll need to open the capsules and dump in the powder. Thoroughly mix the inoculated batch back in with the remainder of the cooled coconut milk.
- Add the inner liner back to the Instant Pot shell and select the YOGURT function NORMAL, using the ADJUST button +/- the time to 7-9hrs. The longer you leave it in the pot the more tart your yogurt will be.
- When your coconut yogurt is done fermenting it will be a little thicker but still liquidy, this is because the gelatin is what thickens it, gelatin requires cool temperatures to thicken. This is where I add any flavorings. I like to scrape out a vanilla bean and add it to the yogurt but that is totally optional!
- Add your yogurt to a container and refrigerate over night. In the morning you will have delicious creamy yogurt! If you'd like it to be even thicker you can strain it through a nut milk bag after you refrigerate it and use the coconut water that separates from it in your smoothies.
Gelatin is the structural engine of plant-based dairy alternatives, providing the rigid network that coconut milk lacks on its own. Without this protein binder, canned coconut milk remains completely fluid during fermentation because it lacks the casein proteins found in dairy milk. Temperature control dictates success throughout the preparation process, requiring specific thermal checks to ensure safety and biological activity. Heat the milk to 180 degrees Fahrenheit initially to pasteurize the liquid, then allow the mixture to drop to 90 or 100 degrees before introducing the probiotic powder. Adding bacteria too early destroys the culture and prevents fermentation entirely. Electric pressure cookers with dedicated yogurt settings eliminate guesswork by maintaining a steady incubation temperature for seven to nine hours, though a standard dehydrator or an oven with the light on can serve as alternative warm zones if needed. Patience becomes crucial once the heating cycles finish, as the warm finished product appears deceptively thin. Overnight refrigeration activates the gelatin fully, transforming the liquid base into a spoonable texture. Straining the chilled mixture through a fine mesh bag extracts excess moisture for an even thicker consistency while reserving liquid for other uses.
