Go Back Email Link
+ servings
Print Recipe
4.91 from 11 ratings

Keto Instant Pot Coconut Yogurt

The foolproof method to making keto and dairy free coconut yogurt in your instant pot using canned coconut milk. Just 3 ingredients!
Prep Time5 mins
Cook Time1 d
Total Time1 d 5 mins
Course: Snack
Cuisine: American
Servings: 6
Calories: 260
Author: Natalie

Ingredients

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

Coconut Cream: For the best keto macros, I love using coconut cream which has a higher fat content. You could also use coconut milk. I tried this with several brands and they all worked! My go-to is the Sprouts brand organic coconut cream (pictured above in the post) because it's such a reasonable price. Thrive Market also has one I love. And Thai Kitchen. You could also use any dairy free (or dairy!) milk! I tried this with almond milk and cashew milk, and it works but I just don't love the flavor. Coconut milk has its own natural sweetness, and it tastes really "off" when I used almond milk and cashew milk.
Thickener: Agar agar was my preferred thickener when testing this. I use this one I got on Amazon. Agar agar is a gelatin made from seaweed, so vegan friendly! I also tried tapioca starch and arrowroot flour, which left the yogurt gritty. Would not recommend. 1 tablespoon was my preferred amount for a yogurt that has a thickness right in between greek yogurt and regular yogurt. If you want it thicker, use more agar agar. 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.
Probiotic Capsules: It is very important to get probiotic CAPSULES that you can open and pour in the powder. You don't want pill that you would have to hand crush. Too much of a hassle. I used these probiotic capsules and they work perfect! They have 50 billion live cultures. I also tried the Sprouts generic brand that was in the refrigerated section of vitamins, also 50 billion live cultures. It worked too!
Freezing: You can freeze this yogurt in any freezer safe container! Will last in the freezer for 1 year. Thaw overnight in the fridge.
Flavored Yogurt: I love this yogurt plain, so it is the most versatile for whatever I need it for. (I love to use this in place of sour cream!) But if you like flavored yogurt, feel free to puree strawberries, blueberries, raspberries, etc and fold it in and then chill in the fridge. I would think 1/2 a cup of pureed fruit?
Doubling the Recipe: You can easily double (or triple!) this 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. It will then thicken in the refrigerator. 

Nutrition

Serving: 0.5cups | Calories: 260 | Total Carbs: 4g | Protein: 1.4g | Fat: 26g | Fiber: 0g | Net Carbs: 4g