Instant Pot Coconut Yogurt (Dairy-Free)

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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!

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.

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Dairy Free Coconut Yogurt

Author: Lisa MarcAurele

4.67 from 15 votes

It’s simple to make your own dairy free coconut yogurt in an Instant Pot. You only need two basic ingredients and a pressure cooker with a yogurt program.

Prep Time5 mins

Cook Time18 hrs

Total Time18 hrs 5 mins

Course: Dessert, Snack

Cuisine: American

Print Pin Review Recipe Save Recipe View Collections Save Recipe

Servings 6 people

Calories 420

Ingredients

• ▢ 27 ounces coconut cream 2 cans
• ▢ 4 capsules probiotic
• ▢ 1½ tbsp gelatin optional

US Customary – Metric

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

Calories: 420 | Carbohydrates: 8g | Protein: 4g | Fat: 44g | Saturated Fat: 39g | Sodium: 5mg | Potassium: 414mg | Fiber: 2g | Vitamin C: 3.5mg | Calcium: 14mg | Iron: 2.9mg

Additional Info

Net Carbs: 6 g | % Carbs: 5.5 % | % Protein: 3.7 % | % Fat: 90.8 % | SmartPoints: 23

Values

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    [carbohydrates] => 8
    [protein] => 4
    [fat] => 44
    [saturated_fat] => 39
    [sodium] => 5
    [potassium] => 414
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    [calcium] => 14
    [iron] => 2.9
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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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Updated December 30, 2020, with clearer images and additional recipe information. Originally published on October 23, 2017.