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This creamy and silky non-dairy homemade coconut yogurt is irresistible and so easy to make in your Instant Pot®; just mix your ingredients, select Yogurt function, and voila!

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Recipe Summary test

prep:
5 mins
cook:
1 day
additional:
6 hrs 10 mins
total:
1 day
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Yogurt function. Pour in coconut milk and sprinkle with pectin powder; mix until well dissolved. Stir in soy yogurt. Close and lock the lid. Set timer for 24 hours.

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  • Unlock and remove lid. Stir yogurt well and transfer to sealed jars. Chill in the refrigerator for at least 6 hours.

Cook's Notes:

You can use any store-bought non-dairy yogurt for this recipe.

Yogurt tends to set and become thicker during chilling process.

Nutrition Facts

398 calories; protein 4g; carbohydrates 8.9g; fat 41.8g; sodium 33mg. Full Nutrition
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