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.
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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
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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. Once it 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. 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.
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Nutrition
Additional Info
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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Kimberly says
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 says
The cold start method should work in theory, but I haven’t tried it.
Michelle says
Hello, instead of the probiotic can I use a couple table spoons of another yogurt?
Lisa MarcAurele says
A starter yogurt can be used instead, so yes.
Dbaty says
Have you tried almond milk?
Lisa MarcAurele says
I have but I don’t like the taste as much as coconut milk.
Ca says
Just wondering what the significance is of avoiding the guar gum?
Lisa MarcAurele says
According to Healthline, guar gum is safe in small quantities. However, I avoid unnecessary ingredients as much as possible.
Kathryne says
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 says
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 says
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 says
You should be able to strain it after in a cheesecloth to thicken.
Staci says
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 says
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 says
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 says
It’s tough to determine the “right amount” of culture so you may just want to use something in between.
Maria Wendy Yaksic Yañez says
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 says
I open up the prebiotic capsules and pour the powder contained inside into the coconut cream.
t says
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 says
I find boiling improves the texture of the yogurt, but there are some no boil methods that can be used.
sylvia vermouth says
Hi. Maybe a silly question but can I do that coconut yogurt with a yogurt maker?
Lisa MarcAurele says
Absolutely! I just use my Instant Pot as the yogurt maker.
Madeline says
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 says
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 says
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 says
If the temperature gets too hot, the probiotic will die off and there won’t be any to make yogurt.
Karine says
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 says
I used 4 capsules with 50 billion so you may need more.
Sandi says
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 says
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 says
Do you use a candy thermometer? I think I only have a meat thermometer!
Lisa MarcAurele says
I use a meat thermometer. Either should work.
Claire C says
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 says
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 says
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 says
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 says
Plain yogurt should be sour. The only way to get around that is to add sweetener to it after it’s made.
Janet says
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 says
It’s only a few minutes. You might be able to judge using your finger.
Patti says
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 says
Thanks for the tips.
Jillian says
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 says
I tried this and after refrigeration it was still watery with chunks of solid coconut cream? Any suggestions
Lisa says
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 says
should I use a thickener?
Lisa says
You shouldn’t have to. If desired, you may want to strain it.
Katy says
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 says
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 says
I find that sometimes the coconut milk/cream can vary.
Barbara says
Is it okay to store the coconut yogurt in a plastic container with a lid like a Tupperware bowl?
Lisa says
I don’t see why not.
Julie Ryan says
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 says
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 says
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 says
A regular milk starter should work. It’s just the culture that you need.
Chandra says
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 says
How much yogurt do you use as a starter? For two cans of coconut cream, how much yogurt would I add?
Lisa MarcAurele says
Typically you only need a tablespoon or so.
Kelly says
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 says
I’m not sure. But I’ve seen that with yogurt before. You can just mix it in or drain before serving.
Courtney says
My IP doesn’t have a yogurt button. Is there a way to make this still?
Lisa says
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 says
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 says
You can do the no boil yogurt method. I just wasn’t that familiar with it when I wrote this original post.
Irving says
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 says
I like to use a thermometer to make sure I am adding the culture at a safe temperature.
Alina says
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 [email protected]
Lisa says
You’re welcome. I’m so glad it worked for you.
Carol says
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 says
I’m thinking you could just combine the two using the method in this recipe.
ron greenberg says
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 says
There’s way more issues with soy than coconut.
Sue says
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 says
Hi. Something went wrong. My yogurt was soured at the end of the 15 hours. Any ideas what may have happened?
Lisa says
It should be sour. I add fruit and or sweetener to mine.
Taisha says
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 says
Regular coconut cream is fine as long as it’s the unsweetened kind.
Gary says
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 says
I have left it in longer, it’s not much different.
Tina says
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 says
I’m not really sure. Just experiment to see what works.
Becky says
Are you talking about after the 15 (or however many hours) or after it boils, and the temperature comes down?
Lisa says
Temperature needs to be reduced after boiling before adding the culture before the longer yogurt cycle.
Cjae says
What if you forget to let it cool to 115° , before adding preebiotics,
Is it ruined?
Lisa says
It could kill some or all of the culture if too hot.
Katelyn says
Do you increase the time if doubling the batch?
Lisa says
I never do and it comes out fine.
Kelli says
I have some coconut cream but it doesn’t contain guar gum. However, it contains xantham gum? Is that permissible?
Lisa says
It’s fine for making yogurt. I just prefer the kind without any additives.
Frankie says
Why no guar gum? Will it cause the yogurt to not turn out or is it an allergy thing for you?
Lisa MarcAurele says
It’s usually not a problem if you want to add it. I just try not to use additives.
Amber says
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 says
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 says
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 says
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 says
You can use cultured coconut yogurt as a starter.
April Tarantino says
Doesn’t the probiotic “die” in the high heat while cooking?
Lisa says
The temp doesn’t get hot enough for that on the yogurt setting.
Holly karpinski says
Can you use couple table spoons of coconut yogurt insteadbof probiotics
Lisa says
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 says
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 says
I’d add about 2 teaspoons agar agar or gelatin in with the probiotic.
Jordan says
At what point do you add the thickener?
Lisa says
I typically add it after the yogurt cycle.
Harriet says
Do you make this with the vent sealed or open?
Lisa says
It’s not done under pressure so it doesn’t matter.
R says
How much does this make in cups?
Lisa says
I get about 6 servings that are about a cup each.
Anne says
Hi! Is a 420-cal serving a cup as you say here or a 4-oz ball jar?
Lisa says
It’s more like a half cup serving size.
Maureen says
Is there a preferred type of probiotic(not brand, but strain) necessary to make yogurt? Thanks!
Lisa says
Any strains should work, but a lot of commercially made yogurt contains lactobacillus acidophilus.
Rose says
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 says
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 says
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 says
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 says
Do you mind telling me where you got those cute little cups with lids for the yogurt?
Lisa says
They are just Ball 4oz jars that are often used for jelly and baby food.
Nikki Isakson says
Just wondering, if you use culture instead of the probiotic capsules, how much culture equals 4 capsules? Thanks!
Lisa says
I’m not sure what the equivalent would be. It’s best to experiment and see how much works best for you.
Linda says
Can I use the whey from greek yogurt that I made with Fairlife Milk as a starter?
Lisa says
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 says
IF you want it to have a fruit flavor – when do you add the fruit? I was thinking of mixed berries.
Lisa says
I mix them in to the finished product.
Dash says
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 says
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 says
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 says
I have used the coconut cream and it comes out thicker than the coconut milk. I like to use half and half.
Christine says
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 says
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 says
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 says
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 says
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 says
You add the probiotic when the temperature gets below about 115F. I’ll fix that.
Kristen says
Can you cook this in a crock pot or stove top if you don’t have an IP?
Lisa says
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 says
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 says
I’m pretty sure the temp is 110 for an Instant Pot.
Suzan says
Can you make this with the 6 in 1 Instant Pot? Ugh – that’s the only one I have!
Lisa says
I’m pretty sure that one doesn’t have the yogurt function which keeps it at the right temperature.
Diane Wesson says
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 says
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.