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.
Thatโs how I discovered the amazing versatility of cashew cream. And thatโs when I started making my own dairy-free Instant Pot coconut yogurt.
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Why should I make this coconut yogurt recipe?
Making yogurt in the Instant Pot (dairy-free or otherwise) is so incredibly fool-proof. If youโve ever been intimidated by making your own yogurt before, the Instant Pot is your answer. It makes it so hands-off and so simpleโitโs 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 homeโespecially 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 quartโ32 ounces worthโof Instant Pot coconut yogurt for less than $4. Itโd 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 yogurtโthe thickness, the tanginess, and most importantly to me, the probiotic levels. Most store-bought yogurts are barely fermented at allโsome 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 pillโweโre talking billions of good guys helping to keep your gut happy! And itโs way more delicious than popping a pill.
Are there any drawbacks to making Instant Pot coconut yogurt?
The one caveat with Instant Pot coconut yogurtโitโs never going to get as thick as cowโs or goatโs milk yogurt without some help. Thatโs because coconut milk just doesnโt 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 โLiteโ 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), youโre going to get the best results.
- Go for a long ferment. Yes, coconut milk wonโt thicken like cowโs milk during fermentation, but it will thicken some. The baseline time I recommend to turn your milk into yogurt is eight hoursโbut thatโs not going to thicken your yogurt at all. If you set your fermentation time for closer to 24 or even 36 hours, youโre 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 (Iโve also had good results using agar agar for a vegan version). I just add enough to give it a little bit of bodyโand not turn it into yogurt Jelloโand 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, youโll never go back to buying yogurt again!
What kind of starter do I need for this coconut yogurt recipe?
When youโre making your yogurt, you will need to inoculate your batch with either yogurt starter culture or pre-made plain yogurt from the store. Iโve 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-tumโmy naturopath has actually recommended I eat yogurt only when itโs made with the strains in this yogurt starter to protect my gut health.
(*Please note: this starter contains skim milk powder. If youโre looking for a completely dairy-free way to start your batch of coconut yogurt, youโll 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 youโd like (dairy, soy, coconut, almondโall fine) that has live, active cultures in itโand 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. Youโll never have to buy yogurt again! Itโs the gift that keeps on giving.
What if I donโt have an Instant Pot?
Of course, you absolutely donโt 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 ovenโbasically, any way you can consistently keep your yogurt around 100ยฐF 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 or flavoring like vanilla extract or honey.
Instant Pot Coconut Yogurt
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 honeyโit has its own bacteria that will fight the yogurt culture)
- 3 tablespoons plain yogurt with live active cultures (dairy, soy, coconut, almondโall 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
- Pour the coconut milk and maple syrup into the pot of the Instant Pot. Whisk well, then press the โYogurtโ button, and then adjust the setting until you see โboil.โ Let the Instant Pot run through the process (itโs getting the milk up to a temperature of around 185ยฐ), 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 100ยบ and 110ยบ. This can take upwards of an hour.
- 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: 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 โYogurtโ 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 yogurtโvery 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.
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 โnormalโ yogurt consistency.
Since coconut milk doesnโt have the same kind of sugars that cowโs milk has, the added maple syrup is to give the bacteria a jump-start mealโthey eat almost all the sugars and the resulting yogurt isnโt 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 workโdepending 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, youโll never be without yogurt starter.
I love my Thermapen for yogurt-making (and honestly, everything else in the kitchen), but if you donโt have a thermometer, itโs not a big deal. Another trick is to place a (clean!) finger in the milkโwhen you can hold your finger in the milk while counting to ten, itโs 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 110ยฐ) when set for up to 8 hours. Set for longer than 8 hours, their IP used a lower temperature (around 88ยฐ). 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 cupAmount 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.
Hi! Have you tried this recipe with any other nut milks? Just wondering if I can interchange and use cashew or almond milk as well?
Hi Kerry! We havenโt tried this recipe with other nut milks, so weโre not sure if it would work the same way. If youโre up for experimenting, please let us know how it goes. Otherwise, it might be best to find a recipe that uses your nut milk of choice!
Hi, the coconut milk you reccomend has recently changed the ingredients and it now has some kind of preservative. Will that affect the yogurt making ability?
(I was bummed out about it. I love that coconut milkโฆ)
Thanks
Hi Daniela! Thanks for the heads up! It shouldnโt change the yogurt making ability, but if you find it doesnโt turn out even though you havenโt done anything differently, that could be why. Hopefully, it works the way it always does! Please let us know how it turns out for you =)
Hi Danielle, do you think thereโs a way to do this if my instant pot doesnโt have the โyogurtโ button? It looks like a great recipe!
Hi Amy! Yes! We have instructions on how to make yogurt without an Instant Pot in this post: https://wholefully.com/yogurt-making/ Follow the stove-top instructions, and you should be good to go! It may take a bit of trial and error to find a fermentation method that works for you, so be sure to read through the post or check out the first note in the recipe card with more ideas for options to try. Let us know how it works out for you!
Can you strain this yogurt through a cheese cloth to make it thicker as you can do with milk yogurt?
Hi Robin! It might be too thin for that depending on how you made it. If you want to give it a go, you could try cooling it first (it will thicken as it cools), then straining it. We think using a yogurt strainer will give you the best chance for success with this recipe, but a cheesecloth lined sieve could work. We havenโt tried it ourselves!
Is there any way to revive this if itโs very liquidy and doesnโt thicken after refrigeration?
Hi Marla! You could try additional thickeners like gelatin, which doesnโt need to be heated to work. Otherwise, most folks have repurposed the batches that didnโt work by using them to make frozen yogurt, a dressing or dip, or a yogurt sauce. If it didnโt thicken even after chilling, then you may either need to add a thickener when you make it (if you didnโt this time), or try another brand of coconut milk or cream. Lots of folk (ourselves included!) have found that different brands set up differentlyโsome end up thicker than others. Please keep us posted on what you try and what works!
Mined turned out tangy and tastes yummy, but after refrigerating it over night, the mixture totally separated into fat on the top, solids in the middle and liquid on the bottom. Is this normal, and if so, do I need to mix everything together or strain the liquid out?
Hi Anne! That can happen with some coconut milks. A quick whirl in the blender should get it smooth and creamy again! This is also a great task for an immersion blender if you have one. Either way, youโll want to mix it all back together without straining anything out!
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. Itโs 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? Iโve been freezing a small container to use as a starter for my next batch. I think Iโve 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?
Hi Deb! If youโre 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 greatโfeel free to use whateverโs working for you and fits into your life and budget more easily!
How long will this keep?
Hi Jan! Because of the high amount of good bacteria in this, the shelf life would be about the same as regular yogurt!
Can I use an alternate sweetener like monk fruit?
Hi Debbie! It needs to be a caloric sweetener because itโs food for the starter culture. We donโt 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!
Hi! Thanks so much for the recipe. So I used regular organic full fat coconut milk and after 36 hours in the instant potโฆit 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?
Hi Lily! Sorry it didnโt turn outโmold is definitely a problem, but the problem might not be with you. You may want to check your Instant Pot ownerโs manual for the temperature settings when in yogurt mode. Weโve have a few comments about peopleโs 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 doesnโt do that, so weโve 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. Thatโs been an issue for a few folks before!
Ok! Thank you!
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 didnโt want to waste it so I thought Iโd 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. Iโm posting this to let others know not to throw out their yogurt if it seems too thin.
Thanks, Deb! Thatโs a great reminderโthe yogurt will definitely thicken more as it chills in the fridge!