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How To Make Coconut Yogurt In An Instant Pot, Oven or Yogurt Maker (Dairy-Free, Paleo)

Course Snacks
Prep Time 15 minutes
Fermenting Time 1 day
Servings 8 1/2 cup portions
Calories 239kcal
Author Mommypotamus

Equipment

  • blender (or mixing bowl)
  • measuring cup
  • measuring spoons
  • 3 mason jars with lids
  • instant pot, oven, or yogurt maker

Ingredients

  • 4 cups coconut cream or full-fat coconut milk
  • 2 tsp grass-fed gelatin
  • 6-8 probiotic capsules (options in notes below) - OR - 1 package dairy-free yogurt starter - OR - 1/3 cup plain yogurt with live cultures
  • 2 tbsp maple syrup (See tips section above for why it's essential)

Instructions

Step 1: Combine Ingredients

  • Place 1 cup of room temperature coconut milk and 2 teaspoons gelatin a blender jar or glass bowl. Blend or stir to combine.
  • Place 1 cup of coconut milk in a small pot or saucepan. Heat until steaming but not boiling, then remove from heat.
  • Pour the hot coconut milk into the blender jar or bowl and blend/stir until well-combined.
  • Pour the remaining 2 cups of coconut milk into the blender jar or bowl and mix again.
  • Add the maple syrup and starter and mix one more time.
  • Divide the mixture between three clean 16 ounce mason jars or other sturdy glass jars. Place the lids on top.

Step 2: Ferment in an Instant Pot, oven or yogurt maker

  • If using an Instant Pot: Place your trivet inside the Instant Pot bowl. Pour in two cups of water. Place the jars on top of the trivet and secure the lid on tip. Press the "yogurt" button and increase the number of hours to 24. It will automatically set from there.
  • If using a yogurt maker: Place jars in the yogurt maker and set for 8-24 hours according to manufacturer's instructions.
  • If using an oven: Turn the light on and place the jars near it so they can soak up its warmth for at least 8 hours. If you need your oven after that but are not quite ready to stop culturing yet, you can move the jars to a warm spot and allow them to continue for as long as you like (up to about 48 hours).

Step 3: Cool

  • When the incubating time is up, remove the jars from the warm area and shake well to mix the milk and "whey" that have probably separated. The yogurt will be thin and runny because it's warm, but will continue to thicken as it cools. Refrigerate for at least a couple of hours - preferably overnight - before serving. Keep refrigerated and use within two weeks.

Notes

Probiotic capsule options - I have used GUTPro capsules with good success, but from what I've read there are lots of other options that will work, too. All of these probiotics are dairy-free and have at least one strain in common with the SO Delicious store-bought yogurt are are reported to work well: Klaire Labs Ther-Biotic,  Renew LifePure EncapsulationsMegafloraNOW Probiotics.
Nutrition estimates are based on coconut milk.
 
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Nutrition

Calories: 239kcal | Carbohydrates: 7g | Protein: 3g | Fat: 24g | Saturated Fat: 21g | Sodium: 17mg | Potassium: 260mg | Sugar: 3g | Vitamin C: 1mg | Calcium: 26mg | Iron: 4mg