Instant Pot Coconut Yogurt – GFCFSF

September 25, 2016


Instant Pot Coconut Yogurt - GFCFSF

2 (14-ounce) cans full fat coconut milk
2 tablespoons tapioca starch
Dairy free probiotics (80-150 billion)

Pour coconut milk into a medium pot. Whisk until smooth. Remove 1/3 cup of the coconut milk and transfer to a bowl with the starch. Whisk together until the starch is dissolved, then pour back into the pot.

Place the pan on the stove over medium heat and warm until the coconut milk starts to simmer. Whisk the milk and turn down the heat to low. Continue cooking on low, whisking occasionally, for 5 to 10 minutes, until the tapioca starch has thickened the mixture.

Cool the milk until it's just warm to the touch, about 100°F.

Sprinkle the probiotic powder over the milk. Whisk to combine.

Pour the yogurt into the InstantPot. Press the “Yogurt” setting and set the timer for 6-9 hours depending on how tart you want the yogurt to be.

Place the set yogurt into the fridge and chill for at least 6 hours. The yogurt will become thicker as it chills. After this stage, you might find that the mixture has separated with a yellowish, translucent layer at the bottom and a thicker white layer on top. Stir to recombine or scoop off the top layer for thicker coconut yogurt.