Coconut Yogurt in an Instant Pot
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recipe by Drop https://getdrop.com/
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- Total Time
- 9hrs 30mins
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- Serves
- 5
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- Calories
- 467
Coconut Yogurt in an Instant Pot
Inspired by: https://wholefully.com/instant-pot-coconut-yogurt/recipe updated Nov 25, 2021
Ingredients
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- Coconut milk
- 945 ml
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- Maple syrup
- 60 ml
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- Plain yogurt
- 3 tablespoons
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- Gelatine
- 2 teaspoons
Tools
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Instant Pot
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Small bowl
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Inner pot
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Jar
Step preview
- Pour the coconut milk and maple syrup into the pot of the Instant Pot
- Whisk well
- Press the “Yogurt” button, and then adjust the setting until you see “boil” - let the Instant Pot run through the process
- No need to place the lid on the Instant Pot during this stage
- When the Instant Pot beeps that it is finished, allow the milk to cool until it is between 100º and 110º
- If using starter yogurt: When the milk is at the correct temperature, ladle out about 1/2 cup of the warm milk into a small bowl
- Whisk with the plain starter yogurt until smooth
- Pour the mixture back into the Instant Pot and whisk well
- If using freeze-dried yogurt culture: when the milk is at the correct temperature, sprinkle on one packet of the starter culture and then whisk very well to combine
- If using a thickener, sprinkle on top of the warm milk, and then whisk very well to combine
- Press the “Yogurt” button and adjust the setting until you see the time display, set for the desired amount of fermentation time - eight hours is bare minimum, but for tastier yogurt ferment for closer to 24-36 hours
- This results in a naturally thick and tangy yogurt — very like regular Greek yogurt
- When the fermenting time is up, transfer the yogurt to a glass storage container and keep in the fridge
- It will thicken up considerably as it cools