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Instant Pot Dairy Free Coconut Milk Yogurt

One of my favorite features on the Instant Pot is the yogurt function! I developed this dairy free yogurt recipe for all of those out there who might be lactose intolerant, like me! If you’re vegan, plant based, or just like coconut this Instant Pot Coconut Milk Yogurt is a gem!

Instant Pot Coconut Milk Yogurt instantloss.com

Instant Pot Coconut Milk Yogurt is the perfect addition to smoothies, an amazing fro-yo base, or add your favorite homemade granola and fresh fruit for a different take on breakfast cereal! 

We, quite literally, cannot get enough of this recipe. Double it or triple it if you have a large family. If you’re not afraid of fermentation feel free to let it sit for longer than 12 hours. I accidentally forgot about mine once and it sat for a little over 24 hours, it was still absolutely delicious! 

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My favorite brand of coconut milk is Thai Kitchen, it works wonderfully in this recipe. I know there are a lot of Whole30’ers who avoid that brand because of the guar gum. Native Forrest and Trader Joes both carry coconut milks that are guar gum free! 

 

  

If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations! 

3.67 from 3 votes

Instant Pot Dairy Free Coconut Milk Yogurt

Print Recipe

Ingredients

  • 2 14 ounce cans full fat coconut milk
  • 2 tablespoons 100% pure maple syrup
  • 1 tablespoon gelatin or agar agar
  • 2 probiotic capsules

Instructions

  • Add the coconut milk to your Instant Pot and whisk until it's not clumpy. Using the YOGURT function program pot to BOIL, use the ADJUST button. This is going to warm your milk. It takes about 15 minutes.
  • When the time is up use a kitchen thermometer to check the temperature of your milk. It needs to be 180 degrees in order to kill off any harmful bacteria. Use the SAUTE function, stirring constantly, to heat your milk the rest of the way, if it needs it.
  • When the milk reaches 180 degrees remove the inner liner of your Instant Pot to stop the cooking process. Take 1/3 cup of the hot milk and whisk in the gelatin and maple syrup. Once its combined add it back to the rest of the milk and stir well to make sure it's fully incorporated.
  • Wait until your milk cools to 90-100 degrees before adding your probiotic or you will kill it. It takes about 20 minutes to cool.
  • Once cooled take 1/3 cup of the milk and whisk in your probiotic. You'll need to open the capsules and dump in the powder. Thoroughly mix the inoculated batch back in with the remainder of the cooled coconut milk.
  • Add the inner liner back to the Instant Pot shell and select the YOGURT function NORMAL, using the ADJUST button +/- the time to 12 hours. The longer you leave it in the pot the more tart your yogurt will be.
  • When your coconut yogurt is done fermenting it will be a little thicker but still liquidy, this is because the gelatin is what thickens it, gelatin requires cool temperatures to thicken. This is where I add any flavorings. I like to scrape out a vanilla bean and add it to the yogurt but that is totally optional!
  • Add your yogurt to a container and refrigerate for 8 hours or overnight. If there are any clumps in your yogurt after refrigeration add it to a blender and blend until smooth. Store in the refrigerator for up to 1 week. 
Servings: 8
Author: Brittany Williams

 

106 Comments

  1. So Delicious CULINARY coconut milk in the small steri packs works very well. It’s the So Delicious coconut milk meant for drinking in the taller cartons that doesn’t work, because it’s watered down a lot (and has many additives). I prefer the So Delicious CULINARY coconut milk because the coconut oil doesn’t tend to rise to the top of yogurt during chilling and form wax-like bumps. I had that issue with several brands of canned coconut milk.

    1. Thank you for sharing your expertise! It’s always nice to have other seasoned yogurt makers share their experience! <3 I have heard wonderful things about the So Delicious Culinary brand but everyone in our house has the MTHFR gene mutation. Unfortunately they add folic acid and vitamin B-12 to it which is a no go for us.

      1. I’m so excited to try this! I have been totally intimidated by all the other recipes for coconut milk yogurt but decided to look again today because my daughter would really like to try some! She also has the MTHFR gene and we successfully use the So Delicious Culinary milk in our baking because the only ingredients are water, organic coconut cream, and organic guar gum. It’s in a small shelf-stable 11oz pack in the baking aisle and I LOVE it! Lol- will try first with it because that’s what I have on hand and then if it doesn’t work will try the cans. Thanks again for sharing this recipe!!!

      1. Brittany- I want to try making this tonight, but I have a quick question: You said to use the sealing lid, but I’ve made dairy yogurt twice and just used the glass lid. It turned out perfectly both times.

        Do I really need to seal it for your recipe?

        Thanks!

  2. Does anyone know if this can be used for a low iodine diet? Every few years I have to follow such for post thyroid cancer testing, and at that time, dairy is not allowed.

    Also, do you think the procedure might work with home made almond milk instead of coconut milk?

    How would I go about finding out the iodine status of the gelatin and the probiotic?

    1. Depending on what gelatin and probiotic you’re using I would call the company and ask, they’d be able to tell you better than anyone. 🙂 I’ve used this procedure with a carton of unsweetened Almond Milk before and it’s a lot more runny than full fat coconut milk. I am still experimenting with Almond Milk. 🙂

  3. Can’t wait to try this. I make cashew milk which is much creamier than almond milk, almost has the consistency of heavy cream. Do you think this can be used instead of coconut milk. Thank you

  4. I have loose powder probiotics, can you estimate in teaspoons how much probiotic powder I should use?

    Thanks, can’t wait to try this!

  5. Coconut milk yogurt can be expensive and full of additives when you buy it in the store, so I m super-excited to share this fool-proof method for making your own dairy-free yogurt at home in the Instant Pot.

  6. Hi Brittany, I’m so excited to find this. When I got my Instant Pot, I didn’t know about the yogurt setting, so my IP doesn’t have that feature, unfortunately. Do you know if there’s a way I can still use this recipe? Thanks!

    1. Hi Angela, I think if you google “How to make yogurt in your Instant Pot LUX” it should come up. A gentleman was talking about it in our Facebook community the other day. 🙂 I hope that helps!

  7. Brittany can you use yogurt as a starter instead of the capsules? No one has any allergies. Thanks, Sz

  8. Does this taste like coconut? I love Dannon’s “toasted coconut” flavor greek yogurt and would like to try making my own in the IP. I have coconut flavor extract that I could add, but I wasn’t sure if that would be necessary to get a coconut flavor when using coconut milk, or if it would be coconut overload.

  9. Brilliant recipe. I am working on going dairy and grain free, so I’m excited to try this.

    I’d like to try using agar instead of gelatin; do you think it would be a problem?

  10. Brittany, just because it’s in my pantry, would pectin work as a substitute for gelatin? Swap for swap or would the amount need to be adjusted?

  11. I followed this recipe and it turned out great! The yogurt was delicious. I want to make it again and double the recipe. If I use four cans of coconut milk, do I also double the amount of gelatin AND probiotic capsules? I’ve gotten conflicting advice. THANK YOU!

  12. Hi Brittany – I have the Great Lakes Gelatin Hydrolysate at home already. Would you know if this works in your recipe?

  13. I question whether you really need to boil the coconut milk initially. It comes in cans or tetra paks so it’s already been sterilized at high heat. I think you could just bring it up to 100 or so and skip the boiling & cooling. The boiling is used in cow’s milk yogurt recipes, which makes more sense because at least in the US we’re generally not using shelf stable cow’s milk. Can you skip the boil phase on the IP yogurt function?

    1. Sure, you can absolutely skip it if you feel comfortable doing so. I’ve skipped it before. During my research boiling the coconut milk was recommended over and over, I would never want to recommend something that could *potentially* make someone ill so it would be at your own risk. 🙂

  14. This looks amazing. We go through so much yogurt. I can’t wait to try this. Has anyone tried adding other flavors/fruits, like adding strawberries?

  15. Do you think I could substitute collagen peptides for the gelatin? I realize they’re not the same but it seems like the collagen would provide some thickening properties. Thanks!

  16. I’m making this recipe for the first time. Somehow I missed when the vanilla bean is added. When should I have added it????😕

  17. Brittany I am in the middle of making this yogurt. I was wondering if it ends up being low carb? All that syrup has tons of carbs but you said the probiotics will feed on it….so do they “eat” it all?
    Thanks for any help you can give me.

    1. The longer you leave it the more sugar it will consume and the tangier it will become. I can’t say how much it will consume because it all depends on your probiotic and how long you let it culture for.

      1. Thanks..I only left it for 8 hours this time. I made a double batch and put in 4 tbs. of the syrup. It is soooo good…so I am guessing it has some of the sugars in it . I make regular greek yogurt too and I always have to put some stevia to make it sweet enough for me. Now my next question….In the double batch I put double the gelatin. After siting in the fridge overnight, a thick layer formed on top…then when i mixed it it is still watery…I was wondering if you could describe to me what the consistency of your yogurt without straying is. Mine is like a creamy gravy. I know I can strain it but I want to make sure it did what it was supposed to do. Thanks so much.

  18. I made this with Knox unflavored Gelatin and it did not work. It was still a thin liquid after 7 hours. Can you suggest another Gelatin that I can purchase in a small quantity?

    1. UPDATE – I used the No Boil Coconut Milk Yogurt recipe. Low and behold in the morning I checked the yogurt and it has thickened. Thank you Brittany for such a delicious treat. I used the yogurt in my smoothie and it was delicious.

      Brittany – what granola do you use? Do you make your own?

  19. i want to make the yogurt. I want it to be as simple as possible and the fewest amount of steps as possible. I’m looking to skip the boil method as i will buy the canned milk but where do I start then?

  20. I made this and it turned out WONDERFUL! I did my best to mess it up, adding the probiotics at the wrong time, then adding more later. I thought the gelatin was quite lumpy when I put it in, but it wasn’t in the end.I set it for 8 hours, then I fell asleep and didn’t attend to it until morning. I am still wondering if it stayed at yogurt temperature or not. The InstantPot read ‘yogurt’. Anyway it tasted so good, I couldn’t believe it. I found that mine thickened up over a few days.

  21. I wonder if you can keep the lid on while heating it to 180 degrees. Will the coconut milk burn? I’m thinking it won’t because there’s fat in it. That’s what I”ll try next. The fussy part was getting it up to 180 degrees on saute mode, while stirring continuously – BOIL didn’t get it there. THANKS for creating a recipe that didn’t go into jars. For me, what’s the point?

      1. If you substituted the gelatin Would you use the same amount of agar agar and would you still use the maple syrup?

  22. My son is allergic to dairy and I was just thinking of trying this! I’m so glad I checked your website for a recipe! I am not even sure he will try it…he’s so picky! But at least the rest of us can have healthier yogurt in the house! How long does it stay fresh?

  23. Can you actually taste the maple syrup in the final yogurt product? Is there anything that can be used in place of maple syrup? I’m not a fan of the taste. Do the organic products mentioned in your recipe have to be organic? I know I have some of these things on hand, but they aren’t organic. Thank you in advance!

  24. I have made this many times because it is so delicious! Once you find a coconut milk/cream that works stick to it.I have been using Aroyo-D coconut cream. One time I used something else and it separated. I did put it in the food processor but it wasn’t that enjoyable to eat. I also find that I get it up to temperature (170-180) by doing about 5 cycles of ‘Yogurt/Boil’ selection. It may be different for you, I live at 5,000 ft. I also use an envelope of yogurt starter, instead of the probiotic.Have fun with this recipe!

  25. The yogurt turned out amazing. Thank you so much for sharing your recipe. Really enjoying the variety of things I have made in the IP so far.

  26. I have Candida and can’t have any forms of sweetener right now except for some stevia. Does the fructose from the maple syrup remain after cooking? If it does, or to be on the safe side, could I either substitute with stevia or leave out or reduce the amount? Thanks!! PS Yes there is some irony in our blog name and my current condition! 😉

  27. Can I use Stevia instead of syrup? I am on Keto diet and can’t eat any carbs. Coconut is so good for my diet but the sugar content will get it out of my menu and I am dying to try this

  28. I did it! Aside from messing up on timing and having to set an alarm for 3:30 a.m., I am so happy! Now to do it again and this time figure in flavors to make the kids happy.

    I’m wondering about using flavored jell-o instead of gelatin. (For the kids, ya know.) If I could some how come up with a recreated version of Orange Creamsicle yogurt my youngest loves…

  29. Thank you for this recipe – my husband loves it!! I am planning to double the batch next time and my question about that was answered above 🙂 He prefers the less tangy version so I only did the 7 hours – I would like to have some of it more greek style to use for sour cream – could I stop it at 7 hours, take some out for his yogurt and then add more time for the remainder or would this mess things up?

  30. I made this for the first time last week, and it turned out great even though I thought I ruined it lol! My meat thermometer was being dumb and I realized AFTER I already had everything done, that it did not ever reach 180 degrees to sterilize it . So I reheated everything (killing the first batch of probiotics I put in there) and then added more after. It still turned out great! I used 1 Tbsp of gelatin for 3 cans of coconut milk and it was still kinda runny so I need to up it a bit more. I even made an AIP approved ranch dip with this yogurt and its EXCELLENT! I like thicker yogurt so I”m going to try making it again. How many Tbsp of gelatin should I use for 4 cans of milk?

  31. I made this last night and it was funny, and overnight it thickened but has separated. The top creamy layer is a little too thick for my taste. I’ve tried mixing it with the clear, gelatin like layer underneath, but it doesn’t look very appetizing although it tastes ok. What did I do wrong? I used 2 cans of coconut milk and about 2.5 tsp gelatin.

  32. I used two cans coconut milk, 3 probiotic caps, some vanilla extract and 2.5 tsp of gelatin. Came out really thick and gloppy not smooth. Any thought? I added some blueberries. Thought abo using immersion blender to smooth it? Not sure.

  33. Hello Brittany,
    Thank you for putting this recipe together, I’m so excited to try it. Can you give me some more details on how to mix the gelatin, I did the coconut milk process as directed and when I added the 1tbs of gelatin (same one you used) to the 1/3 milk it became very chunky, do you add the gelatin slowly and whisk/mix at the same time or let it sit for a min and then whisk/mix? I’ve never used gelatin before and I feel like I’m not doing it right. I mixed it for quite a while and it was still chunky, i added the maple syrup too(it was cold from being in the fridge) I used a small strainer and strained it pressing it through the strainer to get everything in it when adding it into the rest of the coconut milk, I’m still in the 8hr process so I’m not sure how it’s going to come out, keeping my fingers crossed, please help with any advice you have on resolving my gelatin chunks issue..
    also in previous comments I see Agar was recommended, does this get chunky too or less likely to get chunky? And how much would I use of it? Would the adding process the same as the gelatin?

  34. On Jan 12 and then on the 17th I have asked you questions as to what to use instead of syrup… no answer yet. And I see you have replied later comments. Then again I asked the same question on your FB page with no answer at all!
    I rather receive an answer stating “I haven’t tried that” than just not to get any answer at all!!
    Kind of disappointing! ☹️

    1. I receive about 200 comments on the blog a day, that doesn’t include the hundreds I receive on FB, IG, private emails, and responses to the newsletter. I spend all day replying to people. Right now there are over two thousand unanswered pending comments on my blog. If all I did all day long was answer questions I still wouldn’t have the time to respond to everyone. I literally receive thousands of questions a day. A good way to get my attention is to tag me on Facebook or send me a private email. I’m sorry you’re disappointed.
      This is the first time I’m seeing your question as my pending comment chain moves very quickly and I miss most of them. You can use raw honey or agave nectar instead. The probiotic needs sugar to feed off. Use any sugar you’d like.

  35. My instant pot does not have the yogurt feature. Can I still make yogurt in it? Any ideas how to adapt the recipe? Thank you!

  36. My grandson has classic pku…and has to watch how much protein in all of his food…without getting super technical, the canned coconut milk is super high (i know it says only one gram..but the way it breaks down in phe..((don’t ask)) is high for him) he cannot have any animal products and gelatin is derived from animal protein..so i was wondering if pectin would work as a thickener instead? We really want to try and make this for him. His medical foods and his formula (which he needs for his lifetime) is so expensive..and he loves his so delicious, but it’s so pricey. I am also wondering about this culinary so delicious..where would i find this in Northern California?

  37. 4 stars
    I am wondering why you chose to boil it first, since coconut milk doesn’t contain bacteria like cow’s milk. I just skipped the boiling step, heated it slightly, and it worked out great.

    1. Almond milk doesn’t have as much fat so it doesn’t do as good as the coconut milk actually.

  38. 2 stars
    Hi i made the recipe and there was about 1/4 of an inch waxy layer on top of my yougart after it cooled in the fridge. What did i do wrong. Really want to get this recipe right.

    1. Sometimes that happens depending on the brand of coconut milk that you use. The fat separates. No worries though, you can just blend it again and keep it refrigerated.

  39. Any ideas why it dIsn’t thicken? I used Thai kitchen coconut milk, Great Lakes gelatin, Costco maple syrup and 2 renew life 50 billion cfu probiotic capsules

    1. It sounds like she did everything right. Did she refrigerate it? She used Great Lakes gelatin, not collagen right?

  40. I used one can coconut cream and one full fat milk. It still was watery overnight and even with a plastic wrap directly on top the top hardened. Any ideas as to what happened? I didnt stir the vanilla beans in but just scraped them then poured yogurt into glass container. I used about 1 TBSP gelatin and a yogurt starter pack. Please let me know what I should have done differently. Thanks!

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