Recipe: Instant Pot® Coconut Yoghurt

This recipe was originally part of my series 5 ways with Coconut.  After typing out the instructions I thought it deserved a post of its own, so et voila.

I have been struggling to get a good vegan or lactose free yogurt substitute. Until recently I had to drive quite a distance to a place that had coconut yoghurt.
When I bought my Instant Pot® ( not sponsored)
  last year I set about experimenting with recipes for alternatives to commercially produced yoghurts.

Coconut yoghurt could not be simpler; it is easy, cost effective and perfect for both vegan and lactose intolerant. Since starting the process, coconut and other lactose free yoghurts have become available at a major food retailer in South Africa. I have compared mine to theirs ( which has a list of emulsifiers, thickeners and other stuff) Whilst mine is not as thick as the commercially produced one, it’s tasty, tangy, free of additives and a fraction of the price. 

My husband has been enjoying it on his museli as a dairy free option, and I am enjoying it in my smoothies.
I have also been experimenting with a few dessert ideas, so look out for some upcoming blog posts.

The instructions look long because I have tried to give as much detail as possible. Once you have made it once you will not even need to look at the recipe.
I used an Instant Pot® ( not sponsored) which I highly recommend.  You could make it in the oven after scalding the milk on the stove, or in a generic crock pot/ slow cooker . If you want to make ordinary yoghurt follow the instructions substituting cows milk. The only proviso is to avoid honey as a sweetener as the natural bacteria in the honey will cancel out the good bacterias in the yoghurt.

The advantage of the Instant Pot® is that it takes the guess work out of the process, and I highly recommend getting one, not just for this recipe! You can see their other recipes here . 

Let me know if you make this recipe, or any others !
Love

Taryne

Platter of seasonal fruit with Homemade Instant Pot® Coconut Yoghurt on kitchen counter
Homemade Instant Pot® Coconut Yoghurt

Homemade Coconut Yoghurt Recipe

AuthorTaryne JakobiCategoryBreakfast, Dessert, Cakes & Tarts, SPECIAL DIET, Paleo, Vegan, Lactose FreeDifficultyIntermediate
Yields1 Serving
Prep Time-10 minCook Time-274 minTotal Time-284 min
 2 can coconut milk, not Lite
 ½ cup yoghurt with live cultures ( not for vegans) or 1/2 cup coconut yoghurt, or 2 probiotic capsules
 2 tbsp maple syrup or agave syrup ( do not use honey) or less to taste.
 2 tbsp agar -agar
 1 pinch Himalayan pink salt
 2.50 ml good quality Vanilla extract
1

Pour the coconut milk and maple syrup into the pot of the Instant Pot. Whisk well, then press the “Yogurt” button, and adjust the setting until you see “boil.” Let the Instant Pot run through the process it’s scalding the milk, and getting it to the right temperature but it doesn’t actually boil, whisk occasionally. There is no need to place the lid on the Instant Pot during this stage, or you could use the glass lid.

When the Instant Pot beeps that it is finished the scalding process, allow the milk to cool until it is between 100º and 110º. This takes roughly half an hour - to 45 minutes.

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.

If using freeze-dried yogurt culture or probiotic capsules: When the milk is at the correct temperature, sprinkle the starter culture, or open 2 of the capsules and sprinkle over the milk, 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. I have not tried gelatine as a thickener, however I would recommend following the usual method for working with gelatin, first allow it to bloom in cold water, then whisk it into some warm milk, and then add it to the rest of the milk mixture.

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, and I would not recommend less than 12 hours.

I prefer yogurt that has been fermented closer to 18 hours because it results in tangy yogurt— and it has more probiotics! I did all my batches at 18 - 24 hours, and was very happy with the tang.

When the fermenting time is up, flavour with vanilla extract, and transfer the yogurt to a glass storage container and keep in the fridge. It will thicken slightly as it cools.

I have not used gelatine as a thicker, the agar agar did not thicken the yoghurt to the extent I anticipated, it was not as thick as Greek Yoghurt, but it was still a lovely consistency and I was very happy with it .

Ingredients

 2 can coconut milk, not Lite
 ½ cup yoghurt with live cultures ( not for vegans) or 1/2 cup coconut yoghurt, or 2 probiotic capsules
 2 tbsp maple syrup or agave syrup ( do not use honey) or less to taste.
 2 tbsp agar -agar
 1 pinch Himalayan pink salt
 2.50 ml good quality Vanilla extract

Directions

1

Pour the coconut milk and maple syrup into the pot of the Instant Pot. Whisk well, then press the “Yogurt” button, and adjust the setting until you see “boil.” Let the Instant Pot run through the process it’s scalding the milk, and getting it to the right temperature but it doesn’t actually boil, whisk occasionally. There is no need to place the lid on the Instant Pot during this stage, or you could use the glass lid.

When the Instant Pot beeps that it is finished the scalding process, allow the milk to cool until it is between 100º and 110º. This takes roughly half an hour - to 45 minutes.

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.

If using freeze-dried yogurt culture or probiotic capsules: When the milk is at the correct temperature, sprinkle the starter culture, or open 2 of the capsules and sprinkle over the milk, 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. I have not tried gelatine as a thickener, however I would recommend following the usual method for working with gelatin, first allow it to bloom in cold water, then whisk it into some warm milk, and then add it to the rest of the milk mixture.

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, and I would not recommend less than 12 hours.

I prefer yogurt that has been fermented closer to 18 hours because it results in tangy yogurt— and it has more probiotics! I did all my batches at 18 - 24 hours, and was very happy with the tang.

When the fermenting time is up, flavour with vanilla extract, and transfer the yogurt to a glass storage container and keep in the fridge. It will thicken slightly as it cools.

I have not used gelatine as a thicker, the agar agar did not thicken the yoghurt to the extent I anticipated, it was not as thick as Greek Yoghurt, but it was still a lovely consistency and I was very happy with it .

Homemade Coconut Yoghurt

Jar of Instant Pot® Coconut Yoghurt with coconut muesli and coconut blossom sugar on kitchen counter
Homemade Coconut Yoghurt with coconut muesli

PIN FOR LATER

Homemade Coconut Yoghurt
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