I’ve been missing yogurt so much lately, and Carrie’s post on coconut yogurt and ranch dressing got me the worst hankerin’ for it that I just HAD to get in the kitchen and try to make it for myself. Since there’s been some controversy over Aroy-D being totally free of guar gum or thickeners (see Chris Kresser’s article called “Three Reasons Why Coconut Milk May Not Be Your Friend“), I decided to try making it using Natural Value Coconut Cream. I’ve used Natural Value coconut milk in the past for other things (pana cotta recipe coming soon) because it is free from any gums or thickeners and Natural Value uses BPA-free cans.
I also decided to use two capsules of Kirkman Pro-Bio Gold probiotics. I’m pretty sure you could substitute any allergen-friendly probiotic, as long as it has about 20-22 CFUs of live cultures. (If you order probiotics online, make sure they are packed with ice to keep the cultures alive.)
I don’t have this in the picture below, but after culturing the yogurt, I used Great Lakes Gelatin (red can, not green) to thicken it up.
In case you were wondering, I do not add any sweetener while culturing. Many people will add maple syrup or sugar of some kind to feed the probiotics during the fermentation process. It is my opinion that there is plenty of sugar in the coconut cream itself off of which the bacteria will live and eat until their little tummies are full. If it makes you sleep better at night, however, to add in a little maple syrup for the little guys to feast on, you have my blessing – just do NOT add honey, as it has anti-bacterial properties and should never be used in fermentation.
Shared on the AIP Recipe Roundtable and Allergy Free Thursday.
- 2 cans Natural Value Coconut Cream
- 4 capsules Pro Bio Gold, or alternative allergen-friendly probiotic capsule
- 1½ teaspoon gelatin
- 2 pint-sized Ball jars, sterilized and dried well
- Shake cans of coconut cream.
- Pour one can into each Ball jar.
- Add two capsules of probiotic to each jar by opening up the capsules and sprinkling the probiotics onto the coconut cream. Stir well.
- Place Ball jars, without lids, into the Instant Pot.
- Press the Yogurt function on the Instant Pot and the "+" button to increase the time to 10-12 hours, depending on desired tartness.
- Once the timer is finished, open the lid and remove the yogurt.
- Add yogurt to a blender along with the gelatin. Mix well in the blender, then pour back into the Ball jars.
- Place jars into the refrigerator without lids and allow to cool and thicken. After several hours, place caps on jars.
- There may be some separation after the yogurt has completely cooled. I just mix it all together.
Thank you so much for sharing it with us at Allergy Free Thursdays! I love making yogurt in my IP and I can’t wait to try your dairy-free version! 🙂
I’m looking forward to trying this! A simple and doable recipe. I noticed you used coconut cream instead of coconut milk (with cream on top). Any particular reason? Would it work with either? Thanks!
Hey Christy- It’s been awhile since I made it with coconut milk but I think it does work. Just mix it up after it’s cooled. I prefer the coconut cream because I like a thicker yogurt. The gelatin does give it body and thickness, though. Hope that helps!
Jen
I can’t easily get coconut cream so I used coconut milk. It fermented well and I did add a few drops of maple syrup before fermenting. I used 4 8oz jars with one probiotic capsule in each; 11.5 hrs. The first time it never really set so the second time I used more gelatin. I used Knox (not buying better brand til I figured out if it worked)…and used one whole packet for the batch. I followed all of the steps above EXCEPT that after it fermented, I heated up about 1/2 cup of the yogurt and dissolved the gelatin in that, then mixed it in with the whole batch using an immersion blender. It set and it tastes amazing!
Does this create the intense pro-biotics that the 24-hour incubated SCD yogurt recipe does?
That’s a very good question, but since I can’t test it, I really don’t know. The longer yogurt cultures, the more the probiotics from what I understand. I try to be sure and not rely on one form of fermented food, so I do sauerkraut juice and water kefir as well. I also take an amazing product called Restore that uses soil organisms and works to heal and tighten the gut junctions. Hope that helps. (affiliate link)
Do you think you could make this in a crockpot? I don’t have an instant yet
I haven’t tried that, but I would give it a go in the jars on the warm setting – make sure it’s as low as possible. If the temp is too high, it will destroy the probiotics. Let me know how it goes!
There are many ways to make Yogurt. It’s easiest if you have a yogurt maker, but it’s possible even with cups in the oven. Google Dairy-Free Homemade Yogurt techniques and I’m sure you’ll find several sets of instructions.
Good Luck!
This failed for me. I used organic guar gum free coconut cream and dairy free probiotic capsules, and it never set up. I used the same probiotic for soy milk yogurt and it worked perfectly. I didn’t use gelatin, because I didn’t want “pudding”. Trying to see if straining it will leave me something edible, but this was too expensive to try again.
I’m so sorry it didn’t work for you. The amount of gelatin that I use doesn’t give it a pudding-like texture, but does help it to thicken because the coconut cream tends to be runnier than other milks. I make it regularly, and do not have a problem.
Jen
I get a good consistency using Knox Gelatin (1 to 1.5 packers per batch). It’s not like jell-o, it’s more like Greek yogurt.
In yogurt function, does your IP count up in time? I put it on for twelve hours and once ot started, it started counting up by the minute..normal?
Yes – that’s what mine does too.
I don’t have the yogurt function on my Instant Pot; do you think I could make this with some other setting?
Sarah – I really can’t answer that as I haven’t tried. The issue is needing to keep the temperature consistent and low enough so as not to kill the good bacteria. I’ve heard of people using the oven light in their ovens, wrapping yogurt jars, using heating pads (that don’t automatically turn off), but I haven’t used any of these other methods.
Sorry I can’t be of more help!
Jen
Can you make this with homemade coconut milk? I have a soy milk maker that I will use to make the milk. I love that you made it right in the jars! And if you are using wide mouth jars, you could just blend with an immersion blender right in the same jar, right?
Thank you!
I don’t see why using an immersion blender wouldn’t work. I would just divide the gelatin evenly among the two jars. I haven’t made it with homemade coconut milk so I can’t be sure about that. The higher fat content in the coconut cream is what seems to give it the thicker consistency. Also, lately, I’ve been going against my principles and using Whole Foods 365 coconut milk in the BPA-free can. It’s nice and thick (they have guar gum or xanthan gum).
I believe the blender blades from a person blender (think magic bullet) will screw into a mason/ball jar…
Personal blender… lol
Do you have to put them in jars? Can you not just make it in the insert for the IP? I just got mine and want to try making coconut milk yogurt this weekend. Thanks!!
I’m sure you could, I have just never done that. Make sure you do the step later to add the gelatin and either run it through a blender or whisk it vigorously to get lumps out. Let me know how it goes.
Jen
Thank you so much for the recipe! Are you setting the jars in a dry IP insert? Are you using a metal rack? Does it matter if the jars sit directly against the metal insert and not on a metal rack to elevate it up?
I never use the insert. This week, I made it with five pint-sized jars and they all touched the sides of the IP insert. It turned out beautifully!
Hi Jen! This looks awesome. I am confused on the placement of the jars. I know you mentioned this in other comments, but do you put the pint sized glass jars inside the big metal bowl inside the IP? Or do you not use the metal bowl and you just put inside the IP? Thanks! Can’t wait to try!
Also- do you need to wait for it to cool before adding the gelatin?
Thanks!
Great questions! I actually have the stainless steel insert inside of the Instant Pot. Then I just place the jars inside that insert. No rack, no water, just jars on metal. It’s best not to cool the yogurt down because the gelatin needs to be warmed before it can become gelatinous as it cools. So I take the jars right out of the IP, pour into my blender, sprinkle the gelatin on top and let it soften, then blend to distribute. I also spoon off any foam, pour back into jars, and allow to cool in fridge without the tops put on the jars. Once cooled completely, I cap them and keep in the fridge.
Jen
I was wondering if you need to add any water to the bottom of the IP or do the jars sit in there dry? Thanks
They just sit in there dry.
The longer it is in the IP the more tart it becomes or the other way around? I’d rather it not be tart so wondering if she should do 10 or 12 hours? Thanks!
The less time it’s in there, the less tart it will be. You really could do as little as 8 hours, but I would probably do 10. You still want it to taste yogurt-y.
I hope you like it.
Jen
could I add strawberries or other fresh fruit when blending the gelatin in or should I mix the fruit in just before eating?
Is anyone else with me that I think the canned coconut milk/creams just taste waaaay off? I just can’t stomach them. Is there anyway to make my own coconut cream? I already make my own coconut milk in the Vitamix. Thanks!
Hello…we have a college student with leaky gut and Adrenal fatigue. We were told to do the AIP diet.
Are these recipes freezer safe so she can pull, thaw and heat. Looking for instant pot freezer safe meals also. Hoping the AIP meals have enough protein, carbs and good fat….
Any suggestions would be do appreciated…
Thank you
Hi Lea – Are you asking if the Paleo AIP Instant Pot Cookbook has freezer-safe recipes? If so, I would say YES. There are many recipes in there that would be wonderful made ahead and frozen into smaller portions. Many times I will make a double recipe and freeze leftovers for another night. Hope that helps.
Jen
Hi Jen. Excited to try this but one question – do you think I could sub store-bought coconut yogurt with live/active cultures for the probiotics?
That’s a very good question, but I’m not sure of the answer. I know that store bought yogurts have a lot of additives, thickeners, etc., and I’m not sure the strains of the probiotics in there. You can try it and see how it goes, but I would tend to think a capsule might be better. Let me know!
Hi and Thank YOU!
My question:
Can this yogart be put into a small countertop electric icecream maker and if so do you have instructions for frozen coconut yogart? Please and THANK YOU?
I’m so sorry but I’ve never tried making it into frozen yogurt. If you try it out, let me know!
Jen
How many billion capsules do you use in each pint? I have 25 and also 50. Also, I’m confused why you don’t have to boil the milk which in other recipes is when you put the probiotic in.
My capsules are 20 billion each, so I would just use one of the 50 billions that you have on hand. I’ve made yogurt for years (SCD milk yogurt and now coconut yogurt). The reason you boil the milk is to kill any pathogen that might be present. Then the milk must be cooled to a certain temperature before adding the probiotic or else the live cultures will die and it will be a useless effort. Since this recipe uses coconut yogurt, there’s no need to boil it first.
Jen
Does the yogurt become more tart with more time, or less tart with more time? First time trying, and I prefer a mildly tart yogurt. Thanks!
More time in the instant pot means more tart. I like mine tart, so I lean toward 12 hours. You may want to do just 10 or 11.
I love how simple your recipe is. I tried my first batch yesterday and sort of did a combination of yours and one from the Paleo Cooking with the instant pot cookbook.
I am a bit concerned with my results. I used 2 cans of Trader Joes organic coconut cream (I wanted mine thick)
I did heat it and then cool it. I also added 1 T of arrowroot to make sure I had a thicker yogurt like result, rather than a runny one, I used 1 teaspoon maple syrup to ensure the probiotics had food. The cook book recipe called for using the IP Yogurt feature for 6 hours, then refrigerating, but all the other recipes I found, like yours, suggest 10 hours or more. SO I ran it for 10 hours and then placed my ball jars in the fridge. This morning the yogurt thickened more as I stirred it… hmmm. Almost like airy cottage cheese. The flavor is not bad, but it’s slightly curdled. There is a distinct ‘fizz’ similar to kombucha. I may try again omitting the arrowroot to see if that is what gave it the strange consistency. Though it’s refreshing and the flavor is fine… I am a little concerned if it’s safe. I didn’t sterilize my jars, though I did boil the coconut cream then cool, before adding the probiotics. Would love your thoughts on what happened and if you think my yogurt is fine to eat. Thank you!
Does your yogurt get thick? I just made some coconut yogurt for the very first time in an IP. I used a recipe from another site and it came out more like extra thick cream. I’m looking around for another recipe but really want it thicker than that. Thanks
Just looking for how long the coconut yogurt lasts in the fridge. Do you have a guess on that? Thanks!
I’m not positive to be honest. My guess would be 3-5 days, but I can’t be sure.
Is there a particular reason not to just use a quart jar? I’m just not sure I have any pint sizes
I’m not sure the quart will fit with the lid on. Try it and see.
You said you used TWO capsules, BUT your recipe says FOUR capsules…also, you said we could probably sub another probiotic as long as it has 20 billion CFU’s… is that 20 billion CFU’s PER capsule or TOTAL?? Do we use TWO or FOUR capsules??
TY!
So sorry for the confusion!!! I always use two capsules PER JAR (or PER can of coconut milk). 20 billion CFU’s total for EACH JAR.
I hope that helps.
Jen
Your recipe calls for 1-1/2 teaspoons of gelatin. Is that for each jar or split between the two?
That’s total for both jars. Good question!
Jen
Any updates and hints on how to perfect this recipe? I’d like to use coconut milk. Is gelatin always required? Thanks very much !
Could you use a couple tablespoons of yogurt that you just made, as the starter to make more yogurt?
Can I substitute tapioca starch for the gelatin? Looking for a vegan option. Thanks!
I just wanted to know if one can use yogurt starter…not the pills…dies no need to be vegan? And Knox gelatin
I made this but it was too sour
You can cut back on the fermentation time and it will be less sour.
Can I do half a recipe? Just one point?
I would think it would work but I’ve not tried it myself. I don’t see why it wouldn’t though.
My pressure cooker doesn’t have a yogurt setting. Should I use the canning setting?