Instant Pot Coconut Milk Vegan Yogurt
Instant Pot Coconut Milk Yogurt is a simple recipe using only THREE ingredients to make a creamy, thick, dairy-free yogurt.
Equipment
- 1 Instant Pot with Yogurt Function
- 2 Large Glass Pots
Ingredients
- 1 can 13.5 oz can full fat organic coconut milk should include only organic coconut, guar gum, and water.NOTHING ELSE
- ¼ tbsp yogurt starter culture or 1 Tbsp vegan yogurt
- 2 tbsp Agar Agar Powder
Instructions
- Thoroughly clean the inner pot. The inner pot should be filled with boiling water, given a few minutes to sit, and then the water should be drained and dried. This will ensure that your instant pot is thoroughly cleaned and sanitized.
- To heat the coconut milk up, hit the Yogurt function on your Instant Pot. Hit yogurt again until it reads boil.
- Add the coconut milk and agar agar, then whisk to combine. Keep an eye on the yogurt's temperature with a digital thermometer. It should be between 110 and 115 degrees. This only takes a little while. Turn the Instant Pot OFF when that temperature is reached.
- Pour the coconut milk mixture through a mesh strainer that has been covered in cheesecloth.
- To thoroughly blend, whisk in the powdered starter (or one tablespoon of plain coconut milk yogurt).
- Pour the yogurt mixture back into the inner pot to incubate, and let it incubate. Alternately, you might pour the yogurt mixture into one or more heat-safe glass jars and set them on the Instant Pot's trivet. Fill the inner pot with 1 cup of warm water also.
- Place the lid on the Instant Pot and then set the incubation time. To set the incubation time, hit the yogurt function and then adjust function until the time reads 24:00 (be sure the temperature is at normal and not low--if the temperature is at low, hit yogurt until normal is lit up. ) You can then use your +/- buttons to adjust the time if you desire a different amount of time for incubation.
- After the yogurt has been incubated, take it out of the Instant Pot and refrigerate it for at least eight hours, untouched.
- When the yogurt has been sitting for eight hours, mix it to combine the fat solids and liquids before serving. You can now choose to add the sweetener or topping of your choice.
Video
Notes
You can save one or two tablespoons of your finished homemade yogurt to use in your subsequent batch of dairy-free yogurt once you have finished making one batch. For each 15-ounce can of coconut milk, whisk in 1 spoonful of plain yogurt to replace the powdered starter.
Incubate the coconut milk yogurt for 24 hours for a creamy, tangy result. Set the incubation time between 8 and 12 hours for thinner and less tart yogurt.
After the yogurt has chilled for eight hours, I usually add one tablespoon of maple syrup and 1/2 teaspoon of vanilla extract to sweeten it.
It is possible to double or triple this recipe.
Incubate the coconut milk yogurt for 24 hours for a creamy, tangy result. Set the incubation time between 8 and 12 hours for thinner and less tart yogurt.
After the yogurt has chilled for eight hours, I usually add one tablespoon of maple syrup and 1/2 teaspoon of vanilla extract to sweeten it.
It is possible to double or triple this recipe.