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.