Making Instant Pot Coconut Yogurt is fool-proof and less expensive than buying store bought yogurt. Plus, you have full control over the thickness, flavor, and probiotic levels! A tangy, tasty and versatile treat.
1 vanilla bean or add vanilla extract after the yogurt has processed (optional and can be skipped too)
1 1/2 tbsp gelatin this will create a firmer texture yogurt, without it your yogurt will be more like kefir (drinkable yogurt)
Cover the cans of coconut milk in boiling water and allow them to sit for 10 minutes so that the fat is completely melted. Shake well and then open the cans
In the bowl of an instant pot, pour the coconut milk, add the vanilla bean paste (if using), gelatin, and 1/4 cup of a live culture yogurt that you like (or a packet of starter culture)
Mix well with a whisk or immersion blender
Put the lid and set to "yogurt"
The instant pot will work it's magic for 8 hours. After 8 hours, yogurt will be liquidy, but should have a tangy, yogurt taste. Pour the yogurt into jars. The yogurt will "set up" and become firmer in texture once it cools. The cooling process will take a couple of hours in the refrigerator so don't panic if your yogurt seems runny!
The finished yogurt will be tangy and tasty. Top with basil seeds, chia seeds, nuts, nut butter, or berries. The yogurt will keep for 10-14 days in the refrigerator. Enjoy!
The Savoy brand of coconut cream makes a smooth and creamy yogurt and is very consistent. Native Forest, while it makes a tasty yogurt, does tend to separate sometimes and is a little more finicky. I have not experimented with any other brands.