Instant Pot Coconut Milk Yogurt
FOLLOW ALONG WITH ME
| Prep Time | 30 minutes |
| Cook Time | 8 hours |
| Servings |
cups
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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
Ingredients
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Instructions
- Add canned coconut milk to inner pot. Close and lock the lid, set the valve to sealing. Press the Yogurt function on the Instant Pot, pressing once more to adjust. The display should read "boil".
- When boiling is complete, the display will read "Yogt." Open the lid and stir the coconut milk. Check the temperature, it should read 180 degrees. If the milk is below temperature, repeat boil step until coconut milk reaches 180 degrees.
- Remove inner pot and place on cooling rack or in fridge. Stir coconut milk occasionally to aid in cooling. Allow milk to cool to 110 degrees. Be sure to allow the yogurt to cool to 110 degrees or the cultures will die off.
- When cooled, remove a quarter cup of coconut milk into a dish. Add starter yogurt and sugar, whisk until smooth. Transfer back to the inner pot.
- Place the inner pot back into the base. Place on the lid and lock, adjust the valve to sealing. Press the Yogurt function and adjust time to 9 hours. Yogurt can be cooked from 8-10 hours. When complete, the display will read "Yogt."
- While the yogurt is still warm, mix in gelatin slowly to avoid clumps. The more gelatin you add, the firmer the consistency will be. Transfer into desired storage containers. Allow 3-6 hours for mixture to cool and thicken. Eat as is or with fruit, jam, maple syrup, or granola. Yogurt will keep for one week.
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Do you add the gelatin after the 9 hour cooking process?
Yes, after!