Instant Pot Coconut Yogurt (Dairy-Free & Easy!)
Skip the overpriced store-bought options and make your own thick and tangy instant pot coconut yogurt at home! This easy 3-ingredient recipe is budget-friendly, keto, vegan, and made without any gums or fillers, just creamy coconut flavor and live probiotic cultures.
Table of Contents
Why You’ll Love This Recipe
This recipe is a game-changer if you’re looking for a clean, dairy-free yogurt alternative that actually feels and tastes like yogurt. Using an Instant Pot simplifies the incubation process, and agar agar flakes ensure a spoonable, Greek-yogurt-like texture without any dairy or gums.
Plus, it’s incredibly affordable. With the cost of plant-based yogurts climbing, making a big batch at home saves money and lets you control every ingredient. Whether you’re keto, Whole30, or just prefer homemade staples, this yogurt checks all the boxes! Try it with my Homemade Dairy Free Heavy Cream or topped on Overnight Superfood Oatmeal.
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
Ingredients You’ll Need
- Canned Coconut Cream: Choose full-fat coconut cream for the thickest, creamiest result. Coconut milk works too, but the texture will be slightly thinner. Recommended brands include Whole Foods 365, Sprouts, Thai Kitchen, and Thrive Market.
- Agar Agar Flakes: A vegan thickener made from seaweed, these flakes are the secret to that perfect creamy consistency. Do not substitute with agar agar powder, as the ratio and behavior are different.
- Probiotic Capsules: Choose a high-quality probiotic in capsule form (not tablets). Look for at least 50 billion live cultures. Open the capsules and whisk the powder directly into the cooled coconut cream.
How to Make This Instant Pot Coconut Yogurt
Step 1: Set your Instant Pot to SAUTE. Pour in the canned coconut cream and bring to a rolling boil uncovered (3-5 minutes).
Step 2: Hit CANCEL. Add agar agar flakes and whisk vigorously until dissolved.
Step 3: Let the mixture cool to 110ºF. This takes about 30 minutes. Use an instant-read thermometer or touch test, it should be warm but not hot.
Step 4: Open the probiotic capsules and whisk the powder into the cooled coconut cream. It will be slightly thickened from the agar.
Step 5: Close the lid. Press the YOGURT button until it says 24:00. Let it incubate for 18-24 hours. The longer it sits, the tangier the yogurt.
Step 6: Transfer to airtight jars or containers. The yogurt will look runny at first, but it will thicken significantly once chilled in the fridge.
Step 7: Refrigerate for at least a few hours or overnight. Enjoy your thick, spoonable, homemade coconut yogurt!
Tips, Variations & Troubleshooting
- No Yogurt Button? Use the Sous Vide function set to 110ºF if you have an Instant Pot Duo Crisp or Pro Crisp.
- Texture Too Runny? Increase the agar agar flakes to 1.5-2 tablespoons next time. For a drinkable yogurt (like kefir), use less.
- Alternative Milks: Coconut is best for flavor and texture, but almond, cashew, or soy milk can work. Note that the flavor and creaminess will vary.
- Flavored Yogurt: Add ½ cup pureed fruit (like berries or mango) after incubation. Sweeten naturally with monkfruit or maple syrup as desired.
- Batch Prep: Double or triple the recipe if you want to stock your fridge or freezer. Great for meal prep!
Recipe FAQs
Check for a slightly tangy smell and taste. The yogurt should be thicker than when you started, and it will firm up fully in the fridge.
No, agar powder behaves differently and will change the texture. Stick to flakes for best results.
Let the mixture cool until it’s comfortably warm to the touch. If it’s too hot for your finger, it’s too hot for probiotics.
Stored in the fridge, it keeps for up to 30 days. In the freezer, it lasts up to a year.
This Instant Pot Coconut Yogurt is a fridge staple that’s both simple and satisfying. Whether you spoon it over granola or swirl it into savory bowls, it’s endlessly versatile and always nourishing.
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Instant Pot Coconut Yogurt (Dairy-Free & Easy!)
Ingredients
- 2 cans (14 ounce) coconut cream, or coconut milk
- 1 tablespoon agar agar flakes, (make sure it's agar agar FLAKES and not agar agar POWDER, as these are different)
- 4 probiotic capsules
Equipment
Instructions
- Set your instant pot to SAUTE. Add in the 2 cans of coconut cream and wait for them to come to a rolling boil uncovered (no need for the lid). This takes about 3-5 minutes.
- Once the coconut cream is boiling, hit CANCEL on your instant pot. Add in the agar agar flakes and whisk vigorously to combine.
- Let the mixture cool to 110ºF using an instant read thermometer. If you don't have an instant read thermometer, you want the mixture warm enough to touch without it burning you. If it is too hot, it will kill the bacteria in the probiotic capsule. I set a timer for 30 minutes, which is how long it usually takes for it to cool enough.
- Once the mixture is cooled to 110ºF, open the 4 probiotic capsules and pour them on the coconut cream mixture in the instant pot. The coconut cream will already be slightly thickened from the agar agar flakes. Whisk again to fully combine the probiotic capsule powder.
- Close your instant pot with its lid, and press the YOGURT button. You may need to press it a few times until it says 24:00, meaning 24 hours. The yogurt is going to take between 18-24 hours. I like to set it for 24 hours so I have a long window to get the coconut yogurt the next day.
- Somewhere between 18-24 hours, your coconut yogurt is done! Open the lid, and transfer the yogurt to jars or air tight containers to cool. The yogurt will still be on the liquidy side. Coconut milk yogurt firms up *significantly* after cooling in the fridge, so don't panic that it's not "yogurt thick" in the warm stage. Includes recipe links, a printable menu + grocery list template! If it tastes like it has that yogurt tang, you've made yogurt! I love these half pint Kerr mason jars or these 4-ounce Ball mason jars. Both are freezer friendly too!
- The coconut yogurt will keep for at least 30 days in the refrigerator, or at least 1 year in the freezer.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!
Notes
- No Yogurt Button? Use the Sous Vide function set to 110ºF if you have an Instant Pot Duo Crisp or Pro Crisp.
- Texture Too Runny? Increase the agar agar flakes to 1.5-2 tablespoons next time. For a drinkable yogurt (like kefir), use less.
- Alternative Milks: Coconut is best for flavor and texture, but almond, cashew, or soy milk can work. Note that the flavor and creaminess will vary.
- Flavored Yogurt: Add ½ cup pureed fruit (like berries or mango) after incubation. Sweeten naturally with monkfruit or maple syrup as desired.
- Batch Prep: Double or triple the recipe if you want to stock your fridge or freezer. Great for meal prep!
48 Comments on “Instant Pot Coconut Yogurt (Dairy-Free & Easy!)”
Does this work best with 2 cans of coconut cream than say, one of each. Mine is tart, but it’s so thin. It’s more like kefir. I used one can of coconut cream and one of coconut milk.
When I put it in the refrigerator, then pulled it out later, there was a solid layer on top, like what you see when you open a can of coconut milk.
I have been playing with homemade yogurt recipes for a while. I have found the probiotic matters. If you have an old one, or one that needs to be refrigerated it wont work. Letting the coconut milk cool after boiling is necessary for the bacteria to survive! to speed it up sometimes I take the liner out of my instapot and set it out on the stove or an ice pack to cool off. I make this but use beef gelatin.
These are great tips, Kelsey! So honored to have you here and thank you so much for making and rating my recipe!
Hello, I have a bio-culture with 10 billion CFU . Do I put 5x the amount in the recipe as you use 50 billions caps?
Thank you
Nadine
Good question! That’s what I would do. I haven’t tried this, but I’m pretty sure that’s how it should work out. If you try it, let me know how it turns out!
I’m sure this would’ve turned out nicely, however I used agar agar powder unwittingly. I highly recommend a clear note in the recipe about the difference between order and flakes for those of us who have never used this product before.
Mine was a solid, gross rubbery mass. And I’d doubled it, so that was a lot of coconut milk thrown away.
This is a good point. I’m going to adjust the recipe card to make it even more obvious so people are sure not to use agar agar powder. Appreciate the feedback!
First, thanks for this recipe! I am excited about it! But… mine didn’t turn out. :(
I followed instructions to the letter, but it was gritty and clumpy. Maybe I didn’t stir the flakes in enough, but I really thought I did. I have a couple questions as I go for my second attempt.
1. If you want it sweetened (and I do), when do you add the sweetener?
2. If this recipe gets messed up, can you potentially get sick from the failed fermentation process? Meaning, can the probiotics change somehow and make you sick? Just curious about the level of caution needed when working with good microbes.
Really hoping the next batch turns out. 🙏
I’m so sorry it didn’t turn out! I hate when that happens! A few thoughts and answers that I hope are helpful:
1. Are you sure it was agar agar flakes? Not agar agar powder? This recipe is designed to use the flakes. The powder is not a 1:1 ratio replacement for the flakes. Just a simple one that could possibly explain it being gritty!
2. Yes, you can definitely sweeten it! I like to add the sweetener after it’s done, so I can add it gradually until it is the sweetness of my liking. My favorite to use is keto maple flavored syrup, or if you don’t need it to be keto using maple syrup or honey is perfect! Coconut sugar works too but changes the color a tad.
3. No, you can’t have any issues with the fermentation process! The worst that can happen is you kill off the bacteria by having the mixture be too hot. Or it gets too cold. It can’t mutate and the bacteria goes rogue or bad. The coconut milk can definitely spoil if not stored properly after you make the yogurt. And the reason you boil the yogurt first is to make sure you kill off any bacteria that could potentially be present. But no issues with some sort of new bacteria from the probiotics forming and making you sick!
Hope these help!
Didn’t turn out for me. It taste grainy and spoiled. I live at high elevation, and I wonder if I need to adjust for that.
Oh darn! It shouldn’t be grainy. Did the agar agar flakes come to a boil so they could dissolve? It could have been an issue with your canned coconut milk too. I don’t think altitude makes a difference, Sorry it didn’t work out for you!
Hi Natalie, I am hopeful your lovely recipe works for me! I have the Instant Pot Duo Crisp which doesn’t have the yogurt function. After searching around the net, I found that I could use the Sous Vide function. But every recipe was for plain or Greek yogurt and none were for coconut milk yogurt. I will let you know how this turns out tomorrow. But currently it is set on 110 degrees for 10 hours. So I’ve been wondering how this will compare with yours when yours is set for 24 hours!
I’m giving an update. I ended up using the Sous Vide function on my IP at 110 degrees for about 18+ hours. It turned out great! Natalie says that it thickens after refrigeration which is definitely true! Thank you, Natalie for your lovely recipe!
Oh Jill this is such great news! I am SO glad that it turned out! So brilliant to use the Souv Vide function- I bet this will be so helpful to readers who have that function! THANK YOU!
Ooooh! I can’t wait to read how it turned out! Love that you shared this with me! Thank you!
Yogurt was amazing! I topped it with a few blackberries. It was delicious and so easy. Mix and walk away. I added a couple of pack of monkfruit / stevia. Thank you for your inspiration and new recipes for me to expand my palate and keto adventures.
I absolutely love this yogurt! I add a little monk fruit & some mashed raspberries and that is a great keto breakfast! Breakfast is always a challenge for me since I don’t eat eggs but this is perfect!
Oh that sounds like such a lovely breakfast! So glad you like it!
Hi, I made the yogurt and it was technically finished three hours ago. I have not opened the lid yet but It’s been 3 hours since it finished. Did it go bad? Or does it continue to cook? Thank you!
You’re still fine! It would just continue to “cook”, which is really just the bacteria populating. May be slightly tangier, but still totally fine and edible!
I have the small instapot it does have a yogurt button I did hit sauté first and then after cooled for 30 minutes hit yogurt for the 24 hrs. The first time I made it I thought it didn’t work cause it wasn’t thick at all after 20 hrs so I reboiled and tried again lol well that didn’t work at all was way over cooked and brown and separated yuk! But I thought what have I got to loose. So I tried again with a new batch and didn’t realize it would finish while I was at work so I decided to put in jars in the morning before Wk at 15.5 hrs. Well it’s thicker now but gritty after being refrigerated all day. So did I boil it too long for it to be gritty? Followed the directions to a tee. I think. I will try again after I hear back from someone.
Oh darn! Sorry it’s gritty. It shouldn’t be gritty at all, but super smooth! It definitely thickens *significantly* after being refrigerated. It’s still on the liquidy side while still warm.
What coconut milk did you use? I wonder if it’s canned coconut milk specific?
I am going to give it another try tonight. i used the Thai Kitchen coconut cream. I did put the gritty yogurt in a blender with blueberries and ate it anyway. not to good but couldn’t waste it….lol
I’m so sorry it was gritty! How did it turn out the second time?
My yogurt didn’t work! Opened after 18 hours and it looks the same as yesterday. Any ideas of what could have gone wrong? I’m so sad lol Any tips would be greatly appreciated. I love your recipes and use them all the time.
It thickens as it cools! In the fridge! Does it taste like it has that yogurt tang?
It didn’t thicken up and was very separated. Not creamy like your pictures. I’m going to try again. Does it appear separated at first when it’s done cooking?
It worked! I’m so excited that I’m making another batch right now.
I think the problem was I didn’t let it cool long enough before adding in the probiotics. I waited almost an hour for my second batch and it looked much better when I opened it after 19 hours.
Hopeful my third will be just as great. Thanks so much for all your wonderful recipes. Anytime my husband tries a new recipe and loves it he always asks “is it from that lady that I love?” The answer is almost always yes 😂
Aww yay! I am so glad it worked!! It can sometimes separate, as coconut yogurt tends to do when warm or room temperature. (just like it does in the can, separating the water from the fat). If it happens again, don’t throw it out! Give it a stir, pour in a jar, and refrigerate. It thickens a ton once it’s cooled! Also, you are the sweetest!!! Love that you’re here! And that your husband just *knows* :)
I didn’t think it thickened but did after I put it in the refrigerator…. I love this recipe as is. I decided to try adding a little Monkfruit sweetener & cacao powder for a decadent chocolate yogurt! SO GOOD! 😁😁
Yes! It totally thickens in the fridge. Adding monk fruit and cacao is BRILLIANT! Such a yummy, healthy dessert!
Perfect breakfast food with flax, hemp seeds, pumpkin seeds, canned pumpkin- yum! Made a batch last weekend and it was delicious- although I discovered my IP does not have a yogurt button! Found another recipe that said to put lid on and cover pot with heavy towel and let sit overnight or 24 hours…it worked! BTW, your recipe ingredients list says 1 can coconut cream but instructions and video say 2 cans. ;-)
So glad you liked it! What an ingenious workaround the IP button. This is so great for others if they don’t have a yogurt button! And thanks for catching that typo! Fixed it!
My instapot will only go up to 12:00. Gah! I’ve got it on the yogurt setting and I tried pushing the button more than once but the furtherest it would go was 12 hours. Guess I’ll just set it again once it beeps? Has this happened to anyone else?
I think I’ve found the issue. The Instapot I have, when you push the yogurt setting, does all the things. Meaning you don’t have to bring it to temp, cool it etc. once you put the coconut cream and agar flakes in it and press yogurt, it’ll bring it to a boil then cool it THEN prompt you to open and add in the probiotics and stir. Then it ferments until done. I think it’s a total of 18 hours but it’ll only go up to 12 on the machine. It does take longer than 12. Gonna try this tonight and see if it works!
Oh how interesting! I didn’t know that was a built-in setting in instant pot yogurt functions. I’m going to add this to the recipe notes so it’s helpful for other users. Thanks for sharing!
Oh how strange! Yogurt is always at least 18 hours. Darn, what a pain.
Good thinking, setting it again after 12:00 hours. Hopefully it’s not at an inconvenient time in the middle of the night!
Will agar agar powder work??
Melissa, I googled it, and discovered that 1T agar agar flakes = 1 tspn agar agar powder. Do as I say, not as I did! I used 1 T of the powder. It was not pretty!!! Good luck!
Again, thank you Kate! I hope you get that instant pot back soon so I can hear about your next attempt! I know it’s going work!
I will not accept defeat! It’s been a rollercoaster weekend as I try and master the yogurt game! First came the scavenger hunt, as I scoured the eastern MA area to gather the ingredients locally! Schooled many grocery store managers on what agar agar flakes were! Finally was directed to an Asian market where I found agar agar powder. Hopefully that won’t make a difference. Next I learned, the hard way, that coconut cream and cream of coconut are NOT THE SAME THING! Holy cow, was that sweet! Tossed.that batch and located more probiotic capsules. Does it matter that my second batch is only 30 billion live cultures? Second batch looked great! Checked it before bed last night and everything seemed right, 6 hours down, 12 to go! This morning, SOMEONE HAD TURNED OFF THE INSTANT POT! I opened it, hoping it would still be warm, but it was ice cold, gelatinous and no yogurt tang. Today, we try again. This time I’m hiding the instant pot. That red light is too tempting to some trigger happy culprit in this house!! I can’t wait to eat my homemade yogurt! Thank you for another great recipe, Natalie, even if I am directions challenged!! Your videos are the key to reaching success!
HAHAHA! O.M.G. Kate. I love you. Your determination is absolutely amazing! Please tell me your next batch turned out well!?
I have agar agar powder on hand… not flakes. Would that work as well?
Hi Lesley! Did you try using the agar agar powder? I did, three times, and they were all flops! But I just googled and discovered that 1 T agar agar flakes = 1 tspn agar agar powder! I just returned the instant pot I borrowed, but I’m going to give it one more shot tomorrow! I hope your yogurt turned out!
Kate! This is so helpful! I had never even heard of agar agar powder. Definitely testing this out! Thank you!
I just realized I made this mistake. My yogurt came out way too thick. Apparently I bought the powder. I’ll see how it cools and then try it with 1 teaspoon next time.
Yes, sorry, the agar agar powder is different than agar agar flakes! I’ve made a note of this in the recipe notes!
Ooooh, good question! I didn’t even know there was agar agar powder. I haven’t tried. I know the flakes work for sure! I got them on Amazon. I have the exact one I used linked in the post.