INSTANT POT COCONUT YOGURT

Avoiding dairy for one reason or another? I've been off of it for weeks now, and my tummy + skin have never been happier! The HARDEST thing to give up was yogurt (no, not cheese - YOGURT!), and I got fed up with paying $2-$3 per 10 ounce container. Like, ouch. This INSTANT POT COCONUT YOGURT is so easy, literally anyone could do it. That means YOU. All you need is an Instant Pot (which if you don't have this already, PLZ, add it to your Christmas list).

Feel free to add a sweetener if you think you won't like it plain. I tend to add so many toppings when I eat it or use it in recipes (like these muffins) in place of dairy ingredients, that I prefer not to add any. Make it your own! As far as the starter yogurt goes, you can buy a plain container of coconut yogurt from a grocery store for the first batch - save some of the homemade for future batches!


INSTANT POT COCONUT YOGURT

Yields: 4 - 12 ounce jars
Prep Time: 5 minutes
Cook/Rest Time: 12-14 hours

Printable recipe here!

Ingredients

4 cans full fat coconut milk
 2 TBLS starter coconut yogurt
3 TBLS unflavored collagen or gelatin

Directions

 If you have a yogurt setting on your Instant Pot, use that, and skip the steps I provide for heating the milk. Mine didn't come with one, so I had to improvise and come up with these directions for those lacking that cool button that some of your lucky ducks have! Pour coconut milk into the Instant Pot bowl, with the lid off, use the sauté setting to heat the milk to 180 degrees, stirring often so it doesn’t scorch. When the milk reaches temp, unplug the machine, and let it cool to 110 degrees (it will cool quicker if you continue to stir it). Once it reaches temp, add your starter yogurt, and seal the lid. Let this incubate for 8 hours. Once 8 hours is up, whisk in the collagen or gelatin, and refrigerate for at least 4-6 hours (preferably overnight) before bottling. Transfer the chilled yogurt to glass jars, and enjoy!!