Instant Pot Coconut Yogurt

Looking for an easy and delicious dairy free coconut yogurt? Look no further! This coconut culture can be adjusted to your desired tartness and texture!

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I had a hard time with this recipe, because everyone likes their yogurt a little differently, and there are plenty of recipes out there. I like mine Greek-style: thick, full-fat and tart.  And plain.

I like plain yogurt. I know, I'm a weirdo. I embrace it. So that is what this recipe is: full fat, thick and tart coconut yogurt. And using my new love, the Instant Pot.

Raj and I did a paleo challenge in February with one of our fantastic readers: Aimee. I missed cheese and dairy more than anything else.  Sadly most commercial coconut yogurt has additives like sugar, rice syrup or corn/soy products, making it not very paleo friendly.  Which left me no choice but to make dairy free yogurt myself.

Perfect Instant Pot Coconut Yogurt

You may be asking “What if you don't have an Instant Pot?”

Well, I feel bad for you, because it is amazing… 7-minute chicken breasts, steamer, slow cooker, yogurt maker.  I love my Instant Pot (read all about Instant Pots here).  I did see a coconut dairy free yogurt recipe using just a warm spot or oven light (but I would forget about it).

There are coconut yogurt recipes using probiotic pills, (I wasn't a fan of the flavor), without gelatin (not thick enough for me) and coconut milk instead of coconut cream (not rich enough for me).

This coconut yogurt how-to can be changed and substituted a million different ways, but this method is for the Greek style rich and tart plain yogurt that is my personal preference.

Watch for some dips and dressing springing from this Instant Pot Coconut Yogurt in the future!

Dairy free and paleo-friendly, how-to make Instant Pot Coconut Yogurt. Thick, rich, and tangy Greek style coconut yogurt. https://www.theprimaldesire.com/instant-pot-coconut-yogurt/
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Instant Pot Coconut Yogurt


  • Author: Holley - www.ThePrimalDesire.com
  • Cook Time: 8 hours 30 minutes (plus 4-6 hours refrigerating)
  • Total Time: 8 hours 30 minutes (plus 4-6 hours refrigerating)
  • Yield: 3-4 cups (slightly less than your starting liquid volume)
  • Category: yogurt
  • Method: Instant Pot
  • Cuisine: Greek

Description

Dairy free and paleo-friendly, how-to make Instant Pot Coconut Yogurt. Thick, rich, and tangy Greek-style coconut yogurt.


Ingredients

(optional)

  • whatever yogurt toppings you love

Instructions

  1. Put the coconut cream into your Instant Pot liner, press “Yogurt”, then “Adjust”. This will bring it to a boil.
  2. When the readout switches to “Yogurt”, remove the liner from the pot, turn off the Instant Pot.
  3. Let the now liquid coconut cream cool, either on the counter or fridge so the temperature drops to below 100F. This is an important step, too hot, and your yogurt won't culture and be tangy, you need the correct temperature so you don't kill the live cultures! Too cold, and they won't grow, so the 100F is important.
  4. Once the coconut milk is the right temperature, whisk in the starter a little at a time, no lumps. You want it nice and smooth.
  5. Press the “Yogurt” button and adjust the time, the longer you set the timer, the tangier it will be. 8 hours is just how I like it, I turn it on before bed, it's ready by morning!
  6. While it is still warm, whisk in the gelatin a little at a time, again you don't want clumps.
  7. Pour equally into the jars leaving room for the desired toppings, (you can put the topping on the bottom, of course, and pour the warm yogurt over top).
  8. Put on the lid and refrigerate 4-6 hours, it will set up to a thick tangy geek style coconut yogurt.
  9. Mix well before serving.

Discount on Instant Pot

Dairy free and paleo-friendly, how-to make Instant Pot Coconut Yogurt. Thick, rich, and tangy Greek style coconut yogurt. https://www.theprimaldesire.com/instant-pot-coconut-yogurt/
Dairy free and paleo-friendly, how-to make Instant Pot Coconut Yogurt. Thick, rich, and tangy Greek style coconut yogurt. https://www.theprimaldesire.com/instant-pot-coconut-yogurt/

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2018-08-31T22:29:47+00:00

About the Author:

Real food fan. My first love is baking, and it keeps me sane. I am new to the Paleo lifestyle, but already infatuated. Recovering sugar Junkie. Love awkward situations, drunk people and ridiculously high heeled shoes, especially when they coincide. Always looking for my next great story.

211 Comments

  1. chris czajkowski March 21, 2016 at 7:18 am - Reply

    I’ve kept yoghurt warm successfully for years – by wrapping it in a good sleeping bag or down coat for the day.

    • Holley March 22, 2016 at 7:25 pm

      That’s smart! Then the heat generated by the fermentation is kept close and helps develop the culture. I am a bit of a catastrophe, I can see that entire scenario going wrong for me. Interesting method, thanks for sharing Chris!

  2. Bobbi-Lee April 28, 2016 at 5:09 pm - Reply

    I don’t have gelatin. Would Xanthan gum or tapioca starch make an acceptable thickener? Thanks! 🙂

    • Holley May 1, 2016 at 5:58 pm

      I completely missed this, I’m sorry! Um… I don’t know, having not tried either. I don’t see it being the right texture. Once refrigerated the coconut cream has a stability without gelatine. Just isn’t the thick Greek style that I like.

    • Carissa Hernandez March 18, 2017 at 4:22 pm

      Your recipe doesn’t say when to add the gelatin. Is it at the same time as the starter? After?

    • Holley March 18, 2017 at 5:31 pm

      I’ll go in and make sure that is clear! Add the gelatine after incubation while it is still warm before you refrigerate!

    • Carissa March 19, 2017 at 9:07 am

      Argh! We didn’t do that and looked through the comments. Most we could find were comments about it being too gelatinous. Do you think it would be possible to add in now, after it’s been cold overnight?

    • Holley March 19, 2017 at 10:36 am

      If it has been cold overnight, check it out, you may not need it! If you find it isn’t thick enough, you could dissolve 1 tbsp of gelatine in warm (not quite boiling) water and then add it in slowly, mixing until well combined. And then pop it back in the refrigerator.
      But again, I would check to see if you want your yogurt to be thicker before you add anything.

  3. Patricia May 23, 2016 at 7:30 pm - Reply

    I don’t have a yogurt setting. How should I cook this in my pressure cooker?

    • Holley May 23, 2016 at 7:50 pm

      Unfortunately this recipe is just for the instant pot duo. There are other coconut milk yogurt recipes using alternative methods, but without a yogurt function… I can’t help. Good luck and happy recipe searching!

    • Lynn August 18, 2016 at 7:54 am

      With regular yogurt in a crockpot recipes you heat the milk and let it cool just as you have in this recipe. In an Instapot without the yogurt function you can perform the same thing by using the saute setting. Warming the milk to temp and then shutting off just as you have in this recipe. Just don’t over heat.

    • Holley August 18, 2016 at 9:54 pm

      FOr Coconut milk Lynn? Have you tried this? I makes sense with coconut milk that it would be okay this way, but I have not tried it.

  4. Stefanie June 1, 2016 at 11:36 am - Reply

    Can I double or triple this recipe without issues? I’m an Instant Pot virgin…

    • Holley June 2, 2016 at 5:56 pm

      You can try it!! I haven’t, being just one single person, I don’t need that much yogurt. Let me know how it goes!

  5. poen4 June 29, 2016 at 3:55 pm - Reply

    Since this doesn’t have milk in it, can I freeze these as little cubes, or will they stll seperate and curdle?

    • Holley July 10, 2016 at 5:50 pm

      I’m not sure!! Try it and see. Mine didn’t last long enough to freeze.

    • Claudine Czerny April 1, 2017 at 6:10 pm

      Did you try freezing it? If so – how did it turn out? Very curious!

    • Holley April 3, 2017 at 6:30 pm

      I had a fresh batch in the fridge, so I put it in the freezer last night, put it in the fridge whenI got home from work, we will know in a few hours!

    • Val Johannson June 15, 2018 at 11:46 am

      Hi I’m wanting to make some freezey pops for the kids and I’m curious to know how it froze for you 🙂

    • Holley June 16, 2018 at 8:11 pm

      It froze well! Once thawed it needed a good mixing, but the kids will likely eat those pop up before they thaw!

  6. Christi July 10, 2016 at 4:34 pm - Reply

    I had a hard time getting the temperature up with the instant pot. It only got to about 127 degrees. I know with cow’s milk yogurt you need to reach 180, but is there a limit for coconut milk? When you heat the coconut cream with the yogurt/boil function, do you put the lid on? It didn’t say, so I didn’t.
    I am so excited to try this. Thanks!

    • Holley July 10, 2016 at 5:57 pm

      I just placed a lid over top, but you don’t need to have a lid.
      I’m not sure about a coconut milk limit, great question!! You want to make sure the coconut milk comes to a boil to kill any bad bacteria,(but just boiling should be enough) and melt the clumps. Make sure to cool the coconut cream before adding the probiotics or starter, too hot and it will kill the strains, and won’t set up! Good luck, let us know how it goes!!

    • Cheryl Daniels February 18, 2018 at 10:20 am

      I actually needed to use the boil function 4 times to reach 180 degrees. Wasn’t really a problem though … I don’t want to chance any weird bacteria!

    • Holley February 21, 2018 at 6:34 pm

      I have found that if the coconut milk doesn’t boil it give it a funny grainy texture.

  7. Raia T. July 16, 2016 at 6:29 pm - Reply

    I just got an IP and I will definitely be giving this a try! Yahoo! 😀

    • Holley July 16, 2016 at 7:34 pm

      Let us know how it goes!! Welcome to the instant pot family!

    • Mercy December 9, 2016 at 6:34 am

      Hi Holley. Sorry I had to add to this comment. I couldn’t find the comment section in order to add a new comment. Do you bloom your gelatin beforehand?

    • Holley December 16, 2016 at 10:45 pm

      NO sorry, thanks for commenting! I did not bloom my gelatine before adding, but I bet it would make for a smoother texture! Let me know if you try it bloomed!

    • Darlene January 12, 2017 at 6:11 am

      I made it and used corn starch as it’s all I had. Looks great but has a sour coconut taste with acidity to it. Is this normal I’m afraid to eat it

    • Holley January 12, 2017 at 6:52 am

      Well… the recipe is for a sour thick Greek style coconut yogurt. It may be too much, next time I would icubate the coconut milk for less time! But I have never made coconut yogurt with cornstarch as a thickener. So really, I have no idea.

    • Darlene January 12, 2017 at 6:55 am

      Forgot to add it smellls like yeast . Thx for responding

    • Holley January 12, 2017 at 7:15 am

      Yes, it sounds like you incubated for too long. Less starter, or less time would help, it is a culture so it will smell a little “yeasty” or like fresh baked bread. Corn starch isn’t something I personally use (ever).

  8. Hailey July 21, 2016 at 10:48 pm - Reply

    This looks delicious! One question, though. 🙂
    In your write-up, you mention coconut milk not making thick enough yogurt, but it looks like the coconut cream you have linked is coconut milk. What is the difference?

    • Holley July 22, 2016 at 6:46 am

      Hi Hailey, it’s all coconut milk, but I like to use the thick and rich coconut cream (that is still coconut milk), the bit that is solid when you chill the can. Because I like Greek style yogurt. I think the difference is fat content.

    • Hailey July 22, 2016 at 1:39 pm

      Thanks, Holley! I just wanted to make sure I wasn’t missing something – I have some cans here so once I get the probiotic I’m giving it a try! I love thick, Greek-style yogurt, too! 🙂

    • Alison January 15, 2017 at 7:06 pm

      So are you saying that you scoop the cream off the top of the can, or are you using the entire contents of each can? BTW, Aroy-D does sell actual coconut cream, not milk, and it is amazing! Comes in a 1qt box like milk.

    • Holley January 15, 2017 at 7:33 pm

      Yes! Exactly Alison! Really? I’ll have to look for it!

    • Alison January 15, 2017 at 7:35 pm

      Just put in Aroy-D Coconut Cream on Amazon and you will find it 🙂

    • Holley January 16, 2017 at 10:46 am

      Thanks Alison!

    • Felicia October 26, 2017 at 9:06 am

      What brand of starter is dairy free?

    • Holley October 29, 2017 at 12:55 pm

      this one and there are a few others!

  9. Heather July 25, 2016 at 12:19 pm - Reply

    Once we make the yogurt, have you used previous batches for the next batch, or always the yogurt starter? $14 for 3 gets a little pricey after a bit, and we love yogurt!

    • Holley August 1, 2016 at 10:45 am

      Absolutely! Try the previous batch! I am all for saving some $$!

    • Cheryl Daniels February 18, 2018 at 10:26 am

      How much of the previous batch do you use for starter? I use 2 TBL for dairy yogurt but not sure for coconut. I bought unsweetened SO Delicious Coconut Milk yogurt alternative to use as starter. It does have live cultures.

    • Holley February 21, 2018 at 6:36 pm

      I didn’t test or measure using existing coconut yogurt as a starter, I’m sure you could, but I don’t know how much to use or if it would be guaranteed to work.

  10. Sarah July 28, 2016 at 11:24 am - Reply

    So in your recipe you said you used a dairy free yogurt starter, but you linked to a starter that has skim milk as the first ingredient. Was that a mistake? Did you use a truly dairy free starter that you can recommend? Can’t wait to try this, as this is the style of yogurt I love too, but we have dairy allergies in our fam:)

    • Holley August 1, 2016 at 10:59 am

      It was absolutely a mistake, I thought I had 2 links, but I see there is not! If you want a 100% dairy free starter it looks like a vegan starter would be the best bet. Unfortunately, most vegan starters have rice, and or possibly soy; making it no longer paleo. I wish I could find the other link for the dairy free starter I found. Allergies suck, really really suck. I would rather be safe than sorry, use probiotic capsules! Flame to Fork uses probiotic capsules instead of starter, and the balsamic strawberry sauce looks fantastic! Sorry it took so long to respond, let me know how it goes!!

  11. Heather August 1, 2016 at 9:41 am - Reply

    Have you tried this recipe using a previous batch of yogurt, or always the yogurt starter? Thanks!

    • Holley August 1, 2016 at 10:39 am

      I did, used 1/2 cup of yougurt once coconut cream had boiled and cooled, and used a little less gelatin!

    • Heather August 1, 2016 at 11:10 am

      Perfect thanks! Can’t wait to try it!

  12. Signe September 16, 2016 at 8:28 pm - Reply

    I’m confused about what coconut cream/milk to use. I bought two 5.4 ounce cans of coconut cream. But now that I’m home I see the recipe link is to cans of coconut milk that look much larger than 5.4 ounces.

    • Holley September 17, 2016 at 2:39 pm

      These questions always send me to google, I used 400ML cans of coconut cream, which according to google is 13.526 fluid OZ. You can use regular coconut milk, but it won’t be as creamy. If you use less coconut cream, obviously less starter and gelatin!

    • Signe September 26, 2016 at 3:18 pm

      I’ve made it twice now and both times it has come out sweet and a bit grainy. Still delicious but in no way tart and smooth. Any thoughts on why? Both to being sweet and grainy?

    • Holley September 27, 2016 at 6:12 pm

      Interesting Signe! Did you use the same coconut cream brand both times? Sweet tells me that maybe the starter wasn’t as effective as one would hope. A longer incubation time and making sure that the coconut milk is cool enough before adding the starter might help. As for the grainy, again, was it the coconut cream brand? I use an immersion blender before I scoop it into jars. Keep me posted if you make this a third time!

  13. imanatss September 25, 2016 at 7:40 am - Reply

    Holley, how many servings does this make? Or rather how many ml of yoghurt? This would be great for my son who has allergies, I hate giving him soya yoghurt.

    • Holley September 27, 2016 at 6:15 pm

      Hi! Sorry it’s taken me so long to get back at ya! Okay, depends on how much you make, I usually do a double batch, it lasts for a while in the fridge and you can freeze it for smoothies as well. The amount of coconut cream you use transfers almost directly (within a few ML) to finished product! 🙂

    • imanatss October 10, 2016 at 3:13 am

      Thanks Holley! I finally have all the things I need so I’m going to try this with one brand of coconut cream and then another to see what I like best! So excited to try this!

    • Holley October 13, 2016 at 8:45 am

      We are excited for you to try this too! Let us know how it goes!

  14. valerieottphotography October 1, 2016 at 6:32 am - Reply

    I’m confused about how the Yogourmet Freeze Dried Yogurt Starter is non-dairy. The first ingredient is skim milk powder.

    • Holley October 2, 2016 at 8:42 am

      You are right!! That link is for the regular yogurt starter, you need to find a vegan non dairy starter, unfortunately most them have Maltodextrin (Maltodextrin is a white powder made from corn, rice, potato starch, or wheat. Even though it comes from plants, it’s highly processed.). It is the sugars in those starchy plants and milk that feed the bacteria to create cultures. If highly processed food are on your can’t have list I suggest finding a great recipe using JUST probiotics.

    • Raj October 2, 2016 at 2:43 pm
    • Sheryll Ziemer May 19, 2017 at 2:37 pm

      Thanks for posting the non dairy starter!

    • Holley May 20, 2017 at 10:30 pm

      Happy to!

  15. Christy November 21, 2016 at 1:56 pm - Reply

    Any tips on getting the gelatin blended in without any lumps?

    • Holley November 21, 2016 at 7:41 pm

      Hi Christy, it seems no matter how well you whisk in the gelatin you will get clumping. I use an immersion blender before scooping into jars!

  16. Nicole November 28, 2016 at 4:10 pm - Reply

    Can you make the yogurt with probiotics?

    • Holley November 30, 2016 at 1:41 pm

      You sure can, and it is the safest way to makes sure there are no dairy cultures or products of any sort. This recipe exactly…I ‘m not sure, or on the ratios etc

  17. Cathy December 4, 2016 at 5:53 am - Reply

    I made this in my new instant pot yesterday. I opened one of the jars to try it out this morning and it is very gelatinous, more like a panacotta rather than a thick creamy yogurt. I followed the recipe exactly. What do you think occurred? I also used the products for culture and gelatin in the recipe. So I’m scratching my head wondering what whent wrong.

    • Holley December 4, 2016 at 8:04 am

      Sounds like you did everything right Cathy! I’m sorry it didn’t turn out smooth and thick like you had hoped and it was meant to be. It souls like your culture was so successful that you didn’t need the added gelatine! Can you try popping an immersion blender into the yogurt to make it less like panacotta, and more like yogurt?
      If you decide to make it again try to make it without the gelatine!

    • Cathy December 7, 2016 at 5:37 pm

      Thanks Holley, I agree, I think it might have been fine without the gelatin. The result is so thick, and gelatinous that I think just slathering on some lemon curd and eating it as is would be better than trying to hit it with an immersion blender. I think that would just “shred” it. LOL I’ll try again! I’m not giving up! Next batch I’m going to try with just the heavy cream and culture and see what I get. 🙂

    • Holley December 16, 2016 at 10:44 pm

      Let me know how it goes!

    • laurenboulier February 11, 2017 at 8:53 pm

      I had the same problem – way too thick, so I’m retrying without gelatin! THANKS!

    • Holley February 11, 2017 at 9:28 pm

      Well shoot! Keep me posted on how it works without gelatine.

    • Julie February 24, 2017 at 5:49 pm

      Mine turned out very gelatinous as well – almost like coconut Jell-o. Has anyone tried it with out gelatin? Wondering if it still turned out thick like greek yogurt?

    • Holley February 26, 2017 at 3:55 pm

      Hi Julie, I have a batch in the instant pot as we speak, I have been troubleshooting and will have an answer for you soon.

  18. Louise Wrage December 9, 2016 at 2:44 pm - Reply

    The recipe calls for coconut cream – however when you click on the link it is coconut milk. Please clarify.

    • Holley December 16, 2016 at 10:43 pm

      If you refrigerate the coconut milk overnight, just use the solidified part. You can buy entire cans of just the coconut cream, I’ll have to look at which link Raj put in!

  19. Charmaine January 2, 2017 at 10:26 am - Reply

    I tried this twice and both times I got a hard coconut cream layer on the top and clear gelatin substance underneath. So disappointing.

    • Holley January 2, 2017 at 5:56 pm

      Charmaine that is really frustrating. I’m sorry the recipe didn’t work for you. I am curious did you use the entire can of coconut milk? If I can’t find coconut cream, I have used the cream part of the coconut milk (the remainder of the can is used for smoothies) but haven’t tried using the entire can. That is the only thing I can think of that might cause separation like that? Again, I’m sorry, it sucks when things don’t turn out!

    • Charmaine January 20, 2017 at 8:18 am

      Yes I did try the whole can. I will try it again with just the cream. Thx

    • Holley January 22, 2017 at 8:30 pm

      Fingers crossed it all works out this time

    • Holly January 22, 2017 at 7:58 pm

      Do you use the whole can of coconut cream or just the solid stuff on top? I used the whole can and mine came out watery.

    • Holley January 22, 2017 at 8:29 pm

      Yes, Holly, just the cream, I use the watery part for smoothies. If you want it thicker you may want to sprinkle in a touch more gelatine!

    • Michelle April 19, 2017 at 3:24 pm

      So just to clarify you only use the cream from the can of coconut cream? I used the whole can but I have a separated end product with a very hard top layer.

    • Holley April 25, 2017 at 8:47 am

      Correct, but I did try it with the whole can, (because of this kind of thing in the comments)and it turned out okay when I gave it a good blast with an immersion blender

  20. Maren Holzinger January 15, 2017 at 8:55 pm - Reply

    Hi there!
    Do you happen to know if almond milk would work with this recipe?
    Thanks!

    • Holley January 16, 2017 at 10:46 am

      It might, but I haven’t tried, so I would suggest instead you find a good almond milk yogurt recipe! That has been tested!

  21. Brooke January 24, 2017 at 9:41 am - Reply

    The starter cultures you linked on Amazon have skim milk powder- just a heads up! Where did you find a dairy-free starter?

    • Holley January 24, 2017 at 10:49 am

      You are absolutely right Brooke! There is a link in the comments for a vegan starter that is dairy free but not paleo. (Corn and/or rice in that one) so if you want to be 100% paleo the probiotics route would be the best way!

  22. Carrie January 28, 2017 at 10:22 am - Reply

    Hi there, thanks for the recipe! I made this last night and it set up in the fridge overnight, but it gelled super hard, like jello… any thoughts or suggestions? I used Trader Joe’s coconut cream and the yogourmet regular starter. The only thing I know for sure, after reading some of the comments is that my coconut cream did not come to a boil. Does it need to boil, and do you think it would it still be safe to eat?

    • Holley January 28, 2017 at 5:49 pm

      Should be safe! I would run an immersion blender thru it, and then next time either incubate for less time or use less starter! I would safe 1 cup of this gelled yogurt to use for the next batch so you won’t need starter!

  23. Darlene January 28, 2017 at 6:04 pm - Reply

    I tried one can of coconut cream and one can of the regular coconut milk, added gelatin and SO coconut yogurt for a starter and I got good consistency but it has little clumps in it even after using immersion blender. But the flavor is very good.

    • Holley February 2, 2017 at 6:35 pm

      Hmnnn… Little lumps you say? I wonder why? I’m glad you like the flavor! Are they gelatin lumps?

  24. Kim February 7, 2017 at 10:03 am - Reply

    I’ve been so excited about this recipe and have tried it twice. The first time it was full of little gelatin balls and the 2nd time it just didn’t set up. Made for good smoothies. I’ve also tried it twice with goats milk (with & without gelatin) and it was thicker before I put it in the fridge. I don’t know what I’m doing wrong but back to the drawing board for me! I’m still hopeful. Thanks for the recipe!

    • Holley February 11, 2017 at 9:25 pm

      Well shoot, I need to work on maybe tempering the gelatine before hand, would help with the texture. Goats milk? I have never used goat’s milk for anything, I’m curious as to why it was thicker before refrigeration, did you strain the whey? With Cows milk, there is quite a bit. Sorry it didn’t work for you!

  25. DebbieH February 22, 2017 at 10:07 am - Reply

    Hi Holley. I bought Cream of Coconut (Instead of coconut cream) at the store and didn’t realize it till I got home. Is it the SAME thing? It has sugar in it which I’d be ok with making it this time with it in there. But just wondering if they are the same product? Also, my cans are 15 oz. each. Is that the right size can?

    Thank you! Can’t wait to make this. I got my IP in November & having so much fun with it.

    • Holley February 24, 2017 at 11:47 am

      Hi Debbie, sorry, I have too many jobs… Okay, cream of coconut is not the same thing, it is more like a butter, and can sometimes be solid. As long as you have 1l of coconut cream/full-fat milk you can use as many or as few different sized cans or cartons as you would like!
      I am so glad you are enjoying your instant pot!!

    • DebbieH February 24, 2017 at 11:55 am

      That’s okay! Thank you Holley for the reply! I figured it wasn’t the same because when I shook it, it didn’t move: as in SOLID! 🙂 So if I wanted to make more, do I just addd extra starter & gelatin to the batch? Like say, triple the recipe? Thank you so much for sharing your recipe with us all.

    • Holley February 24, 2017 at 11:53 am

      Hi Debbie! Coconut cream and creamed coconut are very different. Creamed coconut is more like a butter, delicious, but thicker. As long as you have 1L of coconut cream you can use as many or as few cans or cartons of coconut milk that work best for you.

    • Debbie February 26, 2017 at 9:33 am

      Thank you so much Holley!

  26. Jennifer February 26, 2017 at 3:39 pm - Reply

    This was the first recipe I made in my new Instant Pot and I LOVE IT. I didn’t even follow the directions perfectly and it still turned out EXACTLY as I was hoping. I dumped whole cans of coconut cream (liquid and all) in the pot, ran it only for four hours because I had to leave and was kind of nervous about leaving the pot on while I was away (silly I guess, but it was my first time!) I came back 10 hours later and ran it for another 4 hours, dumped in the gelatine and put it in the fridge. After 3 hours of chilling, I have absolutely delicious, perfectly tart coconut yogurt!!! I’m so excited. I gave up dairy for my first Whole30 (57 days and I STILL don’t want it!) and now I can eat yogurt again. Thanks SO much! Your blog makes me happy at least once a day 🙂

    • Holley February 26, 2017 at 3:53 pm

      I am happy you are happy! Thanks for taking the time to comment Jennifer!

    • Sue Kettler Arakawa April 11, 2017 at 12:53 pm

      Hi Holley, I tried ur recipe & it came out excellent !! Creamy, thick & very rich !! Have u tried this with almond milk? Just wondering if u know if a good recipe using IP ? Thanks!

    • Holley April 11, 2017 at 9:39 pm

      That is so good to hear. Thanks Sue! I have not tried almond milk… yet, I don’t even know who to point you to? If you find a good recipe let me know!!!

  27. Becky March 1, 2017 at 10:34 am - Reply

    does this need to be the same brand of coconut milk? I have access to Thai Kitchen and ‘Let’s do…’ brand in my grocery store. thanks!

    • Holley March 1, 2017 at 1:39 pm

      It doesn’t, but make sure to use only the cream part and make sure it comes to a boil

  28. Brittany Weisinger March 17, 2017 at 11:50 am - Reply

    I’m wondering about a sugar source for the culture? From my understand they need some sugar during for fermentation, in dairy yogurt they use the natural lactose but coconut milk doesn’t have any sugar. Most recipes I see call for it or it won’t work, but yours doesn’t

    • Holley March 18, 2017 at 5:27 pm

      There is some sugar in the coconut milk, but the starter provides the fermenting fuel. If you were to attempt a probiotic fueled coconut yogurt you would have to add honey or maple syrup. As this recipe uses starter I haven’t had to add additional sugar.

  29. Laura March 17, 2017 at 3:19 pm - Reply

    Hi! How do you get the coconut yogurt to stop separating once refrigerated again like it does when it’s regular coconut milk/cream? Thanks!

    • Holley March 18, 2017 at 5:29 pm

      As I use only the coconut cream, I haven’t had it separate on me in the fridge? Are you using the entire can?

  30. Linda March 17, 2017 at 3:57 pm - Reply

    Hi there! I just made your instant pot coconut yogurt recipe and it tastes soooooo good. I have a question. It came out real solid, kind of like jello. Have you ever used 1 tbsp gelatin? Do you think it would work and maybe be not as hard?
    Thanks,
    Linda

    • Holley March 18, 2017 at 5:30 pm

      Absolutely! And if your starter is really vigorous you may not need to add any gelatine! Glad you enjoyed the flavor!

  31. Pamela Jean Bettendorf March 22, 2017 at 11:41 am - Reply

    Hi Holley. I am getting ready to make this for the first time and would like to double the recipe. I saw one of your comments that you usually double yours, too, and I’m wondering do you double the gelatin and starter, as well as the milk? Thanks a bunch! Pam

    • Holley March 24, 2017 at 7:15 pm

      Hi Pam, a little late seeing this comment, I don’t think you will have to double the gelatine or the starter, your starter should have come with a volume amount! I might add 1 tbsp and a half in a doubled batch! Hope it went well!

  32. Wendy Broadhead March 27, 2017 at 8:56 am - Reply

    Ratz. super disappointed. I’ve been looking for a good vegan coconut yogurt recipe for some time now, but gelatin is neither vegan or vegetarian since its made out of the bones and skins of animals. I realize that this post does not make this claim, but it was posted on Buzz feed as such.

    • Raj March 27, 2017 at 4:37 pm

      Ha! Yeah, Wendy I saw that Buzzfeed roundup. About half of those recipes on that list were not actually vegan or vegetarian.

    • Holley March 27, 2017 at 6:15 pm

      Oh, yeah… I’m sorry, it won’t be quite as thick, but try it without the gelatine, make sure to incubate a full 8 hours! And then refrigerate, might be thick enough!

  33. Mel March 28, 2017 at 4:15 am - Reply

    If you used the cream from coconut milk cans, you should state that in your directions because you can in fact buy a can of coconut cream and cans of coconut milk. That is a big difference in the amount of product you are putting into your instant pot. I used two full cans of cream. My result this morning looks and tastes exactly the same as what I put in with no tang or thickness. Scrolling through the comments I see you meant the cream from a can of milk. So I may have wasted two full cans of cream.

    • Holley March 28, 2017 at 6:02 pm

      Hi Mel, it is frustrating when recipes don’t work. I use cans of coconut cream (no milk or liquid, solid cream). Only putting in the measurement of coconut cream in the instructions because many people were using the cream from coconut milk cans. With no tang and thickness I am curious when you put in the starter? It sounds like the starter never started? I have a batch in my IP right now as we speak, and I’m always testing and making this recipe, I prefer the cans of coconut cream over the milk and it is what I use the majority of the time.

  34. Laura March 28, 2017 at 4:46 pm - Reply

    Hi Holley, I used 2 cans (the whole contents of the can) of coconut cream, I boiled it and let it reduced in temperature to 100F. I added the culture, stirred and turned on the IP. When it finished after 8 hours…It looked the exact same as when I put it in. Is the consistency & color supposed to change. Not sure what I did wrong or if it is the IP I just bought. Help! 🙂

    • Holley March 28, 2017 at 5:54 pm

      Hmnnnn… it doesn’t really look different, and doesn’t firm up until you put it in the fridge. How does it taste? Is it tart and yogurt-like? Did you add any gelatine? I don’t think it would be a faulty IP, but it could be…? Keep me posted!

  35. Pam Bettendorf April 2, 2017 at 12:55 am - Reply

    Hi Holley, I finally got around to making this today and it is now 3:47 in the morning. I waited up to be able to “scoop” this into my jars before I went to bed, and to my chagrin, all I could do was pour it, there was no scooping to be had. I’m really hopeful that it will set up after several hours in the fridge, because right now, I’m really discouraged. I followed the recipe to a “T” and used gelatin and the starter you recommended. I did use Trader Joe’s Organic coconut cream, the entire can, and I remember reading somewhere that the organic milks don’t set up as well. Could that be the problem? As another reader mentioned, after 8 hours, it looked the same as when I started. Do other folks actually have a thick yogurt at the end of their 8 hours and before they refrigerate? Any words of wisdom? Thanks for your input 🙂

    • Pam Bettendorf April 2, 2017 at 7:44 am

      okay, to add on to my above comment, I went to the fridge this morning after the yogurt had been in there for about 5 hours. It was rock hard with the separation band on the bottom that others have mentioned. I’m really discouraged right now, but I need to not give up, I have about $200 invested so far in my yogurt-making endeavor. Any of you that failed and then tried again, what worked best for you? Thanks for any input! Pam

    • Holley April 3, 2017 at 6:36 pm

      OH NO! Pam that is quite the investment for it not to work! I have been trying to troubleshoot. The trick is making sure the coconut cream comes to a boil (or it is a grainy texture). I halved the amount of gelatine because it would be solid like pannacotta. If you add the starter when it’s too hot it will die off and not culture. If it’s too cold you will have a similar issue. You could add a tsp of raw honey, and the sugar will help grow the culture. I’m going to make a batch with the whole can of coconut milk to see if I get the band/ separation. Don’t give up! This will happen!

    • Holley April 3, 2017 at 6:27 pm

      Okay, when did you add the starter? If it’s too hot, the starter will die off, for the mixture to look exactly the same at the end of 8 hours it seems like the starter didn’t get going? Now coconut yogurt isn’t really thick, which is why I added the gelatine. Like jello, when its warm its a slightly thicker liquid, and then it solidifies. Did you use the entire coconut cream can? I keep the solid part and use the liquid for smoothies and such. I’m in Canada and we don’t have Trader Joes, so I’m not familiar…

  36. Christina May 1, 2017 at 6:10 pm - Reply

    I didn’t read carefully enough and used the whole can of milk instead of just the cream. I bought 100% coconut milk from the international area of the store.

    I also think it didn’t come to a boil in my IP. My yogurt isn’t separated but it is grainy. This was my first time ever making yogurt. Hopefully next time comes out better! It doesn’t feel so weird in my mouth with the strawberry compote I made 😀

    • Holley May 1, 2017 at 6:47 pm

      Yeah, sadly if the coconut cream doesn’t boil it has a terrible grainy texture, luckily once it boils it should have a normal yogurt mouth feel! Make sure the coconut milk cools enough before you add the starter! 🙂

  37. Sheryll Ziemer May 19, 2017 at 2:48 pm - Reply

    I have a new question. In the instructions it says to set the timer to 8 hours. It doesn’t say to cover. Now I’m not sure what to do. Help. And thanks, I’m sure this will turn out with all of these comments.

    • Holley May 20, 2017 at 10:29 pm

      I always cover, so stuff doesn’t fall into my delicious yogurt, but I bet it would be fine uncovered. I’ll have to try it!

  38. Hilary May 20, 2017 at 9:11 pm - Reply

    Hi Holley! I’ve tried this once and man, it was delicious! Smooth, thick. But not tart. 🙁 I’m like you, LOVE tart yogurt, it’s what I miss most being dairy-free. I didn’t incubate it for terribly long…start there? Other than that, I followed the recipe, including ingredient brands, exactly.

    • Holley May 20, 2017 at 10:33 pm

      Absolutely! More time incubating gives you a tart yogurt, and even a little thicker as well, so you can use less gelatine or omit it all together!

  39. stefaniedanhope May 23, 2017 at 11:42 am - Reply

    How long after making is the yogurt in this recipe safe to eat? Or, how long after making have you eaten it with no negative effects?

    • Holley May 23, 2017 at 9:48 pm

      Hi! Well, tough question as there are so many variables. Like: were your containers sterile? Lidded? How cold is your fridge? I wouldn’t eat anything that is growing mold, but otherwise, I personally am pretty brave. I can’t say this coconut yogurt has lasted long enough to go moldy!

  40. Joy Pieper July 11, 2017 at 8:59 am - Reply

    Holly, I am making coconut yogurt today for the 1st time. I used 2 cans of Trader Joe’s Coconut Cream then wanted to add some coconut yogurt for my starter, I assume 1 to 2 Tablespoons. When I put the InstaPot on boil it only stays on boil for 5 minutes or less then switches to yogurt setting, so does not get to the correct temperature. I have checked my seal and the lid is closed tight, any other ideas? Is it the volume of cream or the cream not heating well?

    • Holley July 11, 2017 at 4:04 pm

      Hi Joy! The lid being closed tight may be the issue. I use a glass lid (Or another pot lid that fits). I have found it doesn’t have to come to a boil quite like cows milk, but it does have to be heated until it’s completely liquid or it can end up with a grainy texture. If you are using existing coconut yogurt for starter be sure you wait until it is cooled before adding it, or you may kill the live cultures! Let me know how it goes!

    • Joy Pieper August 26, 2017 at 10:37 pm

      Holly I have now made several batches of the yogurt and they have all turned out great. I do find I have to do my boil setting twice to get the coconut milk to the higher temperature it should be at. I have used 2 cans of Coconut Cream OR 2 cans of Coconut Milk Or one of each in my recipes. They all turned out great. Only once did I have separation but just stirred it. I do think it gets a little tart and tangy but will try adding less yogurt starter next time. Thanks for your recipe and inspiration on making coconut yogurt.

    • Holley August 27, 2017 at 5:35 pm

      JOY!!! Thank you for taking the time to comment. I appreciate the tips for other readers!! Often it is hard to try to figure out what may or may not have gone awry. Thanks again!

  41. Heather July 21, 2017 at 2:46 pm - Reply

    When I made this a put it in the fridge the fat separated and now I have a liquid yogurt and hard fat from the coconut. What did I do wrong?

    • Holley July 25, 2017 at 9:19 am

      Hi Heather, I don’t know what went wrong… I tried to recreate this because of a couple other comments, but couldn’t. After the coconut milk was done incubating did you whisk in the gelatine before refrigerating? I think a good stir before popping it in the fridge should prevent separation!

  42. Nikki July 25, 2017 at 9:04 am - Reply

    I’m making homemade mixed nut milk and I would like to turn it into yogurt in my new 8qt Instant Pot. Can I use this same recipe…maybe adding a bit more gelatin? A lot of other nut milk yogurt recipes call for several different ingredients that I don’t have.

    • Holley July 25, 2017 at 9:15 am

      That is a really good question! I have never tried it, so I am not sure. Let me know if it works!

    • Nikki July 25, 2017 at 9:30 am

      Thanks…I will. I assume I’ll have to add some sort of additional sweetener since the nuts aren’t as sweet as the coconut milk/cream. I’m adding a date to the milk itself…but I may had a little honey to the yogurt.

    • Holley July 27, 2017 at 6:09 pm

      I love honey and yogurt! Let us know how it goes!

  43. Leslie McDaniel August 23, 2017 at 6:42 pm - Reply

    I made this last night and the consistency was perfect, but the taste is a very strong coconut flavor, not like that sour Greek Yogurt flavor. I think I remember seeing that I could let it “ferment” longer? What do you think?

    • Holley August 26, 2017 at 1:38 pm

      Hi Leslie, glad the texture was perfect! Yes, you can incubate it longer, but if you do make sure to omit or reduce the gelatine! Otherwise, it turns out more like pannacotta. 🙂

    • Leslie McDaniel September 26, 2017 at 10:25 am

      So I’m trying this again. We loved the first batch! I know I need to let it boil longer to a vapid the grainy texture, but when I set the yogurt function to boil it only goes for about 8 minutes and never comes to a “boil”. It just heats. Am I doing something wrong? I read the manual and it’s the same instructions as you give. Right now I’m setting it for an additional boil. It goes back to yogurt within just a few minutes. I’m assuming because it reaches 180 degrees.

      Any suggestions?

    • Holley September 29, 2017 at 7:26 pm

      No Leslie, I have found sometimes mine doesn’t boil either. Set your pot to sautee and shut it off once it really bubbles and boils!

  44. Callie B. September 6, 2017 at 10:13 am - Reply

    HI! I made this recipe (because I wasn’t paying attention) with two cans of full-fat coconut milk. It does have the yogurt tang, so I think the culture took, but it is grainy. And RUNNY. I didn’t have gelatin so I figured what the heck and try it without. Jarred and stuck it in the fridge thinking it might set up a little. Nope. I went and got some gelatin and put it in using a blender. A little thicker, but still runny. So it is currently straining in my fridge. I imagine I could have put more gelatin in, but I wanted to give the straining a go and see. Don’t know what that will be like until I get home. I’m certainly going to try this again, but I’ll make sure I use cream and gelatin.

    • Raj September 6, 2017 at 2:29 pm

      Haha, Callie, that’s totally my style – not reading the instructions until it’s too late! Probably need to just use this one in smoothies

  45. Krystal September 15, 2017 at 11:13 pm - Reply

    Hi Holley,

    Thanks for the recipe. I am trying to see if I can order one from amazon in the UK, as the plug will be the same in UAE. Do I need to get the yogurt cups accessory, as this does not ship to my location?

    • Holley September 16, 2017 at 3:52 pm

      Hi Krystal, I use canning jars, I didn’t buy the yogurt kit either!

  46. Mary September 21, 2017 at 4:06 pm - Reply

    Worked great! It was a lil shakey like jello- doesn’t seem exactly like yogurt- but probably cause it’s not dairy yogurt haha. Great substitution! Thank you!

    • Holley September 24, 2017 at 9:39 pm

      Thanks! I quick zip with an immersion blender may make it a little more yogurt-ish

  47. April October 14, 2017 at 5:22 pm - Reply

    How long does this take? Do you start it in the evening or morning or does it matter? It’s 8:30pm here and I’m wondering if I’ll be up all night if I do it now. Also, I don’t have a thermometer, so is there another way of knowing when to add the starter?

    • Holley October 14, 2017 at 6:10 pm

      You could leave it till the morning! It is up to you how long you let it incubate, it should become more sour and thicker as it incubates. No thermometer, check it on the inside of your wrist, it’s not an exact science, but you want to make sure it doesn’t kill those good bacteria!

  48. rkymtnmom November 3, 2017 at 9:17 am - Reply

    I tried this yesterday. Followed the instructions to the letter. Not thick at all, and only slightly tart. Very disappointing. Reading through the comments, I guess I should have poured off the liquid. I put it all in the pot and whisked it together. Perhaps it needs more time? I’m in Colorado. Would altitude make a difference here?

    • Holley November 3, 2017 at 10:54 am

      Hi Michelle, when did you add the starter and how long did you let it cultivate? I have done some trouble shooting and you can still get a thick and tart coconut yogurt with the whole can but you have to be sure it is cooled enough before you add the starter. (So you don’t kill those good bacteria) and then leave it long enough for them to do their magic.

    • rkymtnmom November 3, 2017 at 1:31 pm

      I waited until the cream was at 100 degrees. Like I said. Followed your instructions to the letter. Processed for 8 hours. Even got up at 3am to add the gelatin and out into a jar. It’s really more like a mild kefir than yogurt. Fine to use in recipes I guess, but I like the thick Greek style yogurt. I saw another post with the same recipe, but they used 2Tbls of gelatin instead of 1. Do you think altitude matters since things boil at a lower temperature here? We’re about 6400 ft. And the name is Karen! 😉

    • Holley November 7, 2017 at 6:55 pm

      A shoot, I was looking at the name in the URL. Karen! Altitude could absolutely be a variable! I love the thick Greek-style yogurt too. If you bloom the gelatin it should blend in better, and try the 2 tbsp, some people have mentioned that it made it more like a pannacotta you could also try letting it incubate longer, it will be extra tart and should thicken up!

  49. Callie B November 4, 2017 at 5:54 am - Reply

    So I am starting to think me and acidophilus don’t like each other very well. Any thoughts on a probiotic/starter to use? Been having a time finding one that doesn’t contain soy, dairy, gluten, or grain. I thought I read somewhere Lactobacillus is needed to make yogurt, but I could be wrong. Any info is awesome.

    • Holley November 7, 2017 at 7:07 pm

      HI! Wow, tough question… and one I don’t have the answer to. Maybe Raj has some insight? I’ll ask him, it sounds like a great question for a healthcare professional. How does it not agree with you? Sadly I do not have intimate knowledge of all the good bacterias out there.

  50. Joanna M November 6, 2017 at 7:14 pm - Reply

    Holley, I tried making your coconut yogurt with coconut cream. The taste is great — however the coconut cream rose to the top and hardened as it cooled in the refrigerator. I couldn’t even get the spoon through the top layer. It was watery on the bottom. I bloomed a little gelatin (didn’t use it originally) and warmed the yogurt slightly to melt the top layer of cream, then added the gelatin. The cream separated again! Only this time I have coconut jello below the top layer. Do you have any ideas what went wrong????

    • Holley November 7, 2017 at 6:48 pm

      Hmn… This sounds like you used the entire can of coconut cream, I used the solid cream part, and save the liquid part for smoothies and such. I have (while troubleshooting) used an entire can, liquid and solid trying to recreate this separation issue since someone commented on the same problem. When I whisked in the gelatine at the end, I still couldn’t recreate it. What brand of coconut cream did you use? If the taste is good, it means your culture worked… Try to get straight coconut cream, and refrigerate it for a few hours. Pour off the liquid (saving for smoothies) and use just the solid coconut cream. And keep me posted if that works better! Raj and I need to get on a trouble shooting video to make this recipe easier!

  51. Tamara Leupold November 28, 2017 at 1:27 pm - Reply

    HelpPlease!
    I have an 8 quart duo. I tried to re-start it so I could see the mild boil, but gave up. I followed the directions and removed the liner from the pot to cool to 100, then added the starter mixed with a tiny amount of coconut milk before placing it back in the pot and setting for yogurt. I realized it began the heating process again, and put the liner in cold water before it went up more than a couple degrees while I waited for the boil phase to pass without the liner. Then, I put it back in and closed it on the yogurt setting, but I don’t have an option to choose a time. Please tell me what to do to save this! It’s expensive stuff to throw away!
    Thanks,
    Tamara
    P.S. The initial phase of the yogurt setting is to bring the milk to a boil automatically. There is no need to manually boil it?

    • Holley November 30, 2017 at 6:43 pm

      First off, I am so sorry I missed this question! It was buried! OKay, the initial boil phase it for cows milk, If the coconut milk is liquid, I have found it isn’t necessary, but if you don’t bring it to a boil it will be grainy if you don’t I have found. The importance of letting the coconut milk is so you don’t kill off the bacteria or culture. It seems odd but the yogurt function counts up and beeps after 8 hours, but you can leave it longer, it just becomes thicker and tart-er, if that is a word. I know this is late now, again I apologize for missing it, what did you do? I would never waste the coconut milk if the yogurt doesn’t turn out, save in an ice cube tray and freeze it for smoothies!

  52. Tamara Leupold November 28, 2017 at 2:11 pm - Reply

    OK..so, now I’m wondering if the boil phase actually brings it to 180…how to bypass the boil phase for the second part, and that the timer counts up instead of backwards…

    • Holley November 30, 2017 at 6:44 pm

      I usually sautee to bring it to a boil and then just press the yogurt button once it has cooled enough to add the starter, and yes it counts up. Again, so sorry I missed this question!

  53. Tracey December 17, 2017 at 5:57 am - Reply

    Probably a silly question, what do you mean by”adjust” in the first step? I’m an instant pot newbie

    • Holley December 17, 2017 at 9:59 am

      Not at all! On the model that I have, Duo 7 in 1 (1st gen) To switch from the yogurt low temp to boil 1st I press the “adjust” button on the Instant pot face.

  54. Tamara December 26, 2017 at 4:22 pm - Reply

    There wasn’t much clarity in the recipe. I added the gelatin after the yogurt starter because it was still warm. Will this not turn out right because I put the gelatin in too soon?

    Also-there wasn’t any clarification to not put the entire can of coconut cream or milk in. Is this also going to affect the product?

    • Holley December 29, 2017 at 5:49 pm

      I’m sorry you feel that way. I’ll make a video this week for clarity… the gelatine I usually add at the very end before putting it in the fridge, but really you could put it in any time after incubation before chilling. I made this recipe originally with JUST the coconut cream, but later with the whole cans and they both worked out great.

  55. Heather December 28, 2017 at 6:54 am - Reply

    Hi I tried this recipe yesterday and it set a little but is still way runnier than Greek yogurt and not at all tangy. I used the vegan starter, which says to incubate for at least 10 hours. I only did 8 per your recipe – should I try 10 hours next time?

    • Holley December 29, 2017 at 5:41 pm

      Sounds like 10 would be better, are you using gelatine? That would mean it’s no longer vegan… but it does thicken it quite a bit.

    • Heather December 29, 2017 at 6:08 pm

      Yes I am using gelatin – I used the vegan starter because I wanted it to be dairy-free.

    • Holley December 29, 2017 at 7:52 pm

      okay, great, let me know how 10 hours goes!

  56. R December 31, 2017 at 11:52 am - Reply

    How many cups of yogurt does this make

    • Holley January 8, 2018 at 12:03 pm

      It depends a little on how long you have let it incubate. However much liquid coconut milk you start with, you’ll end with just slightly less coconut yogurt.

  57. 808Jeri January 3, 2018 at 2:46 pm - Reply

    did you have to sterilize the instapot liner and mason jars? if so, how did you do that? could you just boil water in the insta pot first? I am just thinking with cultures, you want to be sure not to introduce other bacteria.

    • Holley January 8, 2018 at 12:01 pm

      Hi! I make sure everything is clean, and bringing the coconut cream to a simmer is important to the texture. Once things are at a simmer the temperature should kill any existing bacteria, and then when it has cooled enough to introduce the starter only those good bacteria will be in there. I would make sure jars are clean and dry, you could boil them if it makes you feel more comfortable!

  58. Lorri January 15, 2018 at 3:28 pm - Reply

    You didn’t mention if we needed to put the lid on the Instant Pot during the 8 hour Yogurt function. Did you use a lid? Thank you.

    • Holley January 15, 2018 at 6:07 pm

      Hi! I do use a lid, mostly so things don’t fall into my yogurt.

  59. Weronika January 16, 2018 at 11:23 am - Reply

    Hi! I’ve tried this recipe 4 times. The first time it came out great, I used Whole Foods brand coconut cream in a can. I found it not tangy enough though, so I decided to switch brands for next time.

    The second time I had 3 cans of Aroy-d coconut milk from Walmart, and I decided to give it a shot with that. I just used all of the milk, the consistency was still nice (not as thick as with the cream on its own, but better than the Silk brand coconut yogurt). The taste was better than the first time as well.

    The third time I tried the recipe with Farm Boy Brand Organic Coconut Milk. It did not come out at all. The milk split and the bottom layer was all gelatinous liquid and the top was a grainy looking slightly thicker milk. It didn’t taste too great either, and mixing it together didn’t do anything to fix it. I chucked that entire batch, thinking maybe the temperature for the culture was off, or something went wrong.

    Last night I tried making it again using the Farm Boy Coconut Milk and I subbed one of the cans with a can of Farm Boy Coconut Cream to make it a bit thicker. Followed the directions like before and when I put the yogurt into jars the bottom layer was a gelatinous liquid and the top was a thick milk (before putting in the fridge). It was also still grainy in texture, even though I had brought to a boil in sauté function this time (because of my previous experience). So I read in the comments to blend it before putting in the fridge. I put all the individual batches in the blender and returned to the jars; they were evenly blended when they went into the fridge. In the morning, the top layer was rock solid and the bottom layer was all milky water. It’s not yogurt, by any means. I used the Real Vegan Yogurt Starter (since I’m not good with dairy) all 4 times.

    The only thing I can say for sure, from my experience, is that not all canned coconut milk and cream is made equal. The Farm Boy brand sucked for making yogurt, but it was fine in an instant pot butter chicken recipe that I made that weekend. My go to from now on will be the Aroy-d coconut milk. I’ve noticed that some people have run into the cream from the same company, but I haven’t seen it at any of the stores I shop at yet. I think the additives in the Whole Foods brand might have given the yogurt a bit of an after taste that the other milk didn’t have.

    Hope this helps. The recipes is very good when it comes out, so to all those people who had no success, I suggest trying it again with a different brand of milk. Maybe avoid organic too.

    • Holley January 16, 2018 at 11:51 am

      Thank you for taking the time to comment! This is great because I haven’t been able to recreate the separation issue some people have had, I have never used the farm boy brand, I haven’t seen it (I’m in Canada). I usually use Aroy-D. You are absolutely right, not all coconut milk and creams are equal. Thanks again for the comment.

  60. Alyssa Bernhardt January 22, 2018 at 11:38 am - Reply

    Hi there! I have lots of Great Lakes gelatin collagen hydrolysate. Wondering if you’ve ever used that instead of the regular collagen. I’d like to try this recipe!

    • Holley January 24, 2018 at 7:20 am

      I haven’t used collagen, I’m not sure it would thicken quite the same, but you can try it out! Let us know how it goes!

  61. Diana January 28, 2018 at 8:37 am - Reply

    Hi! Is there a way to substitute Agar Agar powder for the gelatin so the recipe is vegan? I love coconut yogurt and would love to be able to have a steady supply! 🙂

    • Holley January 28, 2018 at 10:19 am

      It is absolutely possible, but I have never used or tested Agar Agar in this recipe so I can’t offer any guidance. Best of luck! Let me know how it goes.

  62. Gregory Heller January 31, 2018 at 8:06 am - Reply

    Can I use organic Greek yogurt as a starter vs the probiotic? If so how much?

    • Holley February 7, 2018 at 10:48 am

      Hello! This recipe calls for a starter specifically. You can use a probiotic, or greek yogurt, sure, but I haven’t tested or tried varieties or amounts. Let us know what you find.

  63. Ana February 5, 2018 at 1:40 pm - Reply

    Hello, I used sprouts brand organic coconut cream to make the yogurt but now I am wondering, was I supposed to chill the can and separate the solid from liquid? Or is just using all of the contents in the can of coconut cream ok?
    Thanks!

    • Holley February 7, 2018 at 10:43 am

      HI! Okay, I haven’t used the sprout brand, but I have made coconut yogurt with the whole can, it still works!

  64. Ashley February 13, 2018 at 1:19 pm - Reply

    This recipe looks amazing! Definitely a must try, thanks for sharing it.

  65. Karyn February 20, 2018 at 3:05 pm - Reply

    I’m going to publish this on Pinterest also, since that’s where I found this recipe & there’s no comments.
    It seems that coconut milk & coconut cream are used interchangeably & they are not the same thing. It’s not clear if you use ONLY coconut cream from the coconut cream can, or the whole can. The instructions say ‘2 cans of coconut cream.’ To me, that means, dump in the can, not scoop out the cream only.
    I used full cans of coconut cream. I used the sauté button to bring to a boil. Removed the liner and when the liquid was at 100 degrees added the vegan yogurt starter you recommended. I set the yogurt button for 9 hours. When it went off in the morning, I removed the liner, stirred it so the film on top dissolved, poured it into a glass container and put in the fridge. It has been in the fridge for 7 hours and it hasn’t thickened up at all. It has a slight tang but is complete liquid. I did not add gelatin, as I read in the comments it actually may not be needed.
    There’s no ‘adjust’ button on the instant pot. When I initially started the process, I started the boiling on yogurt, as stated but it never boiled, never hit the point where it switched to ‘yogurt’ on the screen. The directions don’t state whether to latch the lid and let it boil; so I ended up ‘sauté’ the cream.
    There’s no explanation of what incubation period is, or when the yogurt should start to thicken up.
    The directions state to cook for 8 hours, but most other recipes state 12-24 hours, so I think it may need way more time.
    My ‘yogurt’ has a slight taste of yogurt but not much. It’s so thin, it could just be drank in a cup.
    Wish this would have worked!

    • Holley February 21, 2018 at 6:54 pm

      Okay, a number of things in here to address:
      You are correct coconut milk and coconut cream is NOT the same thing. I mention this in the write-up, but numerous people have used them and both have had successes, which is why we added the amount in cups instead of just 2 full cans.
      The model of Instant Pot that I have does have an “Adjust button” You must have a newer make and or model from mine, I Facebook messaged with someone that had the same issue and we looked at her instruction manual together and got it sorted, the -/+ buttons I believe were the solution to that problem.
      If you want thick and rich yogurt the gelatine is important. It is why it is in the recipe.
      There are a variety of things that could have gone wrong, from the brand of coconut cream you used (or sometimes people have used a thin coconut milk) to the temperature of the coconut milk when the starter went in and so many other variables, the gelatine would have greatly helped the consistency. Don’t throw out that coconut culture, freeze it and use it in smoothies. You could alternately dissolve the gelatine in a little hot water and add it in.
      If you wanted to incubate the yogurt 12 to 24 hours there is a chance you wouldn’t need the gelatine, but that isn’t what this particular recipe is.

    • Karyn February 21, 2018 at 7:06 pm

      I will definitely be trying again!
      Thanks for the response!

    • Karyn Logan March 1, 2018 at 1:08 pm

      So, I tried again yesterday. I did add gelatin & it did harden up, but doesn’t taste like yogurt. Any ideas? Should it taste similar to store bought yogurt?

    • Holley March 3, 2018 at 12:43 pm

      It should be fairly tart! I wonder… there are so many things that could potentially go sideways, the starter? The temperature when you add the starter, which will affect the tartness, I would be tempted to add a couple probiotics (open up the capsules and sprinkle in) and let it incubate for longer if it’s not how you want it.

  66. Cheryl Ann Daniels February 21, 2018 at 7:51 pm - Reply

    I used 2 TBL unsweetened SO Delicious Coconut Milk yogurt alternative as starter. I followed your recipe but had to use the boil function 4 times to get it up to 180 degrees. I did the yogurt function for 10 hours then let it set up overnight. It was perfect 🙂

    • Holley February 23, 2018 at 5:31 pm

      I am so glad it worked!!

  67. Anne L. in Texas March 27, 2018 at 6:27 am - Reply

    the recipe says 2 cans or 1 liter of coconut cream yet the cans in the link are 13.5 oz and a liter is like 35 oz..can this be cleared up? looks yummy and I’m excited to try it

    • Holley April 2, 2018 at 8:17 pm

      Sorry I missed this! The cream from the coconut milk is 1L but… you can use the entire can and the recipe will still work!

  68. Martha Villa Martin April 6, 2018 at 8:05 pm - Reply

    Hey! I can’t wait to try it! Thx for sharing! I teied3 a similar recipe once but filed probably because I used coco milk instead of cream.
    One question : My instant pot doesn’t have an “adjust” option. I clicked on yogurt when I was cooking some thing else , but didn’t see “adjust”. Is it an option that appears on the screen later on infectivity is clicked and you wait around? Thanks!

    • Holley April 7, 2018 at 9:35 am

      I have seen this a couple times now, my Instant Pot is old (and still wonderful) but at some point, they have changed the buttons. Check out your manual, I think it may be a +/- button sequence. I don’t own that model tho. Hope this one works out for you! Remember, let it cool before adding the starter and don’t forget the gelatine. 🙂

  69. Monica May 16, 2018 at 11:34 am - Reply

    Hi there,

    After adding starter and beginning the incubation process do you leave the lid off or on for the 8 hours?

    Thanks! 🙂

    • Holley May 23, 2018 at 3:05 pm

      I usually put a plate or a glass lid overtop, so nothing falls in. 🙂

  70. dbclarinet May 28, 2018 at 10:28 pm - Reply

    It took us forever to break down and buy an Instant Pot, but when we did, I had to make sure it had the yogurt setting. I love me some thick, tangy Greek yogurt, but it doesn’t love me back, and every non-dairy yogurt I buy in the store has too many garbage thickeners or is straight up too liquidy. Or it just tastes bad. I’m looking forward to trying this one – I also like the inclusion of gelatin, something I think nobody gets enough of. Have you ever tried this with agar-agar to make a vegan version? Not that it’s particularly important to me, I’m just curious.

    • Holley May 30, 2018 at 8:08 am

      WELCOME to the club! I love my Instant Pot!! I haven’t ever used agar-agar, so I’m curious as well! Let us know how it goes!

  71. Val Johannson June 20, 2018 at 6:37 am - Reply

    Thanks for you feedback, for some reason I can’t seem to find my comment with your reply to reply there 🙂

    • Raj June 20, 2018 at 4:20 pm

      Hi Val,

      I just changed some settings – did that help?

  72. Stephanie July 29, 2018 at 11:06 am - Reply

    I have an instantpot that has the yogurt option. I just don’t see the ‘adjust’ you mention for the beginning part of this recipe. What is it you adjust it to?

    • Holley August 12, 2018 at 8:26 am

      It means you have a newer pot than I do!! Okay, refer to your manual, but I believe it is the arrow up and down buttons.

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