It's simple to make your own Instant Pot coconut yogurt when you need something that's dairy-free. You only need two basic ingredients and a pressure cooker with a yogurt program!
Article Index
Dairy-Free Coconut Yogurt
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.
Ingredients To Make Instant Pot Coconut Yogurt
To make this recipe, I wanted to share some information with you about the brands I used.
Yogurt Base
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 also 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.
Thickener (Optional)
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.
Probiotic
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 also used some gelatin in my yogurt. I discovered that it made the yogurt a much better texture that resembled store-bought yogurt.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe.
Quick Tips:
- 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 opens 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.
How To Make Instant Pot Coconut Yogurt
This is one of the easiest recipes you can make in your Instant Pot. All you do is use the Instant Pot to boil the ingredients and then culture them.
The longest part of this recipe is waiting for the yogurt to culture. This takes anywhere from 15-18 hours. I like to set it in the evening so it's ready by morning.
All of the exact instructions are in the printable recipe card at the bottom of this post. What I'm sharing here is a quick overview (and a few explanations).
Boil The Yogurt Base
The very first thing you are going to do is boil the coconut cream. You do this by pressing the "yogurt" button and then "adjust" until you see "boil" on the display.
After it boils, you'll be able to open the lid and check the temperature. This is where you add the gelatin if you are using it. I suggest you use it, since it gives it a wonderful texture.
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 (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.
The easiest way to do this is to set it around 6 p.m. so that it's ready to be checked by 9 a.m. the next morning.
Chill and Enjoy!
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.
That's seriously how easy it is to make yogurt in the Instant Pot!
What To Serve With Dairy-Free Yogurt
This is one of my favorite low-carb breakfast ideas! It's especially popular with people who are lactose-intolerant.
I like to stir some grain-free keto granola in with my yogurt. You can also enjoy it with a hot cup of coffee and a cloud bread cheese danish.
Frequently Asked Questions About Instant Pot Yogurt
This is so easy to make - it only has 3 simple ingredients. Before we get to the recipe, here are a few questions you might have.
What sized jars should I use?
If you want the perfect sized glass jars for storing individual servings, check out the Ball 4oz jars with plastic lids.
Why should I use gelatin in coconut yogurt?
Gelatin acts as a thickener for the yogurt. It is optional, but if you don't use it, your yogurt won't thicken up the same way.
Why does my coconut yogurt separate?
Check your yogurt after about 12 hours - don't wait for the entire 15 hours. If you culture your yogurt for too long, it can cause it to separate or get lumps in it.
If you notice that your yogurt is lumpy, just strain it to remove the whey, then beat the solids in a bowl with a whisk. It shouldn't take too much work to make it smooth again.
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 accuracy of carb count listed on yogurt anyway. So the carbs in yogurt are generally less than stated on the label.
More Low-Carb Breakfast Ideas
This is an excellent high-protein and high-fat way to start your day. Here are some more delicious keto breakfast ideas you should try next!
- Low-Carb Coconut Flour Pancakes taste just like the classic pancakes you remember as a kid. Top them with sugar-free syrup.
- Keto Biscuits and Gravy are a comforting breakfast full of protein and healthy fats.
- Low-Carb Sausage Balls make not just a hearty breakfast but they are the perfect party food too.
- Keto Cinnamon Rolls might look and taste like a dessert, but they are made with coconut flour fathead dough, so they are surprisingly low carb!
- Low-Carb Breakfast Casserole is hearty enough to feed your entire family or use it all week for meal prep.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Dairy Free Coconut Yogurt
Ingredients
- 27 ounces coconut cream 2 cans
- 4 capsules probiotic
- 1½ tablespoon 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
Additional Info
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Updated December 30, 2020, with clearer images and additional recipe information. Originally published on October 23, 2017.
Alice
Thank you for the great recipe! I've tried different ones and were disappointed. Didn't like the texture with gelatin, so was excited to find this recipe that has it optional. Especially with Trader Joe's coconut cream (which also costs less!) and letting it cook for 18 hours, it has the thickness I want. I started with the brand recommended here and it didn't come out as thick. Have now made this multiple times and so happy. Thanks again!
Madison
I use this recipe weekly! I found it works best using the same coconut cream you mentioned, but I use a different probiotic I already had on hand. Make my smoothies 10/10!
Question, do you have any recipes or ideas of how to use the whey other than simply discarding (which is what I’ve been doing thus far)?
Thanks!
Madison
Chandrs
I wanted to like this more than I did. The gelatin I think gave it a very gelatinous texture I didn't like. It set up too much. I wonder if I could try it with just a tsp of gelatin to give it some substance?
Lisa MarcAurele
You can definitely adjust the gelatin amount as needed to make it less firm. It's not essential but I found it helps give it a better texture and prevents it from being too soft.
Nancy
Hi Lisa! I'm anxious to try this for my DIL who is mildly lactose intolerant. Up until recently we were able to get raw milk from a local dairy, but he sadly had to sell off his dairy herd and she was actually able to have some of that milk as well as the yogurt from it so she is disappointed.
My question is… unlike dairy yogurt, do we have to add the probiotic capsules for each batch? Are we unable to use yogurt from the previous batch as starter?
Thank you so much for all of your wonderful recipes!
Rian
I am super excited to try this recipe! How would using a probiotic powder with prebiotics affect the result of the yogurt? Many posts say no prebiotics but don't say why.
Lisa MarcAurele
It's the probiotic bacteria that consumes the sugars to make yogurt. Prebiotics are fiber that can generate probiotics and I'm not sure if they have any impact on the yogurt as I've never used them.
cindy
Other sites say maple syrup is a must to feed the culture so what feeds the culture in this recipe? I'm sugar free so I'm hoping this recipe works.
Lisa MarcAurele
There's natural sugar in coconut milk to feed the culture.
Claudia
Are you using a particular probiotic organism?? There are so many out there
Lisa MarcAurele
The one I used in linked in the recipe card.
Rae
You need to keep the yogurt at 110-115 for 16 hours - not put it in the fridge. If you didn't keep it at that temperature, it didn't actually get to ferment.
Alisha
How long do they usually last in the fridge?
Lisa MarcAurele
The yogurt should last up to 2 weeks in the refrigerator.
Rachel Altner
I love this, it was delicious! I can't eat dairy anymore and it was such a great alternative to regular yogurt. I'm back to liking breakfast again 🙂
Noel
I currently have probiotic tablets. Would it work if I put them in the spice grinder to make a powder?
Lisa MarcAurele
It should work, but I only tested with the specific product listed in the recipe card.
Tara
It says gelatin optional- what is the consistency like without it?
Could I add xanthum gum to thicken instead? Trying to use what I have
Lisa MarcAurele
You could make it without the gelatin and sprinkle in some xanthan gum to the finished yogurt if needed.
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.
Staci
Even with over a tablespoon of gelatin added since I wanted to use coconut milk instead of cream, I got a tasty yogurt soup. If anyone gets the recipe tweaked for regular canned coconut milk, I'd love to hear how you did it!
Lisa MarcAurele
You should be able to strain it after in a cheesecloth to thicken.
Staci
It would've just dripped through, it was so thin.
BUT! I tried again, with 2 Tb of gelatin dissolved into the hot liquid right after it came off the boil. (Also added 1 Tb of all-fruit jam because I wanted a tarter result.) And once it chilled, it was ..almost a bit TOO firm, I might try 1 1/2 Tb next time. But definitely edible, tarter and firm enough to eat without spilling, just a hint of the leftover fruit flavor. We have a winner! 😀
Lisa MarcAurele
Thanks for sharing the experience with gelatin. I think a lot depends on the fat content of the coconut milk. Mine is very high.
Kendra
I saw another similar recipe that said to use a total of 50 billion cells, but it looks like for the same recipe you’re using more. What’s the best cell amount to use when making this recipe? I don’t want to waste it but I would like to try this recipe!
Lisa MarcAurele
It's tough to determine the "right amount" of culture so you may just want to use something in between.
Maria Wendy Yaksic Yañez
Hola,hola; Intentando hacer yogurt de coco he leido decenas de recetas y la tuya es la que más me convence. Solo tengo una duda; La leche de coco tiene que llegar a los 115•F = 46• C entonces, directamente pongo las capsulas probioticas a la crema de coco? Y revuelvo. Se puede usar un batidor de metal ?. Gracias de antemano y Saludos desde España _ Europa
Lisa MarcAurele
I open up the prebiotic capsules and pour the powder contained inside into the coconut cream.
t
Im curious why you would need to do the boil step. Ive made many batched just with the ambient heat of my oven that turned out perfectly. Can you speak to the utility of this boil step?
Lisa MarcAurele
I find boiling improves the texture of the yogurt, but there are some no boil methods that can be used.
sylvia vermouth
Hi. Maybe a silly question but can I do that coconut yogurt with a yogurt maker?
Lisa MarcAurele
Absolutely! I just use my Instant Pot as the yogurt maker.
Madeline
Hi! I'm about to try this recipe and I've got two questions: if using culture from another yogurt instead of a starter/probiotics, how much should I use? And also, other recipes seem to think it's a good idea to add some sugar for the culture to feed on, like a tablespoon of maple syrup or something. Do you not find that necessary? Thanks for the recipe/your help!
Lisa MarcAurele
There should be enough sugar in the milk for the culture to feed off of. And when using another yogurt, you only need a tablespoon or two.
Liza
Hi Lisa, I followed your exact recipe with the instant pot and the renew life probiotics. The yoghurt has come out too thin. I left it for 15 hours but I noticed after the boil function the temperature was higher than 115F, although I opened it right away when it beeped. Do you think it’s because of that? I used coconut cream by the way. Thanks
Lisa MarcAurele
If the temperature gets too hot, the probiotic will die off and there won't be any to make yogurt.
Karine
i want to make this nice yogourt but not sure how many probiotics i need
4 capsules of how much ? i have physica wich contrains 15 billion for 2 caps
Lisa MarcAurele
I used 4 capsules with 50 billion so you may need more.
Sandi
Good afternoon - I am trying to make a dairy free coconut yogurt for my Granddaughter b/c she has a dairy allergy. Do I have to use a probiotic that is for children? Will it alter the recipe? Do I add all the contents from the coconut cream can?
I have tried to make this 2x and both recipes failed. I hope this one will work for her.
Thanks for your assistance on this.
Lisa MarcAurele
You can use a yogurt starter or a little but of culture from dairy-free yogurt. But it should be fine to use a good quality probiotic capsule. This can have a coconut flavor that many kids don't really care for. My daughter is dairy-free and prefers the almond milk based yogurts.
Claire
Do you use a candy thermometer? I think I only have a meat thermometer!
Lisa MarcAurele
I use a meat thermometer. Either should work.
Claire C
OK - I have the InstantPot with the Yogurt maker but when I hit Yogurt and then the +/- button, it never gets to boil. Is there a different way? My yogurt came out really thin, basically just the same texture as the coconut milk I started with.
Lisa MarcAurele
On the yogurt setting, there is a boil setting that needs to be chosen with the +/- button. Then, you need to let the mixture come to a boil at which time the IP should beep. You may want to contact the IP company to find out why it's not working for you.
Jennio
I don’t know if you have figured it out yet, but you just need to push the Yogurt button again, not the +/-
I was also confused about this at first. It seemed counter intuitive. But anyway, even for others reading this - that’s how 🙂
Marissa
The recipe turned out great, but it's a bit too sour for me. I added honey and granola to sweeten it up. Is there any other way of making it less sour?
Lisa
Plain yogurt should be sour. The only way to get around that is to add sweetener to it after it's made.
Jeannie
So I figured out from the comments that in your recipe you have an adjust button on your instapot.. but some of us don't so thanks to Jennio, she mentioned that you just push the Yogurt button 2x and it will say boil.. do if it reaches a higher temperature then 115f I would assume that you would just wait till it cools to that and you can add your gelatin and or probiotics.. but if its too hot the probiotics will die and you are left with just coconut milk that is not cultured with the bacteria from probiotics.. so thats my info for ALL THESE COMMENTS. thanks to all who helped me with this.. and I loved the idea of adding Jam it s a great idea to sweeten and thicken it. Happy making everyone. 🙂
Janet
How long approximately does it take to get the yogurt down to the right temperature after it comes to a boil? I’ve misplaced my thermometer. Thanks for the recipe!
Lisa
It's only a few minutes. You might be able to judge using your finger.
Patti
Should hit boil at 180°. Then cool down to 100°-115°. Easier to take liner out of pot to cool, which takes about 1 hour. Then add probiotic and restart
Lisa MarcAurele
Thanks for the tips.
Jillian
Has anyone tried adding your sugar free condensed milk and the coconut milk to make yogurt? (adding it to the "cook" not after). I make a cold start yogurt using a UHT lactose free milk (Fairlife), few tablespoons of store bought yogurt for starter and a can of sweetened condensed milk. I'm just wondering if I substitute coconut milk for the Fairlife, if it would work the same?
Larry
I tried this and after refrigeration it was still watery with chunks of solid coconut cream? Any suggestions
Lisa
You may need to drain it with a cheese cloth to remove some of the coconut water. Or, it may need to be worked in a blender or processor to get the liquid and solid blended in together.
Lawrence Johnson
should I use a thickener?
Lisa
You shouldn't have to. If desired, you may want to strain it.
Katy
I read another blogger's page where she suggested refrigerating the cans of coconut milk for a day before beginning to make yogurt. The cream separates from the coconut water and is easy to scoop out. I haven't tried it yet, but it made sense. Worth a try...
Mya Zaghi
Same here, I tried and after being in the fridge for a day, it formed a harder layer (no creamy but hard and flaky) and all water in the bottom). I'm not sure if I set the yogurt setting right. What is the yogurt setting supposed to do? usually, I do the same but leave it on the counter overnight and it does the work.
Lisa
I find that sometimes the coconut milk/cream can vary.
Tamara Leupold
In the past if my coconut yogurt has not gotten as thick as I like, I've mixed it well and frozen it in ice cube trays for my smoothies. Even if it may not have ALL the benefits, it still adds flavor and nutrition to them and I don't have to waste expensive ingredients.
Kathleen
Great idea!
Barbara
Is it okay to store the coconut yogurt in a plastic container with a lid like a Tupperware bowl?
Lisa
I don't see why not.
Julie Ryan
I tried making yogurt with the coconut cream but after it sits in the fridge it hardens to a block on top. How do I deal with that?
Lisa
Use coconut milk instead. It doesn't have as much coconut fat in it. Or, just use it for smoothies as the blender will smooth it out.
Stef
Newbie to IP yogurt making, living in the tropics and anxious to try this! Not sure if this is a "silly" question, but can you use regular milk yogurt for a starter? TIA!!!
Lisa
A regular milk starter should work. It's just the culture that you need.
Chandra
I was wondering the same thing Stef. I make regular yogurt and am fairly knowledgable when it comes to biology and other natural sciences. I see no reason why using a dairy starter (milk made yogurt) with live active cultures would not work. I would make each consecutive batch of yogurt with some of the most recent batch and very quickly you will have vertually dairy free by process of dilution.
Amy
How much yogurt do you use as a starter? For two cans of coconut cream, how much yogurt would I add?
Lisa MarcAurele
Typically you only need a tablespoon or so.
Kelly
Hi! Thanks for the recipe! I have the yogurt in glass jars in the fridge and it’s been about 12 hours cooling now and I’m noticing a thin layer of liquid in the bottom of the jars. What did I do wrong?
Lisa
I'm not sure. But I've seen that with yogurt before. You can just mix it in or drain before serving.
Courtney
My IP doesn’t have a yogurt button. Is there a way to make this still?
Lisa
The yogurt button is needed to keep the pot at the right temperature so I don't recommend doing it without that program button.
Lisa
Why does the coconut milk/cream need to be boiled? Could a cold-start method be done instead? Just trying to understand the process. Thanks!
Lisa
You can do the no boil yogurt method. I just wasn't that familiar with it when I wrote this original post.
Irving
You should boil it. Just to make sure everything you don't want in there (bacteria) dies off so you only have the probiotics after you add them. It's just safer.
Lisa
I like to use a thermometer to make sure I am adding the culture at a safe temperature.
Alina
I made your recipe it is absolutely delicious! So easy. I made a rookie mistake and just added 2 of the powder of the probiotic ...my mistake qas doing from memory. But the taste is so clean, refreshing and yummy. Thank you !!@
Lisa
You're welcome. I'm so glad it worked for you.
Carol
Hi there, thanks for this recipe. Was wondering if you've tried or know of any yogurt combinations that use coconut cream and almond milk (homemade) to help reduce the fat content?
Thanks!
Lisa
I'm thinking you could just combine the two using the method in this recipe.
ron greenberg
rather than coconut cream or milk (read michael greger's re: double blind studies (real science) and coconut adversely affecting our health) try west brae brand soy milk with no additives. cheaper, works really well, and more healthful.
Lisa
There's way more issues with soy than coconut.
Sue
I don't ever put soy in my body! Knowingly that is. Soy has been mixed in with the GMO crop and difficult to tell the difference. Secondly soy mimics your hormones, and I don't need that messed with. I'd much rather have coconut than soy any day
Maryann
Hi. Something went wrong. My yogurt was soured at the end of the 15 hours. Any ideas what may have happened?
Lisa
It should be sour. I add fruit and or sweetener to mine.
Taisha
So far I've only found regular coconut cream in a can but not the *heavy* coconut cream you use. How would I use regular canned coconut cream so it's thick enough?
Thanks!
Lisa
Regular coconut cream is fine as long as it's the unsweetened kind.
Gary
The yogurt default on my 7-1 Instant pot is 24hrs. Have you tried to leave it for 24 hrs? Why only 15-18hrs in the recipe? Sour? Rotten? Personal preference?
Thanks.
Lisa
I have left it in longer, it's not much different.
Tina
I have the Renew Life ultimate flora 15 billion capsules...same 12 probiotic strains as the 50 billion...I would need about 12 or 13 to equal your 4 capsules, should I use that many or lower the dose?
Lisa
I'm not really sure. Just experiment to see what works.
Becky
Are you talking about after the 15 (or however many hours) or after it boils, and the temperature comes down?
Lisa
Temperature needs to be reduced after boiling before adding the culture before the longer yogurt cycle.
Cjae
What if you forget to let it cool to 115° , before adding preebiotics,
Is it ruined?
Lisa
It could kill some or all of the culture if too hot.
Katelyn
Do you increase the time if doubling the batch?
Lisa
I never do and it comes out fine.
Kelli
I have some coconut cream but it doesn't contain guar gum. However, it contains xantham gum? Is that permissible?
Lisa
It's fine for making yogurt. I just prefer the kind without any additives.
Frankie
Why no guar gum? Will it cause the yogurt to not turn out or is it an allergy thing for you?
Lisa MarcAurele
It's usually not a problem if you want to add it. I just try not to use additives.
Amber
Lisa, thank you for posting this recipe. I have an IP with a valve seal that is missing and it is my dedicated yogurt IP... I'm following a Keto diet and this recipe is perfect for me. I use it every couple of weeks
Ashley D Weimer
Hi! Thanks for the recipe, I'm excited to try it! I'm not sure if once "cooked" the coconut cream nutritional contents break down the same? Would you say yes-ish? I'm prepping to start keto so I'm wanting to figure out the nutritional breakdown per serving. What would consider this fat/net carb/calorie wise? Any protein? Thanks!
Lisa
The carb count goes down due to the sugar being consumed by the culture. I'm not sure if any other macros are impacted.
Cheryl Daniels
Can I use an unsweetened canned coconut milk yogurt as a starter? Would I use 2 TBL like I do when making dairy yogurt?
Lisa
You can use cultured coconut yogurt as a starter.
April Tarantino
Doesn't the probiotic "die" in the high heat while cooking?
Lisa
The temp doesn't get hot enough for that on the yogurt setting.
Holly karpinski
Can you use couple table spoons of coconut yogurt insteadbof probiotics
Lisa
Yes. A starter coconut yogurt should work too. I've used a couple tablespoons of regular yogurt instead of culture to make whole milk yogurt.
ChristineDeane
I want to use low calorie (low fat) Almond-Coconut milk by SILK. I see you are suggesting an addition of a thickener. Can you be specific with amounts and exactly when to add the thickener?
I love your posts and answers to people's questions - so helpful. Thanks for taking the time!
Lisa
I'd add about 2 teaspoons agar agar or gelatin in with the probiotic.
Jordan
At what point do you add the thickener?
Lisa
I typically add it after the yogurt cycle.
Harriet
Do you make this with the vent sealed or open?
Lisa
It's not done under pressure so it doesn't matter.
R
How much does this make in cups?
Lisa
I get about 6 servings that are about a cup each.
Anne
Hi! Is a 420-cal serving a cup as you say here or a 4-oz ball jar?
Lisa
It's more like a half cup serving size.
Maureen
Is there a preferred type of probiotic(not brand, but strain) necessary to make yogurt? Thanks!
Lisa
Any strains should work, but a lot of commercially made yogurt contains lactobacillus acidophilus.
Rose
From the research I have done on gut health acidophilus is not good for gut health. You can use it to make yogurt, but if you are concerned with the health of your gut you should us another strain, for example bigidobacterium breve, bofidobacterium longing, lactobacillus rhamnosus. There actually many strains of probiotics that are beneficial. Read the label.
Casey
A question about the temperature, as I'm new to using my Instant Pot for this. When you put the yogurt back on after adding the probiotic, won't it get too hot? I don't understand why you would need to cool it down to add just to heat it back up again, or does it not get too hot at any point? Thanks.
Lisa
You don't want to kill any bacteria if the temperature is too hot after boiling. That's why it's cooled. The yogurt cycle is a lower temp that doesn't kill the bacteria.
Jamie
Temps greater than 115 will kill the bacteria but it DOES need a warm environment to incubate- which needs to be about 106 degrees. The longer it sits at that temp the more bacteria multiply so the flavor becomes more “sour “ and the yogurt becomes thicker. Avoid moving the yogurt around too much until after it’s chilled. Don’t stir, spoon into containers if you want thicker yogurt. Stirring breaks up the structure of the cultures.
~courtesy of a science teacher turned homesteader who took me under her wing ?~
Kristine
Do you mind telling me where you got those cute little cups with lids for the yogurt?
Lisa
They are just Ball 4oz jars that are often used for jelly and baby food.
Nikki Isakson
Just wondering, if you use culture instead of the probiotic capsules, how much culture equals 4 capsules? Thanks!
Lisa
I'm not sure what the equivalent would be. It's best to experiment and see how much works best for you.
Linda
Can I use the whey from greek yogurt that I made with Fairlife Milk as a starter?
Lisa
You have to have enough culture which is usually in the yogurt so I'm not sure how much you'd get from the whey.
Susan
IF you want it to have a fruit flavor - when do you add the fruit? I was thinking of mixed berries.
Lisa
I mix them in to the finished product.
Dash
I made this twice now and it separates in fridge & top layer gets so hard, I can’t eat it. What am I doing wrong?
Lisa
I wonder if it's the coconut cream used. I only use the kind that has no additives. You could add in a little gelatin or agar agar to stabilize it.
Holly karpinski
I was trying to find the "let do organic coconut cream" and came across lets do organic creamed coconut, which i think is different but it says with this one it will harden in cold temperatures. Maybe you used this instead of the heavy coconut cream
Lisa
I have used the coconut cream and it comes out thicker than the coconut milk. I like to use half and half.
Christine
Great recipe! Hoever, can you explain what the cocern is with the added AgarAgar, Guar Gum and cargreen? I know they are natural substances but do they contain sugar? Can you do a post dedicated to this please? Knowledge is power! Thanks in advance!
Lisa
Guar gum is usually safe in small quantities, but it comes from guar beans (a legume) which is avoided on AIP paleo. A lot of people have trouble digesting it (including myself) which is why I use products without it. Agar Agar is generally safe as long as it's consumed with adequate water. Carrageenan has been shown to cause inflammation which is why I stay away from it.
Rosie
After finishing the boil cycle, do you put it in an ice bath (as in This Old Gal) to bring the temp down to 110 before adding the probiotics and putting it on the yogurt cycle?
Lisa
I only do that if the temperature is too high after the boil cycle to speed it up. The thing is that you don't want to add the probiotics if the temperature is too high.
Chris
I have a question: in the recipe, you say to mix in the probiotic as soon as the coconut cream has reached ‘boil’. Won’t that heat kill the little critters?
Thanks.
Lisa
You add the probiotic when the temperature gets below about 115F. I'll fix that.
Kristen
Can you cook this in a crock pot or stove top if you don’t have an IP?
Lisa
You need to let it sit at the right temperature which is 110-115F. In a crock pot, the temperature gets higher than that. So, it's not going to work properly.
1empyre
Nice Recipe! I have a Chefman pressure cooker which can do yogurt, but the culture growing temp needs to be manually set. Is 110-115F correct?
Lisa
I'm pretty sure the temp is 110 for an Instant Pot.
Suzan
Can you make this with the 6 in 1 Instant Pot? Ugh - that's the only one I have!
Lisa
I'm pretty sure that one doesn't have the yogurt function which keeps it at the right temperature.
Diane Wesson
I love yogurt, but don’t tolerate dairy anymore, even yogurt. Does thus taste like coconut? Can it be made with almond milk? I’m also a lover of ice cream, and every sugar free, dairy free ice cream I can find is made with coconut . I like coconut, but every flavor taste like coconut.
I’d love a vanilla or plain yogurt.
Thank you, Diane
Lisa
It does have a coconut taste which doesn't bother me as I love coconut. Almond milk might work, but it's so thin you may need to add in a thickener like gelatin or agar agar.