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!
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!
Instant Pot Coconut Yogurt
- Total Time: 8 hours 30 minutes
- Yield: 3-4 cups (slightly less than your starting liquid volume) 1x
Dairy free and paleo-friendly, how-to make Instant Pot Coconut Yogurt. Thick, rich, and tangy Greek-style coconut yogurt.
- 2 cans (1 L) coconut cream (or 1 L of the cream portion of the Aroy-D coconut milk ~about 3 cans worth)
- 1 package yogurt starter with live cultures *note: this starter contains skim milk powder, so to be absolutely dairy free look for a vegan starter, like this brand*
- 1 tbsp grass-fed gelatin
- 3 half pint jars and lids
- whatever yogurt toppings you love
- Put the coconut cream into your Instant Pot liner, press “Yogurt”, then “Adjust”. This will bring it to a boil.
- When the readout switches to “Yogurt”, remove the liner from the pot, turn off the Instant Pot.
- 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.
- 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.
- 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!
- While it is still warm, whisk in the gelatin a little at a time, again you don’t want clumps.
- 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).
- Put on the lid and refrigerate 4-6 hours, it will set up to a thick tangy Greek-style coconut yogurt.
- Stir well before serving.
- Cook Time: 8 hours 30 minutes (plus 4-6 hours refrigerating)
- Category: yogurt
- Method: Instant Pot
- Cuisine: Greek
chris czajkowski says
I’ve kept yoghurt warm successfully for years – by wrapping it in a good sleeping bag or down coat for the day.
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!
I don’t have gelatin. Would Xanthan gum or tapioca starch make an acceptable thickener? Thanks! 🙂
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 says
Your recipe doesn’t say when to add the gelatin. Is it at the same time as the starter? After?
I’ll go in and make sure that is clear! Add the gelatine after incubation while it is still warm before you refrigerate!
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?
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.
I don’t have a yogurt setting. How should I cook this in my pressure cooker?
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!
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.
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.
Can I double or triple this recipe without issues? I’m an Instant Pot virgin…
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!
Since this doesn’t have milk in it, can I freeze these as little cubes, or will they stll seperate and curdle?
I’m not sure!! Try it and see. Mine didn’t last long enough to freeze.
Claudine Czerny says
Did you try freezing it? If so – how did it turn out? Very curious!
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 says
Hi I’m wanting to make some freezey pops for the kids and I’m curious to know how it froze for you 🙂
It froze well! Once thawed it needed a good mixing, but the kids will likely eat those pop up before they thaw!
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!
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 says
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!
I have found that if the coconut milk doesn’t boil it give it a funny grainy texture.
Raia T. says
I just got an IP and I will definitely be giving this a try! Yahoo! 😀
Let us know how it goes!! Welcome to the instant pot family!
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?
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!
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
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.
Forgot to add it smellls like yeast . Thx for responding
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).
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?
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.
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! 🙂
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.
Yes! Exactly Alison! Really? I’ll have to look for it!
Just put in Aroy-D Coconut Cream on Amazon and you will find it 🙂
What brand of starter is dairy free?
this one and there are a few others!
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!
Absolutely! Try the previous batch! I am all for saving some $$!
Cheryl Daniels says
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.
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.
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:)
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!!
Have you tried this recipe using a previous batch of yogurt, or always the yogurt starter? Thanks!
I did, used 1/2 cup of yougurt once coconut cream had boiled and cooled, and used a little less gelatin!
Perfect thanks! Can’t wait to try it!
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.
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!
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?
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!
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.
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! 🙂
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!
We are excited for you to try this too! Let us know how it goes!
I’m confused about how the Yogourmet Freeze Dried Yogurt Starter is non-dairy. The first ingredient is skim milk powder.
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.
Sheryll Ziemer says
Thanks for posting the non dairy starter!
Any tips on getting the gelatin blended in without any lumps?
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!
Can you make the yogurt with probiotics?
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
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.
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!
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. 🙂
Let me know how it goes!
I had the same problem – way too thick, so I’m retrying without gelatin! THANKS!
Well shoot! Keep me posted on how it works without gelatine.
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?
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.
Louise Wrage says
The recipe calls for coconut cream – however when you click on the link it is coconut milk. Please clarify.
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!
I tried this twice and both times I got a hard coconut cream layer on the top and clear gelatin substance underneath. So disappointing.
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!
Yes I did try the whole can. I will try it again with just the cream. Thx
Fingers crossed it all works out this time
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.
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!
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.
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
Maren Holzinger says
Do you happen to know if almond milk would work with this recipe?
It might, but I haven’t tried, so I would suggest instead you find a good almond milk yogurt recipe! That has been tested!
The starter cultures you linked on Amazon have skim milk powder- just a heads up! Where did you find a dairy-free starter?
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!
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?
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!
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.
Hmnnn… Little lumps you say? I wonder why? I’m glad you like the flavor! Are they gelatin lumps?
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!
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!
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.
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!!
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.
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.
Thank you so much Holley!
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 🙂
I am happy you are happy! Thanks for taking the time to comment Jennifer!
Sue Kettler Arakawa says
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!
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!!!
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!
It doesn’t, but make sure to use only the cream part and make sure it comes to a boil
Brittany Weisinger says
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
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.
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!
As I use only the coconut cream, I haven’t had it separate on me in the fridge? Are you using the entire can?
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?
Absolutely! And if your starter is really vigorous you may not need to add any gelatine! Glad you enjoyed the flavor!
Pamela Jean Bettendorf says
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
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!
Wendy Broadhead says
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.
Ha! Yeah, Wendy I saw that Buzzfeed roundup. About half of those recipes on that list were not actually vegan or vegetarian.
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!
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.
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.
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! 🙂
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!
Pam Bettendorf says
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 says
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
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!
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…
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 😀
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! 🙂
Sheryll Ziemer says
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.
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!
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.
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!
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?
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!
Joy Pieper says
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?
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 says
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.
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!
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?
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!
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.
That is a really good question! I have never tried it, so I am not sure. Let me know if it works!
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.
I love honey and yogurt! Let us know how it goes!
Leslie McDaniel says
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?
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 says
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.
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!
Callie B. says
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.
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
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?
Hi Krystal, I use canning jars, I didn’t buy the yogurt kit either!
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!
Thanks! I quick zip with an immersion blender may make it a little more yogurt-ish
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?
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!
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?
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.
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! 😉
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!
Callie B says
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.
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.
Joanna M says
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????
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!
Tamara Leupold says
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!
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?
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!
Tamara Leupold says
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…
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!
Probably a silly question, what do you mean by”adjust” in the first step? I’m an instant pot newbie
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.
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?
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.
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?
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.
Yes I am using gelatin – I used the vegan starter because I wanted it to be dairy-free.
okay, great, let me know how 10 hours goes!
How many cups of yogurt does this make
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.
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.
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!
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.
Hi! I do use a lid, mostly so things don’t fall into my yogurt.
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.
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.
Alyssa Bernhardt says
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!
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!
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! 🙂
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.
Gregory Heller says
Can I use organic Greek yogurt as a starter vs the probiotic? If so how much?
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.
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?
HI! Okay, I haven’t used the sprout brand, but I have made coconut yogurt with the whole can, it still works!
This recipe looks amazing! Definitely a must try, thanks for sharing it.
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!
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.
I will definitely be trying again!
Thanks for the response!
Karyn Logan says
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?
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.
Cheryl Ann Daniels says
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 🙂
I am so glad it worked!!
Anne L. in Texas says
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
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!
Martha Villa Martin says
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!
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. 🙂
After adding starter and beginning the incubation process do you leave the lid off or on for the 8 hours?
I usually put a plate or a glass lid overtop, so nothing falls in. 🙂
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.
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!
Val Johannson says
Thanks for you feedback, for some reason I can’t seem to find my comment with your reply to reply there 🙂
I just changed some settings – did that help?
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?
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.
So stupid question peobanly but does it taste like coconut?
No questions are stupid questions. It does taste mildly of coconut. Not like coconut FLAVORED things, but yes coconut milk. The tang and yogurt flavor is stronger in my opinion.
Kay Potter says
Can I use the non-flavored gelatin from the grocery store? Can Starter be from previously-made regular yogurt (not coconut)?
Absolutely, for the gelatine, that is the preferred, un-flavored! The starter could be from previously made regular yogurt, but I didn’t test that recipe, so it’ss me a bit of trial and error for you. Good luck!
Carol F says
I made this yogurt in my Instant Pot and it turned out fantastic! I heated 3 cans organic coconut cream and then cooled it to about 98 degrees, then added the vegan yogurt culture and also added 1/2 tsp vegan probiotic powder for good measure. I let it incubate 9 1/2 hours and when I opened the lid it no longer had that strong coconut smell, but a milder coconut smell and that cultured smell, slightly sour, so I knew it had done its work. I then added a big TBSP of the gelatin and whisked that in. Poured it into 9 single cup glass jars, half full, leaving room for fruit. I chopped up fresh pineapple and put it on top of one after it chilled and it was delicious like pina colada. I love having this way to incorporate more coconut oil into my AIP/semi-keto diet. Only got about 15 carbs in this and I am staying so satisfied with eating so nutritiously and getting plenty of good fats. Thank you for the recipe’.
Thanks for taking the time to comment! So glad you enjoyed this recipe
What if you don’t have a yoghurt button on your iP?
It means you don’t have a model with a yogurt function, you’ll have to search for another method. Or buy another pot! 🙂
Cassandra Fit says
I love yogurt, and always wanted to learn how to make it at home. I’ll make your recipe!
Awesome! let us know how it goes!
Sheryll Ziemer says
I’ve made this recipe before and it turned out wonderful. Yesterday I made it again, only to find out afterwards, that my Gelatin was outdated. Will have to start over tomorrow. Thanks for posting again!
Oh no!!! Well, I put my gelatine in a glass jar from the bulk store, so it’s possible I have been using outdated gelatine this whole time! Good for you for paying attention to those dates, I rarely do. Thanks for commenting!
Hi! I have used this recipe over and over and love it! I would like to know if I can make it with almond milk. Thanks
I have never tried with Almond milk, but I don’t see a reason why it wouldn’t. Let us know if you try it!
Sam Payrovi says
Hi all! So I’ve been extremely excited to make this recipe and finally did it last night/today. I followed the directions to the “T”…and I even used the exact gelatin and non-dairy starter that is linked to in the ingredients list.
After finishing the yogurt, I put it into a jar and into the fridge to let it cool. A few hours later, I was suprised by the resulsts. The yogurt had completely separated into the hard, thickened cream (2/3, on top) and a liquid (1/3, on bottom).
I spooned out a bit of the hard cream, and it tastes exactly like regular coconut milk cream…not tart at all like It was before i put it into the fridge. I can’t get to the liquid on the bottom yet, so don’t know what that tastes like..
Before I blend it all back together and hope for a miracle…any ideas on what I may have done wrong or what to do next?
Sam! This issue kills me. I tried SO hard to figure out why this was happening when we did the FAQ troubleshooting video. And I could NOT re-create this issue. I think it may be the brand of coconut milk you are using, Kroger or Trader Joes? Since I am in Canada, I don’t have access to those 2 brands. My advice would be to use a different brand of coconut milk? Blending should make it better but I wonder about the texture, it might not be as yogurt like as we would all like it to be. I’m sorry you were disappointed with the turnout, I wish I knew what was causing this.
Sam payrovi says
Thanks for the response! So I took that cream off the top, and then blended the rest. Voila, i had yogurt. And i had cream to use for other things. I think it was trader Joes coconut cream, by the way.
I’m actually making another batch now with another type of unsweetened coconut milk (thai kitchen organic unsweetened, from costco), and will let you know how it comes out!
Well, that is good it was salvageable. I HATE wasting. 🙂 Thanks for commenting.
Susan Woodman says
How long does yogurt last in frig?
It doesn’t seem to… it’s eaten fairly quick, but I would say it depends on the temp of your fridge and the freshness of your product. I am a rogue when it comes to expiration dates, especially with fermented foods, but you have to do what you are comfortable with.
Holy smokes! Perfection!!! I used a 1l carton of aroy coconut cream with 1 package of yogurt starter, 1t gelatin and 1t of maple syrup. Incubated for 16 hours. Was completely liquid while warm, but solidified as it cooled. I wisked it really good before labeling into jars. Sampled a bit and the flavor is amazing, and so much cheaper than coyo!!
GREAT!!! So glad you enjoyed it
How do i use the yogurt function if my instant pot doesnt have aN “adjust” button?
It depends on the model you have! It is a 7(+) in 1 model? Refer to your owner’s manual. 🙂
My coconut yogurt is in the instant pot right now but I think I made a mistake. I’ve already put the gelatin in the pot. Will that be ok?
It will be totally fine! You may need to whip out your immersion blender and give it a good pulse, but it’ll be okay!
I know it’s been ages since you posted this…I tried with cream LAst night, put in fridge this am but the cream is clumping back up into chunks! Any suggestion to save it? Didn’t use gelatin bc I used cream.
OH NO! Depending on the brand that can happen, an immersion blender will be your best friend, give it a good zap and it should fix it right up!
HOw do you feed gelatin grass? gelatin is the boiled up eyes, butts, ears and noses and vaginas of cows you realize? I think tapioca or agar agar would be a better choice for the animals, and your health, and the planet.
I love this recipe and have been making it EVEry week! Can it work with almond milk?
I am so glad!! Almond milk, perhaps, I happened to pick up some starter this last weekend to give it a shot, let me know if you try it!
I know this post is a few years old, I hope you’ll still be able to see my Questions 🙂
Are you supposed to use the whole Carton of the Aroy-D coconut cream or separate it somehow? I followed the recipe exactly but unfortunately experienced the separation that others have mentioned. I put the yogurt in the blender and that helped, but then I noticed that the yogurt was slightly grainy . I wasn’t able to get the cream to boil in my instantpot so I Ended up transferRing it to a pot on the stove And let it come to a boil that way – I Even Temped It To Around 185 degrees. however, It wasn’t a full on boil, like when boiling water, so could that have been the issue?
Hi Julia, This is one issue I couldn’t recreate when testing the recipe. I think it is because tetra packaged coconut cream is very hard to find where I am (CANADA). I have the feeling it was most likely the carton coconut cream. I use primarily the canned coconut cream. Depending on the model, when you push the yogurt pre set, then press adjust to get the pot to boil, and this is mostly to melt the coconut cream completely and to kill any potentially harmful bacteria. It sounds like you completely melted the cream and correctly tempered it, I wonder if it was the brand of cream?
Did youvuse the low, normal, or more setting?
It would depend on which model you have, it would be the yogurt setting.