Instantpot Coconut Milk Greek Yogurt
One of the things I have been wanting to do is to find a good substitute for yogurt in my diet. Even grass-fed dairy often leaves me feeling congested and inflamed, so coconut milk is a staple for me. The almond and coconut milk based products at the store are laden with fillers, thickeners and usually a lot of sugar, so I’m really excited to have found a simple and delicious option for dairy-free yogurt! All you need are a few pantry staples and an Instant Pot, my favorite appliance!
Recipe adapted from Danielle Walker’s Diary Free Yogurt Recipe.
You will need:
+ 2 cans organic coconut cream or coconut milk*
+ 50,000 IU probiotic (I use 3 Life9 probiotic capsules)
+ 2T grass-fed gelatin (required to thicken)
+ 2T raw organic honey
+ 3-4 half pint jars and lids
*Using coconut milk will result is a thinner consistency. Still delicious, just not as thick as using coconut cream.
How-to:
1. Pour the coconut cream into your Instant Pot liner, press “Yogurt”, then “Adjust”. This will bring it to a boil. I have to do this step twice to get the coconut milk/cream hot eough. When the readout switches to “Yogurt”, remove the liner and turn off the Instant Pot.
2. Let the coconut cream cool until the temperature drops to below 110F. Once the coconut milk is the right temperature, whisk in the honey and the probiotic a little at a time until the mixture is smooth.
3. Press the “Yogurt” button and adjust the time to 8 hours. You can process longer for a tangier yogurt taste if you wish.
4. After the 8 hours have passed, whisk in the gelatin while the coconut cream is still warm. Add a little at a time to prevent clumping.
5. Pour the yogurt into the jars leaving room for any desired toppings. Put on the lid and refrigerate for 4-6 hours so that the yogurt will set to a thick geek style yogurt.
6. Mix well and add fresh fruit, a drizzle of raw honey or your favorite granola before serving. You can also use this as a substitute in recipes that call for sour cream or dairy-based yogurts! Store in the fridge and keep for up to 2 weeks, although mine never makes it that long. #delicious
We love to top ours with organic blueberries, a drop of cinnamon bark oil and/or some Einkorn granola. You could easily keep it Whole30 compliant with just some fresh fruit. (The honey in the recipe gets used up by the bacteria so technically this recipe has no added sugar.) This is a great grab and go breakfast or snack since it’s super portable, pretty low carb but high fat (good, plant-based fat!) so it keeps you going strong! Just don’t forget to pack your spoon!
