Instant Pot Coconut Yogurt (Keto-Friendly)
An easy, foolproof recipe for Homemade Coconut Yogurt. With just 3 simple ingredients & an Instant Pot, you'll have delicious homemade yogurt in no time!
Servings: 6
Calories: 260
Equipment
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
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.2 cans (14 ounce) coconut cream
- Once the coconut cream is boiling, hit CANCEL on your instant pot. Add in the agar agar flakes and whisk vigorously to combine.1 tablespoon agar agar flakes
- 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.4 probiotic capsules
- 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!
Video
Notes
Expert Tips
- Milk Alternative: You could also use any dairy-free (or dairy!) milk! I tried this with almond milk, soy milk, and cashew milk, and it works but I don't love the flavor. Coconut milk has its own natural sweetness and just the right amount of tanginess for me. Let me know in the comments if you make this vegan yogurt with different milk and love how it turns out! Or make multiple and do a taste test!
- Thickener: 1 tablespoon was my preferred amount for a coconut yogurt that has a thickness right in between Greek yogurt and regular dairy yogurt. If you want it thicker, use a little bit more agar agar flakes. Maybe 1.5 or 2 tablespoons. If you want it thinner like a kefir yogurt, use less. Maybe 1/2 a tablespoon. Have fun playing around with it and finding the perfect ratio to find the thickness that suits your preference.
- Flavored Yogurt: I love this coconut yogurt plain, so it is the most versatile for whatever I need it for. (I use this in place of sour cream!) But if you like flavored yogurt, feel free to puree strawberries, blueberries, raspberries, etc., fold it in, and then chill in the fridge. I would think 1/2 a cup of pureed fruit would work great. You can also add in maple syrup or organic cane sugar for added sweetness, though this is not keto-friendly. Use monkfruit sweetener if you’re keto.
- Doubling the Recipe: You can easily double (or triple!) this keto yogurt recipe if you need to make a big batch. Especially great if you have freezer space.
- Instant Pot Yogurt Function: I've learned that every instant pot has different yogurt functions. This is the exact instant pot that I used when testing this recipe and shown in the recipe video. It just has me press YOGURT and offers either BOIL (I skip this and use the SAUTE button instead) 18 hours or 24 hours. Others have reported that their instant pot starts the sequence with BOIL, then cools the mixture, then beeps when it's time to add the probiotic capsules, etc. Please read the manual for your instant pot to familiarize yourself with its YOGURT function.
- Instant Pot Duo/Pro Crisp: If you have a newer Instant Pot, like the Instant Pot Duo Crisp or Pro Crisp, it does not have a yogurt function. Instead, per reader experience, use the Sous Vide function at 110 degrees for about 18+ hours. The coconut milk yogurt will then thicken in the refrigerator.
Serving Tips
I like to transfer the coconut yogurt to half-pint mason jars or 4-ounce mason jars (freezer-friendly!), then let them cool completely in the refrigerator. However, any airtight container or glass jar will work. Top your yogurt with granola, fresh fruit, peanut butter, and other keto-friendly or regular toppings you desire!Storage Tips
Store in an airtight container or mason jar in the refrigerator for up to 30 days, if not longer. Just check for spoilage (mold, discoloration, bad odors). You can freeze this yogurt in any freezer-safe container! It will last in the freezer for up to 1 year. Thaw overnight in the fridge and serve.Nutrition
Serving: 0.5cups | Calories: 260 | Total Carbs: 4g | Protein: 1.4g | Fat: 26g | Fiber: 0g | Net Carbs: 4g