Coconut Yogurt – Pressure Cooker method (AIP, Paleo, Dairy-Free, Refined Sugar-Free)

My post today was about The Things I Really Miss. Yogurt was one of them, but I think this recipe helps on that front.

I haven’t yet found a great recipe on-line for coconut yogurt, but did find one in my electric pressure cooker manual. I have modified it somewhat to accommodate the way I like my yogurt. You can use this as a base for your yogurt making if you wish.

Try to find a coconut milk that does not contain guar gum or xanthan gum in its ingredient list. Organic is best.

Print

Coconut Yogurt - Pressure Cooker method (AIP, Paleo, Dairy-Free, Refined Sugar-Free)

Extra Equipment: Electric Pressure Cooker Silicone Whisk Good cooking thermometer Jars to store finished yogurt Blender
Course Desserts/Snacks
Cuisine American
Prep Time 5 minutes
Cook Time 14 hours
Total Time 1 day 14 hours 5 minutes
Servings 4 -6

Ingredients

  • 2 400 ml cans Full Fat Coconut Milk room temperature (I use A-Roy D, or Golden Star because they don't contain any additives)
  • 4 Probiotic tablets (or a yogurt starter)
  • 1 Tbsp. Gelatin (Optional)
  • 1 Tbsp. Honey or to your taste (Optional)

Instructions

  1. Do Not refrigerate the coconut milk as it will make it solid. Shake well and place the entire contents of the full fat coconut milk in the pot of the electric pressure cooker.
  2. Set the slow cooker mode and using a good thermometer. Heat the coconut milk until it reaches 180-185F degrees (maximum 185F degrees). This step helps to get rid of any possible bacteria.
  3. Once the milk has reached this temperature turn off the pressure cooker and remove the internal pot from the cooker.
  4. Cool the coconut milk in the pot to a temperature of 90-100F degrees (no less than 90F). You can sit the pot in cold water to help reduce the temperature quickly.
  5. At this point add the probiotics to the milk and stir well with a silicone whisk.
  6. Return the pressure cooker pot to the cooker, lock the lid in place, but do not use the pressure knob on pressure, use the steam setting for the knob. You do not want pressure building up in the pot for this step.
  7. Press your yogurt setting and adjust the time to your liking - I usually process mine for between 12-14 hours. The longer you process it the more sour the taste - personal preference here.
  8. Once complete, remove the internal pot from the pressure cooker and add the gelatin and honey if using. Make sure the gelatin does not clump by stirring with a silicone whisk.
  9. Place the yogurt in your blender and process until the gelatin is blended completely.
  10. Place the yogurt in a glass container with a lid or in yogurt cups with lids that can be refrigerated.
  11. Refrigerate for a minimum of 4 hours - overnight is best.

Recipe Notes

If you used gelatin - the yogurt could become quite firm. This will be a personal preference. Depending on the coconut milk you use will determine if you need the gelatin or not. You could purchase the Instant Pot accessories (which will fit in any pressure cooker with a minimum 5 quart capacity) either here (Canadian) or here (USA) to help with making and storing your yogurt. I use either Aroy-d, Golden Star or Native Forest coconut milks. Neither of these brands have any additives in them (no Guar Ghum, or any other preservatives), but each will produce a slightly different texture for your finished yogurt due to the percentage of fat in the milk.

 

Maxi-Matic EPC-808
Amazon.ca
Instant Pot IP-DUO60
Amazon.ca

 

Author: Louise Gagne

I'm a retired senior who has found out that my diet was causing a number of health issues. Since becoming aware of this, I have decided to create this blog to help others in similar circumstances,

Leave a Reply

Your email address will not be published. Required fields are marked *