Instant Pot Vegan Coconut Milk Yogurt

Instant Pot Vegan Coconut Milk Yogurt- learn how to make dairy-free yogurt in the Instant Pot. It’s creamy, delicious, and free from additives!

The Instant Pot is officially my new favorite kitchen gadget. I’m amazed at how many different types of food can be created using this one pot! So far, I’ve made countless soups, bread and now vegan yogurt! 

This vegan coconut milk yogurt recipe is easy and fun to make. However, it takes 12-24 hours to ferment so it requires some planning. This may not be an instant gratification meal, but it is ideal for meal prep!

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Instant Pot Vegan Coconut Milk Yogurt

Ingredients:

2 cans full-fat Coconut milk

1 tablespoon Agar Agar flakes (not powder)

1 tbsp Maple syrup

1 teaspoon Probiotic powder (acts as a yogurt starter)

(a candy thermometer makes this whole process a lot easier!)

Making yogurt can seem intimidating, but it’s actually simple with the Instant Pot! You have to make sure all your equipment is sterilized and that the mixture is kept at the correct temperature. 

The first step is to combine the coconut milk and agar agar flakes (which acts as a thickener) in the Instant Pot bowl. Then, press the “Saute” button and cook until it reaches a rolling boil. Turn off the pot, and wait for the mixture to decrease in temperature until it has reached 115 degrees Fahrenheit. Stir in the probiotic powder and press the Yogurt button. Ferment the yogurt for at least 12 hours and up to 24 hours. How long you ferment depends on how tart you like your yogurt. I don’t like tart yogurt, so I ferment for 12 hours. 

Once the yogurt is finished fermenting, pour it into a tightly sealed jar and place it in the fridge. The yogurt will thicken as it chills. 

Serve with fresh berries, granola or any of your other favorite toppings. 

The yogurt can be stored in the fridge, in a tightly sealed container, for up to a week.

Yield: 6 servings

Instant Pot Vegan Coconut Milk Yogurt

Print

Prep Time 10 minutes

Cook Time 12 hours

Total Time 12 hours 10 minutes

Ingredients

• 2 cans full-fat coconut milk
• 1 tablespoon agar agar flakes (not the powered kind)
• 1 tablespoon maple syrup
• 1 teaspoon probiotic powder
• (also needed: candy thermometer)

Instructions

1. Make sure all your equipment is sterilized with boiling hot water to prevent bad bacteria from forming.
2. In the bowl of the Instant Pot, combine the coconut milk and agar agar flakes. Press the "Saute" button and bring to a boil (180 degrees Fahrenheit). Turn off the Instant Pot and wait for the temperature to decrease to 115 F.
3. Once the mixture has reached 115 F, add in the probiotic powder and stir. Press the "Yogurt" button on the Instant Pot and let the mixture ferment for 12 hours (or up to 24 hours if you like tart yogurt).
4. After the time is up, taste the yogurt to make sure it is tart enough for your taste. The yogurt will be separated and watery. Pour it into clean jars with lids (I like to use Mason jars) and put in the fridge to set. The yogurt will thicken when it has chilled

Looking for more Vegan Instant Pot and Slow Cooker Recipes like this Instant Pot Coconut Milk Yogurt?

Instant Pot Plant-Based Burrito Bowls

Easy Instant Pot Vegan Minestrone Soup

Slow Cooker Vegan Carrot Ginger Soup

I love seeing your finished projects! If you enjoyed making this Instant Pot Coconut Yogurt, or any of my other vegan recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy cooking!