EASY Instant Pot Coconut Milk Yogurt (Vegan + Paleo) | Simon Crew Adventures | Mom of 7

I’m loving our new Instant Pot! I’ve made soups, stews, steamed veggies, buffalo chicken, black beans, red beans and now… COCONUT MILK YOGURT!!!

Check out this super simple recipe…

Ingredients
5 cans - Thai House Coconut Milk (Full Fat)
Amazon: https://www.amazon.com/dp/B008233DCY/...

2 TBS - Agar Agar Powder
Amazon: https://www.amazon.com/dp/B01JRXKKSM/...

2 packets - Vegan Starter Culture
Amazon: https://www.amazon.com/dp/B01JRXKKSM/...

Instant Pot with Yogurt Feature
Amazon: https://www.amazon.com/dp/B01B1VC13K/...

Directions:
1. Sterilize all utensils (just boil water and pour over everything)
2. Open Coconut Milk Cans and pour into Instant Pot
3. Press “Yogurt” button until it reads “Boil”.
1. Frequently stir coconut milk and check temperature until it reaches 180 degrees Fahrenheit
4. Remove a small amount of the coconut milk into a small bowl and mix with Agar Agar powder, then pour into Instant Pot and whisk until blended well.
5. Let mixture cool to 110 degrees Fahrenheit and add Vegan Starter Culture, mix well
6. Replace Instant Pot top, close vent and press Yogurt button.
7. Adjust time up to 24 hours (the longer the more tart the yogurt will taste).
8. When timer beeps, remove lid and transfer yogurt to fridge for at least 4 hours.
9. Transfer to mason jar or bowl, add favorites (granola, fruit, chia, etc.) and
10. ENJOY!


If you try this recipe, let me know how it turns out.

Do you make non-dairy yogurt a different way? Please share!!

Follow Alicia on Instagram - @aliciasimonlive

Music:
Creative Minds
Civet Cat
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