Instant Pot Coconut Yogurt Recipe [Paleo, Keto, AIP]
By: Healing Autoimmune
Published: Tuesday, June 26, 2018 - 10:47pm

Ingredients




3 14-oz cans of coconut milk, refrigerated
4 capsules of probiotics
2 Tablespoons (14 g) gelatin (for thickening)
1 Tablespoon (15 ml) maple syrup or honey (to enable the yogurt to be made)
Instant Pot pressure cooker
Meat or candy thermometer that can show 100 F (28 C)
Blender or food processor
4 small jars with lids to store the yogurt in

Preparation

1 Use a spoon to remove the solid cream on top of the cans of coconut milk. Place this into the instant pot bowl. 2 Close the lid, make sure the vent is closed, press the yogurt button, press adjust until it shows BOIL. 3 When the instant pot is done, it’ll beep. Remove the bowl from the instant pot and let cool.  Use a candy or meat thermometer to see when the mixture reaches around 100 F (38 C).  This temperature ensures the cultures can grow. 4 Open up the capsules of probiotics and slowly whisk them into the coconut cream. 5 Place the bowl back into the instant pot, close the lid, press Yogurt and press (+) to set the time to 8 hours. 6 Add the yogurt to a blender and slowly add the gelatin while blending. This will help thicken the yogurt.  Add additional flavorings (e.g., honey, stevia, vanilla extract) if you want. 7 Refrigerate for a few hours to cool and thicken.

About

DESCRIPTION: For those of us who stay dairy-free, coconut yogurt is amazing. It’s creamy, healthy, and perfect for breakfast no matter what diet you’re on!