Overhead shot of Instant Pot coconut yogurt in a white bowl, garnished with mixed berries and seeds, and a drizzle of honey
Overhead shot of a bowl of Instant Pot coconut yogurt garnished with mixed berries, seeds, and honey; with a text overlay
 

The very first time I dabbled with the dairy-free lifestyle was back in 2014. When my daughter was born, she was pretty quickly diagnosed with a Milk and Soy Protein Intolerance (MSPI, for short), meaning that even the slightest bit of cheese or tofu eaten by me would come through my breastmilk and cause her incredible stomach upset. Thankfully, most babies grow out of MSPI relatively quickly—Juni was done with it by her six-month mark—and go on to happily eat grilled cheese sandwiches.

But that six months sans dairy really helped teach me something about my own body—it really functions better when I’m off the cow juice. Ever since I stopped eating dairy for Juni’s sake, I’ve been very careful to limit my own intake—and that meant I started experimenting with dairy-free alternatives to my favorite dairy products. That’s how I discovered the amazing versatility of cashew cream. And that’s why I started making my own dairy-free Instant Pot coconut yogurt.

Side angle shot of wooden spoon scooping coconut yogurt from an Instant Pot

Making yogurt in the Instant Pot (dairy-free or otherwise) is so incredibly fool-proof. If you’ve ever been intimidated by making your own yogurt before, the Instant Pot is your answer. It makes it so hands off and so simple—it’s honestly almost easier than just going to the store to buy premade coconut yogurt.

And my gosh, can you save some serious cash by making your own yogurt at home—especially the dairy-free stuff. At our local grocery store, a five-ounce cup of coconut milk yogurt runs about $1.99. You can make an entire quart—32 ounces worth—of Instant Pot coconut yogurt for less than $4. It’d cost you $12.74 to buy that much pre-made! And when you go through as much yogurt as we do, that adds up fast.

Another (huge) added benefit: you can control everything about your yogurt—the thickness, the tanginess, and most importantly to me, the probiotic levels. Most store-bought yogurts are barely fermented at all—some sources say that yogurt from the store can be fermented for as little as one hour! One hour does not get you much healthy bacteria, but you know what does? Using your Instant Pot to ferment for 24 hours or more. Yogurt that is fermented for 24 hours has more healthy probiotics per cup than any over-the-counter probiotic pill—we’re talking billions of good guys helping to keep your gut happy! And it’s way more delicious than popping a pill.

The one caveat with Instant Pot coconut yogurt—it’s never going to get as thick as cow’s or goat’s milk yogurt without some help. That’s because coconut milk just doesn’t have the lactose and proteins that transform the texture when fermented. If you love good thick yogurt like I do, I highly recommend using any or all of these three ways to get there:

  1. Use the right coconut milk. Full fat coconut milk from the can (not “Lite” coconut milk or the coconut milk from the refrigerated cartons) is going to give you the thickest, creamiest yogurt. In fact, if you can find straight up coconut cream (this is what I usually use), you’re going to get the best results.
  2. Go for a long ferment. Yes, coconut milk won’t thicken like cow’s milk during fermentation, but it will thicken some. The baseline time I recommend to turn your milk into yogurt is eight hours—but that’s not going to thicken your yogurt at all. If you set your fermentation time for closer to 24 or even 36 hours, you’re going to get a naturally thicker yogurt.
  3. Use a thickener and chill. This is absolutely optional, but I usually thicken my yogurt using unflavored beef gelatin (I’ve also had good results using agar agar for a vegan version). I just add enough to give it a little bit of body—and not turn it into yogurt Jello—and then I chill until completely cold.

It might take you a bit of experimentation to figure out the right combo that makes your family happy. But once you land on it, you’ll never go back to buying yogurt again!

Side shot of two tall Ball mason jars filled with coconut yogurt, with berries off to the side

Side angle shot of a spoon and bowl of Instant Pot coconut yogurt topped with mixed berries, seeds, and honey

When you’re making your yogurt, you will need to inoculate your batch with either yogurt starter culture or pre-made plain yogurt from the store. I’ve done both, and they both turn out beautifully. If you choose to use a yogurt starter, this Yogourmet starter is my absolute favorite*. It has very specific strains of bacteria that are great for your tum-tum—my naturopath has actually recommended I eat yogurt only when it’s made with the strains in this yogurt starter to protect my gut health. (*Please note: this starter contains skim milk powder. If you’re looking for a completely dairy-free way to start your batch of coconut yogurt, you’ll want to use a different starter or a dairy-free yogurt with live active cultures like we mention below!)

The way easier (and cheaper) route is to use premade yogurt as your starter. Just take three tablespoons of whatever plain yogurt you’d like (dairy, soy, coconut, almond—all fine) that has live, active cultures in it—and whisk that in to innoculate your batch of yogurt. Then, when your batch is done, reserve about 1/4 cup of it to make your next batch. You’ll never have to buy yogurt again! It’s the gift that keeps on giving.

Overhead shot of a spoon scooping Instant Pot Coconut Yogurt out of a Ball mason jar, with another jar, berries, and seeds in the background

Of course, you absolutely don’t have to have an Instant Pot to make yogurt. You can do it in the slow cooker or on a heating pad (my preferred method pre-Instant Pot) or even under the light in your oven—basically, any way you can consistently keep your yogurt around 100°F for 8-36 hours while it ferments will do the trick. The Instant Pot just makes keeping the temperature there SO FLIPPING SIMPLE. It removes all the variables and just makes for perfect yogurt every. single. time. Happy yogurtmaking!

Overhead shot of Instant Pot coconut yogurt in a white bowl, garnished with mixed berries and seeds, and a drizzle of honey

Instant Pot Coconut Yogurt

Yield: About 1 quart
Prep Time: 1 hour
Cook Time: 1 day
Total Time: 1 day 1 hour

Making Instant Pot Coconut Yogurt is fool-proof and way cheaper than buying yogurt at the store. Plus, you have full control over the thickness, flavor, and probiotic levels!

Ingredients

  • 1 quart of full fat canned or boxed coconut milk (I get best results from this coconut cream, but any full fat coconut milk will work)
  • 1/4 cup maple syrup (do not sub in honey—it has its own bacteria that will fight the yogurt culture)
  • 3 tablespoons plain yogurt with live active cultures (dairy, soy, coconut, almond—all fine) OR one packet of freeze dried yogurt culture (I like this one)
  • OPTIONAL THICKENER: 1 to 2 teaspoons unflavored grass-fed beef gelatin OR 1/2 to 1 teaspoon powdered agar agar

Instructions

  1. Pour the coconut milk and maple syrup into the pot of the Instant Pot. Whisk well, then press the “Yogurt” button, and then adjust the setting until you see “boil.” Let the Instant Pot run through the process (it’s getting the milk up to a temperature of around 185°), whisking occasionally. No need to place the lid on the Instant Pot during this stage.
  2. When the Instant Pot beeps that it is finished, allow the milk to cool until it is between 100º and 110º. This can take upwards of an hour.
  3. 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, and whisk with the 3 tablespoons plain starter yogurt until smooth. Pour the mixture back into the Instant Pot and whisk well.
  4. 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.
  5. If using a thickener, sprinkle on top of the warm milk, and then whisk very well to combine.
  6. Close the lid of the Instant Pot (no need to seal), and press the “Yogurt” button. Adjust the setting until you see the time display. Set for the desired amount of fermentation time. Eight hours is bare minimum, but I *much* prefer yogurt that has been fermented closer to 24-36 hours. This results in a naturally thick and tangy yogurt—very like regular Greek yogurt. Plus, it has more probiotics! (See notes for more info about time and temp)
  7. When the fermenting time is up, transfer the yogurt to a glass storage container (I use a wide mouth quart jar) and keep in the fridge. It will thicken up considerably as it cools.

Notes

If you like thicker, Greek-style yogurt, I recommend using either the gelatin or the agar agar. However, if you want to leave those our, the longer you ferment, the thicker the yogurt gets naturally.

If you do use the thickeners, the upper range will get you a thicker, Greek-style yogurt, while the lower will just thicken to a “normal” yogurt consistency.

Since coconut milk doesn’t have the same kind of sugars that cow’s milk has, the added maple syrup is to give the bacteria a jump-start meal—they eat almost all the sugars and the resulting yogurt isn’t sweetened at all.

My favorite starter (linked in the post and the recipe above) contains skim milk powder. If you're looking for a completely dairy-free way to start your batch of coconut yogurt, you'll want to use a different starter or a dairy-free yogurt with live active cultures.

Some people recommend using opened probiotic capsules as yogurt starter, and it can work—depending on your probiotic. Proceed with caution though, as some can make yogurt taste really not good.

When you spoon your yogurt into a container for storage, make sure to reserve a little bit for the next batch of yogurt in a small jar (I just fill one of these quarter-pints). That way, you’ll never be without yogurt starter.

I love my Thermapen for yogurt-making (and honestly, everything else in the kitchen), but if you don’t have a thermometer, it’s not a big deal. Another trick is to place a (clean!) finger in the milk—when you can hold your finger in the milk while counting to ten, it’s cool enough to pitch in the yogurt starter.

Some folk in the comments mentioned that their Instant Pot only maintained the desired yogurt fermentation temperature (around 110°) when set for up to 8 hours. Set for longer than 8 hours, their IP used a lower temperature (around 88°). Our IP doesn't adjust the temperature in this way, so please check your owner's manual before choosing your time setting!

Nutrition Information:
Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 103Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 26mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 3g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

306 Comments

  1. I have been making this yogurt for a few months now. It seems watery when I pour it from the Instant Pot to my jars but by the following day it is nice and set. It’s not as thick as Greek yogurt but at least as thick as your run-of-the-mill store bought!
    My question is how long can I use this yogurt as my starter? I’ve been freezing a small container to use as a starter for my next batch. I think I’ve done this at least 4 times now. Should I be buying a new store-bought for my next batch or can I use this indefinitely?

    1. Hi Deb! If you’re using a store-bought yogurt for your starter culture, the culture will usually weaken over time. Three to four batches is a good amount for a store-bought culture. Yogurt made from a dedicated starter culture can be re-cultured for more batches (and heirloom cultures say they can be used indefinitely!). So you have multiple options and all are great—feel free to use whatever’s working for you and fits into your life and budget more easily!

    1. Hi Jan! Because of the high amount of good bacteria in this, the shelf life would be about the same as regular yogurt!

    1. Hi Debbie! It needs to be a caloric sweetener because it’s food for the starter culture. We don’t recommend honey because it has its own bacteria that could compete with your culture. Otherwise, any sweetener that has calories will work in this recipe!

  2. Hi! Thanks so much for the recipe. So I used regular organic full fat coconut milk and after 36 hours in the instant pot…it molded. I mean there were patches of orange and a couple purple streaks. Smelled very yeasty. So is this a me problem? I only used one can? Or was my instant pot not pristine enough?

    1. Hi Lily! Sorry it didn’t turn out—mold is definitely a problem, but the problem might not be with you. You may want to check your Instant Pot owner’s manual for the temperature settings when in yogurt mode. We’ve have a few comments about people’s Instant Pots having different temps for different durations. Someone specifically mentioned that their IP maintained the correct temp for yogurt for only 8 hours. Anything more than 8 and it used a lower temp. Ours doesn’t do that, so we’ve never had that happen. But if the temperature was too low, that could have caused the mold. As for the pristine condition of the pot, usually a good wash in hot soapy water does the trick. You might try washing the pot, the lid, and the ring just in case. But definitely look into the temperature settings. That’s been an issue for a few folks before!

  3. I made the yogurt trying to follow the recipe as close as I could. I used Savoy canned yogurt cream and found a good probiotic yogurt to use as a starter. The one I used was called Cocojune and had I think at least 4 different bacteria. I had some beef gelatin on hand so I used that to sprinkle on top as directed. After 30 hours I decided to take it out of my Instant Pot and was sort of disappointed as the mixture was still very liquid. I didn’t want to waste it so I thought I’d pour it into a container and refrigerate it to use as a coconut milk. I was surprised the next morning to see a nice yogurty consistency in my container. I’m posting this to let others know not to throw out their yogurt if it seems too thin.

    1. Thanks, Deb! That’s a great reminder—the yogurt will definitely thicken more as it chills in the fridge!