Name: Instant Pot Coconut Milk Yogurt
Prep time: 30 min
Cook time: 8 h
Yield: 7 cups
Ingredients: 4 14 ounce cans full-fat coconut milk; 3-4 tablespoons coconut or almond yogurt with active cultures; 2-3 tablespoons sugar; 1/2-1 tablespoons grass-fed gelatin ((more or less depending on thickness preference; two tablespoons will lead to a very thick yogurt); sub agar agar for vegan)

Stephanie Wagner, RDN, LDN

Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.

We’re talking brekkie today! Can you say –> Instant Pot Coconut Milk Yogurt!

Anyone that knows me, knows I’m a die-hard dairy fan. Unfortunately, my skin isn’t. I just want all the ice cream, yogurt, and cheese please. One of things I miss most is having my yogurt in the morning. I swear it was a staple breakfast for me. The flavors are versatile and it’s easy to take on the go.

I know…woe is me right.

But seriously, yogurt was life for me. After all, my most popular recipe to date is for my Homemade Instant Pot Vanilla Yogurt. I thought my days of homemade yogurt were gone. But I just couldn’t give up yogurt for good. For the last few weeks I’ve been going the store-bought route.

Wait for it…here come the rant. I literally can’t even with the commercial coconut yogurt. Most of the flavors are loaded with added sugars. Coconut is relatively low carb to begin with, but most of the available yogurts have more sugar than some traditional varieties. It does not make me feel like I’m making the healthy choice here. Furthermore, the price! I mean come on! You end up paying $2-3 for a 5.3 ounce container.

That was it; I had enough.

If a factory can make it, so can I. On Monday morning, I finished off my last container of commercial coconut yogurt. And that was it. Let me tell you, I was determined. I would be a slave to the store no more.

When I left work that very Monday, I headed to the store on a mission. I gathered up the few ingredients I needed and headed home to plan. And you know what, I started my Instant Pot Coconut Milk Yogurt adventure the very next day.

Guess what my friends, I did it. I managed to make my own coconut yogurt. Free of all the excessive carbs, a savings of around $20, and a totally customizable flavor!

I know what you’re thinking. Can homemade coconut yogurt really be as good as the stuff from the store?

Oh yes it can! Way better in my opinion. Unlike what you’ll find in the store, this yogurt is rich, decadent, and creamy. More along the lines of a full-fat Fage yogurt. Just trust me, it’s good!

If you’ve got an Instant Pot, you’re in business. If not, you gotta grab yourself one –> (find mine here). I promise, it’s worth every, single penny. When you’re ready to go, here are a few important tips:

Make sure your yogurt starter (commercial yogurt) contains live cultures.
Please do NOT add your starter yogurt until the yogurt has cooled to 110 degrees. If you add the starter sooner, you will kill off most of the live cultures.
Do NOT buy the light canned coconut milk. The full-fat version will give you much better, creamier results.
Coconut milks with guar gum are less likely to separate. If you can’t find this type, just stir your yogurt well before eating.
Do NOT skip the addition of sugar. Unlike traditional cow’s milk, coconut milk has very few carbohydrates. In order for the yogurt to ferment, your cultures need something to feed on. Most of the sugar will be consumed by the bacteria, not you!
The yogurt will thicken some upon cooling. If your yogurt is relatively thin, fear not! It will likely thicken some when cooled.
Though it thickens some when cooled, I recommend adding a bit of grass-fed gelatin. By adding 1 tablespoon of gelatin you’ll get a thicker yogurt, 2 tablespoons and you’ll get a VERY thick yogurt. If you don’t mind a thinner yogurt, feel free to ditch the gelatin. (See pictures above, I added nearly 2 tablespoons with the batch shown).
I have only tested this recipe with full-fat coconut milk. I can not attest to how other non-dairy milks will turn out.
Lastly, if you’re not all about plain yogurt, feel free to add additional sweeteners or toppings as desired.

So enough with the rules. I promise it is not that difficult. Just follow the instructions and your Instant Pot Coconut Milk Yogurt will be as delicious as mine! And if you really want to take your yogurt up a notch, top it off with a touch of my Homemade Cherry Chia Seed Jam or a heavy sprinkle of cinnamon!

Are you as excited to try this as I was. What are you waiting for, there’s yogurt to be made! I know your belly (and microbiome) is dying for some Instant Pot Coconut Milk Yogurt! Be sure to let me see how you made this recipe your own by tagging a photo of your tasty yogurt, toppings and all, with #stephanieleenutrition on Instagram. I’d love to see what you all whip up. Happy eating, xo!

Instant Pot Coconut Milk Yogurt

Prep Time

30 minutes

Cook Time

8 hours

Servings

cups

Ingredients

4 14 ounce cans full-fat coconut milk
3-4 tablespoons coconut or almond yogurt with active cultures
2-3 tablespoons sugar
1/2-1 tablespoons grass-fed gelatin (more or less depending on thickness preference; two tablespoons will lead to a very thick yogurt); sub agar agar for vegan