How To Make Coconut Yogurt Instant Pot

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One: Heat Up Coconut Milk

How to make Instant Pot Coconut Yogurt (Paleo, Dairy-Free)

It is important to mention that canned coconut milk has already been pasteurized, so there is no need to heat the milk to 180 degrees. We can follow a very similar process to Instant Pot Cold Start Yogurt when making coconut milk yogurt.

However, we do need to heat the coconut milk up to about 110-115 degrees to dissolve the gelatin and agar agar. This step also helps the fat from the coconut milk to emulsify into the liquid.

To heat the coconut milk up, hit the Yogurt function on your Instant Pot. Hit yogurt again until it reads boil. Pour in the coconut milk and gelatin or agar agar and whisk well to incorporate. Use a digital thermometer to watch the temperature of the yogurt. You want it to reach 110-115 degrees. Once that temperature has been reached, turn the Instant Pot OFF.

Two: Strain The Coconut Milk

Once the coconut milk has reached a temperature of 110-115 degrees, strain the mixture over a mesh strainer lined with cheesecloth. This will help the yogurt be super smooth.

Then mix in the starter well into the milk mixture. You need ¼ teaspoon powdered starter for every 15 ounces of canned coconut milk or 1 tablespoon pre-made plain yogurt for every 15 ounces of canned coconut milk.

Allow The Yogurt To Culture

You want the coconut cream to reach 115°F. Do not add the probiotic capsules until it reaches this temperature.

After you add the probiotics to the cream, place the lid back on the Instant Pot and push the Yogurt button again . Use the + or – buttons to adjust the culture time. I like to let it sit anywhere from 15 to 18 hours.

The easiest way to do this is to set it around 6 p.m. so that its ready to be checked by 9 a.m. the next morning.

Read Also: How Long To Cook Frozen Chicken Tenders In Instant Pot

Helpful Tips To Get You Started:

  • Eat it all workweek. Store your yogurt in the refrigerator for up to five days.
  • Sweeten the deal. For a sweeter flavor, you can add a few tablespoons of honey or maple syrup to the yogurt.
  • Temperature matters. Use a candy thermometer to check the temperature of the coconut milk before adding in the probiotics.
  • 2 t probiotic powder


  • Pour the coconut milk into the slow cooker and cover. Heat for 1 hour over low heat.
  • Turn the heat off and gradually whisk in the gelatin. Allow the coconut milk to cool to 100°F, then stir in the probiotic powder.
  • Cover with the lid and place the slow cooker in a warm spot for 4 to 8 hours, tasting the yogurt along the way. Let the yogurt sit at room temperature until you reach your desired tartness. The mixture will still be slightly runny at this point.
  • Once the desired flavor is achieved, transfer the yogurt to a 32-ounce jar and refrigerate for 4 hours to thicken. Serve chilled with your desired toppings.

Looking for Paleo ingredients? Here are a few wed recommend:Unflavored gelatin

PS: Wake up with a bowl of this dairy-free coconut yogurt and pair it with a cup of keto coconut oil coffee, or a golden turmeric latte!

How To Make Vegan Yogurt In The Instant Pot

How to Make Instant Pot Coconut Yogurt

There’s barely a recipe here, but the instructions are important to follow along carefully, so please do so for the best results.

You will begin the process by soaking 2 cups of raw cashews or cashew pieces with 2 cups of filtered water for at least 30 minutes. I don’t care how high-powered your blender is, soaking the cashews makes a really smooth yogurt, so do it. Do not drain the water.

Next put all of it in the blender and blitz into a really smooth, silky cream. Remove the cream to an oven-safe bowl that will fit inside the Instant Pot liner. I use a glass Pyrex bowl.

Warm the yogurt in the microwave for 30 seconds. Stir, then warm for 30 more seconds. The yogurt will be slightly lukewarm, which will create a nice, cozy atmosphere for the bacteria to start growing.

Stir in the powder from two probiotic capsules . I always use the PB8 vegetarian brand, which I buy online. It works great.

You can also use a yogurt as your starter. Any vegan or non-vegan yogurt will do, but it has to have active live cultures so make sure you read the info on the container. A homemade probiotic yogurt is great too. Stir in the yogurt starter into the cashew cream instead of the probiotic capsule powder.

Once the powder or starter has been stirred into the yogurt, place it inside the steel liner of the Instant Pot. Click the lid on, and press the “yogurt” function. Set the time to 12 hours for a tangier yogurt, or 10 hours for a less tangy version. I usually do 12 hours.

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Can You Save Homemade Yogurt To Use As Starter

Yes, once you have completed one batch of homemade yogurt, you can set aside 1 or 2 tablespoons of the completed yogurt to use for your next batch of dairy free yogurt. You can store in the fridge for up to 5 days or freeze for up to 30 days. Just allow your yogurt to fully thaw before using to make another batch of homemade yogurt.

Important to Note: When using yogurt as your starter, you will need 1 tablespoon plain yogurt for every 15 ounces of coconut milk.

Why This Recipe Works

Your instant pot will keep your yogurt at the perfect temperature to encourage the bacteria in the probiotics to grow and turn your canned coconut milk into yogurt. Did you notice that your instant pot has a wonderful little button on it labeled yogurt? This is just what it is for!

I tried other recipes that depend on the being at room temperature, which can vary so much depending on the season and where you live. It lead to very inconsistent results, and many wasted cans of coconut cream.

Also Check: Instant Pot Steamed Beets

Making Yogurt In The Instant Pot

Using an Instant Pot makes this process easier when it comes to keeping a proper temperature for fermentation, but you can also use a simple glass jar in a warm area of your home for similar results. Im still in minimalist-mode after living in tiny apartment kitchens for so long in Los Angeles, so I aim to keep my kitchen appliances to a minimum.

Thats why when I decided to finally take the plunge and buy the Instant Pot, I wanted to get the model with the yogurt-making function, so it could multitask. Using the yogurt function did NOT come intuitively to me, but I finally figured out a one-pot method that makes the yogurt-making process as easy as possible.

What Is The Best Yogurt Starter To Use

How to make Coconut Yogurt in the Instant Pot

When I initially experimented with Instant Pot yogurt, I noticed I would occasionally get a grainy texture. The taste was still spot on, but the texture threw me off.

Some research brought me to a great article explaining why my yogurt was grainy. When additives are in your commercial yogurt starters, such as pectin, inulin, cornstarch, and gelatin, it can yield a grainy yogurt.

To avoid this do one of two things:

  • Read the labels when using a commercial yogurt as a starter. Only use one without additives, such as Fage .
  • Or, use your own starter from previously made homemade yogurt.

When youre done making yogurt, freeze a couple tablespoons straight away for your next batch. You wont have to try to remember to save some before you finish all your yogurt. Plus, it will save you from buying commercial yogurt each time.

Freezing homemade yogurt starter also insures the bacteria and cultures stay fresh and alive until you are ready to make yogurt again. Sounds kind of creepy, but its true.

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Which Instant Pot Do I Have

I have two Instant Pots. The one I used here is the 6 quart duo. Its perfect for making recipes like this. For making side dishes or smaller portions I love to use my 3 quart. Making mashed potatoes I always do it in my 3 quart with a steamer basket. If you are cooking for a bigger family or like to make a lot of soups I would recommend getting the 8 quart.

Looking for a way to store your Instant Pots? Check out how I use this Instant Pot cart.

Tips On How To Make Coconut Milk Yogurt In The Instant Pot

  • Read through the entire post and follow all of the recipe instructions. This is the type of recipe where the directions sound so specific and its all for a reason!
  • If you are making this for the first time purchase a starter culture. After youve made the yogurt for a few times and have a feel for it you can start saving a tablespoon of yogurt to make new batches, but wait to do that until youve got the hang of making yogurt.
  • Clean all your utensils and cookware and anything else you are going to use with hot soapy water, or place in the dishwasher. Generally speaking whenever you are fermenting food you want to make sure your cookware and utensils are sanitary so you dont encourage the growth of bad bacteria. We also remove the inner seal from the Instant Pot lid because it has a tendency to hold on to odors, and they will definitely transfer to the yogurt.
  • Use an instant read thermometer to make sure you have the correct temperature when heating up the milk and cooling it down so you dont accidentally kill the starter culture by placing it in liquid too hot. If you dont have an instant read thermometer make sure the milk is warm, but not hot by pickup up a couple of drops and putting them on your inner wrist. If it feels very warm its likely too warm for the bacteria.
  • Dont skip out on the maple syrup. It is needed to feed the probiotic bacteria, without it your yogurt will never become yogurt but will instead be just a spoiled batch of coconut milk.
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    Can I Still Make This Dairy

    • Wrap the jar in a towel, and place the jar in a turned off oven. Turn on the oven light, which should provide just enough heat to ferment the yogurt. The exact time needed will vary from 4 hours to possibly overnight.
    • Use a yogurt maker.
    • If you have a dehydrator with temperature control, set it at about 110-115 degrees and place the jar inside the dehydrator. The exact time needed for the yogurt to ferment could vary between 4 hours to possibly overnight.
    • I hesitate to suggest a crock pot, but if you have one with a WARM setting, that could possibly work for making yogurt. I think a crock pot on a LOW setting would be too hot and could kill the probiotics instead of encouraging them to ferment. The exact time needed for the yogurt to ferment could vary between 4 hours to possibly overnight.
    • A heating pad if it doesnt have an auto shut off . Wrap the jar up in the heating pad and place on a heat-safe surface. Turn the heating pad to the lowest setting.The exact time needed for the yogurt to ferment could vary between 4 hours to possibly overnight.

    I hope you enjoy this IP coconut milk yogurt as much as my family does! xo,

    Why You’ll Love This Vegan Instant Pot Yogurt

    Instant Pot Coconut Yogurt
    • It’s creamy. It’s smooth and delicious with a fluffy, delightful texture.
    • It’s tangy, and you can control how tangy you make it.
    • It’s thick, with the consistency of Greek yogurt. Perfect for snacking or for adding to recipes.
    • It’s delicious. It tastes exactly as yogurt should, even better!
    • It’s probiotic. This yogurt has live probiotic cultures so a serving of it each day will keep your tummy happy.
    • It’s foolproof. There’s no guesswork based on the weather and the temperature. The IP does all that for you.
    • It needs just two ingredients. In addition to the cashews you will just need probiotic capsules or a couple of tablespoons of any other yogurt with live, active bacterial cultures.

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    How To Make Coconut Yogurt In An Instant Pot Oven Or Yogurt Maker

    Heather Dessinger This post contains affiliate links.

    This creamy, thick coconut yogurt is an easy way to support immunity with probiotics, and you probably have everything you need to make it right now. Unlike some methods, you dont need a thermometer or a lot of hands-on time. Its super easy, delicious, dairy-free, way more affordable than store-bought and did I say delicious?

    Although the exact type of good guys in your yogurt will vary depending on which kind of starter you use , in general probiotics are associated with all kinds of good things immune health, clear skin, heart health, blood sugar balance, improved digestive function and more.

    And of course it will also be rich in nourishing fats like medium chain triglycerides, which are associated with cognitive function and a healthy metabolism. Coconut milk or cream is also one of the best sources of monolaurin, which supports the immune system.

    Heres the best part, though . . .

    What To Add To And How To Sweeten Homemade Yogurt

    • Fresh fruit sauces, such as strawberry, raspberry, or Blueberry Syrup
    • Vanilla bean paste or vanilla extract mix in 1 tablespoon per batch and then ladle into storage containers.
    • Honey or Maple syrup You can drizzle on as its dished into bowls or sweeten the whole batch at once. Start with 1/4 cup per batch and add 1 tablespoon at a time until you reach desired sweetness.
    • Nuts, like pistachios, almonds, walnuts, or Candied Pecans
    • Roasted Cocoa Nibs
    • Coconut

    Read Also: What To Do If Your Instant Pot Says Burn

    How To Make Instant Pot Yogurt

    • STEP ONE: Pour cold milk in Instant Pot. You can use whole, 2%, or skim.
    • STEP TWO: Press yogurt button until boil shows on screen. After about 30 minutes it will start to be and the screen will switch to YOGT. After boiling is completely I usually double check the temperature with a thermometer. If it hasnt reached 180ºF yet, turn on SAUTE to heat and stir milk until it reaches the correct temperature.
    • STEP THREE: Now its time to bring the yogurt from 180ºF down to 110-115ºF . You can simply remove the Instant Pot insert and let it sit on the counter for about 45 minutes, stirring occasionally . Alternatively, place the insert into a bowl of ice water, stirring for about 5 minutes, or until temperature reaches 110-115ºF .
    • STEP FOUR: Add the yogurt starter
    • STEP FIVE: Whisk to combine milk with yogurt starter.
    • STEP SIX: Press yogurt button until timer reads 08:00 . Youll know when its done because it will be thick and gelatinous. If it isnt, process for another 1-3 hours.
    • STEP SEVEN: When yogurt is done fermenting pour into a strainer lined with a cheesecloth. Make sure there is a bowl underneath to catch the whey. Put in the fridge and strain for 2-3 hours for standard yogurt or 4-5 hours for greek yogurt.

    How To Make Coconut Milk Yogurt In Instant Pot:

    How to make Creamy Coconut Yogurt (Paleo, AIP, Vegan) || Instant Pot Coconut Yoghurt
  • Fill a sterilized pint-sized canning jar with coconut milk.
  • Break open the probiotic capsules and carefully stir the contents into the coconut milk.
  • Place a lid on the jar to keep out condensation.
  • Add 1 cup of water to the Instant Pot bowl, and then place the stainless steel rack on the bottom of the bowl.
  • Place canning jar on the steam rack and lock the Instant Pot lid in place.
  • Incubate for 8-10 hours using your Instant Pots Yogurt setting.
  • Immediately remove the canning jar from the Instant Pot and place the yogurt in a blender, along with the gelatin. Blend until smooth.
  • Pour yogurt in a clean container, that holds at least 2 cups, and refrigerate 6-8 hours, or until chilled through.
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    Ingredients For Coconut Milk Yogurt

    There are only 3 ingredients in coconut milk yogurt. It is so crucial you follow my tips for which ingredients to use, as the results will change drastically if you change up the ingredients suggested. Trust me, I have tried all sorts of substitutions!

    • Coconut Milk: You must use full fat canned coconut milk that only has the ingredients coconut, water, and guar gum. PERIOD! Do not use light canned coconut milk or coconut milk found in a shelf stable or refrigerated carton. I prefer an organic brand of full fat coconut milk.
    • Yogurt Starter: You need live active cultures in order to make yogurt of any kind. You have a few options as to which starter you use. You can use a powdered yogurt starter or pre-made yogurt. If using pre-made yogurt, you will need to make sure that yogurt is PLAIN–not flavored or sweetened! And if you use a dairy yogurt as your starter, your yogurt will no longer be dairy free or vegan friendly. I recommend purchasing a vegan yogurt starter and then saving 1-2 tablespoons of your homemade coconut milk to use as the starter for your next batch of yogurt. This will save you money in the long run.
    • Thickener: Dairy free yogurt will never get as thick as cow milk’s yogurt, due to the difference in the protein structure of the liquid. So I find it is necessary to add in a thickener to achieve thick dairy free yogurt. I love using beef gelatin powder, but for a vegan friendly yogurt, use agar agar powder.

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