How to make Creamy Coconut Yogurt || Instant Pot Coconut Yoghurt (Paleo, AIP, Keto)
 
Prep time
Total time
 
Creamy and delicious dairy free yoghurt that is perfect as a snack or as dessert! This method using the Instant Pot will make creamy yoghurt every single time!
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Serves: 1-2
RecipeIngredients
RecipeInstructions
  1. In a small sauce pan pour the coconut milk. Take 2 tbsp of the coconut milk from the sauce pan and transfer to a small bowl. Add the arrowroot starch to this small bowl and mix using a spoon to form a slurry.
  2. Heat the sauce pan with the coconut milk on low heat. Once the coconut milk gets slightly hot (about 2 mins), pour the arrowroot slurry into it and keeping heat at low, stir mixture continuously. In about two minutes the mixture will start to thicken. Keep stirring and after a minute, turn heat off. Let this thickened coconut mixture cool for about 5 minutes.
  3. Dip a clean finger into the mixture to make sure it is only slightly warm (like warm) and not hot. Now carefully empty the contents of the probiotic capsules into the mixture and disperse well into the mixture by mixing with a spoon. Now transfer the still slightly warm mixture into a clean glass jar.
Instant Pot directions:
  1. Cover the jar with its lid or with a kitchen towel and place inside the insert pot of an Instant Pot. Place the lid and press 'Yoghurt' setting. Time will appear as 12 hours or 18 hours. Change time manually to 24 hours.
  2. After 24 hours, open the Instant Pot and remove the jar. Open jar and taste the yoghurt to see if it has the level of sourness that you desire. If you want to make sour cream, you can continue to keep it in the Instant Pot for 12 more hours and further strain using a cheese cloth or a fine mesh strainer.
  3. After the yoghurt or sour cream is formed, transfer container to the refrigerator and store for 2-4 hours for it to set.
If not using instant pot:
  1. If not using Instant Pot, place the glass jar in a warm place on the kitchen counter or inside the oven putting the oven lights on for 24 hours. For making sour cream, you can keep it outside for 36-48 hours and further strain using a cheese cloth or a fine mesh strainer.
  2. After the yoghurt or sour cream is formed, transfer container to the refrigerator and store for 2-4 hours for it to set.
Recipe by Cook2Nourish at https://cook2nourish.com/2020/07/how-to-make-coconut-yogurt-creamy-coconut-yoghurt-paleo-aip.html