How to Make Instant Pot Coconut Yogurt
I first started making this dairy-free coconut yogurt back in 2014. When my daughter was born, she had a Milk and Soy Protein Intolerance (MSPI, for short), meaning that even the slightest bit eaten by me would come through my breastmilk and cause her incredible stomach upset. It only lasted six months, but in that time, I discovered that my body functions better without dairy. It was confirmed later when I did my time on the AIP diet to find food intolerance.
That's how I discovered the amazing versatility of cashew cream. And that's when I started making my own dairy-free Instant Pot coconut yogurt. It's such a great AIP breakfast option (or any dairy-free diet).
Why should I make this coconut yogurt recipe?
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.
Are there any drawbacks to making Instant Pot coconut yogurt?
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.
How do I make thick, creamy homemade coconut yogurt?
If you love good thick yogurt like I do, I highly recommend using any or all of these three ways to get there:
- 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.
- 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.
- 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!
What kind of starter do I need for this coconut yogurt recipe?
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 ¼ cup of it to make your next batch. You'll never have to buy yogurt again! It's the gift that keeps on giving.
What if I don't have an Instant Pot?
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!
How do I flavor or sweeten homemade coconut yogurt?
When the yogurt is finished and cooled is a great time to stir in any sweetener, jams, fruit butters or flavoring like vanilla extract to add flavor. Here are some good options:
- homemade pumpkin butter
- homemade apple butter
- simple blueberry jam
- strawberry jam
- strawberry-rhubarb jam
You can also obviously use this yogurt in any recipe that calls for yogurt. Here are some good places to try out your new batch of yog:
- healthy overnight oats
- strawberry chia pudding
- yogurt with fruit on the bottom
- fruit and yogurt parfaits
📖 Recipe
Instant Pot Coconut Yogurt
Ingredients
- 1 quart full-fat canned or boxed coconut milk I get best results from this coconut cream, but any full fat coconut milk will work
- ¼ 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 ½ to 1 teaspoon powdered agar agar
Instructions
- 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°F), whisking occasionally. 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 100ºF and 110ºF. This can take upwards of an hour.
- If using starter yogurt: When the milk is at the correct temperature, ladle out about ½ 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.
- 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.
- 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)
- 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.
Video
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°F) when set for up to 8 hours. Set for longer than 8 hours, their IP used a lower temperature (around 88°F). Our IP doesn't adjust the temperature in this way, so please check your owner's manual before choosing your time setting!
Nutrition
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Hi! So happy to found this article which seems more informed than a lot I’ve been reading. Question: I have a ton of coconut sugar - would that work in place of the maple syrup?
I actually don’t have an IP but am thinking a sterilized jar inside my crockpot, either on warm or low (I’ll test it with a jar of water 1st to see what temp that gets to - thanks for the suggestion!).
I haven't tried it with coconut sugar, but my only concern is that it tends not to dissolve super well.If you can dissolve it in some hot coconut milk first, it might just work!
I have made this twice now, with agar agar and the freeze dried yogurt starter. The first batch smelled super tangy, but was really runny. I let that one go for 32 hours. The second batch I added a little more agar agar than the recipe called for and let that go for 36 hours. It just beeped and I put it in containers in the fridge, but it was SUPER runny too. Ugh. What could I be doing wrong? I want, no I NEED, this recipe to work. I have a brand new IP.
I followed the recipe as written. I used 3 tablespoons of a store bought yogurt. I fermented for 22 hours and then refrigerated overnight. The yogurt thickened pretty well but has a rancid taste to it. It smells fine though.
My IP yogurt function has a low, medium and high temperature setting for fermentation. I used medium it said it was like 108 degrees. Should I use a different fermentation temperature?
108 degrees seems just about perfect to me. My only thoughts were that maybe the batch got contaminated by something—a bad bacteria on a spoon or the pot can cause a rancid flavor.
To get the right functions on IP, first push the yogurt button, then push the ADJUST button. It will say boil on your screen! Hope this helps!
Hey,
Great recipe, but doesnt quite make enough for our household. Can this recipe be doubled? Moving up to 1/2 cup maple syrup seems like a lot to me so not sure if the recipe would need to be altered if doubling...
Thanks?
Double it, but just keep the original amount of maple syrup!
Why didn’t I read this before?! I just doubled the recipe and threw in 1/2 c of maple syrup. Is it going to be crazy sweet? Should I ferment longer than 24 hours? Also, where are you buying your coconut milk? You said it cost you $4 per 32oz. Mine is definitely not that low in price. Thanks! Did a single batch before and loved it!
I'd stick with the original 1/4 cup maple syrup when doubling the batch. And my favorite place to buy coconut milk right now is Thrive Market.
My Instant Pot has Low Medium and High settings on the Yogurt feature. When I tried making this I did everything exactly right and waited for 30 hours, but it did not thicken at all. I used the Low setting, maybe should have done a higher temp? I know the yogurt starter I used was fine... what do you think?
Do you know what the temperatures each setting correlates to? Because that could definitely make the difference. If the low setting is too cool, the bacteria wouldn't have multiplied.
After hitting the boil option in the yogurt setting , it beeped when complete and then I measured temp with a thermometer and it was only around 150. I've tried several times with the same result. Is the 185* essential to the process?
Nope, whenever the IP beeps, it should be good to go!
I’m getting frustrated. I’m on my third failed batch. I used the recommended freeze dried starter for the first two and the low setting on the IP. They turned out yogurt-y (tangy and quite tasty) but still VERY sweet. I used a plain coconut yogurt of high quality as starter for the third batch and set it to the “normal” temp. I changed the temp setting after measuring temperatures of both settings with water in the pot. The normal setting was around 106 (low was below 100). This third batch is less tangy and super sweet, so it seems absolutely nothing happened. Any tips?
Hi Rebekah: If you're finding the yogurt is turning tangy and still sweet, you can either let it ferment longer, or just cut back on the sweetener. Good luck!
I made this recipe and used gelatin. I let it ferment for 36hrs. It tastes fine, but watery. Will refrigerating help it thicken? My toddlers are going to eat the current liquid consistency.
Yes, gelatin has to be chilled to thicken. 🙂
Can I use sweetened coconut yogourt? I just bought some and don’t have any plain.
Hi----I made coconut milk from coconut and used that as the coconut milk, so it had plenty of fat. I used 3tb brown cow plain yogurt for starter. 16 hours in it is just as watery as when it started. I have it scheduled for a 36 hour ferment, is there some point where it should start to thicken up? If not, can I add the beef geletin at the end?
Sometimes coconut milk just won't quite thicken on its own. If it has the fermented (tangy!) scent and flavor to it, you're good to use it. Go ahead and feel free to add gelatin if you'd like it thicker.
I’m excited to try this! I have some sweetened coconut yogurt in the fridge. Do you think I can use that to start? You mention plain yogurt, so I wanted to ask if it would matter. I love ALL your recipes, thanks!!
Hi,
Any idea if you can sub in Date syrup for the maple syrup??
Or leave out the sweetener?
Thanks
I wouldn't leave out the sweetener—it's not acting as a sweetener (there is no sugar in the final product), it works as food for the bacteria. I've never tried it with date syrup, but it might work!
Ok, Cassie, you are my newest, biggest fan! I have been trying instant pot coconut yogurt recipes for months now, and none of them worked. But YOURS DID! I have a beautiful jar of yogurt in my refrigerator right now that I can't wait to eat! It turned out perfect. Thanks and I'm looking forward to checking out more of your recipes!
This recipe is awesome! My yogurt turned out perfect!
So I used 3 cans of full fat coconut milk from a can, real maple syrup as it called for, I used the yogurt starter you suggested when it cooled to 110 degrees, and followed the directions to a T with my instant pot. I let it ferment for 24 hours. The result is milk consistency and it’s sweet... like the syrup didn’t get eaten up by the probiotics. I waited to put those in when the milk cooled to 110 degrees and mixed well before selecting yogurt again for 24 hours countdown. ? any suggestions of what else I might have done wrong or to check before starting another batch? Thanks.
You're right, it sounds like your probiotics didn't take off! I wonder if maybe you had a bad or old batch? I've had that happen sometimes!
Mine did that, too! I don't want to ruin another batch, but I want to try again. Would it help to pour out some of the "watery" stuff from the coconut cream, and only use the hard cream part of it? Advice, please! 🙂
Just using the coconut cream would make for a super thick (and delicious!) coconut yogurt. But I don't think it'll help with the non-fermentation problem—my only thought is that maybe your yogurt starter wasn't active?
I make bread with wild yeast and I have found that if my yeast is placed in any liquid hotter than just above room temperature, it is killed off. I use the same cooling off method for yogurt as I do for bread. Maybe your mix was a bit too hot for the probiotics to do their thing? Whenever dealing with active organisms that consume sugar, I swear by allowing it to cool more than the recipe asks for. BY THE WAY, I'm in no way judging this recipe! It's the most versatile I've found online! It's just that I have become cautious after personal experience, and I am considered a yeast serial killer in the microbiotic world!
haha, love that. A Yeast Serial Killer..... I hear ya sister!!
I had this issue as well. I used coconut cream from Trader Joe's, made sure the coconut milk boiled and got to 185 degrees, cooled it down to about 105, and used Oikos plain greek yogurt as a starter that says it has live cultures in it. After fermenting for 32 hours, the result is still runny and very sweet. Is there any way to fix this batch or do I need to toss?
I am very much enthusiastic about the information you have described. I suggested to thank you for an exceptional article.
Such a nice recipe CASSIE!
It seems very delicious thanks for sharing I can't wait to make it at my home..
Hi! I’m making this as we speak! Does it matter whether the vent is on the “vent” or “seal” setting? I assume not but just checking!
Nope, it sure doesn't!
Frantastic! I didn’t know instant pots could ferment.
If I wanted to add pure vanilla to my yogurt, at what point would I add it?
Hi, Lynn! The best time to add flavorings to your yogurt is after it's finished fermenting. Once it's chilled, you can stir in the vanilla to taste and you'll be good to go. Please let us know how it turns out for you!
This homemade coconut yogurt sounds so delicious, and yes so much better than buying pre-made, you get to control everything about it, love the final presentation with all the berries!
I'm curious what the nutrition content is for your yogurt. Does it provide any protein? Or calcium?
If you had to estimate what is the shelf life of the homemade coconut yogurt?
I think about 2 weeks!
Is there another option on the Instant Pot if mine does not have a Yogurt feature?
For the boiling stage, you can just use the saute function (or whatever will get your yogurt up to 185°). For fermenting: it *might* work on the warm function. What I'd do is fill the IP with water, and then turn it on warm and just test the temp at regular intervals. If it stays between 95-105°—you can use that to ferment your yogurt!
Do you think the beef gelatin would work in cow milk yogurt? I’ve strained it with cheesecloth before and it was so messy/reduced SO much!