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It’s simple to make your own coconut dairy free yogurt in an Instant Pot. You only need two basic ingredients and a pressure cooker with a yogurt program.
When I bought my Instant Pot, I made sure I got the 7-in-1 model that has the yogurt function. There’s also a 6-in-1 model, but it doesn’t have the yogurt maker program.
I was pretty impressed at how easy it was to turn regular whole milk into low carb yogurt using the Instant Pot. And, you can even turn heavy cream into a higher fat yogurt.
What’s even better is that it’s even easier to make dairy free yogurt in the pressure cooker from coconut cream. Since I started the AIP paleo diet, I’ve been making my own coconut yogurt almost weekly.
To make the yogurt, I’ve been using the Let’s Do Organic heavy coconut cream. It’s the only brand that I’ve found which doesn’t contain any guar gum. I found the best price for it at Thrive Market.
You could make the yogurt from coconut milk. However, you have to read the labels to find one without guar gum. My favorite is the unsweetened Native Forest Organic Coconut Milk Simple.
If you do choose to make dairy free yogurt out of coconut milk instead of cream, it may be thinner. The extra fat in the cream makes it thicker when chilled.
I’ve seen some recipes add either grass-fed gelatin or agar agar to the yogurt as a thickener. However, if you use the coconut cream, it’s not needed. You’ll get a thick yogurt without it.
You only need two ingredients to make a delicious low carb yogurt using coconut cream. It’s just canned coconut cream and a probiotic supplement.
You could use a yogurt starter if you prefer. It’s basically just a powdered probiotic. I’ve been using the RenewLife Extra Care Ultimate Flora probiotic supplement.
I use two cans of coconut cream and four probiotics capsules to make the yogurt. The batch lasts me through the week. There’s plenty of room in the Instant Pot to double or triple the recipe if needed.
You can probably use any similar probiotic capsules. The RenewLife open up easily and I just dump the powder out into the coconut cream and whisk it in.
I’ve tried upping the probiotic to five capsules and the yogurt did seem to get thicker, but the taste wasn’t as good as when I used only four capsules. However, you may need to adjust the amount if you use a different brand.
A lot of people refrain from eating yogurt on a low carb diet. But, when you use coconut cream, you know it’s got to be very low in carbs.
There’s debate on the the accuracy of carb count listed on yogurt anyway. So the carbs in yogurt are generally less than stated on the label.
And, if you want the perfect sized glass jars for storing individual servings, check out the Ball 4oz jars with plastic lids.
Low Carb Coconut Dairy Free Yogurt in the Instant Pot
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Dairy Free Coconut Yogurt
Ingredients
- 27 ounces coconut cream 2 cans
- 4 capsules probiotic
- 1½ tbsp gelatin optional
Instructions
- Pour coconut cream into Instant Pot. Put the lid on, then click the “Yogurt” button and use the “Adjust” button until “boil” is displayed.
- When the boil temperature has been reached, the Instant Pot will beep. At that time, open the lid and check the temperature. Stir in gelatin if using. Once temperature reaches 115°F, empty the powder from the probiotic capsules into the pot. Stir the powder into the coconut cream using a whisk.
- Place lid back on Instant Pot and push the "Yogurt" button again (it should say "yogurt"). Use the "+" or "-" buttons to adjust the culture time. I like to let it sit anywhere from 15 to 18 hours.
- When the time is up, open the lid. The yogurt may seem thin, but don’t worry. It thickens up in the refrigerator. Just pour it into a glass container with a lid and let it chill for a day.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Britt
I’m not good at cooking in general, but love coconut yogurt. I was sick of buying it in the store’s because it was so expensive, and filled with lots of additional ingredients. I wanted to try to make my own. Liked that this recipe was so easy and clean ingredients. I followed the recipe exactly, even ordering the same coconut cream and probiotics. I used the instapot for 18 hours. I was skeptical when it was done that I did it right because it was so thin. But I put it in the fridge for 24 hours and then stirred it. I was amazed that it thickened right up!! It is so creamy and delicious!! Im so excited that I can now make my own clean, healthy, coconut yogurt!! Thank you 😊
Carolyn
I don’t have a yogurt setting on my instapot so what setting do I set mine at?
Lisa MarcAurele
The yogurt setting is needed to keep the temperature around 110°F. If you don’t have that, there is no way to control the temperature to what is needed.
Amber Meehan
I followed this recipe exactly. I let it chill for 24 hours in the fridge and it never thickened up. Any idea what happened? 🙁
Lisa MarcAurele
If there was adequate fat in the coconut cream, it should have thickened. But if it didn’t, you can add in a little xanthan gum to get the thickness desired.
Laurie Sonsino
After the yogurt was done, I read the comments. Was afraid that the consistency would be wrong, but it was perfect after I stirred it up! I’m not used to the sourness, so will add some jam next time. Thanks for the recipe! BTW, I used Trader Joe’s coconut cream.
Bill
Hmm. I used 4 cans Trader Joe’s Organic Coconut Cream (not milk) and pushed the “Yogurt” button until “boil” was displayed. Didn’t take long to reach one “beep” and the temp was like 74 deg F. It just never got hot enough no matter how many times I did it, so I took it out and heated it on the stove. Cooled it down to 115 deg F and put in 8 capsules probiotic (total 16 Bil CFU). Put in fridge after 16 hours and all I got was a hard shell on top and liquid on the bottom. Not sure what happened.
Lisa MarcAurele
The fat can harden in the refrigerator. There’s a new coconut based dairy-free heavy cream substitute made by Silk that works much better.
Jeannie
Just to add one more comment, I loved how easy this is as long as you follow the recipe with a few adjustments.
1. Once you pour the coconut milk into the instantpot, I pushed the yogurt button 2x
( this was mentioned in a comment below) then the BOIL shows up on the front of the pot. Then it only takes mins to boil and it beeps., I then took the pot out of the instantpot so I could check the temperature.
2.Once it has beeped my thermometer registered 125F so I took about 1/4 cup of the warmed milk and I added 1 1/2 tbsp of gelatin ( I wanted to make sure its thick)
3. I then added it back to the warm milk and continued to stir till it cooled down to 115 f, once it reached that temperature I added the 4 probiotic powder from the capsules, and used a whisk to blend the powder. I put the pot back into the instant pot, and I pushed the button till it said YOGURT (not BOIL) I adjusted the with the + and – button till it reached 15 hrs or you could do longer. I think some people are pushing the yogurt button and it says boil so it kills the probiotics. I hope this helps make things clearer I am determined to make a great batch.. and I might even add some organic jam or some sweetener in the end of the process.. Happy culturing.
Lisa MarcAurele
Thanks for sharing this. I’ll update the recipe as not everyone checks the comments.
Mariela
HI!! IF I use a UHT coconut milk, I still need to boil the coconut milk? Also, I would like to add protein powder. Do you think I can add it together?
Thanks
Lisa MarcAurele
I still think you need to boil unless you use the no boil method (which I’ve never tried). You can probably add protein powder at the end.
Jeannie
I do not have an adjust button on my Instapot IP-Duo.. is there another button? what button would YOU use? Mine says Upper portion- Slow cook, Pressure level, keep warm, yogurt
next lower portion below yogurt button is Saute’, delay start, cancel and pressure cook.
So please let me know what you would use.
Lisa MarcAurele
I’d have to refer to the owner’s manual. I don’t have the IP-Duo. There should be a “boil” setting that can be selected when making yogurt.
Kimberly
I have done regular yogurt with fair life milk and cold start method in instant pot. Would this work for coconut cream too or do you have to use the boil method?
Lisa MarcAurele
The cold start method should work in theory, but I haven’t tried it.
Michelle
Hello, instead of the probiotic can I use a couple table spoons of another yogurt?
Lisa MarcAurele
A starter yogurt can be used instead, so yes.
Dbaty
Have you tried almond milk?
Lisa MarcAurele
I have but I don’t like the taste as much as coconut milk.
Ca
Just wondering what the significance is of avoiding the guar gum?
Lisa MarcAurele
According to Healthline, guar gum is safe in small quantities. However, I avoid unnecessary ingredients as much as possible.
Kathryne
Hi,
I made this recipe twice using Trader Joe’s coconut cream. The first time I got yogurt soup. The second time I got soup with a hard shell on top. I noticed under the ingredient section you have a link for heavy coconut cream. Is that what you used?
Thank you,
Kathryne
Lisa MarcAurele
I do use heavy (high fat) coconut cream. If it doesn’t work out, you should be able to strain or add a thickener.