Instant Pot Coconut Milk Yogurt is a simple recipe using only 3 ingredients to make a creamy, thick, dairy-free yogurt. This dairy-free yogurt can be made vegan friendly and is a great alternative to anyone with dairy allergies.
Looking for more Vegan Instant Pot Recipes? Check out Instant Pot Beans, Instant Pot Vegetarian Chili, and Instant Pot Lentil Soup.
Instant Pot Coconut Milk Yogurt
After perfecting the recipe for Instant Pot Yogurt, I have been asked for years to create a dairy free version. After more failed attempts than I care to admit, I finally have perfected a recipe for Coconut Milk Yogurt.
I want to pause here and do a dance. Seriously!
This recipe is super simple. BUT it took forever to perfect a recipe for Instant Pot Dairy Free Yogurt.
I tried Almond Milk, Soy Milk, and Oat Milk. Fail. Fail. Fail.
All those dairy free versions of milk have added stabilizers--which wreak havoc on the yogurt process. I have had some success using homemade almond milk, but that process takes quite a long time and is also pretty finicky. One time I would have success, the next the yogurt would turn out watery.
However, when using canned full fat coconut milk, I have had success. Time and time again!
And I am so excited to finally share this recipe with you. Plus Coconut Milk Yogurt is creamy, rich, and decadent tasting--you are going to love it!
Ingredients for Coconut Milk Yogurt
There are only 3 ingredients in coconut milk yogurt. It is so crucial you follow my tips for which ingredients to use, as the results will change drastically if you change up the ingredients suggested. Trust me, I have tried all sorts of substitutions!
- Coconut Milk: You must use full fat canned coconut milk that only has the ingredients coconut, water, and guar gum. PERIOD! Do not use light canned coconut milk or coconut milk found in a shelf stable or refrigerated carton. I prefer an organic brand of full fat coconut milk.
- Yogurt Starter: You need live active cultures in order to make yogurt of any kind. You have a few options as to which starter you use. You can use a powdered yogurt starter or pre-made yogurt. If using pre-made yogurt, you will need to make sure that yogurt is PLAIN--not flavored or sweetened! And if you use a dairy yogurt as your starter, your yogurt will no longer be dairy free or vegan friendly. I recommend purchasing a vegan yogurt starter and then saving 1-2 tablespoons of your homemade coconut milk to use as the starter for your next batch of yogurt. This will save you money in the long run.
- Thickener: Dairy free yogurt will never get as thick as cow milk's yogurt, due to the difference in the protein structure of the liquid. So I find it is necessary to add in a thickener to achieve thick dairy free yogurt. I love using beef gelatin powder, but for a vegan friendly yogurt, use agar agar powder.
How to Make Coconut Milk Yogurt
Step One: Heat Up Coconut Milk
It is important to mention that canned coconut milk has already been pasteurized, so there is no need to heat the milk to 180 degrees. We can follow a very similar process to Instant Pot Cold Start Yogurt when making coconut milk yogurt.
However, we do need to heat the coconut milk up to about 110-115 degrees to dissolve the gelatin and agar agar. This step also helps the fat from the coconut milk to emulsify into the liquid.
To heat the coconut milk up, hit the Yogurt function on your Instant Pot. Hit yogurt again until it reads boil. Pour in the coconut milk and gelatin or agar agar and whisk well to incorporate. Use a digital thermometer to watch the temperature of the yogurt. You want it to reach 110-115 degrees. Once that temperature has been reached, turn the Instant Pot OFF.
Step Two: Strain the Coconut Milk
Once the coconut milk has reached a temperature of 110-115 degrees, strain the mixture over a mesh strainer lined with cheesecloth. This will help the yogurt be super smooth.
Then mix in the starter well into the milk mixture. You need ¼ teaspoon powdered starter for every 15 ounces of canned coconut milk or 1 tablespoon pre-made plain yogurt for every 15 ounces of canned coconut milk.
Step Three: Incubate Coconut Milk Yogurt
Now it is time to incubate the yogurt and let the magic happen.
There are a few options on how you can incubate your yogurt and options on how long you can incubate your yogurt. Let me break those down for you.
First, you can simply pour your yogurt mixture back into the inner pot of the Instant Pot and let incubate. You just want to keep in mind that once your yogurt is done incubating, you need to leave it undisturbed and refrigerate it for at least 8 hours before using. This means that your inner pot will be tied up for an additional 8 hours.
If you want the flexibility to use your inner pot while your yogurt sets up in the refrigerator, pour your milk mixture into a heat safe glass jar and then place that jar on the trivet inside your instant pot. You will also need to add in 1 cup of warm water (yogurt incubates at 110-115 degrees, so I like my water to be the same temperature.) Once the yogurt has incubated you can remove the glass jar and place in the refrigerator and your Instant Pot is ready to be used as desired.
To incubate yogurt, you need to set the cycle for at least 8 hours and up to 24 hours. The longer the incubation the thicker and tangier the yogurt becomes and the more probiotics are developed. Personally, I prefer the texture and results of the yogurt after being incubated for 24 hours.
To set the incubation time, simply hit yogurt and then adjust button until the time reads 24:00. You can then use your +/- buttons to adjust the time if you desire a different amount of time for incubation.
Step Four: Refrigerate Dairy Free Yogurt
Once the yogurt has been incubated, remove from the Instant Pot and place the yogurt, undisturbed into the refrigerator for at least 8 hours. Do not worry if your yogurt is a bit thin at this point, it will thicken as it sets up in the fridge.
Step Five: Enjoy Homemade Dairy Free Yogurt
Once the yogurt has set up in the fridge, you may notice that the yogurt has separated. That is normal and due to the high fat content in the coconut milk. Simply whisk to incorporate and enjoy!
Questions/Tips for Making Coconut Milk Yogurt
What lid do you use when making yogurt?
A lot of people wonder if they need the lid on the Instant Pot when making homemade yogurt. And the answer is YES! The lid will trap the heat inside and keep the Instant Pot at the right temperature for incubating yogurt.
However, you do not need to seal your Instant Pot. So you can use a glass lid or the regular lid. There is no need to worry about which way your vent knob is pointed, as pressure will not be reached when making yogurt.
It is important to note that if using the regular lid, you want to make sure your sealing ring is clean (or use a separate one so it does not smell like chili or pot roast!) Technically you do not need the sealing ring at all to make yogurt, but condensation will form when making yogurt and if you do not have the sealing ring on your lid, some of that condensation will drip out. While it will catch in the condensation cup, it is a much neater process to just incubate yogurt with the sealing ring still intact.
How long does Coconut Milk Yogurt last?
You can store homemade coconut milk yogurt in the fridge for up to 7 days. You can also freeze coconut milk yogurt for 3 months, but the texture will not be the same, as the fat solids will separate as the yogurt defrosts. You can whisk the yogurt together after defrosted in a blender or food processor to smooth out, but coconut milk yogurt is best enjoyed fresh.
Can you save Homemade Yogurt to use as starter?
Yes, once you have completed one batch of homemade yogurt, you can set aside 1 or 2 tablespoons of the completed yogurt to use for your next batch of dairy free yogurt. You can store in the fridge for up to 5 days or freeze for up to 30 days. Just allow your yogurt to fully thaw before using to make another batch of homemade yogurt.
Important to Note: When using yogurt as your starter, you will need 1 tablespoon plain yogurt for every 15 ounces of coconut milk.
What if my yogurt is not smooth?
After your dairy free yogurt sets up in the fridge, it may separate due to the high fat content of the coconut milk. If whisking to incorporate the liquid into the yogurt does not result in a smooth consistency, pulse a few times in a blender or food processor to smooth out.
Instant Pot Essential Recipes
- Instant Pot Baked Potatoes
- Instant Pot Baked Sweet Potatoes
- Instant Pot Beans
- Instant Pot Brown Rice
Instant Pot Coconut Milk Yogurt
Ingredients
- 1 (13.5 oz) can full fat coconut milk* see notes
- ¼ teaspoon yogurt starter or 1 tablespoon of plain coconut milk yogurt*
- 2 teaspoons beef gelatin or powdered agar agar
Instructions
- Clean the inner pot well. Pour boiling water into the inner pot, let sit for a few minutes, and then discard the water and dry. This will help to ensure your instant pot is cleaned well and sanitized.
- Pour in the coconut milk and gelatin or agar agar and whisk well to incorporate. Turn the Instant Pot on by hitting the Yogurt function on your Instant Pot. Hit the yogurt button again until it reads boil.
- Continue to whisk the coconut milk, stopping to check the temperature of the coconut milk, using a digital thermometer. Once the milk reaches 110-115℉, hit cancel to turn the Instant Pot off. This should only take a couple of minutes.
- Strain the coconut milk mixture over a mesh strainer lined with cheesecloth.
- Whisk in the powdered starter (or 1 tablespoon of plain coconut milk yogurt) until well combined.
- Pour the yogurt mixture back into the inner pot to incubate. Alternatively, you can pour your yogurt mixture into a heat-safe glass jar(s) and place it on the trivet of the Instant Pot. Just be sure to add 1 cup of warm water to the inner pot as well.
- Place the lid on the Instant Pot and then set the incubation time. To set the incubation time, hit the yogurt function and then adjust function until the time reads 24:00 (be sure the temperature is at normal and not low--if the temperature is at low, hit yogurt until normal is lit up. ) You can then use your +/- buttons to adjust the time if you desire a different amount of time for incubation.
- Once the yogurt has been incubated, remove from the Instant Pot and place the inner pot or jar of yogurt, undisturbed into the refrigerator for at least 8 hours.
- After the 8 hours, whisk the yogurt to incorporate the fat solids and liquids together and serve as desired. At this point, you can add in sweetener or your choice.
Equipment Needed
Notes
- You must use full fat canned coconut milk that only has the ingredients coconut, water, and guar gum. PERIOD! Do not use light canned coconut milk or coconut milk found in a shelf-stable or refrigerated carton. I prefer an organic brand of full-fat coconut milk.
- Once you have completed one batch of homemade yogurt, you can set aside 1 or 2 tablespoons of the completed yogurt to use for your next batch of dairy-free yogurt. Instead of using the powdered starter, whisk in 1 tablespoon of plain yogurt for every 15 ounces can of coconut milk.
- For creamy, tangy coconut milk yogurt, incubate for a full 24 hours. For thinner, less tangy yogurt set incubation time between 8 and 12 hours.
- To sweeten this coconut milk yogurt, I typically add in 1 tablespoon maple syrup and ½ teaspoon vanilla extract after the yogurt has set for 8 hours in the fridge.
This recipe can be doubled or tripled. - To keep vegan friendly, use agar agar as a thickener. Otherwise, beef gelatin is recommended.
- If your yogurt has a PINK hue to it, be sure to discard--that means it not safe to eat. This can happen if the instant pot was not cleaned well OR if the yogurt was incubated on LOW not NORMAL temperature.
Rachel Garcia
This is such an easy guide, thank you! I recently had Coconut Cult yogurt and love it, but not the price tag. So, I'm trying to make my own using that as my starter. Long story short I got impatient and used a tablespoon of the chocolate yogurt as my starter. So of course it gave a very faint tan color to my yogurt. And at the end of my incubation (I had already put the cream from canned coconut into a clean glass jar with a loose lid into my InstantPot, without heating the coconut cream prior) the yogurt separated into thick fatty layer for 5/6ths of the jar, with an inch of yellowish liquid at the bottom. I tasted the top layer, very tangy and slightly coconut-y, but had like chunks of coconut oil I assume throughout. After refrigeration I mixed all together with an electric whisk with cocoa powder and maple syrup. Still has little coconut oil beads throughout. Why is that do you think? Moving forward I will wait until I find their plain yogurt to use as a starter, but besides a pink hue any other way to tell if it is safe?
Kristen Chidsey
Hi Rachel! It sounds like your coconut milk may have been not well combined or that you used coconut cream, which may explain all the excess fat. There should be no coconut oil in coconut milk. But as long as you incubated in a clean instant pot on NORMAL (not low) it should be fine.
Rachel Garcia
Thanks! How would you recommend getting super thick, fluffy yogurt then? Coconut Cult has the texture of chocolate mousse, it's incredible! Trying to replicate that is tough. Their ingredients say coconut cream, coconut meat, water and probiotics strains. Would I strain my heated xoxonut milk through cheesecloth?
Kristen Chidsey
Hi Rachel! I honestly would have to experiment with it. I haven't done much with coconut meat. You can strain the heated coconut milk and try that, I just think it still may be a bit finicky.
Rebecca F
Hi
I’d like to make this but I react to all plants except coconut. I get organic full fat coconut milk with no guar gum. How much gelatin should be used? Thanks so much!
Kristen Chidsey
2 teaspoons of gelatin. Enjoy!
Rook
Hello! Thanks for the easy-to-follow guide.
If the yogurt comes out with a "pink hue" as you said, would this be relatively consistent all over? Mine came out a normal color generally, but there are some parts (especially in the cracks between the solidified yogurt) that are brownish, and I wondered if this might be what you mentioned.
It smells pretty funky (not sure how normal that is), and I stirred it and gave it a taste after leaving it in the fridge overnight, and I think it tastes good, at least. But I don't particularly want to poison myself haha.
Also, do items like the cheesecloth and the bowl the mixture is strained into need to be sanitized as well? I did it just in case, but I didn't see it mentioned in the guide.
Kristen Chidsey
Hi there Rook! I would advise not to eat it if it smells funky and looks brownish. It it possible you had on low setting versus normal? That could be the cause.
Linda
Can I use Arrowroot powder instead of Agar Agar? I'll be using coconut cream.
Tks. Linda
Kristen Chidsey
Hi Linda! I wouldn't recommend using coconut cream, as the result will be nearly solid. The fat content in coconut cream is just too high to be used when making yogurt. As for arrowroot, I have not tried this substitution myself, but in theory should work. Use arrowroot in a 2:1 substitution for agar agar powder
Dawn
I think I did everything right but yoghurt is still the consistency of coconut milk - tastes fine but more like a yoghurt drink? I used the beef gelatin and 1 tablespoon plain yoghurt. Would like to try again but with a successful result! Any suggestions?
Kristen Chidsey
Hi Dawn. Check to ensure your setting was on normal not low for the yogurt function. That is the most common error.
Janet
I made it the insert instead of jars after sanitizing well. After 24 hours it formed a skin on top and tasted smoky. I’m not sure why or if it’s ok to consume?
Thank you
Kristen Chidsey
Hey there, Janet! I haven't heard of this happening. I would check to be sure that the incubation was not on low heat. If it was, I would discard the yogurt. The film is not concerning (as long as not pink in hue) but the smokey flavor concerns me. Had you made something smokey in flavor prior to making the yogurt?
Katelyn
What will happen if you use a coconut milk yogurt as a starter that has sugar in it? I only ask because I only have that and will have to make a 20 min trip to town if I need Plain yogurt.
Thanks!
Kristen Chidsey
It should be completely fine, Katelyn! You will just have a small amount of additional sugar content in your final product and if it is flavored, it may slightly flavor the yogurt as well.
Andrea A
I just attempted to make this recipe since it looks so delicious and easy. When I went to try and strain my coconut mixture through the cheesecloth, the entire process came to a halt. My coconut slurry is way too thick and will not strain through the cheesecloth. I attempted to use guar gum as a replacement item. But I didn't think it would be the reason that this recipe failed. Any thoughts or insight to this dilemma?
Kristen Chidsey
I have not attempted using guar gum, but I suspect that would thicken differently and may have resulted in your thicker yogurt. Using coconut cream can do the same.
Kristen
Hi! I just opened my Instant Pot after 23.5 hours and basically have coconut milk still. There is a bit of a pink hue, so I will discard, but I definitely had it set to normal so I'm not sure what went wrong.
Used three cans of organic coconut milk and one organic coconut cream. Then Culina plain yogurt as the starter. I did taste a sip of it and it tasted fine. Not super tart like it normally would from the store, though. I used agar agar (and didn't blend it well enough, I know that. But I can't imagine that being the reason it didn't thicken at all or that bacteria entered.). Any idea what might have gone wrong?
Kristen Chidsey
Hey Kristen! I am with you that you need to discard it (as pink indicates bacteria), but that it was not the reason it didn't thicken. Not incorporating the agar agar well can cause the yogurt to not thicken and I also question this starter. It says probiotic cultures, not active live cultures, which may have impacted the results. As for bacterial formation, the most common reason for this is that the temperature was not accurate. If you checked that, it is likely your inner pot was not well sanitized. I would pour 3 cups of water in the inner pot and pressure cook for 5 minutes to fully sanitize to help prevent that issue.
Shea
How would you recommend increasing the protein for this recipe?
Kristen Chidsey
Hi Shea! The best way would be to mix in a protein powder right before serving.
Shannon
Hi there. I am on a very strict diet and I have a couple of questions.
1 - What size is a serving? - I am asking because the recipe allows you to double or triple. Have you done this? I would like to make in bulk if possible
2 - Can you use Tapioca flour instead of Agar Agar ?
3 - Can you use a probiotic capsule instead of the yogurt starter? If so, what kind and how many strains and what amount (i.e. 2 strains and 50billion?).
4 - Can you make this in many smaller glass yogurt cups or is it recommended to make in a large batch and then dish out as needed?
5 - I am a little (or maybe alot - haha) confused about the incubation time. You mention that is could hold up your instant pot for 8 hours, but then you discuss incubating it for 12 hours. I am so lost.
Thank you for your help
Kristen Chidsey
Hi Shannon! Happy to help you with these questions.
1. Each serving is about 4 ounces and you can double or triple this recipe with success.
2. I have not had success with tapioca flour in place of agar agar.
3. I have not been able to recreate the same results with probiotic capsules, but instead, recommend a vegan yogurt starter.
4. You can incubate the yogurt in smaller jars without any changes.
5. The incubation time is 24 hours. Then you want to leave the yogurt in your refrigerator undisturbed for 8 hours.