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.
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.
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.
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.
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
Instant Pot Coconut Milk Yogurt
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
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.
- Pour in the coconut milk and gelatin or agar agar and whisk well to incorporate. Turn the Instant Pot on by hitting the Yogurt function on your Instant Pot. Hit the yogurt button again until it reads boil.
- Continue to whisk the coconut milk, stopping to check the temperature of the coconut milk, using a digital thermometer. Once the milk reaches 110-115℉, hit cancel to turn the Instant Pot off. This should only take a couple of minutes.
- 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
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.Â
- 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.
Tara
I need help! This was an epic failure. I followed the directions step by step, used only full fat coconut milk with the limited ingredients, set my instapot on the medium setting, and when I finally opened the lid after 24 hrs, it was a watery mess with a thick film on top. What did I do wrong?!?!
Kristen Chidsey
Hi Tara. Did you mix it well before incubating? It sounds like the fat content separated. Blend it together now and that should help!
Tricia Storm-Goddard
I am so excited to try this recipe. Do you leave the instant pot lid on venting or sealing while incubating the yogurt? Thank you!
Kristen Chidsey
Hi Tricia! Either position will work.
Johanna
So excited to make this but am confused. I don’t want to put mine in the jar. I want to leave the mixture in the instant pot. Do I add the water to the mixture and stir or just dump water and close the lid? Want to make this tomorrow:)
Kristen Chidsey
Hi Johanna! If you are making in the inner pot, not in jars, omit the water completely. Just dump the milk mixture in and incubate.
Ruth
Hi Kristen. We made your Joghurt and are at the stage to put jar in fridge. Must lid of jar be on or should jar be open?
Thanks a lot Ruth
Kristen Chidsey
Hi Ruth! I personally like to cover only so the yogurt will not absorb flavor from other items in the fridge, but it is not necessary.
Ruth
Hello Kristin. We tried to make the Joghurt now three times and never worked. We always end up with a rock hard fat layer and just coconut milk. Doesn’t mix even after putting in nutri bullet. Do we have to use more Joghurt starter? It says on packet a tip of a knife per two tins of coconut milk. We used 1.5 tablespoons of Gelatine. We incubated first time for 24 hours and the last two times for 21 hours. Then into fridge over night and doesn’t work. Am so disappointed : my daughter is very sick and can’t tolerate any dairy and I bought her the instant pot specially to make her Joghurt. Please help if you can. Thanks a lot Ruth XX
Lisa
Hi, can I use canned coconut cream in this recipe? The stuff I have says it is 20-22% milk fat, and the only ingredients are organic coconut extract (60%) and water (40%).
Kristen Chidsey
I really only recommend coconut milk as the coconut cream may become REALLY thick and separation of the fat solids may be more prominent. If you give it a try, I would love for you to share how it goes with all of us.
REDBLUESPICE
Glad to have a DF yogurt recipe. I followed all instructions, and my yogurt separated. Liquid on the bottom, solids on top. I used the correct coconut milk, including ingredients. Used a commercially bought vegan yogurt starter. Strained before incubating. Incubated for 24 hrs. The solids taste yummy. Followed all of your instructions. Why did this happen? Tips to prevent this? Thanks for any tips.
Kristen Chidsey
Don't panic! I would suggest blending together and enjoying. Due to the fat content of coconut milk it can cause this separation to occur.
Genevieve Andrews
Hi Kristen, I am new to insta pot and am excited to try your recipe out thank you for posting this, its very helpful. You have saved me countless hours of frustration. I have a question; I have a non verbal 8 yr old who is dairy free and has a very restricted diet. We use Yoplait Oui dairy free Coconut Dairy Alternative raspberry flavor. The Yogurt is used to give him capsulized medicine that very critical he gats daily. Yoplait is not willing to release what type of cultures they are using. I was considering using some of their already existing yogurt but its flavored raspberry. What are the chances I could use it as my yogurt starter? Thank you
Kristen Chidsey
Hi Genevieve! I am a bit concerned after reading the label on Yoplait's Coconut Dairy Alternative that only says "cultures" not "active live cultures." You certainly can try using it, but I would be leary of success. If you do give it a try, just scoop out a portion of the yogurt before mixing in the raspberry filling and let me know how it goes.
Mie
Hi Kristen,
What did I do wrong ? My yogurt came two layers, thick cream on top and jelly like on the bottom 🤪
Kristen Chidsey
Hi Mie! Don't panic! The fat sometimes will solidify when making coconut yogurt. Simply blend in blender and enjoy!
Kami
I did this but I skipped the agar agar to make a drinkable yogurt- it worked great- thank you!
Kristen Chidsey
Thanks for sharing that Kami!
Katy
My instant pot does not have a yogurt button. Do you know how I could make this without the button?
Kristen Chidsey
I would not recommend trying this recipe without a yogurt button. I have directions on how to make traditional yogurt without a yogurt button, but because this requires a longer incubation period, I do not feel it would be safe.
Kami
Mine doesn’t either but it does have a temperature and time setting, which I used and it worked great. I just google my pressure cooker and yogurt
David
I've tried this three times and each time I get a thin solid layer after incubation. Is this normal? One time it had a pink hue to it. I've let it set in the fridge 8 hours and mixed it together and my wife said it tasted kind of funky....
Kristen Chidsey
Hi David. If it has a pink hue, it needs to be discarded. That means bacteria formed--and was likely because you set the function to low instead of normal on the instant pot. As for the solid layer, that can happen--just blend and enjoy!
Abbi
This is delicious! I doubled the batch, and added a can of coconut cream to make a full quart. I used 4 tsp. of gelatin, cultures for health vegan starter and incubated for 24 hours. After setting in the fridge, it did have that jello like consistency. I just had to whip it up in my kitchenaid, and it was rich, creamy and delicious! This will be my go-to recipe for sure. Thank you!
Kristen Chidsey
I am so glad you had success Abbi! Great tip to whip in your mixer too!
Heather Jones
Hello, I am curious if using the alternative of placing a jar/jars on the trivet for incubation, if lids should be used in order to prevent condensation from dripping into the jars? Thanks so much for posting this recipe!
Kristen Chidsey
Hi Heather--no lid is needed on the jars. I have done this many times 🙂
Patricia
Why do you strain the yogurt?
Kristen Chidsey
Hi Patricia! I strain the coconut milk mixture to remove any solids from the gelatin.
Sarah
Hi! I have made this multiple times w great results but this last batch when I took it out has some red sporty color at the top, I think maybe it’s bacteria? Not exactly sure. Thoughts?
Kristen Chidsey
Hey Sarah! I am so glad you have had such success with this in the past. Red spots are a sign of contamination (it may have been that the canned milk was contaminated or gone bad), so therefore I would discard it. Sorry about that.
Lori
Thank you so much for sharing this recipe. Two questions please. I found full fat coconut milk with the only ingredients being coconut and water. It does not contain guar gum. Is that still okay to use? Also, in using a glass lid on the Instant Pot, should I place paper towel under the lid to collect the condensation?
Thank you, Lori
Kristen Chidsey
Hi Lori! That coconut milk should work well and no need to place a paper towel under the lid. Enjoy!
Tawny
Thanks Kristen, it’s incubating now. I strained it with a very fine mesh and it seemed the swollen agar agar stayed in the strainer. Is that correct!
Kristen Chidsey
Hi Tawny! The agar agar should have dissolved into the coconut milk at least somewhat, but there is often a bit remaining in the strainer. Let me know how it goes.
Elisa
Will this work if I want to make a huge batch? Say, 6 cans of coconut milk?
Kristen Chidsey
Hi Elisa, just to increase the starter and agar agar by the same amount 🙂
Stephen
My Instant pot ultra has a yogurt function, however you mention in step 6 to set "pressure" to high. The ultra only has a temperature setting on the yogurt function, low-med-high and custom. The high setting makes the pot read "boil," while the medium setting allows for time adjustments up to 24 hours. Am I missing something? Should I attempt to do something different? Thank you!
Kristen Chidsey
Hi Stephen. High temperature is for boil temp and the medium is for incubation. Does that help?
Tara
Hey Kristen - Thanks for the recipe, tried for the first time & I have 2 questions. I cleaned, but didn't sterilize my IP liner before I started, should I be concerned about the possibility of bad bacteria? And, the yogurt separated during the incubation (prioir to refridgeration), is that normal? Thanks in advance for any help!
Kristen Chidsey
Hi Tara, I would personally not be worried about bad bacteria if your pot is cleaned well. As for separation, that can occur since coconut milk has a lot of fat solids in it. Let it set up another 8 hours and then blend well. If it is curdled or tastes off, then something was wrong. Hope that helps.