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    Instant Pot Coconut Milk Yogurt

    Allergy Friendly Recipes Dairy-Free Recipes Homemade Staples Instant Pot Instant Pot Breakfast Recipes Plant Based Recipes Real Food November 2, 2019 | By Kristen Chidsey | 135 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Instant Pot Coconut Milk Yogurt is a simple recipe using only 3 ingredients to make a creamy, thick, dairy-free yogurt. This recipe is super simple and results in a delicious creamy vegan and paleo friendly yogurt recipe.

    Instant Pot Coconut Milk Yogurt is a simple recipe using only 3 ingredients to make a creamy, thick, dairy-free yogurt. This dairy-free yogurt can be made vegan friendly and is a great alternative to anyone with dairy allergies. 

    Looking for more Vegan Instant Pot Recipes? Check out Instant Pot Beans, Instant Pot Vegetarian Chili, and Instant Pot Lentil Soup.

    Bowl of Coconut Milk yogurt topped with blueberries and raspberries next to Instant Pot

    Instant Pot Coconut Milk Yogurt

    After perfecting the recipe for Instant Pot Yogurt, I have been asked for years to create a dairy free version. After more failed attempts than I care to admit, I finally have perfected a recipe for Coconut Milk Yogurt.

    I want to pause here and do a dance. Seriously!

    This recipe is super simple. BUT it took forever to perfect a recipe for Instant Pot Dairy Free Yogurt.

    I tried Almond Milk, Soy Milk, and Oat Milk. Fail. Fail. Fail.

    All those dairy free versions of milk have added stabilizers--which wreak havoc on the yogurt process. I have had some success using homemade almond milk, but that process takes quite a long time and is also pretty finicky. One time I would have success, the next the yogurt would turn out watery.

    However, when using canned full fat coconut milk, I have had success. Time and time again!

    And I am so excited to finally share this recipe with you. Plus Coconut Milk Yogurt is creamy, rich, and decadent tasting--you are going to love it!

    Ingredients for Coconut Milk Yogurt

    There are only 3 ingredients in coconut milk yogurt. It is so crucial you follow my tips for which ingredients to use, as the results will change drastically if you change up the ingredients suggested. Trust me, I have tried all sorts of substitutions!

    • Coconut Milk: You must use full fat canned coconut milk that only has the ingredients coconut, water, and guar gum. PERIOD! Do not use light canned coconut milk or coconut milk found in a shelf stable or refrigerated carton. I prefer an organic brand of full fat coconut milk.
    • Yogurt Starter: You need live active cultures in order to make yogurt of any kind. You have a few options as to which starter you use. You can use a powdered yogurt starter or pre-made yogurt. If using pre-made yogurt, you will need to make sure that yogurt is PLAIN--not flavored or sweetened! And if you use a dairy yogurt as your starter, your yogurt will no longer be dairy free or vegan friendly. I recommend purchasing a vegan yogurt starter and then saving 1-2 tablespoons of your homemade coconut milk to use as the starter for your next batch of yogurt. This will save you money in the long run.
    • Thickener: Dairy free yogurt will never get as thick as cow milk's yogurt, due to the difference in the  protein structure of the liquid. So I find it is necessary to add in a thickener to achieve thick dairy free yogurt.  I love using beef gelatin powder, but for a vegan friendly yogurt, use agar agar powder.

    How to Make Coconut Milk Yogurt

    Step One: Heat Up Coconut Milk

    It is important to mention that canned coconut milk has already been pasteurized, so there is no need to heat the milk to 180 degrees. We can follow a very similar process to Instant Pot Cold Start Yogurt when making coconut milk yogurt.

    However, we do need to heat the coconut milk up to about 110-115 degrees to dissolve the gelatin and agar agar. This step also helps the fat from the coconut milk to emulsify into the liquid.

    To heat the coconut milk up, hit the Yogurt function on your Instant Pot. Hit yogurt again until it reads boil. Pour in the coconut milk and gelatin or agar agar and whisk well to incorporate. Use a digital thermometer to watch the temperature of the yogurt. You want it to reach 110-115 degrees. Once that temperature has been reached, turn the Instant Pot OFF.

    Step Two: Strain the Coconut Milk

    Once the coconut milk has reached a temperature of 110-115 degrees, strain the mixture over a mesh strainer lined with cheesecloth. This will help the yogurt be super smooth.

    Then mix in the starter well into the milk mixture. You need ¼ teaspoon powdered starter for every 15 ounces of canned coconut milk or 1 tablespoon pre-made plain yogurt for every 15 ounces of canned coconut milk.

    Coconut milk being strained over mesh strainer

    Step Three: Incubate Coconut Milk Yogurt

    Now it is time to incubate the yogurt and let the magic happen.

    There are a few options on how you can incubate your yogurt and options on how long you can incubate your yogurt. Let me break those down for you.

    First, you can simply pour your yogurt mixture back into the inner pot of the Instant Pot and let incubate. You just want to keep in mind that once your yogurt is done incubating, you need to leave it undisturbed and refrigerate it for at least 8 hours before using. This means that your inner pot will be tied up for an additional 8 hours.

    If you want the flexibility to use your inner pot while your yogurt sets up in the refrigerator, pour your milk mixture into a heat safe glass jar and then place that jar on the trivet inside your instant pot. You will also need to add in 1 cup of warm water (yogurt incubates at 110-115 degrees, so I like my water to be the same temperature.) Once the yogurt has incubated you can remove the glass jar and place in the refrigerator and your Instant Pot is ready to be used as desired.

    Jar of coconut milk yogurt in instant pot

    To incubate yogurt, you need to set the cycle for at least 8 hours and up to 24 hours. The longer the incubation the thicker and tangier the yogurt becomes and the more probiotics are developed. Personally, I prefer the texture and results of the yogurt after being incubated for 24 hours.

    To set the incubation time, simply hit yogurt and then adjust button until the time reads 24:00.  You can then use your +/- buttons to adjust the time if you desire a different amount of time for incubation.

    Instant Pot that reads 24 hours

    Step Four: Refrigerate Dairy Free Yogurt

    Once the yogurt has been incubated, remove from the Instant Pot and place the yogurt, undisturbed into the refrigerator for at least 8 hours. Do not worry if your yogurt is a bit thin at this point, it will thicken as it sets up in the fridge.

    Step Five: Enjoy Homemade Dairy Free Yogurt

    Once the yogurt has set up in the fridge, you may notice that the yogurt has separated. That is normal and due to the high fat content in the coconut milk.  Simply whisk to incorporate and enjoy!

    Questions/Tips for Making Coconut Milk Yogurt

    What lid do you use when making yogurt?

    A lot of people wonder if they need the lid on the Instant Pot when making homemade yogurt. And the answer is YES! The lid will trap the heat inside and keep the Instant Pot at the right temperature for incubating yogurt.

    However, you do not need to seal your Instant Pot. So you can use a glass lid or the regular lid. There is no need to worry about which way your vent knob is pointed, as pressure will not be reached when making yogurt.

    It is important to note that if using the regular lid, you want to make sure your sealing ring is clean (or use a separate one so it does not smell like chili or pot roast!) Technically you do not need the sealing ring at all to make yogurt, but condensation will form when making yogurt and if you do not have the sealing ring on your lid, some of that condensation will drip out. While it will catch in the condensation cup, it is a much neater process to just incubate yogurt with the sealing ring still intact.

    How long does Coconut Milk Yogurt last?

    You can store homemade coconut milk yogurt in the fridge for up to 7 days. You can also freeze coconut milk yogurt for 3 months, but the texture will not be the same, as the fat solids will separate as the yogurt defrosts. You can whisk the yogurt together after defrosted in a blender or food processor to smooth out, but coconut milk yogurt is best enjoyed fresh.

    Can you save Homemade Yogurt to use as starter?

    Yes, once you have completed one batch of homemade yogurt, you can set aside 1 or 2 tablespoons of the completed yogurt to use for your next batch of dairy free yogurt. You can store in the fridge for up to 5 days or freeze for up to 30 days. Just allow your yogurt to fully thaw before using to make another batch of homemade yogurt.

    Important to Note: When using yogurt as your starter, you will need 1 tablespoon plain yogurt for every 15 ounces of coconut milk.

    What if my yogurt is not smooth?

    After your dairy free yogurt sets up in the fridge, it may separate due to the high fat content of the coconut milk. If whisking to incorporate the liquid into the yogurt does not result in a smooth consistency, pulse a few times in a blender or food processor to smooth out.

    Instant Pot Essential Recipes

    • Instant Pot Baked Potatoes
    • Instant Pot Baked Sweet Potatoes
    • Instant Pot Beans
    • Instant Pot Brown Rice
    Bowl of Instant Pot Yogurt topped with berries

    Instant Pot Coconut Milk Yogurt

    Instant Pot Coconut Milk Yogurt is a simple recipe using only 3 ingredients to make a creamy, thick, dairy-free yogurt.
    4.97 from 28 votes
    Print Pin Rate
    Course: Breakfast, Side Dish
    Cuisine: American
    Prep Time: 15 minutes minutes
    Incubation Time: 1 day day
    Total Time: 1 day day 15 minutes minutes
    Servings: 4
    Calories: 209kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 (13.5 oz) can full fat coconut milk* see notes
    • ¼ teaspoon yogurt starter or 1 tablespoon of plain coconut milk yogurt*
    • 2 teaspoons beef gelatin or powdered agar agar
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Clean the inner pot well. Pour boiling water into the inner pot, let sit for a few minutes, and then discard the water and dry. This will help to ensure your instant pot is cleaned well and sanitized.
    • To heat the coconut milk up, hit the Yogurt function on your Instant Pot. Hit yogurt again until it reads boil.
    • Pour in the coconut milk and gelatin or agar agar and whisk well to incorporate. Use a digital thermometer to watch the temperature of the yogurt. You want it to reach 110-115 degrees. This only takes a few minutes. Once that temperature has been reached, turn the Instant Pot OFF.
    • Strain the coconut milk mixture over a mesh strainer lined with cheesecloth.
    • Whisk in the powdered starter (or 1 tablespoon of plain coconut milk yogurt) until well combined.
    • Pour the yogurt mixture back into the inner pot to incubate. Alternatively, you can pour your yogurt mixture into a heat-safe glass jar(s) and place it on the trivet of the Instant Pot. Just be sure to add 1 cup of warm water to the inner pot as well.
    • Place the lid on the Instant Pot and then set the incubation time. To set the incubation time, hit the yogurt function and then adjust function until the time reads 24:00 (be sure the temperature is at normal and not low--if the temperature is at low, hit yogurt until normal is lit up. ) You can then use your +/- buttons to adjust the time if you desire a different amount of time for incubation.
    • Once the yogurt has been incubated, remove from the Instant Pot and place the inner pot or jar of yogurt, undisturbed into the refrigerator for at least 8 hours.
    • After the 8 hours, whisk the yogurt to incorporate the fat solids and liquids together and serve as desired. At this point, you can add in sweetener or your choice.

    Equipment Needed

    • Electric Pressure Cooker with Yogurt Function

    Notes

    • You must use full fat canned coconut milk that only has the ingredients coconut, water, and guar gum. PERIOD! Do not use light canned coconut milk or coconut milk found in a shelf-stable or refrigerated carton. I prefer an organic brand of full-fat coconut milk.
    • Once you have completed one batch of homemade yogurt, you can set aside 1 or 2 tablespoons of the completed yogurt to use for your next batch of dairy-free yogurt. Instead of using the powdered starter, whisk in 1 tablespoon of plain yogurt for every 15 ounces can of coconut milk.
    • For creamy, tangy coconut milk yogurt, incubate for a full 24 hours. For thinner, less tangy yogurt set incubation time between 8 and 12 hours.
    • To sweeten this coconut milk yogurt, I typically add in 1 tablespoon maple syrup and ½ teaspoon vanilla extract after the yogurt has set for 8 hours in the fridge.
      This recipe can be doubled or tripled.
    • To keep vegan friendly, use agar agar as a thickener. Otherwise, beef gelatin is recommended. 
    • If your yogurt has a PINK hue to it, be sure to discard--that means it not safe to eat. This can happen if the instant pot was not cleaned well OR if the yogurt was incubated on LOW not NORMAL temperature.

    Nutrition

    Calories: 209kcal | Carbohydrates: 3g | Protein: 2g | Fat: 23g | Saturated Fat: 20g | Sodium: 14mg | Potassium: 234mg | Vitamin C: 1mg | Calcium: 19mg | Iron: 4mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Linda

      May 28, 2023 at 4:37 am

      Can I use Arrowroot powder instead of Agar Agar? I'll be using coconut cream.
      Tks. Linda

      Reply
      • Kristen Chidsey

        May 28, 2023 at 7:13 am

        Hi Linda! I wouldn't recommend using coconut cream, as the result will be nearly solid. The fat content in coconut cream is just too high to be used when making yogurt. As for arrowroot, I have not tried this substitution myself, but in theory should work. Use arrowroot in a 2:1 substitution for agar agar powder

        Reply
    2. Janet

      February 20, 2023 at 12:56 pm

      I made it the insert instead of jars after sanitizing well. After 24 hours it formed a skin on top and tasted smoky. I’m not sure why or if it’s ok to consume?

      Thank you

      Reply
      • Kristen Chidsey

        February 20, 2023 at 1:24 pm

        Hey there, Janet! I haven't heard of this happening. I would check to be sure that the incubation was not on low heat. If it was, I would discard the yogurt. The film is not concerning (as long as not pink in hue) but the smokey flavor concerns me. Had you made something smokey in flavor prior to making the yogurt?

        Reply
    3. Katelyn

      February 12, 2023 at 2:41 pm

      What will happen if you use a coconut milk yogurt as a starter that has sugar in it? I only ask because I only have that and will have to make a 20 min trip to town if I need Plain yogurt.
      Thanks!

      Reply
      • Kristen Chidsey

        February 13, 2023 at 7:16 am

        It should be completely fine, Katelyn! You will just have a small amount of additional sugar content in your final product and if it is flavored, it may slightly flavor the yogurt as well.

        Reply
    4. Andrea A

      January 04, 2023 at 2:21 pm

      I just attempted to make this recipe since it looks so delicious and easy. When I went to try and strain my coconut mixture through the cheesecloth, the entire process came to a halt. My coconut slurry is way too thick and will not strain through the cheesecloth. I attempted to use guar gum as a replacement item. But I didn't think it would be the reason that this recipe failed. Any thoughts or insight to this dilemma?

      Reply
      • Kristen Chidsey

        January 04, 2023 at 2:48 pm

        I have not attempted using guar gum, but I suspect that would thicken differently and may have resulted in your thicker yogurt. Using coconut cream can do the same.

        Reply
    5. Kristen

      December 30, 2022 at 11:10 pm

      Hi! I just opened my Instant Pot after 23.5 hours and basically have coconut milk still. There is a bit of a pink hue, so I will discard, but I definitely had it set to normal so I'm not sure what went wrong.
      Used three cans of organic coconut milk and one organic coconut cream. Then Culina plain yogurt as the starter. I did taste a sip of it and it tasted fine. Not super tart like it normally would from the store, though. I used agar agar (and didn't blend it well enough, I know that. But I can't imagine that being the reason it didn't thicken at all or that bacteria entered.). Any idea what might have gone wrong?

      Reply
      • Kristen Chidsey

        December 31, 2022 at 6:48 am

        Hey Kristen! I am with you that you need to discard it (as pink indicates bacteria), but that it was not the reason it didn't thicken. Not incorporating the agar agar well can cause the yogurt to not thicken and I also question this starter. It says probiotic cultures, not active live cultures, which may have impacted the results. As for bacterial formation, the most common reason for this is that the temperature was not accurate. If you checked that, it is likely your inner pot was not well sanitized. I would pour 3 cups of water in the inner pot and pressure cook for 5 minutes to fully sanitize to help prevent that issue.

        Reply
    6. Shea

      November 16, 2022 at 9:32 am

      How would you recommend increasing the protein for this recipe?

      Reply
      • Kristen Chidsey

        November 16, 2022 at 9:37 am

        Hi Shea! The best way would be to mix in a protein powder right before serving.

        Reply
    7. Shannon

      September 13, 2022 at 12:38 pm

      Hi there. I am on a very strict diet and I have a couple of questions.
      1 - What size is a serving? - I am asking because the recipe allows you to double or triple. Have you done this? I would like to make in bulk if possible
      2 - Can you use Tapioca flour instead of Agar Agar ?
      3 - Can you use a probiotic capsule instead of the yogurt starter? If so, what kind and how many strains and what amount (i.e. 2 strains and 50billion?).
      4 - Can you make this in many smaller glass yogurt cups or is it recommended to make in a large batch and then dish out as needed?
      5 - I am a little (or maybe alot - haha) confused about the incubation time. You mention that is could hold up your instant pot for 8 hours, but then you discuss incubating it for 12 hours. I am so lost.
      Thank you for your help

      Reply
      • Kristen Chidsey

        September 13, 2022 at 12:52 pm

        Hi Shannon! Happy to help you with these questions.
        1. Each serving is about 4 ounces and you can double or triple this recipe with success.
        2. I have not had success with tapioca flour in place of agar agar.
        3. I have not been able to recreate the same results with probiotic capsules, but instead, recommend a vegan yogurt starter.
        4. You can incubate the yogurt in smaller jars without any changes.
        5. The incubation time is 24 hours. Then you want to leave the yogurt in your refrigerator undisturbed for 8 hours.

        Reply
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    Instant Pot Coconut Milk Yogurt is a simple recipe using only 3 ingredients to make a creamy, thick, dairy-free yogurt. This recipe is super simple and results in a delicious creamy vegan and paleo friendly yogurt recipe.

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    Instant Pot Coconut Milk Yogurt is a simple recipe using only 3 ingredients to make a creamy, thick, dairy-free yogurt. This recipe is super simple and results in a delicious creamy vegan and paleo friendly yogurt recipe.

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