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dairy-free instant pot coconut yogurt

Dairy Free Coconut Yogurt

Course: Dessert, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 18 hours
Total Time: 18 hours 5 minutes
Servings: 6 people
Calories: 420
Author: Lisa MarcAurele
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.
Print Recipe
US Customary - Metric

Ingredients

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.

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 
Array
(
    [calories] => 420
    [carbohydrates] => 8
    [protein] => 4
    [fat] => 44
    [saturated_fat] => 39
    [sodium] => 5
    [potassium] => 414
    [fiber] => 2
    [vitamin_c] => 3.5
    [calcium] => 14
    [iron] => 2.9
    [serving_unit] => g
)

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