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.
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.
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.