Greek Style Coconut Yogurt in the Instant Pot


It is here! It is finally here! I apologize for those who have been waiting this recipe for a long time. I tested it, re-tested it, and then life got a little hectic and I haven't felt motivated to write a blog post. But here I am- back at it on a beautiful October Saturday night. My heart goes out to all of the other football widows out there... Fall Saturdays are some of my favorite times ever minus the fact that I have to plan all of them around the Michigan football schedule. No joke... Matt is an alum of UofM and a die hard fan which is stopping me from having the perfect October Saturday wedding since I can't guarantee that Michigan will be on a bi-week that far in advance. That is a conversation for another post haha!! Anyways, I digress! On to the coyo which I just know you are going to love! If you decide to make this recipe, or any of my recipes for that matter, please post about it and tag me! I love seeing how you get down in the kitchen and create beautiful, nutrient dense & delicious food!

Makes 4-6 servings


2 cans coconut cream (only ingredients should be coconut and water)

1 packet dairy-free yogurt starter (I love this one)

1 tbsp grass-fed gelatin (either Vital Proteins or Great Lakes brands are best!)

*optional* 2 shelf stable probiotic capsules (like these), broken open- powder only


Empty both cans of coconut cream into your Instant Pot and press the  "yogurt" button then the "adjust" button until your screen reads "boil". Once the screen switches to "yogurt", remove the Instant Pot liner and place on the counter to cool. Using a kitchen thermometer allow the coconut cream to cool to 100F. This specific temperature is very important because if it is too hot, it will kill the yogurt starter, if it is too cold, your yogurt will not culture.

When your coconut cream reaches 100F, gently whisk in the yogurt starter a little bit at a time to avoid clumps. Place the Instant Pot liner back in the unit and press the "yogurt" button. Using the +/- buttons, set the timer for at least 8 or as long as 24 hours. The longer you let it go, the thicker and creamier it will be!

After the time finishes and while the mixture is still warm, whisk in the gelatin and probiotic capsules (if using) the same way as the yogurt starter, a little at a time to avoid any clumping.

Pour liquid into glass containers and allow to set in the refrigerator for 4-6 hours. It will be a rich, tangy, thick coconut yogurt that you will not be able to resist! Mix well before serving and enjoy :)

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